CHAR SIU

Originally from Southeastern China, but since everyone like it so you can find it easily at everywhere, just go to Chinatown and I guarantee you can find it there.

This is my very first time make my own char siu, normally, I only buy it at chinese restaurant. Cos I like char siu a lot, it made me curious how to make homemade char siu, and its not that hard, pretty simple :).

Now, I guess those chinese restaurant will lose one customer ;).....

Char Siu

Ingredients:

2 pounds pork butt, boneless

3/4 cup pineapple juice

1/2 cup soy sauce

1/2 cup sweetend rice wine

1-1/2 tbsps angkak (optional)

1 tbsp minced garlic

1 tbsp minced ginger

2 tbsps Chinese 5-spice powder
1/3 cup honey

1 tbsp palm sugar

Methods:

Slice pork butt into strips about 2 inches wide and 5 inches long.
In a large bowl, mix together the pineapple juice, soy sauce, rice wine, honey, garlic, ginger, chinese 5 spice powder, angkak and palm sugar. Add the pork strips and marinate for overnight.
Preheat oven to 425°F. Add a rack to a roasting pan and fill the pan with water to come just below the rack. Wipe any excess marinade from the pork and line the strips up neatly in the roasting pan.
Place the pan in the oven and roast for 10 minutes. Reduce heat to 325°F and roast for another 30-40 minutes, turning and basting frequently with the remaining marinade.

Cut into bite-sized pieces and serve.