Homemade Char Siu (bbq roast pork) - again!

This must be my third blog about this dish. Why? Well, I see it as a constant work in progress. Using the Char Siu I had from Seremban Char Siu as a template (see UGWUG's blog), which I had the pleasure of sampling on my last visit when Nic from KHKL brought me there.

On this occassion, I thought I got the perfect cut for it ... a shoulder joint. Nicely marbled, and not with big streaks of fat like in belly pork.
The ingredients for the marinade this time are:

Hoi Sin sauce - has to be the Lee Kum Kee dark red variety. Never use the brown type.
Dark soy - I stopped using light soy so that the marinade has a thicker and richer texture
5 Spice powder - Preferably fried in oil with a bit of garlic
Salt - to taste
Maltose Honey - Bee honey has a stronger taste than this, which is not desirable. Maltose gives it the sweetness without the smell.
Unsweetened Orange Juice - I prefer this over lemon as it gives it more of a sweet tang to the dish


Marinate overnight.

The cooking process is very important for the texture of the meat. I always grill it as domestic over-heating does not generate enough heat quick enough to seal the juices in to keep the meat succulent and moist. You have to cut the meat according to you grill's capability. Thinner if you have the less hot electric grill.

I turn over as soon as the meat has dried up. And keep turning over .. about 4 times ... until it is charred to your liking. If you have done this correctly, you can tell, because your grill pan will be dry and you have kept all the juices in the meat. If not, then you will see lots of liquid in the pan and the meat could be dry and rough inside.

At the end of the process, if the meat is not glazed looking, you can glaze with a mixture of heated honey and light soy.

Here is the dish fresh from the oven.




Here is a piece being sliced.