Char siu:
This is the BBQ pork that I love so dearly from our own scrappy Din Ho.
As an aside, one of my personal challenges in Toronto was to find places where I could get a decent meal for at or under C$5. This turned out to be more difficult than one might think. Luckily, I was walking distance from one of Toronto's two (!) Chinatowns, where there were several restaurants where one could get an ample serving of char siu pork on white rice with a pot of tea for right about $5. Man, what a discovery that was.
The other day, I got my hands on a jar of char siu sauce and some pork from the HEB at Parmer & Mopac. I'm gonna take a stab at some roundeye chinese bbq in the next couple of days or so.
"Char siu" literally means "fork roasted," which is the traditional cooking method for the dish of the same name. Forks hold long strips of seasoned boneless pork in a covered oven or over a fire.
The meat, typically pork shoulder, is seasoned with a mixture of sugar or honey, five-spice powder, soy sauce, red food colouring (optional) and sherry or rice wine (optional). These seasonings turn the exterior layer of meat dark red, not unlike the "smoke ring" of American barbecue.
Char siu is typically consumed alongside a starch, whether inside a bun (cha siu baau), with noodles, or with rice (cha siu fan). The accompaniments served with char siu are strongly influenced by regional variation.
This is the BBQ pork that I love so dearly from our own scrappy Din Ho.
As an aside, one of my personal challenges in Toronto was to find places where I could get a decent meal for at or under C$5. This turned out to be more difficult than one might think. Luckily, I was walking distance from one of Toronto's two (!) Chinatowns, where there were several restaurants where one could get an ample serving of char siu pork on white rice with a pot of tea for right about $5. Man, what a discovery that was.
The other day, I got my hands on a jar of char siu sauce and some pork from the HEB at Parmer & Mopac. I'm gonna take a stab at some roundeye chinese bbq in the next couple of days or so.
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