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Celebrate Lunar New Year – Char Siu Feast

Happy Lunar or Chinese New Year! Though celebrations begin on Friday, February 16th, they often last for at least two weeks giving you plenty of time to enjoy our favorite Char Sui.

The Chinese Zodiac moves on a 12 year cycle and 2018 is the year of the dog. Those born in the year of the dog are said to be loyal, just, caring, and cautious. I am a big animal lover and work to support our furry friends here and in my second home in Mexico. Being the year of the dog, it didn’t feel right not to gush about the Chef Contos Kitchen & Store Shop Dog. He is such a loyal love, accompanying us back and forth between Vermont and Mexico and greeting visitors in both places!

Our Char Siu recipe is a perfect addition to your February meal plans. This pork dish is addictive and delicious, and so simple to prepare requiring minimal effort, just plenty of marinating time. Though you can certainly slice it up and serve on its own or over a bed of simple green lettuce, it will make a homemade fried rice extraordinary! Remember to try it on your grills this Summer too.

Not only is Healthy Living the perfect location to source the finest cuts of pork, but their East Asian pantry ingredients are so extensive! Additionally, their spice selection is ideal for picking up spice blends like Chinese five spice, or the ingredients to mix your own. You’ll have no problem stocking your shelves with the supplies to make Char Siu all year long!

Char Siu

2 pounds pork butt cut into 4 pieces
3 tablespoons golden syrup
3 tablespoons honey
3 tablespoons hoisin sauce
3 tablespoons sweet soy sauce, or 1 tablespoon dark brown sugar dissolved in 3 tablespoons of your favorite soy sauce
1 teaspoon Chinese five spice powder
1 teaspoon white pepper
2 tablespoons sesame oil
Half a head of garlic, peeled and sliced

Combine all the ingredients except the pork in a small saucepan and simmer on medium heat until the golden syrup and honey are melted and the sauce is slightly thickened. Cool completely.

Marinate the pork in about ¾ of the sauce overnight in the fridge. Give the pork a couple of turns in the sauce to make sure that all sides have marinade on them. Save the remaining sauce in a container in the fridge in a separate container.

The next day, heat the oven to 350 degrees Fahrenheit. Shake the excess sauce off the pork and roast the pieces on a rack over a roasting dish that you’ve lined with tin foil. The char siu should be cooked after about 45 minutes depending on the size of your meat. The internal temperature of the pork should be 160 degrees.

To char your char siu, brush the pork with the remaining reserved marinade and turn the oven up to broil. Turn the pieces to char on all sides. Keep a close eye on your pork, this won’t take long. Slice and enjoy. Garnish with scallions and diced cucumber, serve over green leaf lettuce or jasmine rice.