Munchkin
Full of Fairy Dust
Anyone know how to make this? I have been trying for ages and can't get it right. I believe the glaze is a sweet plum sauce.
This is the right color. I am pretty convinced it is a plum sauce.This one looks more red. Now you have got me intrigued! What is this deliciousness that reviewers are raving about and I have never tried? LOL http://www.thelittlestanchovy.com/2012/01/so-as-you-can-see-from-lead-photo-i.html
You're in NY, right? You can buy anything! But you are probably right. There is a large Chinese/Asian community here and we have several groceries and I keep on buying stuff but I haven't found the right stuff yet. I do have some strange leftovers though.@Munchkin - you can buy Chinese BBQ sauce for the red glazey part if you don't want to make it
Ha, true, maybe I'm taking that for granted, but it's feel like it's easily found in the Asian section in a large grocery store? I'm gonna look in publix tomorrowYou're in NY, right? You can buy anything! But you are probably right. There is a large Chinese/Asian community here and we have several groceries and I keep on buying stuff but I haven't found the right stuff yet. I do have some strange leftovers though.
@Munchkin ! I had to look for this thread because I couldn't remember who I was talking to about it, but I finally found the holy grail! I've made no fewer than 3 different recipes that I've found and this one tastes legit, with a few tweaks that I made after seeing a guy in Hawaii make char siu on a cooking show (he said the red color comes from food coloring)...
4 lb boneless pork shoulder roast
1/2 c sugar
1/2 c soy sauce
6 tbsp hoisin sauce
1/4 c dry sherry
1/4 ground white pepper
1 tsp five-spice powder
1 tbsp sesame oil
2 tbsp fresh grated ginger
2 garlic cloves, minced
1/4 c ketchup
1/3 c honey
Cut your pork shoulder in half lengthwise, then cut each half into 4 strips. Trim away the hard fat, but leave a little to render when you’re cooking. Poke each strip with a fork 10 times per side then put in a Zip-Loc. In a bowl, mix everything together until smooth. Take 1/2 of the sauce and put into the Zip-Loc, then seal it up and throw it in the fridge overnight. Put the rest of the sauce into a saucepan and simmer until reduced and thick, and glazelike.
Preheat your oven to 300. Foil a baking sheet, put a rack on the sheet, then place the marinated pork on the rack. Add 1/4 c water to the bottom of the baking sheet, and cover the whole thing tightly with foil. Put in the oven for 45 minutes, then uncover and bake for another 20 minutes. Take the pork out of the oven, turn on the broiler. Broil the pork 7-8 minutes until crispy, then brush with the glaze. Put it back under the broiler for 3-4 minutes, until the glaze turns deep brown (BE CAREFUL. You do not want this stuff to burn). Flip the pork and repeat the process on the other side.
Let it rest 10 minutes, then slice and serve with rice and stirfried veggies.
Instead of broiling the large pieces, I let it rest a few minutes, sliced it up and tossed it with the sauce and then put it under the broiler. I like it super charred and crispy, some places make it like that, some don't, personal preference. Enjoy!