J made char siu in our tiny flat and tiny oven last week - we discovered everything was tiny because our fire alarm blared every 10 minutes. We had to open the kitchen window and blast the AC and all our fans to air out the smoke. It was annoying, but worth the results I think!
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It looks like what you'd get in a takeout joint (and actually tastes pretty close!), but it's not the right cut - we bought pork ribs instead of pork shoulder. Anyway, in the next round, I think we'll add one more drop of red food coloring, make more marinade and marinate it for longer so the flavor really comes through, and put more honey glaze after it's done so you get the shine.
I also made sweet soy sauce to go with this and it tastes sooo good with the home made char siu. This is the best thing we've made, mostly since we don't have a Chinese restaurant in Astoria that sells this stuff (roast duck, char is, cherng fun...). The sweet soy sauce was surprisingly easy to make - buy the cheapest soy sauce and simmer it in brown and white sugar, scallions, ginger, and five spice powder until the sauce coats the back of your spoon. Sooo good.
Cheers!
It looks like what you'd get in a takeout joint (and actually tastes pretty close!), but it's not the right cut - we bought pork ribs instead of pork shoulder. Anyway, in the next round, I think we'll add one more drop of red food coloring, make more marinade and marinate it for longer so the flavor really comes through, and put more honey glaze after it's done so you get the shine.
I also made sweet soy sauce to go with this and it tastes sooo good with the home made char siu. This is the best thing we've made, mostly since we don't have a Chinese restaurant in Astoria that sells this stuff (roast duck, char is, cherng fun...). The sweet soy sauce was surprisingly easy to make - buy the cheapest soy sauce and simmer it in brown and white sugar, scallions, ginger, and five spice powder until the sauce coats the back of your spoon. Sooo good.
Cheers!