Cha Siu (叉烧), Char Siu

Cha Siu [叉烧]. A traditional Chinese dish that pairs so well with whisk(e)y. Popularly known as Char Siu in the US, it is one of the oldest Cantonese dish that has survived and is continuously present in most mainstream Chinese menus worldwide. Cha Siu goes all the way back in 3rd century China where boar was originally roasted over fire using long forks. Hence, the Chinese name Cha 叉 meaning fork and Siu 烧, to roast. Simply put, Cha Siu is Chinese Barbeque. It is that red colored pork you see hanging on hooks beside ducks when you walk in your neighborhood Chinese restaurant.

Cha Siu is a very popular menu to welcome the New Year. Pork on the table to start the year in Oriental culture, ushers in prosperity & good fortune. The color red symbolizing fire energy is a good omen. The same reason why Cha Siu is traditionally prepared using pork and colored red.

To best appreciate the recipe it is important to marinate the pork overnight. Another thing is to make sure to get the right cut of of pork. Anything too lean would be a lousy downplay of what could have been an indulgent rich gastronomical experience. Go for that fatty cut of pork, it's the New Year after all. Time to spoil yourself once in a while. Personally, I prefer to use thinly sliced pork belly because they absorb the marinade quicker and they come out much flavorful.

Ingredients:

2 Tbsp. Salt

1/2 Cup Dark Brown Sugar

1 Cup Maltose or Honey

1 Shot Bourbon

4 Tbsp. Oyster Sauce

4 Tbsp. Hoisin Sauce

1/2 Cup Light Soy Sauce

1/2 Tbsp Five Spice Powder

1 Tsp. Cinnamon Powder

8 Cloves Garlic (minced)

1 Tbsp. Dark Sesame Oil

1 Tbsp. White Pepper

As needed Water

2 Cubes Red Fermented Bean Curd (optional for color) or natural red food coloring

2 lbs. Pork Belly (preferably thinly sliced-available in Asian groceries)

Garnish Spring Onions or Cilantro

Procedure:

In a mixing bowl, combine evenly all the first 14 ingredients to make the marinade. Let this sit for at least 5 to 8 minutes to allow the flavors to marry.
Separate the mixture for the marinade and another, enough for the finishing sauce.
Marinate the pork belly strips making sure both sides of its surface is coated evenly. Store in a zip lock bag and marinate overnight or 8 to 12 hours.
To cook the pork belly, you may use the oven to roast at 425F until desired doneness or you may grill it on a cast iron pan.
In a separate pan, simmer the sauce mixture in low heat to reduce and thicken. Once done, put off the fire and coat the oven grilled pork belly with the sauce reduction. Serve with Bao Buns, with Ramen, over steamed rice or as a standalone appetizer like I did!

Pairing:

A rich, sweet and savory dish stands perfectly together with this cask strength boasting an oily mouthfeel, citrus flavors, vanilla & spice.

Backbone Bourbon

69 ABV