📝 About This Recipe
Transport your kitchen to the bustling roast shops of Hong Kong with this authentic, multi-layered Char Siu sauce. This isn't just a marinade; it's a complex balance of salty fermented beans, aromatic five-spice, and a glossy honey finish that creates that iconic 'lacquered' look. Perfect for pork shoulder, ribs, or even roasted chicken, this sauce delivers the quintessential sweet-and-savory umami punch that defines Cantonese BBQ.
🥗 Ingredients
The Umami Base
- 1/2 cup Hoisin Sauce (high quality, such as Lee Kum Kee)
- 2 cubes Red Fermented Bean Curd (mashed into a paste with 1 tbsp of its canning liquid)
- 3 tablespoons Light Soy Sauce (for saltiness)
- 2 tablespoons Dark Soy Sauce (primarily for the deep mahogany color)
- 2 tablespoons Oyster Sauce (adds savory depth)
Sweeteners and Aromatics
- 1/3 cup Honey (clover or wildflower works best)
- 1/4 cup Brown Sugar (packed)
- 2 tablespoons Shaoxing Rice Wine (can substitute with dry sherry)
- 1 teaspoon Chinese Five Spice Powder (ensure it is fresh for maximum aroma)
- 1 teaspoon Toasted Sesame Oil (for a nutty finish)
- 3 cloves Garlic (grated into a fine paste)
- 1 teaspoon Ginger (freshly grated)
- 1/4 teaspoon White Pepper (ground)
The Secret Finish
- 2 tablespoons Maltose or Corn Syrup (maltose provides the most authentic shine)
- 1/2 teaspoon Red Yeast Rice Powder (optional, for natural bright red color)
👨🍳 Instructions
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1
In a medium mixing bowl, place the two cubes of red fermented bean curd and the tablespoon of its brine. Use a fork to mash it into a smooth, consistent paste without any lumps.
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2
Add the hoisin sauce, light soy sauce, dark soy sauce, and oyster sauce to the bean curd paste. Whisk together until the colors are fully integrated.
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3
Stir in the honey and brown sugar. Whisk vigorously to ensure the sugar begins to dissolve into the liquid base.
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4
Incorporate the Shaoxing rice wine and toasted sesame oil. The alcohol in the wine helps to penetrate the meat fibers when used as a marinade later.
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5
Add the grated garlic, ginger, Chinese five spice powder, and white pepper. If using red yeast rice powder for that vibrant crimson hue, whisk it in now.
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6
Transfer the entire mixture into a small saucepan over medium-low heat.
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7
Add the maltose or corn syrup. If using maltose, you may need to microwave the jar for 10 seconds first to make it easier to scoop, as it is very sticky.
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8
Gently warm the sauce for 5-8 minutes, stirring constantly. Do not let it come to a rolling boil; you only want to dissolve the sugars and infuse the aromatics.
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9
Once the sauce is glossy and the sugar is completely dissolved, remove the pan from the heat.
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10
Let the sauce cool completely to room temperature. It will thicken significantly as it cools, reaching a perfect coating consistency.
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11
Divide the sauce: Use 2/3 as a marinade for your protein (marinate for at least 12-24 hours) and reserve the remaining 1/3 to use as a basting glaze during the final stages of roasting.
💡 Chef's Tips
The red fermented bean curd is the 'soul' of this sauce; don't skip it if you want an authentic flavor. If you can't find maltose, honey is a fine substitute, but maltose gives that professional, non-sticky 'glass' finish. Avoid using food coloring; the dark soy sauce and red bean curd provide a beautiful, natural deep mahogany. Always reserve a portion of the sauce before adding raw meat to it so you have a clean glaze for basting at the end. Store any leftover sauce in a sterilized glass jar in the fridge for up to 2 weeks.
🍽️ Serving Suggestions
Slather generously over pork collar or belly before roasting for classic Char Siu. Use as a dipping sauce for crispy roast pork (Siu Yuk) or spring rolls. Drizzle over a bowl of steamed white rice and bok choy for a simple, flavorful meal. Pair with a chilled Jasmine tea or a crisp Tsingtao beer to cut through the richness. Mix a tablespoon into stir-fried noodles for an instant flavor boost.