Since we’ve moved to Northern Arizona, I no longer have an Asian Market within an hour’s drive of our home. This means that when I run out of one of my beloved local-style foods or ingredient, too bad! For the most part, I’ve been able to stockpile most of what I need to create the dishes from back home, but one item that is quickly consumed in our house is Char Siu or what folks here on the mainland call Chinese Barbecued Pork. Other names you may see are chasu, chashao, cha sio and char siew, barbecued meat, xa xiu. Whichever name you like, its dang delicious!!!
For the most part, I use Char Siu in Noodles Bowls
And my Fried Saimin or Fried Noodles
So, as I’ve done in a number of cases of need, I figure out how to make it myself. I watched a bunch of videos and read articles on how to make Char Siu from scratch, but let’s be real here, I wasn’t about to find Red Fermented Bean Curd (aka Tofu) nor Chinese Rice Wine here in NoAZ. I did have in my pantry, for a really long time I gotta say, a packet of Noh’s Char Siu Seasoning Mix!!!
I had a very large Pork Butt or Shoulder if you will, almost NINE POUNDS in size, for the intent of making Kalua Pig, but I mean come man, that’s an awful lot. The smart girl that I am, I lopped off a 2 pound piece and put it aside for my first attempt at making my own Char Siu.
I opted for the wet marinade as opposed to the dry rub of Noh’s Seasoning. I took my sharpest knife and made several punctures into the Pork, going all the way through. I parked my soon to be Char Siu in a large Zip Top bag and left it in the refrigerator for a little more than 24 hours. At this point I patted the meat dry and arranged it in my adjustable roasting rack. Into a moderate oven (350⁰) it went until the internal temperature reached 145⁰.
I let the roast cool completely before I sliced into it, YUM!
The taste was there, but I think I can do better next time around, I think I need to slice the Pork thinner, so that the marinade can do its work better.