Post by @ivyskitchn

i put off making char siu at home for years because i assumed it needed equipment i don’t own - turns out its easier than expected and perfect for high protein meal prep! full recipe with more detailed instructions is linked in my bio on my substack! (link in bio) 🐖 2 lb pork shoulder 🔴 2 cubes red fermented bean curd + 1 tbsp brine 🥫 1/3 cup hoisin sauce 🍯 1/4 cup honey, plus 2 tbsp for the glaze 🦪 2 tbsp oyster sauce 🫗 2 tbsp light soy sauce 🍶 2 tbsp shaoxing wine 🟤 2 tbsp dark brown sugar 🧄 5 cloves garlic 🥄 1 tsp chinese five spice ⚪ 1/2 tsp white pepper 🫒 1 tbsp toasted sesame oil 🍚 1 1/2 cups jasmine rice + 2 1/4 cups water 🥬 2 lb baby bok choy 🧄 6 cloves garlic, sliced (for the bok choy) 1. trim the fat cap to 1/4 inch. cut the shoulder with the grain into 1-inch strips. 2. mash the bean curd with its brine until smooth, whisk in everything else. reserve 1/2 cup for the glaze. 3. rub the rest on the pork. marinate 24 hours. 4. take it out 45 min before roasting. heat oven to 350f. 5. roast on a rack over a foil-lined pan with water in the bottom, 18 min. 6. stir 2 tbsp honey into the reserved marinade, simmer 2 min. 7. flip the pork, baste both sides, roast 10 min. 8. baste every 6-8 min until the thickest strip hits 160f. about 30-35 min total. 9. broil 2-3 min. don’t walk away. 10. rest 10 min, slice against the grain. 11. rice: rinse, boil, cover, low 12 min, rest 10 min off heat. 12. bok choy: halve, wash hard, dry completely. 13. sear cut-side down in hot oil 2 min. add garlic, 45 sec. 14. add sauce (2 tbsp oyster, 1 tbsp soy, 1 tbsp shaoxing, 2 tbsp water, 1 1/2 tsp cornstarch, 1 tsp sugar, 1 tsp sesame oil, 1/2 tsp white pepper), toss 45 sec. 15. drain in a colander 5 min. cool everything completely before boxing. #charsiu #asianmealprep #mealprep #highprotein #EasyRecipes