Char sui is a traditional dish from China that is common in the United States. This well-known pork preparation is often used to make steamed dumplings; it is also used in rice dishes or simply eaten on its own with rice.
- Yield: 12 portions (5 ounces/portion)
- 4 lbs Boneless Pork Butt, slice into 1.5-inch pieces
- 2 oz Hoisin Sauce
- 6 oz Soy Sauce
- 4 oz Sugar
- 4 oz Chinese Rice Wine (called Shaoxing Jiu)
- 1 oz Garlic Cloves, minced
- ¼ tsp Red Food Coloring
For Glazing the Cooked Pork
- 4 oz Honey
How to Make It
- Combine all of the ingredients and place them in a container that will ensure that the marinade covers the pork pieces.
- Marinate the pork for a minimum of 4 hours (overnight, if possible).
- Preheat the oven to 400 degree F.
- Remove the pork pieces from the marinade (do not discard), place them on a roasting rack, and place the rack inside a roasting pan.
- Pour a cup of water in the bottom of the roasting pan.
- Roast the pork for 10 minutes and then baste the pork with some of the marinade.
- Return the pork to the oven, and roast it for 15 additional minutes before basting with marinade again. This time, check to make sure that there is still some water in the bottom of the roasting pan; as it gets low, add more water (½ cup at a time) to ensure that a sauce will be left at the end.
- Continue to roast and baste every 10–15 minutes, always checking the water level, until the pork has developed a nicely crisped skin and is cooked throughout (about 75–90 minutes total).
- Remove the pork from the oven and set it aside to rest. While it is resting, strain the pan drippings and sauce from the roasting pan, and degrease the surface using a small ladle.
- Once the pork has rested for 10 minutes or so, brush the pork pieces with the honey and slice them into smaller strips; serve with some of the pan drippings and plain rice.