Charsiu Pork The versatile meat can be eaten as a main dish or included in a wide variety of Asian-inspired dishes. Char siu (叉烧) is a type of Cantonese roast meat. Char siu (or slightly different spelling, cha siu) is its Cantonese name, but in Mandarin, it is known as cha shao.

Bahan Membuat Charsiu Pork

250 gr daging babi (bs pake ayam).
2 sdm bumbu charsiu (bumbu bbq merk lee kum kee).
1/2 sdt bumbu ngohiong.
2 siung bawang putih haluskan.
secukupnya jahe parut.
minyak wijen (optional).
angkak / pewarna makanan merah (aq skip krn ga ad yg jual angkak dan aq ga mau pakai pewarna makanan, biarlah coklat saja😂).
garam gula penyedap.
madu (untuk olesan saat panggang).

Langkah Memasak Charsiu Pork

Marinasi daging babi potongan utuh, dengan semua bahan diatas kecuali madu, saya simpan di kulkas semalaman.
Panggang daging di oven kira2 suhu 150-190 lama 40 menit (sambil dilihat2, jgn teralu lama agar tdk keras).
Potong2 serong daging lalu celup dkit di madu / bs pake kuas, panggang sebentar di teflon, angkat.

It's also terrific made with pork shoulder - I'd say just as good. Some people like to make it with pork belly but I find it too fatty for my taste. Helen Graves' char siu pork recipe is comfort food at its very best. Helen makes her own char siu marinade - far superior to anything you might find in a jar - and slathers it over her barbecued pork until the whole thing is rich, sticky and sumptuous. Cooking this on the barbecue adds an extra dimension of flavour, but you can just as easily make it in an oven.

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