char siu from scratch |
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First of all, my homemade char siu is not PMS 185 (i.e., raspberry-slushie red). I thought about keeping the food coloring for aesthetics but ultimately decided it wasn't necessary. Best to get a hunk of pork, cut it into single-use portions and then freeze it. Then take out what you need for fried rice, okonomiyaki, udon or manapua. I still sometimes go to Marina or Marukai for pre-made char siu, but that has gone down considerably since discovering this recipe. And I've bid adios to one more pre-made spice package--the Noh's char siu envelope.
This recipe is adapted from a 1983 short-run Honolulu Junior League cookbook called "A Taste of Aloha." Mom has the original somewhere, and I came across a battered old copy at the library fire sale. The Pegge Hopper illustrations themselves were worth the whole dollar I spent.
This recipe is adapted from a 1983 short-run Honolulu Junior League cookbook called "A Taste of Aloha." Mom has the original somewhere, and I came across a battered old copy at the library fire sale. The Pegge Hopper illustrations themselves were worth the whole dollar I spent.
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1 piece of pork butt 2-3 pounds, boneless, cut into single-use chunks
1 cup brown sugar 1/4 cup shoyu 1/8t Chinese five spice powder |
2 cloves of garlic, finely chopped
3t sherry 2T hoisin sauce |
Mix all ingredients together and marinate the pork overnight. Wrap pork pieces in aluminum foil and bake at 350 degrees for at least one hour. Cool completely and freeze in chunks.
Do not pre-slice and then freeze because it will dry out the meat. When you are ready to use, take out a piece, defrost and then slice as you need.
Do not pre-slice and then freeze because it will dry out the meat. When you are ready to use, take out a piece, defrost and then slice as you need.
