Char Siu Is a Technique, Not Just a Meat Most people think of char siu as Cantonese BBQ pork. That sticky, lacquered, crimson-edged roast pork hanging in the...
Most people think of char siu as Cantonese BBQ pork. That sticky, lacquered, crimson-edged roast pork hanging in the window of every Chinese BBQ shop.
And while that’s the most iconic expression of it, char siu is really something bigger than that. The word itself translates to “fork roasted,” a reference to the long skewers traditionally used to hold meat over an open flame. But what defines char siu isn’t the pork, it’s the marinade and the method:Roasted at high heat until the edges char and caramelize into those crispy, almost burnt bits that are, without question, the best part of the whole thing.
Once you understand that, you realize you can apply it to almost anything. Tofu. Eggplant. Mushrooms.
And as it turns out, a whole head of cauliflower. Cauliflower is one of the most underrated vehicles for bold flavors.
Here’s why it’s the perfect canvas for char siu: Every crevice between the florets catches and holds the marinade, creating more opportunities for char and caramelization than almost any other vegetable Cauliflower soaks up bold flavors readily, especially after parcoooking in a seasoned liquid, so the char siu marinade penetrates well beyond the surface Unlike more delicate vegetables, cauliflower holds its structure at 450°F without falling apart, giving the marinade time to properly lacquer and char The diced Chinese cured pork belly embedded into the cauliflower before roasting renders slowly in the oven, basting the cauliflower from the inside out and perfuming every crevice with rich, cured pork fat as it melts into the flesh At high heat, the honey and maltose caramelize aggressively on the surface.
The edges of each floret darken and crisp, and every 10-minute basting adds another layer of glaze on top of the last. By the time it comes out of the oven, the cauliflower is lacquered, deeply charred, and almost unrecognizable from what went into the pot 40 minutes earlier until tender but not mushy. You want it to yield to a knife but still hold its shape completely.
The Shaoxing wine in the parcooking liquid begins seasoning the cauliflower from the inside before the marinade even goes on.garlic, light soy sauce, dark soy sauce, white pepper, hoisin sauce, red fermented bean curd, five-spice, honey or maltose, and Shaoxing wineTaste and adjust. It should be intensely sweet, savory, and deeply aromatic.
This is a concentrated marinade and it’s meant to be bold. into the crevices of the cauliflower, pushing the pieces deep between the florets. into the base of the tray to prevent the marinade from scorching on the pan before the cauliflower has a chance to char properly. Each layer builds on the last, darkening and caramelizing into a deeper, stickier glaze with every pass.
, the floret tips are crispy, and the whole head is cooked through to the center. Don’t pull it too early. The char is the point. Those darkened, almost burnt edges are where all the flavor lives.
Fermented Bean Curd Cauliflower Cured Pork Pork Belly
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