Hong Kong cuisine is diverse and influenced by Cantonese, British, and other Asian culinary traditions. Here’s a recipe for a classic Hong Kong dish called “Char Siu,” which is a flavorful Cantonese-style barbecue pork:
- 1 pound (about 450 g) pork tenderloin or pork shoulder
- 2 tablespoons hoisin sauce
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon honey
- 1 tablespoon Chinese rice wine or dry sherry
- 2 cloves garlic, minced
- 1 teaspoon five-spice powder
- 1/2 teaspoon sesame oil
- Red food coloring (optional, for the vibrant red color)
- In a bowl, mix together the hoisin sauce, soy sauce, oyster sauce, honey, rice wine or sherry, minced garlic, five-spice powder, sesame oil, and red food coloring (if using). Stir until well combined.
- Place the pork tenderloin or pork shoulder in a resealable plastic bag or shallow dish. Pour the marinade over the pork, ensuring it is evenly coated. Marinate in the refrigerator for at least 4 hours or overnight for best results.
- Preheat your oven to 400°F (200°C).
- Remove the marinated pork from the refrigerator and let it come to room temperature.
- Place the pork on a baking rack set on a baking sheet or in a roasting pan. Reserve the marinade for basting.
- Roast the pork in the preheated oven for about 20-25 minutes, or until the internal temperature reaches 145°F (63°C). Baste the pork with the reserved marinade every 5-7 minutes during the cooking process to add flavor and moisture.
- Once cooked, remove the pork from the oven and let it rest for a few minutes. Slice the Char Siu into thin slices and serve.
Char Siu is commonly enjoyed in Hong Kong as a main dish or as a filling in dishes like noodles or steamed buns. It pairs well with steamed rice and some stir-fried vegetables.
Note: If you prefer a smoky flavor, you can also cook the Char Siu on a grill or barbecue instead of roasting it in the oven.
Enjoy the delicious flavors of Hong Kong with this classic Char Siu recipe!