Quick Char Siu

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Quick Char Siu to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Quick Char Siu, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• z Marinade
• z 1/3 cups hoisin or char siu sauce
• z 1/4 cup Chinese rice wine or dry sherry
• z 3 tbsp honey
• z 2 tbsp sesame oil
• z 1 clove garlic, finely minced
• z 1 tbsp grated ginger
• z 1/2 tsp Chinese five-spice powder
• z 1 lb. boneless pork butt or other marbled pork cut

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

DIRECTIONS: Quick Char Siu 1

Step 2: Technique & Execution

Combine marinade ingredients in a medium bowl; mix well

Step 3: Technique & Execution

Cut meat into strips 1/2 inch thick and about 2 inches wide

Step 4: Technique & Execution

Place in marinade and turn to coat

Step 5: Technique & Execution

Let stand for 10 minutes; for a richer flavour, cover and refrigerate overnight. 2

Step 6: Technique & Execution

Preheat broiler. 3