Thit Xa Xiu
Char Siu Pork, literally pork is fork in Southeast China. Now is a favorite of all parts of Asia. It describes the method of hanging strips of marinated pork on a spit and roast in the oven or over an open fire. Char Siu Pork is Cantonese, Mandarin or in Cha Shao Thit Xa Xiu in Vietnamese. We are on the way to China, China's Thit Xa Xiu is an important influence on Vietnamese cuisine. Enjoy XOI (sticky rice), simple steamed rice, soup noodles, lo mein, fried rice, wok dishes, Bao (steamed bread, salad, and countless other dishes.
You can see pork in many, if not all Asian restaurants to win most probably due to the red food coloring customers' attention to. The contrast could not be more harmful than that of M & Ms or candy, but never really know what's happening in the kitchen. So, if you be sure that no dye gets into your roast pork Chinese style will be the best solution would be to prepare his home. Thit Xa Xiu I prefer, since I'm familiar with it.
Here's how to solve Thit Xa Xiu at home. This recipe omits red food dye color, but juicy and tasty Asian-style pork barbecue. I could not with the eyes cathcing store or restaurant bought Thit Xa Xiu compare, but I can guarantee that this is the best. If you prefer a little red, then you can add 4 to 5 tablespoons of tomato sauce for this recipe.
What you need
2 1/2 pounds boneless pork Sholder, well trimmed
Pickle
3 teaspoons sesame oil
1 1/2 tablespoons dark soy sauce
2 1/2 PDD ligh soy sauce
2 tbsp Chinese rice wine or dry sherry
2 garlic cloves, finely chopped
3 tablespoons honey
3 tablespoons hoisin sauce
1 teaspoon Chinese five-spice powder
2 tablespoons sugar
How to Fix
Cut the pork into strips about 2 inches thick and 6 inches in length.
In a bowl, combine sesame oil, soy sauce, soy sauce, rice wine, garlic, honey, hoisin sauce, five spice powder and sugar. Then add pork slices and stir well to coat evenly. Cover with plastic and WRAT put in the refrigerator 8 hours or up to 24 hours. Occasionally pork rotate to ensure that it is covered with the marinade.
An hour before grilling, remove pork from the refrigerator. Preheat oven to 475 F and place rack in upper third of oven. Place a roasting rack with aluminum foil-lined baking sheet. Place the pork slices and on the shelf. Leave about 1 inch between them. Keep the marinade, as it is to be used for basting.
Roast pork slices for about 30 minutes. Every 10 minutes, use tongs to pick up each pork slices and then bathe and role int the marinade. Back up to the grill and turn the pork slices in each moment. When the meat is charred slightly glazed and read at 145 F, which are carried out. Remove from the oven. Rest for 10 minutes to seal the juices.
Cut pork crosswise to the fiber. Place on serving platter. Hot or at room temperature. To freezing, wrap them securely in plastic and thrombosis sit in the freezer. You can freeze up to 3 months. To serve, reheat in the microwave.
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