Homemade Char Siu Sauce
Homemade Char Siu Sauce
Ingredients
- 2 red fermented bean curd, cubes
- 4 tablespoons honey
- 4 tablespoons hoisin sauce
- 2 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 2 tablespoons Shaoxing wine
- 2 tablespoons sugar
- 1/2 teaspoon five-spice powder
- 1/4 teaspoon white pepper
- 1 teaspoon garlic powder
- as needed red food coloring, (optional)
Instructions
- 1
Add all the listed ingredients into a medium-sized bowl. This includes the red fermented bean curd, honey, hoisin sauce, soy sauce, oyster sauce, Shaoxing wine, sugar, five-spice powder, white pepper, garlic powder, and optional red food coloring.
⏱️ 3 min
- 2
Using a whisk or a fork, mix all the ingredients thoroughly until everything is well combined and the red fermented bean curd is completely mashed and incorporated into the sauce. Ensure there are no lumps.
⏱️ 7 min
- 3
The homemade Char Siu sauce is now ready to use immediately to marinate pork (one batch is enough for 2 1/2 pounds / 1.1 kg of pork) or can be transferred to an airtight container and stored in the refrigerator for up to 1 month.
Kitchen Tools
Homemade Char Siu Sauce
- 2 red fermented bean curd, cubes
- 4 tablespoons honey
- 4 tablespoons hoisin sauce
- 2 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 2 tablespoons Shaoxing wine
- 2 tablespoons sugar
- 1/2 teaspoon five-spice powder
- 1/4 teaspoon white pepper
- 1 teaspoon garlic powder
- as needed red food coloring, (optional)
Instructions
- 1
Add all the listed ingredients into a medium-sized bowl. This includes the red fermented bean curd, honey, hoisin sauce, soy sauce, oyster sauce, Shaoxing wine, sugar, five-spice powder, white pepper, garlic powder, and optional red food coloring.
⏱️ 3 min - 2
Using a whisk or a fork, mix all the ingredients thoroughly until everything is well combined and the red fermented bean curd is completely mashed and incorporated into the sauce. Ensure there are no lumps.
⏱️ 7 min - 3
The homemade Char Siu sauce is now ready to use immediately to marinate pork (one batch is enough for 2 1/2 pounds / 1.1 kg of pork) or can be transferred to an airtight container and stored in the refrigerator for up to 1 month.