Char Siu Glaze
A thick, lacquering glaze of hoisin, honey, fermented red bean curd, and five spice that caramelizes over pork in the oven to a deep mahogany — sweet and savory in alternating waves, with that singular roasted-char edge that defines Cantonese BBQ.
Ingredients
For 4 servings · tick what is ready
Use the scaled ingredient list. Steps and temperatures stay unchanged; use a larger pan or dish if needed. Seasonings to taste stay to taste.
How to make it
Mash the red fermented bean curd to a smooth paste with a fork. Combine all ingredients in a saucepan and whisk together until uniform. The fermented bean curd will resist — work it in thoroughly. The glaze at this stage will be a dark, muddy reddish-brown.
Heat the glaze in a small saucepan over medium heat, stirring constantly. Bring to a gentle simmer and cook for 4–5 minutes until the glaze has thickened, the sugar has fully dissolved, and it coats the back of a spoon heavily. Remove from heat — it will continue to thicken as it cools. Use warm for marinating and glazing, or store refrigerated for 3 weeks.
About this recipe
By ForkRecipe Kitchen · Source: ForkRecipe / FoodML and contributors. Recipe content available under CC BY-SA 4.0.
Serving count is an estimate; check quantities in the source recipe.