Char siu has always been one of my guilty pleasure. I know it can be quite fatty and growing up, my parents would always remind us not to eat too much char siu. For a long while, I was a good daughter and did restrain myself. Now that I know just how easy to prepare a good char siu at home, it has been a challenge. And especially with this stovetop braised char siu recipe, making a good char siu is such an easy thing the only way to stop is to not even buy any pork when doing my groceries. 😀
I have to thank my friend Pearlyn for this wonderful recipe. I usually prepare my char siu with preserved bean curd (nam yue), but hers uses fermented chili soy bean paste (dou ban jiang). I know she is a remarkably good cook and followed her recipe exactly and it turned out so good I don’t want to change anything. If you love char siu, you owe it to yourself to at least try the recipe once. But, don’t come to me later to complain you cannot stop cooking this. 😉
Why is the char siu not red?
If you are wondering why the char siu is not as red as the ones in restaurant, it is because those are usually colored with red food coloring. There is a way if you want to add red color naturally, but you need to get some red yeast rice (angkak). Soak 1 tablespoon (or even up to 1.5 tablespoon) of angkak in hot water for 1 minute, drain, then grind in a food processor and mix with the rest of the marinating ingredients to marinate the pork. If you do it this way, your char siu will be red.
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