Prep time: 1 hour plus 10 minutes standing time
Cook time: 45 minutes
Makes 3 pounds
Chef David Soohoo calls this "one of my best recipes to make char siu to date. Sweet and just the right about of saltiness. Nothing to complain about and leaves room for the experimental chef to play" with the addition of five-spice powder, red bean curd, 1 teaspoon of curing salt and other complex flavors and variations.
4 pounds boneless pork butt, cut into 1 1/2-inch strips
4 ounces brown bean sauce
4 ounces hoisin sauce
8 ounces granulated sugar
1/4 ounce salt
2/3 ounce chopped fresh garlic cloves
1 ounce soy sauce
1 teaspoon red food color (optional)
2 tablespoon rice wine (sake)
Mix seasoning ingredients together and marinate pork strips overnight in refrigerator or leave out 1 hour in kitchen.
Bake at 350 degrees about 45 minutes or until done.
Let stand 10 minutes, then dice into 1/4-inch cubes.
Add to char siu bao gravy recipe and mix together in a large bowl. Cover and refrigerate until use.
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