Glossy Cantonese-style roasted pork with caramelized edges, a savory-sweet marinade, and a tender, juicy center. Serve it over rice, tucked into bao, or sliced alongside greens.
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A balanced marinade combines salty soy, fragrant five-spice, aromatic garlic, and sweet honey with maltose for the lacquered surface associated with classic char siu. Roasting the pork on a rack concentrates the glaze while keeping the center moist.
Refrigerate cooled pork in an airtight container for up to 4 days. Freeze sliced pork for up to 2 months.
Reheat covered in a 160°C oven with a splash of water for 10 to 12 minutes, or microwave gently until steaming hot. Avoid prolonged high heat, which can dry the pork.
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A practical home-style interpretation of the Chinese classic: air-dried duck roasted until the skin is lacquered and crisp, then served with warm pancakes, cucumber, scallions, and sweet bean sauce.
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Tender chicken, roasted peanuts, dried chiles, and crisp scallions come together in a glossy sweet-sour sauce with a gentle Sichuan pepper tingle. A quick marinade keeps the chicken succulent while a brief simmer gives the sauce its signature shine.
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Thinly sliced beef and crisp-tender broccoli are tossed in a glossy ginger-garlic sauce for a fast, deeply savory Chinese-inspired dinner. Serve it over steamed rice to catch every drop of sauce.
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Tender pork belly slowly simmered in soy, Shaoxing wine, ginger, and warm spices until lacquered in a glossy, savory-sweet sauce. Serve with steamed rice to catch every drop.
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A classic northern Chinese noodle dish with springy wheat noodles, savory-sweet fermented bean sauce, browned pork, and crisp cucumber. The sauce simmers until glossy and concentrated, making every strand richly coated.
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Silken tofu and savory pork are simmered in a fragrant Sichuan sauce of fermented bean paste, chili oil, ginger, and garlic, then finished with numbing Sichuan pepper. Serve with steamed rice to capture every drop of the glossy sauce.
A classic Chinese home-style stir-fry of softly set eggs and juicy tomatoes, finished with scallions and a light savory seasoning. It comes together quickly and is ideal over steamed rice.
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A whole fish is steamed until delicately flaky, then finished with ginger, scallions, soy sauce, and shimmering hot oil for a fragrant, restaurant-style Chinese classic.
