Hey Foodtubers, my name's Amy and I'm Julie
And we are the dumpling sisters welcome to our kitchen and also a very happy
Chinese New Year to all of you. So Julie and I consulted Google
and it told us that this year is the year of the sheep / goat
But we're actually doing pork today. Now the kind of pork we're doing
is the iconic Cantonese char siu pork which is perfect for banqueting or celebration dishes
Just like Chinese new year dinner so let's get started
We love making char siu pork even when it's not for celebrations cause it's such an incredibly simple
recipe. So first of all we're going to marinate the pork and here I have
800g of pork shoulder just cut into chunky
long strips and we're going to roast them in the oven like this once
it's absorbed all the delicious flavours. So into the pork goes half a tablespoon of honey
half a tablespoon of light soy sauce, one and a half tablespoons of
dark soy sauce, half a tablespoon of
delicious rice wine
one tablespoon of hoisin
1 teaspoon of sesame oil for fragrance, half a teaspoon of
ground white pepper and if you have it some 5 spice powder just a pinch will do
3 tablespoons of soft brown sugar which will caramelize
up to a beautiful crust in the oven, and one clove of garlic roughly chopped
And there you have it, now we're just going to make sure that every single piece of
pork is coated in this delicious marinade
There's some sexy pork
Now doesn't that look delicious already?
So just cover it with cling film and leave it in the fridge to marinate overnight
if you can but four hours at least
So this bowl of pork has been marinating overnight
And we're going to get it ready for the oven so what I usually do
is line the tray with some baking paper or tin foil to make sure you catch all the drippings
and it's a good idea to have one of these racks on top as well because you want to give the pork a chance
to crunch up all over
Now do keep this marinade aside because we're going to use it to keep basting the pork
as it cooks later
So at about 20 minutes through, about half way, we're ready to have a little peak at these
and baste them so here's our pork
looking lovely already, all we're going to do is
take some of that marinading liquid that we made up before
and ideally you'd actually have a brush for this but alas ours broke
this morning so we're just going to use a spoon and all you want to do
is kind of drizzle it on top, aw look at that
bathing in that glorious red sauce
and then you just flip and do the other side
so we just pop that back in for another 20 minutes before my favourite part
the honey. To finish off the pork we're going to drizzle it
with a delicious honey glaze which is literally just honey and water
So a good amount in there and just loosen it up
about the same amount of hot water, so about 2 tablespoons of each
Give it a mix
Switch your oven to the grill setting
and slather that honey glaze on top
Shift the tray up to the top shelf
repeat on the other side and leave to grill until you get a lovely crust
And there we have it, our char siu pork
So the pork is traditionally sliced up really thinly and served on top of things like rice
and that's what we're going to do today
but if you really wanted to, you could very easy
just tuck into this with a knife and fork or even just with your fingers
Now although we're dying to dig in we always give the tray a good scrape first because there's this
lovely delicious sauce in the bottom. So if you guys like the look of this one
make sure you subscribe to foodtube for heaps more cool cooking videos and also to
the dumpling sisters channel
we would love to have you.
So there you have it guys, the dumpling sisters roast pork, the perfect recipe for Chinese new year
and actually this dish would go really well with our iced chrysanthemum tea
the recipe for which you can find on drinks tube right now, just click this button up here
You must try too. And if you guys want
another great recipe for Chinese new year make sure you check out our potsticker recipe
also on FoodTube. Still chewing
Give us a watch you guys. Bye. Bye.