Mi Zhi Cha Siu (Cantonese Honey-Glazed Roast Pork)
The ramen shop's boiled pork is a fake! In the real world, char siu pork is "grilled" with honey
Description
The 'Chashu' on Japanese ramen is actually 'Ni-buta' (braised pork). Authentic Cantonese 'Cha Siu' means 'Fork-Roasted'. Pork is skewered on special forks, marinated in a sweet red glaze, and hung to roast in a special oven while repeatedly basted with honey.
Restaurants serving Mi Zhi Cha Siu (Cantonese Honey-Glazed Roast Pork)
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On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Pork shoulder(or belly)
- Cha Siu sauce(Hoisin/Red fermented tofu etc.)
- Maltose(or Honey)
- Five-Spice
Instructions
- [Authentic Recipe & Differences]
- Cut pork shoulder or fatty belly into long strips. Do not tie with butcher's twine like in Japan.
- Mix Hoisin sauce, Nan Ru (red fermented tofu), Five-Spice, soy, sugar, and Rose wine (Mei Gui Lu Jiu) into a thick, bright red 'Cha Siu marinade'.
- Marinate the pork overnight until dyed red to the core.
- Skewer the meat with special two-pronged forks (Cha) and hang them to roast in a high-heat custom oven.
- [The Pro Technique]: Remove the meat multiple times during roasting to baste heavily with 'Maltose (or Honey)'.
- Done when the fat renders, the surface sugars caramelize into a 'crispy', charred amber edge, and the inside remains incredibly juicy.
Learn more Spice, substitutes, tips
Key spices
Five-Spice aroma、Roasted sweetness of maltose
Substitutes at Japanese supermarkets
Japanese Ramen Chashu (but flavor and method totally differ)
Pairing
Jasmine Tea / White Rice / Scallion Oil Noodles
Trivia
[Trivia] Named 'Cha Siu' because it is 'roasted on a fork (Cha)'. It is the absolute pinnacle of sweet, roasted BBQ meats, sitting at the complete opposite end of the spectrum from Japanese boiled 'Ni-buta'.
Eating tips & etiquette
[Unique Eating] Sliced thinly and eaten as an appetizer (Siu Mei). The 'burnt, crispy honey edges' (Nung Bin) are considered the most delicious part, and Cantonese people will literally fight over these end pieces.
Allergen
Pork, Wheat, Soybeans