Maltose Glazed Master Char Siu
Professional-grade recipe focusing on the sticky maltose glaze for an authentic shine.
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Ingredients
- 2 lbs Pork collar butt (trimmed into 2-inch strips)
- 1/2 cup Maltose
- 2 blocks Fermented red bean curd (mashed)
- 3 tablespoons Hoisin sauce
- 2 tablespoons Light soy sauce
- 2 tablespoons Shaoxing rice wine
- 1 teaspoon Five-spice powder
- 2 tablespoons Honey
- 1 tablespoon Minced garlic
- 1 tablespoon Rose flavored sorghum liquor (Mei Kuei Lu Chiew)
- 1/4 cup Granulated sugar
- 1 tablespoon Hot water
Instructions
- 1
Whisk together the red bean curd, hoisin, soy sauce, Shaoxing wine, five-spice, garlic, sugar, and rose liquor to create the marinade.
- 2
Submerge the pork strips in the marinade and refrigerate for at least 24 hours, turning occasionally to ensure deep penetration of flavor and color.
- 3
Preheat the oven to 425°F (220°C) and set up a roasting rack over a foil-lined tray filled with a thin layer of water to prevent smoking.
- 4
Prepare the glaze by heating the maltose, honey, and hot water in a small saucepan over low heat until the maltose is fluid and fully incorporated.
- 5
Roast the pork for 15 minutes, then remove from the oven and brush generously with the remaining marinade from the bowl.
- 6
Reduce heat to 375°F (190°C) and roast for another 15 minutes until the internal temperature reaches 155°F (68°C).
- 7
Switch the oven to broil and brush the pork with the prepared maltose glaze; broil for 2-3 minutes per side until charred edges appear and the surface is glassy.
- 8
Rest the meat for 10 minutes before slicing thinly against the grain to maintain the internal juices and the integrity of the glaze.
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