Sticky Date Char Siu (焦糖叉烧)
Sticky Date Char Siu (焦糖叉烧)
Ingredients
For the Pork
- 2 pounds pork collar, cut into strips
For the Marinade
- 5 1/3 ounces pitted dates
- 3 1/2 fluid ounces hot water
- 5 1/3 ounces granulated sugar
- 7/8 ounce MSG
- 1/8 ounce five spice powder
- 1/8 ounce ginger powder
- 3/8 ounce garlic powder
- 1/16 ounce white pepper
- 1 1/2 ounces roasted sesame paste
- 5 fluid ounces light soy sauce
- 2 red fermented bean curd, cubes
- 3/4 fluid ounce Chinese cooking wine
- 3/4 fluid ounce oyster sauce
- 1 1/2 fluid ounces hoisin sauce
For the Glaze and Sauce Enhancements
- 2 shallots, finely chopped
- 2 tablespoons maltose
- 2 tablespoons honey
- 1/4 cup water
- 1/4 cup pork drippings, from baking, as needed
Instructions
- 1
Place the pitted dates in a small bowl and pour hot water over them. Let them soften for about 10 minutes.
⏱️ 10 min
- 2
In a blender or food processor, combine the softened dates (with their soaking water) and all other marinade ingredients: granulated sugar, MSG, five spice powder, ginger powder, garlic powder, white pepper, roasted sesame paste, light soy sauce, red fermented bean curd, Chinese cooking wine, oyster sauce, and hoisin sauce. Blend until the mixture is completely smooth.
⏱️ 5 min
- 3
Cut the pork collar into long strips, approximately 1 1/2 to 2 inches thick. Place the pork strips in a large bowl or a resealable bag. Pour the blended marinade over the pork, ensuring all pieces are thoroughly coated. Cover and refrigerate overnight, or for at least 8 hours.
⏱️ 15 min
- 4
The next day, preheat your oven to 480°F. Line a large baking tray with aluminum foil for easy cleanup, then place an oven-safe wire rack on top of the tray. Arrange the marinated pork strips on the wire rack, ensuring there is some space between them. Reserve about 1/2 cup of the marinade for glazing.
⏱️ 10 min•🌡️ 480
- 5
Bake the pork in the preheated oven for 30 minutes.
⏱️ 30 min•🌡️ 480
- 6
While the pork is baking, prepare the first glazing mixture. In a small saucepan, heat a small amount of oil over medium heat. Add the chopped shallots and cook until softened and fragrant, about 3-5 minutes. Stir in about 1/4 cup of the reserved marinade. Cook for 1-2 minutes, then remove from heat.
⏱️ 5 min
- 7
After the initial 30 minutes of baking, remove the pork from the oven. Reduce the oven temperature to 410°F. Liberally brush the pork strips with the shallot-marinade mixture. Return the glazed pork to the oven and bake for 15 minutes.
⏱️ 15 min•🌡️ 410
- 8
Repeat the glazing and baking process two more times: remove the pork, brush with more shallot-marinade mixture, and bake for another 15 minutes. This will be a total of three 15-minute baking rounds at 410°F after the initial bake.
⏱️ 30 min•🌡️ 410
- 9
While the char siu is on its last glazing round, prepare the final sticky sauce. In a separate small saucepan, combine the maltose, honey, water, and the remaining reserved marinade. Heat over medium-low heat, stirring constantly, until the maltose is fully dissolved and the mixture thickens to an extremely sticky, syrupy consistency. Be careful not to burn it.
⏱️ 10 min
- 10
After the third glazing round, remove the char siu from the oven. Liberally brush the pork strips with the extremely sticky maltose-honey-marinade sauce. Return it to the oven for a final 10 minutes of baking.
⏱️ 10 min•🌡️ 410
- 11
Once cooked, remove the char siu from the oven and let it rest for 5-10 minutes before slicing. Collect any pork drippings from the baking tray. If needed, dilute the remaining sticky sauce with a tablespoon or two of the collected pork drippings to reach a desired consistency for serving.
