Hi, I’m Francis, the host of this show "Cooking with Dog.
Konnichiwa. Today we are making Char Siu, Chinese-style roasted pork.
Braised pork is also tender and delicious,
but this time we will slowly bake the thick piece of marinated meat in the oven.
First, let's make the marinade for the pork char siu.
In a plastic bag, combine the soy sauce, oyster sauce,
sugar,
sake,
and sesame oil.
Mix thoroughly.
Add the thinly sliced ginger,
crushed garlic clove
and green part of the long green onion,
and mix.
A relatively large amount of sugar in the marinade will make the meat moist
and also give the outside a glossy texture.
Next, tie the block of pork shoulder roast
with cooking twine or oven-safe cotton string.
As for the cut of meat, shoulder roast has a moderate amount of fat,
making it more tender and tastier than pork leg.
Since you will be baking the meat in the oven,
you can simply roll it up with the twine and tie it at the end.
This will prevent the char siu from warping
and keep it a presentable shape.
Now, cut the twine and tie it up at the end.
Pierce the pork with a bamboo skewer numerous times
to help it to absorb the marinade.
Pierce the other side with a bamboo skewer as well.
Put the meat in the bag of the marinade.
Then, lightly squeeze the meat.
Remove the air from the inside and close the bag
so that the whole meat should be covered with the marinade.
Let it sit in the refrigerator for a full day or two.
Occasionally turn the meat over and squeeze it gently.
This will help the meat to absorb the marinade thoroughly.
Now, it has passed a full day plus a few hours
since the meat was marinated.
Remove the meat from the refrigerator
and bring it to room temperature.
Thoroughly drain the marinade
and place the meat on a wire grill coated with vegetable oil.
A lot of fat will fall on the baking sheet,
so cover the sheet with aluminum foil to make it easy to clean up.
Preheat the oven to 170°C (338 °F) and bake for about 50 minutes.
Bringing the meat to room temperature means it doesn’t feel cold to the touch.
This is very important to avoid undercooking.
Let's prepare the sauce for the char siu while baking.
Transfer the remaining marinade to a small pot and heat it.
When it reaches a full boil, thoroughly remove the foam.
A lot of foam will keep appearing on the surface.
Reduce the sauce until it thickens a little.
Finally, remove the ginger root, garlic clove and long green onion.
And now it's ready.
Save a portion of the sauce for the char siu in a bowl.
Put the boiled eggs in the pot with the remaining sauce.
When cooled, put the eggs and sauce in a clean plastic bag
and store them in the refrigerator.
By the way, each oven has different characteristics,
so the baking time and temperature should be used as a guide only.
If the surface of the meat doesn't brown evenly, rotate the baking sheet.
You can also cover the meat with aluminum foil to keep it from browning further.
After baking for about 50 minutes,
let the char siu sit in the oven for about 10 more minutes
instead of removing it immediately.
During the 10 minutes, the juices will settle
and the meat will continue to cook slowly and prevent it from being undercooked.
Now, 10 minutes has passed so remove it from the oven.
Let it sit slightly more to cool.
Avoid cutting the meat while it is still hot so the juices will stay locked in the meat.
Now, let's serve the char siu.
This egg was marinated with the char siu sauce.
Use a clean string to cut the egg.
The marinated eggs are handy as a ramen topping, drinking snack, or side dish.
Cut the cooking twine and remove it from the char siu.
The char siu has a glossy texture and it looks so delicious!
Slice the char siu to the desired thickness.
The deliciously roasted marinade gives off a fragrant, appetizing aroma.
The inside is so juicy and tender.
This is because we used a relatively large amount of sugar and sake.
Arrange the sliced char siu on a plate along with salad greens and the marinated egg.
Finally, pour the saved sauce over the char siu and enjoy it as much as you want.
You can also leave the marinated pork in the refrigerator for 2 to 3 days.
This will help the meat absorb the flavor thoroughly.
It's juicy, tender, aromatic and delicious.
You should always bring the meat to room temperature before cooking.
If the inside is cold, it will turn out undercooked.
When the oven door is opened, the temperature inside will drop rapidly
so be sure to close it as soon as possible.
Good luck in the kitchen!
I'm going to pick strawberries now.
The greenhouse is full of these big strawberries!
This looks so delicious!
They say that strawberries with their calyx curled up are the best.
Look!
Let's eat this!
It's so sweet!
I'll try this next time.
Yoisho.
A big one.
Itadakimasu!
This is the last one.
This one.
Yoisho.
So big!
My hands are a mess.
The last one.
Sweet!
So many!
I'm eating all by myself in this greenhouse.
I've eaten my fill!
I think I'll come back with my grandchildren next time.
I'm so full!
It was a beautiful day and the weather was fine.
Bye bye!