Courtesy Andy Huynh, chef-owner, Full Steam Dumpling
3–5 pounds Pajaro Pastures pork shoulder
FOR THE MARINADE
½ cup brown sugar
1 cup light soy sauce
½ cup dark soy sauce
½ cup Shaoxing cooking wine
2 tablespoons sesame oil
2 teaspoons red pepper flakes
1 tablespoon sambal paste
2 cups stock or water (enough to submerge pork)
FOR THE CHAR SIU SAUCE
½ cup brown sugar
2 cups honey
1¼ cups hoisin sauce
7/8 cup soy sauce
1½ tablespoons Chinese five spice blend
1½ tablespoons Korean chili pepper flakes
2 tablespoons sesame oil
2 tablespoons fermented bean curd (if you can score this, it takes the sauce to the next level)
Combine marinade ingredients in a bowl, except for stock or water. Whisk well to dissolve sugar.
Slice pork shoulder into pieces measuring about 8 by 3 by 3 inches. Cover with the marinade and add enough stock or water to submerge pork pieces.
Marinate in the refrigerator for 8–10 hours or preferably overnight.
The next day, preheat oven to 350° F. Remove pork from the marinade and let it drip a bit.
Place pork on a wire rack over a baking tray and roast for 45 minutes.
Lower oven to 280° F and roast for another 45 minutes, until slightly charred and internal temperature reaches 165° F.
While meat is cooking make the char siu sauce by combining all ingredients in a sauce pan. Bring it to a slow simmer and stir well to dissolve the sugars.
Simmer for 15–20 minutes to let the flavors and spices marry and mellow out the hoisin sauce.
Brush finished sauce on the pork towards the end of the roasting time or use it later for dipping.
Remove pork from oven and let it rest for 15–30 minutes and slice right in. Or refrigerate and enjoy it in fried rice, in sandwiches, on salads or on its own.
Note: If you don’t have dark soy sauce, you can substitute regular soy sauce in a pinch. If you don’t have Shaoxing cooking wine, you can substitute sake in a pinch.
