Mi Zhi Cha Shao (Cantonese Honey Roast Pork)
Japanese chashu is "boiled pork"! This is the real "grilled" char siu
Description
The original ancestor of the Chashu (soy-braised pork) placed on Japanese ramen. Authentic Guangdong/HK Cha Siu marinates pork in a special sweet sauce. It is then skewered ('Cha' = to pierce) and hung inside a specialized vertical roasting oven. Finally, it is brushed with maltose and open-fire roasted into a red-black, glowing glaze.
Restaurants serving Mi Zhi Cha Shao (Cantonese Honey 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)
- Soy sauce
- Hoisin sauce
- Nan Ru(Red fermented tofu)
- Maltose syrup
- Five-Spice
Instructions
- [Authentic Recipe & Differences]
- (Meat & Marinade) Cut pork shoulder or layered pork belly (Wu Hua Rou) into long strips.
- Marinate overnight in a special sauce of soy, Hoisin sauce, 'Nan Ru' (red fermented tofu paste - the source of the red color), Five-Spice, sugar, and wine.
- (Roasting Tech) Pierce the end of the meat with a special 'two-pronged hook (Cha)' and hang it inside a massive vertical drum oven.
- Roast at 200°C+, letting excess fat drip down.
- [Honey Glaze Secret]:
- mins before finishing, pull the meat out and smear it heavily with a syrup of 'maltose and honey'.
- Return to the oven on high heat until the sugar caramelizes and chars slightly (slight charring is supreme), glowing with a brilliant red-black glaze.
Learn more Spice, substitutes, tips
Key spices
Aroma of caramelized maltose and depth of Nan Ru(fermented tofu)、南乳（発酵豆腐）のコク
Substitutes at Japanese supermarkets
(Place marinated pork on an oven rack, roasting and basting with honey)
Pairing
White Rice (Cha Siu Rice) / Mustard
Trivia
[Trivia] 'Cha' means to skewer; 'Siu' means to roast. The cooking method is fundamentally different from Japanese boiled 'Chashu'. Hanging in HK shop windows, Honey Cha Siu is the absolute ace of 'Siu Mei' (roast meats), symbolizing the high technical skill of Cantonese cuisine.
Eating tips & etiquette
[Unique Eating] Sliced slightly thick and eaten directly. The contrast between the outer 'crispy candy layer (char)' and the inner 'juicy, tender meat' is supreme. Placed over piping hot white rice and drizzled with sweet sauce to create 'Cha Siu Fan' (Roast Pork Rice)—the absolute soul food of Hong Kongers.
Allergen
Pork, Soybeans, Wheat (Depends on sauce)