You might have a big question mark popping up in your mind, like, why is it red? This is not a confirmed history, because I can’t read Chinese, but I’ve been told that Char Siu originated from Cantonese Chinese. The original red color was from fermented soy bean curd or, if you want to call it fermented tofu, you can. The fermented tofu has red color because of the red yeast rice in it.
Ingredients:
Pork butt or pork shoulder 2 lb.
Ketchup 1/2 cup
Cilantro root 3 roots
Green onion 3 stalks
Garlic 10 cloves
Palm sugar 1- 1-1/2 tablespoons (or granulated sugar)
Salt 2 teaspoons
Sweet soy sauce 2 tablespoons
Light soy sauce 2 tablespoons
Seasoning sauce 2 tablespoons (I used Maggie 1 tablespoon and Golden label 1 tablespoons)
Vegetable oil 2 tablespoons
Sesame oi l 2 tablespoons
White pepper 2 teaspoons
Maltose syrup, glucose syrup or corn syrup 3 tablespoons
Oyster sauce 2 tablespoons
Chinese five spices 1 tablespoon
Honey 3 tablespoons
Red Yeast Rice 1/8 teaspoon (I put a little too much this time, nearly 1/4 teaspoon so the color is too deep red)
Ingredients for the final dipping:
Water 1 cup
Honey 25g
Sugar 50g
Glucose 125g
Method:
Put all of the ingredients except the pork in a blender and puree all of them to the finest level.
Cut the pork in to thick strips.
