The best thing about being a homebody is that you almost never have to look good.
I usually wear pajama pants and an oversized T-shirt. On a fashionable day, it’s probably immaculate yoga pants.
Someone commented about my hair. It took me a few seconds to remember if I had combed my hair that day. I didn’t.
I may seem a little homeless sometimes, but my Xa Xiu is always right.
What is Ti Sha Siu?
Thịt Xá Xíu is Chinese/Vietnamese barbecued pork. In Vietnamese, it is called “Thịt Xá Xíu”. The same style of barbecue pork is known as char siu in Cantonese.
Bright red, glossy shreds of pork, which can be seen all over Chinatown, hang in store windows. This long barbecue pork is really delicious. It has a sticky, glossy glaze that mixes flavor and sweetness.
Akabuta seasoning mix
Have you ever seen a bag of red roast pork seasoning at the store and thought about making chashu just from that mix to save time?
I’ve done that many times and used a different brand each time.
Unfortunately, it didn’t quite work out. It had a scent, but the taste was bland.
For my next attempt, I decided to skip the premix entirely and make my own marinade from scratch.
Once again, something was missing. The taste is there, but the aroma is different, the color is different… ajsdlfk$%#@!
Next, we combined the two methods. I mixed a little of the premix with my own marinade. Bam! It worked!
You’ve got a beautiful red color, a distinctive aroma, and the most wonderful taste known to man.
Balance and order have been restored to the Earth, and life has become better. So, I included the recipe below.
How to make Shashu Charshu
Step 1: Marinate the pork
First trim off any excess fat from the pork shoulder, then cut it into long strips (about 1-1/2 to 2 inches wide). Make sure the strips are even for evening cooking.
Check out the pro tips at the end to see how you can get rid of excess fat.
Combine all seasonings in a small bowl and mix until a smooth paste forms. For best results, spread the mixture evenly over the pork strips and marinate in the refrigerator for at least 4 hours or overnight.
Step 2: Roast
Preheat oven to 400°F. Place pork on a wire rack over a pan lined with foil or parchment paper for easy cleanup.
Roast for 25 minutes. Turn the pork over and bake for another 20 minutes.
Step 3: Finish with glaze
In a small bowl, mix honey and hot water until completely dissolved. Brush the honey glaze onto the pork.
Return to oven and heat to 450°F. Cook for 5 minutes on each side to create a caramel-like crust.
pro tips
Did you get rid of excess pork fat by trimming the pork? Store in the freezer. Once you have enough, cut it into small cubes and make a favorite Vietnamese topping: fried pork fat (Tép Mỡ).
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explanation
Sweet and sticky BBQ pork can be found all over Chinatown. Perfect for sandwiches, noodle soups, stir-fries, or drizzled over rice, its versatility makes doubling or tripling recipes at home a must.
pork marinade
honey glaze
Marinate the pork: Cut the pork into long strips about 1-1/2 to 2 inches wide. Make sure the strips are even for evening cooking. In a small bowl, mix together Akabuta seasoning, five-spice powder, black/white pepper, garlic powder, hoisin sauce, oyster sauce, soy sauce, sesame oil, and sugar until a smooth paste forms. For best results, spread the mixture evenly over the pork strips and marinate in the refrigerator for at least 4 hours or overnight. Roast: Preheat oven to 400°F. Place pork on a wire rack over a pan lined with foil or parchment paper for easy cleanup. Roast for 25 minutes. Turn the pork over and bake for another 20 minutes. Glaze and finish: In a small bowl, combine honey and hot water until completely dissolved. Brush the honey glaze onto the pork. Return to oven and heat to 450°F. Cook for 5 minutes on each side to create a caramel-like crust.
Preparation time: 4 hoursCooking time: 55 minutescategory: side dishmethod: ovencooking: Asian, Vietnamese, Chinese food
(Tag translation) Chinese
