Cha Siu (chinese barbecued pork) is a very popular dish available all over China and HongKong. Its a common sight to see this red piece of succulent meat hanging in the markets. It is sold by weight and its fascinating to see how its sliced very fine. I love cha siu specially with freshly cooked white rice and some green chinese vegetable as a side dish. I have tried to master the art of making this and finally have been able to do so. In my recipe i have omitted the red food color as i try to use as less food coloring as possible in my cooking and also the chinese 5 spice powder as my family does not like it. A note for all of my halaal followers, you can make this dish with chicken thighs or beef. Just omit the wine and proceed with the recipe. I have recorded a video tutorial on how to marinate this, but i did not get time to show you how its baked or sliced so i will explain this here.
INGREDIENTS:
1 piece of pork sirloin weighing around 500-600 grams
6 tablespoons of white sugar, powdered ( i used my bullet to do this)
4-5 tablespoons of soya sauce ( i used SEAGULL brand)
1 tablespoon of sesame oil
2 tablespoons of chinese wine ( THIS ONE ) or brandy
a good sprinkle of white pepper
3-4 tablespoons of ginger juice (just blend a piece of ginger with a little water in a blender and strain it)
METHOD:
Poke the meat with a knife so that the marinade enters it. Blend all the above ingredients well in a bowl and marinate your meat in this overnight. Next day remove the meat from the marinade and roast it in a hot oven (240 degrees) till cooked and well browned on both sides. I basted it with the marinade and turned it once during cooking. It took me about 30-40 minutes in my electic oven. Once the meat is done, you can check it by cutting a piece in the centre. Cool the meat slightly and slice it as thinly as you can, Do not waste the marinade, heat it a bit, add some sesame seeds to it and serve it with the meat.
NITU DIDI TIP:
You can marinate skinned chicken thighs the same way and roast it.

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VIDEO