Traditionally char siu is skewered onto a long fork and roasted in an oven.
For today s recipe, no oven is needed.
It usually takes a few hours to cook. I d like to share with you a super quick, easy,
and approachable way to make Char Siu Pork Chop in just 30 minutes.
To score the fat on the side of the pork, cut through every inch, so it won t curl up.
Then use the back of the knife to pound and tenderize the pork. Do the same with the rest.
To make the marinade, in a bowl, mix in the fermented red bean curd. This provides a
beautiful red coating on the char siu. You could also replace it with red yeast rice or red food
coloring. Also add the sauce of fermented red bean curd, oyster sauce, hoisin sauce, soy sauce,
dark soy sauce, and rose cooking wine. You could also replace it with other cooking wine,
or omit it if you can t consume alcohol. Then add the sugar, five-spice powder, white pepper,
and garlic. Whisk thoroughly.
Transfer the pork to a large Ziploc bag, or a large mixing bowl,
and pour in the marinade. Squeeze most of the air out of the Ziploc bag
and seal it. Distribute and rub the marinade all over the meat, massage for 5 minutes, and
rest for another 5 minutes, or marinate overnight for deeper flavors.
In a pan over high heat, add the avocado oil, or other cooking oil. Place in the pork,
reserve the marinade, and pan-fry for 30 seconds
on each side. I m cooking it on a stovetop, but you could also use an oven or a grill.
Add 1/2 cup of water to the marinade and mix well. Over medium heat, pour the marinade into the pan.
Cover the lid, and cook for 2 minutes on each side.
Over high heat, uncover the lid to reduce the sauce, and cook until the pork is cooked
through. The internal temperature of the pork is 165 degrees F or 74 degrees C.
Then pour in the maltose glaze. I have here 2 tablespoons of maltose and 2 tablespoons of hot
water or replace it with honey. Cook for 30 seconds until the sauce is nice and sticky.
Serve!