Honey Glazed Roast Pork “Char Siu” (蜜汁叉燒) and Buckwheat Noodles

Mymy Suajico – Santiago 蔡马安

"Char siu" literally means "fork burn/roast" (Char being fork (both noun and verb) and siu being burn/roast) after the traditional cooking method for the dish: long strips of seasoned boneless pork are skewered with long forks and placed in a covered oven or over a fire. Listed at #28 on World's 50 most delicious foods readers' poll compiled by CNN 2 years ago, Char Siu is a Cantonese roasted meat. In Hong Kong, char siu is usually bought from a siu mei setting, which specializes in meat dishes—char siu pork, soy sauce chicken, white cut chicken, roasted goose, roasted pork, etc. These shops usually display the goods by hanging them in the window.

Despite health concerns, eating pork has always been a part of Chinese heritage. It symbolizes opulence for celebrations and thanksgiving. It being a taboo in relation to one’s well-being, places pork in a culinary pedestal which is only to be availed as a “well-deserved indulgence.”Back at home, we used to procure this from Cantonese restaurants as “Hum Bao;” that is, Char Siu with Rice Bun on the side.

This is my take on Char Siu. I have chosen to have Buckwheat as an accompaniment. I love how lightness and the natural sweetness of the noodles compliments the richness of the dish.


l to r : Sesame Oil, Sriracha, 5 Spice, Honey, Soy Sauce, Anchovy Sauce

Ingredients: Char Siu
2 lbs                           pork butt, sliced
1/2 cup                       liquid honey
1/4 cup                       hoisin sauce, 海鮮醬
4 tbsp                         soy sauce, 老抽
2 tbsp.                        Anchovy Sauce (or any Fish Sauce)
2 tbsp                         black bean paste
¼ cup                         dry Red Wine
2 tsp                           five spice powder, 五香粉
2 tbsp.                        Sriracha
2 tbsp.                        Sesame Oil
1 tbsp                         black pepper

Procedure: Char Siu

Mix well all ingredients dry and wet into a bowl
Soak to marinate the pork for at least 4 hours or overnight
Arrange in a baking dish & set aside
Pre-heat oven @ 375 and roast the pork
Roast to cook until the liquid turns ‘syrupy’
Ensure that pork is cooked on both sides; flip the meat halfway thru roasting

Glaze with honey & sesame oil emulsion if it’s too dry
Take out from the oven and allow to rest in the baking dish to thicken caramel coat

Ingredients: Buckwheat Noodles

2 portions           fresh buckwheat noodles
2 tbsp.                canola Oil
¼ cup                 clam juice
1 tsp.                 anchovy sauce (fish sauce)

Procedure: Buckwheat Noodles

Boil 3 cups of water, remove from heat
Drop in buckwheat noodle, stir and immerse for 20 seconds
Run in cold water to stop cooking process
Toss in canola oil to loosen noodles
Flavor with clam juice and anchovy sauce

Garnish:
Chives & Century Eggs

 Eat & celebrate Life!...a full belly conquers all!