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Pork

Char Siu Rice 叉燒飯

created by @big38

Char Siu Rice 叉燒飯

Ingredients

10 items
Scale recipe
Char Siu
—Pork shoulder
400gchar siu sauce 叉燒醬
100gshaoxing wine
70ghoney
70gbrown sugar
4garlic
0.5tspwhite pepper
2tspfive spice
—Egg
—Rice

Directions

01

Make the char siu marinade. Burn off the alcohol first, then mix everything together. Cool the sauce to room temp.

02

Marinate the pork shoulder overnight.

Step 2 photo 1
03

Oven roast the pork at 325ºF 1hr, turn over and roast 300ºF 1-2hr. Glaze the meat with the marinade every 30min. (For reference, 1.8lb took about 1hr and 45min)

04

Rest the meat for 30min. Fry an egg, assemble, done.

Step 4 photo 1
Step 4 photo 2
Step 4 photo 3
Step 4 photo 4

Notes

Pork shoulder’s my favorite cut here for char siu. It has just the right balance of tendon, muscle, fat, and meat. Sauce here is based off of the famous Taiwanese brand 李錦記. Very accessible in the supermarkets, also makes a great speedy dinner. I’ll make a custom miso-based char siu sauce from scratch in the future, but I suspect it’s going to be too much work for most people. Perhaps another post :)