I have a very good friend from Beijing China who is a great cook. Watching her cook in the kitchen is like watching a ballerina gracefully performing a dance.
One important lesson that I learned from her was using the right kind of meat to make Char Siu, and that is to use the Pork Shoulder Butt cut.
If you live in Portland, Costco Warehouse sells this type of cut in the meat department. I usually buy in bulk, roast the marinated pork and make different dishes with this meat. Sometimes, I would distribute the roast pork to my neighbors and friends or vacuum seal it for future use.
Use a plastic bag to marinate your strips of pork overnight with the following:
3 tbsp of sugar
1 1/2 tbsp of wine
1 1/2 tbsp of oyster sauce
This recipe is for 2 to 3 lbs of meat. If you have more meat, adjust the amount of marinade. Bake the meat in a preheated oven with 400 degrees Fahrenheit for 40 minutes. The following are before and after photos. Additionally, you can dip the cooked strips of pork into (1 tbsp oil, 1 tbsp dark soy sauce, 1 tbsp honey) glaze and grill it for a short while to give the pork a shine. Glazing recipe is from Auntie Lily. Traditionally, char siu were dipped in red food coloring. I prefer to omit the coloring.
Here are some ideas to make different meals out of these 6 strips of meat.
Sliced Roast Pork with Saffron Rice.
Siew Pao (Baked Roast Pork Bun) 燒包
Char Siu Pao 叉燒包
Other dishes that uses roast pork include Wonton Mein and Char Siu Fried Rice. I have posted an article on Wonton Mein recipe but the photo does not look as delicious as WMW‘s Wonton Mein photo. I took that photo before WMW told me about the “best shot” option on my camera.