⏱️ 5 min
- 12
Slice the char siu into bite-sized pieces and arrange on a serving platter. Drizzle generously with the prepared caramel sauce and serve immediately.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Sticky Date Char Siu (焦糖叉烧)
Ingredients
For the Pork
- 2 pounds pork collar, cut into strips
For the Marinade
- 5 1/3 ounces pitted dates
- 3 1/2 fluid ounces hot water
- 5 1/3 ounces granulated sugar
- 7/8 ounce MSG
- 1/8 ounce five spice powder
- 1/8 ounce ginger powder
- 3/8 ounce garlic powder
- 1/16 ounce white pepper
- 1 1/2 ounces roasted sesame paste
- 5 fluid ounces light soy sauce
- 2 red fermented bean curd, cubes
- 3/4 fluid ounce Chinese cooking wine
- 3/4 fluid ounce oyster sauce
- 1 1/2 fluid ounces hoisin sauce
For the Glaze and Sauce Enhancements
- 2 shallots, finely chopped
- 2 tablespoons maltose
- 2 tablespoons honey
- 1/4 cup water
- 1/4 cup pork drippings, from baking, as needed
Instructions
- 1
Place the pitted dates in a small bowl and pour hot water over them. Let them soften for about 10 minutes.
⏱️ 10 min - 2
In a blender or food processor, combine the softened dates (with their soaking water) and all other marinade ingredients: granulated sugar, MSG, five spice powder, ginger powder, garlic powder, white pepper, roasted sesame paste, light soy sauce, red fermented bean curd, Chinese cooking wine, oyster sauce, and hoisin sauce. Blend until the mixture is completely smooth.
⏱️ 5 min - 3
Cut the pork collar into long strips, approximately 1 1/2 to 2 inches thick. Place the pork strips in a large bowl or a resealable bag. Pour the blended marinade over the pork, ensuring all pieces are thoroughly coated. Cover and refrigerate overnight, or for at least 8 hours.
⏱️ 15 min - 4
The next day, preheat your oven to 480°F. Line a large baking tray with aluminum foil for easy cleanup, then place an oven-safe wire rack on top of the tray. Arrange the marinated pork strips on the wire rack, ensuring there is some space between them. Reserve about 1/2 cup of the marinade for glazing.
⏱️ 10 min•🌡️ 480 - 5
Bake the pork in the preheated oven for 30 minutes.
⏱️ 30 min•🌡️ 480 - 6
While the pork is baking, prepare the first glazing mixture. In a small saucepan, heat a small amount of oil over medium heat. Add the chopped shallots and cook until softened and fragrant, about 3-5 minutes. Stir in about 1/4 cup of the reserved marinade. Cook for 1-2 minutes, then remove from heat.
⏱️ 5 min - 7
After the initial 30 minutes of baking, remove the pork from the oven. Reduce the oven temperature to 410°F. Liberally brush the pork strips with the shallot-marinade mixture. Return the glazed pork to the oven and bake for 15 minutes.
⏱️ 15 min•🌡️ 410 - 8
Repeat the glazing and baking process two more times: remove the pork, brush with more shallot-marinade mixture, and bake for another 15 minutes. This will be a total of three 15-minute baking rounds at 410°F after the initial bake.
⏱️ 30 min•🌡️ 410 - 9
While the char siu is on its last glazing round, prepare the final sticky sauce. In a separate small saucepan, combine the maltose, honey, water, and the remaining reserved marinade. Heat over medium-low heat, stirring constantly, until the maltose is fully dissolved and the mixture thickens to an extremely sticky, syrupy consistency. Be careful not to burn it.
⏱️ 10 min - 10
After the third glazing round, remove the char siu from the oven. Liberally brush the pork strips with the extremely sticky maltose-honey-marinade sauce. Return it to the oven for a final 10 minutes of baking.
⏱️ 10 min•🌡️ 410 - 11
Once cooked, remove the char siu from the oven and let it rest for 5-10 minutes before slicing. Collect any pork drippings from the baking tray. If needed, dilute the remaining sticky sauce with a tablespoon or two of the collected pork drippings to reach a desired consistency for serving.
⏱️ 5 min - 12
Slice the char siu into bite-sized pieces and arrange on a serving platter. Drizzle generously with the prepared caramel sauce and serve immediately.
⏱️ 5 min