Braised Char Siu
Braised char siu is my take on char siu braised and slow cook until extremely fall apart tender.
Servings: 4 people
Ingredients
- 2 lbs pork shoulder
- 1 onion
- 2 shallots
- 6 cloves garlic
- 3 slices ginger
- 1 tbsp Chinese five spice powder
- ½ tbsp black pepper
- 2½ tbsp oyster sauce
- 2½ tbsp brown sugar
- 2 tbsp hoisin sauce
- 2 tbsp honey
- 2 tbsp soy sauce
- 1 tbsp shaoxing rice wine
- 500 ml beef stock (as needed)
- 2 tbsp butter
- sesame seeds
- green onions
Instructions
- Cut your pork shoulder into 3 inch cubes. Try to make each piece as even as possible.
- Roughly dice your onions, and slice ginger. Set aside
- Into a hot pot, add 1 tbsp of oil, then sear your cut pork shoulder on each side until nicely browned. Remove and set aside.
- Add your diced onions, sliced ginger, and garlic. Stir 1 minute.
- Add all the remaining sauces listed on this step. You can also premix them to make your life easier. Stir 2 minutes.
- Add seared pork back into the pan. Top with beef stock, just enough to cover the meat.
- Bring the pot up to a boil then skim off any scum you see float to the top.
- Cover with a lid and place into the oven at 350F for 2 hours.
- Remove the meat onto a separate plate.
- Strain out the remaining liquid and place it onto a pan.
- Add butter and heat this up while mixing.
- Add your pork back into the pan and baste with the sauce until it reaches your desired flavor and consistency.
- Serve on top of rice, top with sesame seeds and green onions.
