Char Siu

Cantonese BBQ pork shoulder marinated in hoisin, soy, and honey, roasted until caramelized and red at the edges.

Ingredients

• 700g whole duck
• 400g steamed buns
• 1 tbsp crushed Sichuan peppercorns
• 1/2 tsp five-spice powder
• 2 tbsp toasted sesame oil
• 200g scallions
• a handful of fresh scallion greens, chopped
• a generous spoonful of toasted sesame seeds
• 400ml water

Instructions

1. 1

   Pat the beef sirloin dry, season generously with salt, pepper, and star anise, and let it sit for a few minutes to absorb the flavors.

2. 2

   Heat neutral vegetable oil in a wide pan or heavy pot over medium-high heat and sear the beef sirloin until browned on all sides, then remove and set aside.

3. 3

   In the same pan, gently cook the grated fresh ginger and crushed Sichuan peppercorns over medium heat until softened and fragrant, about 4-5 minutes.

4. 4

   Stir in the five-spice powder and shiitake mushrooms, cooking for a few more minutes so the spices bloom and coat the vegetables.

5. 5

   Return the beef sirloin to the pan, pour in the chicken stock, and bring everything to a gentle simmer.

6. 6

   Cover and cook over low heat until the beef sirloin is tender and cooked through, roughly 40 mins.

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