Скачать или смотреть Char Siu (蜜汁叉烧) Recipe – Tricks to Make Authentic Juicy Chinese BBQ Pork by Oven and Air Fryer😋

(蜜汁叉烧) Honey-glazed char siu as known as Chinese barbequed pork is definitely a classic dish in Cantonese cuisine. There are so many great recipes out there, as easy as using char siu sauce by Lee Kum Kee. Being a born and raised Cantonese, I am expecting a little more than that. After many trials, and improvement I finally came up with this recipe. So, in this video, I am going to share with you what cuts that we can use and some tricks to make authentic juicy, delicious char siu in an oven and air fryer.

Char Siu ingredients:

3.5 lbs. pork should butt(reduce ½ amount of ingredients for 1.5-2 lbs of pork)
(cut into 1.5 inches thick slabs for oven, 1 inch thick for air fryer)

Marinade:
2 small shallots minced( incorrectly stated to scallion in the video. Apologize!!!)
4-6 cloves of garlic minced
2 cubes of red fermented bean curd + 1 tbsp of juice from the jar
¾ tsp of five-spice powder
1 tsp of chicken bouillon
3 tbsp of light soy sauce
1 tbsp of dark soy sauce
2 tbsp of rose wine
1 tbsp of brown sugar
2 tbsp of honey
2 tbsp of roast pork seasoning mix (For coloring and extra flavor)
you can also use ground red yeast rice/red food coloring before baking

Glazing:
2-4 tbsp of maltose or as needed
Or diluted honey (honey and water ratio 1:1).

Cooking instruction
Bake in the oven:
Preheat oven to 400 ° F or 205° C, roast for 30 minutes, brush some marinade sauce on all sides, and maltose on the meat. Flip the meat over and roast for 10 minutes, re-apply marinade sauce and maltose on the meat again and roast for another10 minutes. Turn to broil, cook each side for 3 -5 minutes or until the surface is slightly charred. Total baking time is 50 minutes, broil time depends on your preference.

Cook in the air fryer:
Cook for 15 minutes at 400 ° F or 205° C, brush some marinade sauce on all sides, and maltose, turn to 410 ° F or 210° C, flip the meat over to cook 5 minutes, brush the marinade sauce and maltose on the meat again, flip the meat over to cook for 3 more minutes.

Tips:
1) Use pork shoulder butt, pork belly or pork neck.
2) Cut each slab along the grain about 1.5 inches thick to bake in the oven, 1 inch thick for air fry.
3) Authentic ingredients: red fermented bean curd, five-spice powder, and rose wine.
4) I tend to put my liquid seasoning evenly on the meat surface, for dry seasoning just evenly sprinkle around the meat. I try to avoid using salt directly since it will dehydrate the meat. Especially for a long-time marinating. Soy sauce, fish sauce, or any liquid seasoning are what I use instead. I would use salt for anything I am marinating lesser than an hour.
5) Repeat several cycles of cooking and basting char siu.

叉烧成分：

3.5磅梅头肉
（切成1.5英寸厚的烤箱板，1英寸厚的空气炸锅）

腌料：
2 个小的红葱切碎
4-6瓣大蒜切碎
2南乳+ 1汤匙汁
¾ 茶匙五香粉
1茶匙鸡粉
3汤匙生抽
1汤老抽
2汤匙玫瑰露酒
1汤匙红糖
2汤匙蜂蜜
2汤匙叉燒调味料（用于着色和额外风味）
您也可以在烘烤前使用地面红曲米/红色食用色素

上光：
2-4汤匙麦芽糖或根据需要
或稀释的蜂蜜（蜂蜜与水的比例为1：1）。

烘烤时间：
烤箱烘烤-
将烤箱预热至400°F或205°C，烤30分钟，在所有面上刷一些腌料汁，然后刷上麦芽糖，将肉翻转过来烤10分钟，再次在肉上重新涂腌汁和麦芽糖，再烤10分钟。转至BROIL，每面煮3 -5分钟，或直到表面稍微烧焦。总烘烤时间为50分钟，烤制时间取决于您的喜好。

在空气炸锅中煮
在400°F或205°C下煮15分钟，在所有面上刷一些腌料汁，然后刷上麦芽糖，
转至410°F或210°C，将肉翻转过来煮5分钟，然后将腌泡汁和麦芽糖刷在上面再次煮肉，再煮3分钟。

秘诀：
1）使用梅头肉，花肉或猪脖子肉。
2）烤箱做的切成1.5英寸的长条，空气炸锅切成1英寸厚的的长条。
3）正宗成分：红色发酵豆腐，五香粉和玫瑰酒。
4）我倾向于将液体调味料均匀地放在肉的表面上，干调味料均匀地撒在肉上。 我尽量避免直接使用盐，因为盐会使肉脱水。 特别适合长时间腌制。 我用的是酱油，鱼露或任何液体调味料。 我腌制不到一个小时的东西都会用盐。
5）重复数次在肉上面刷腌汁，跟麦芽糖。


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