Variations of the sauce:
Add 1 tablespoon minced garlic and/or 1 tablespoon minced ginger
Add more Chinese 5-spice powder
Replace half of the hoisin sauce with pineapple juice
Use both black soy sauce1 and dark soy in equal proportions
Add 1 tablespoon of toasted sesame oil
Add 1 tablespoon hot bean paste for a spicier marinade.
Substitute Japanese Mirin for the Shao Hsing wine.
Instead of pork, use pork spareribs and grill over a charcoal fire.
Baste with honey during last 10 minutes to give the meat an attractive glaze
Often Maltose (malt sugar) is used instead of honey
If using shoulder or butt, cut pork into even size pieces so they marinate well and cook evenly. Marinate meat in the liquids (except honey or maltose) and spices for several hours in the refrigerator. Reserve the honey or maltose for the last 15 minutes as a glaze. Roast meat on a rack or spits over a tin foil lined pan at 350 F for 30 minutes. Turn over and roast until tender. Do not dry out by over-roasting. Baste with honey. Turn on broiler, and broil on high until nicely colored. Watch like a hawk, it is easy to burn due to its sugar content.
|Lee Kum Kee Char Siu Sauce|
Alternatively, use Lee Kum Kee Char Siu Sauce as is, right out of the bottle. This sauce is very authentic and is seasoned with Chinese 5-spice. Paint one side of the meat and roast on a rack so it will not sit in its own juices. After 30 minutes, remove from oven, turn pieces over, and paint other side with sauce. Roast until tender. Turn on broiler, and broil on high until nicely colored. Watch like a hawk, it is easy to burn due to sugar content.
Ingredients: White sugar, water, salt, garlic, fermented soybean paste (Water, salt, soybean, wheat), honey, soy sauce, malt syrup, corn starch, Chinese 5-spice, vinegar, food coloring.
|Healthy Boy Black Soy|