Thịt Xá Xíu (Vietnamese Char Siu Pork)
Món truyền thống · Vietnamese
Classic Vietnamese Char Siu Pork, marinated in a sweet and savory blend of soy sauce, honey, five-spice powder, and aromatics, then roasted to tender, caramelized perfection. This is the quintessential version of the dish.
Đánh giá công thức này
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Nguyên liệu
- Pork belly1 kg
- Honey4 tbsp
- Soy sauce4 tbsp
- Oyster sauce2 tbsp
- Shaoxing wine2 tbsp
- Five-spice powder1 tsp
- Garlic, minced3 cloves
- Ginger, grated1 tbsp
- Red food coloring (optional)1/4 tsp
- Salt1 tsp
- Black pepper1/2 tsp
- Water2 tbsp
Các bước
- 1
Cut pork belly into thick strips (about 2-3 cm thick).
- 2
In a bowl, whisk together honey, soy sauce, oyster sauce, Shaoxing wine, five-spice powder, minced garlic, grated ginger, red food coloring (if using), salt, pepper, and water to create the marinade.
- 3
Add the pork strips to the marinade, ensuring each piece is well-coated. Marinate for at least 2 hours, or preferably overnight in the refrigerator.
- 4
Preheat oven to 200°C (400°F).
- 5
Line a baking sheet with parchment paper and arrange the marinated pork strips on it, leaving some space between them.
- 6
Roast for 20 minutes.
- 7
Reduce oven temperature to 180°C (350°F). Flip the pork strips and brush with any remaining marinade. Continue roasting for another 20-30 minutes, or until the pork is cooked through and caramelized. Baste with pan juices halfway through.
- 8
Let the pork rest for 10 minutes before slicing and serving.
