Char Sui or Filling for Siapoa
- Ready In:
- 1hr
- Ingredients:
- 21
- Serves:
-
8
ingredients
- 2 1⁄2 lbs pork butt (or shoulder)
- 1 1⁄2 tablespoons dark soy sauce
- 1 1⁄2 tablespoons light soy sauce
- 1 1⁄2 tablespoons honey
- 1⁄4 teaspoon salt
- 1 1⁄2 tablespoons oyster sauce (make sure Oysters are actually in the ingredients)
- 2 tablespoons whiskey
- 3 1⁄2 tablespoons hoisin sauce
- 1 pinch pepper
- 1⁄2 teaspoon five-spice powder
-
Siapoa filling
- 4 teaspoons oyster sauce
- 1 1⁄2 teaspoons soy sauce
- 4 teaspoons ketchup
- 1 tablespoon sugar
- pepper
- 6 tablespoons chicken broth
- 1 teaspoon sesame oil
- 1 tablespoon peanut oil
- 2⁄3 cup onion, minced
- 1 cup Anjou pear, the char sui
- 2 teaspoons shaoxing wine (or sherry)
directions
- Line a large roasting pan with foil. Mix up all ingredients except the pork and set aside.
- Cut your pork into 1"x1" strips, trimming away excess fat.
- Place in the roasting pan and pour the sauce over the top.
- Turn to coat, and let marinate for 4 hours or up to overnight.
- When ready to cook, put your oven rack on the second closest position to the broiler and preheat the oven with the broiler for a few minutes.
- Broil pork for 20-30 minutes.
- Turn and baste at 8 minute intervals.
- Pork is done when the thickest section is cooked all the way through (no pink).
- Watch for burning sugar, and some of the edges will and should get a little crispy.
- If your pan turns dry (mine didn't), add a little water a few TB at a time.
- Let cool to room temp, and refrigerate for 4 hours or up to overnight.
- Now, this stuff is absolutely delicious on its own.
- Use in stir-fries, sandwiches, chop up and put in soba, udon or ramen soup.
-
For siapoa filling:
- Mix oyster sauce through sesame oil and set aside.
- Mince your onions and pork.
- Get a wok or saute pan hot and put in the oil.
- Add onions, lower heat to low, and cook until onions start to turn brown, just a few minutes.
- Add pork and raise heat to medium-high, stir-frying for a few more minutes until pork is heated through, about one minute.
- Reduce heat to very low, add wine or sherry, and mix well, cooking for another minute or so.
- Add sauce ingredients and stir-fry until mixture is thick and bubbly.
- Remove from heat and put in bowl. Let cool to room temp then refrigerate for 4 hours or up to overnight prior to making the siapoa.
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RECIPE SUBMITTED BY
Air Force Mama
United States