叉烧酱 - Chinese Style Char Siu Sauce

This is for folks who enjoy Chinese food, grilling their meats, and love a good sauce. The most beloved food in Guangdong Province lies in Char Siu pork. This is a delicious sauce that many have professed their profound love for. Sure, you could just buy a jar, but have you ever thought about making your own? I sure did and it was made in a way that uses no red food coloring, no hoisin, but still gives the most complex flavors and beautiful dark red color to it all on its own.

The how-to video can be found on my Youtube channel.

Ingredients:

8oz Tamari

8oz Oyster Sauce

4oz Shaoxing Wine

4oz Ketchup

4oz Apricot Preserves 2-3oz Mad Russian Apothecary Spicy Pepper Honey

1oz Cherry juice (for red color)

1 TB Garlic, pureed 1 TB Ginger, pureed

In one bowl, you will add everything together. You must use the whisk to break down the preserves and honey by pressing downward into the bowl. Vigorously whisk this to dissolve and marry everything together.

Marinate your pork belly/tips/shoulder/butt into this and coat it well. This also works amazingly well with salmon, chicken, and lamb. Let this marinate for a minimum two hours or overnight in the refrigerator.

When you are ready to cook, take this out of the refrigerator to come up to room temperature within a two hour window. Pork is cleared to be cooked to personal preference and no longer requires cooking well done.