Char siu pork
A Cantonese-style roast pork dish made with pork leg marinated in soy sauce, cooking wine, and other seasonings, then deep-fried and braised with sugar until the sauce thickens.
Ingredients
Pork (washed and cut into strips)
to taste
Scallions (washed and finely chopped)
to taste
Ginger (washed and finely chopped)
to taste
Soy sauce (for marinating)
to taste
Fine salt (for marinating)
to taste
Cooking wine (for marinating)
to taste
White sugar (for braising)
to taste
Cooking oil (approximately 50 g absorbed)
to taste
Instructions
1
Marinate
Finely chop the scallions and ginger. Wash the pork and cut it into strips, then marinate it with soy sauce, salt, cooking wine, scallions, and ginger for 2 hours.
2
Deep-fry
Drain the marinated pork, fry it in oil until deep reddish-brown, and remove it from the oil.
3
Braise
Leave a little oil in the wok, add the fried pork, the marinade, and half a bowl of water, then simmer gently for about half an hour. Add the sugar and increase the heat until the sauce reduces to slightly less than half a bowl. Transfer the pork to a plate, let it cool, slice it thinly, arrange it on the plate, and pour the remaining sauce over it.
