Saturday, October 1, 2011

Char Siew (Five-Spiced Roast Pork) 叉烧

We love char siew, and Jason has been missing his char siew since we got back to the states. So, getting my 'inspiration' from char siew, I decided to make a char siew inspired pork dish, which is basically a dry-rubbed version of char siew.

Five-Spiced Roast Pork



Ingredients:

  • 3 pounds pork (pork belly if you like it fat, pork butt if you don't)
  • 2 tablespoons five spice powder
  • 3 teaspoons salt
  • 5 teaspoons brown sugar
  • 6 cloves minced garlic

Method:

Mix the five spice powder, salt and brown sugar together. This is your dry rub.

Rub the pork pieces with this dry rub liberally. Put the pork pieces in a tupperware, add the minced garlic and let it marinate in the fridge overnight.

marinated pork

The next day, bake the pork pieces in the oven at 400F for 25-35 minutes, then 5 minutes on broil.

fresh out of the oven

Wait for 10 minutes, then slice and serve.


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