So many recipes exist for the world-famous Cantonese barbecued pork, char siu, and Food52 Resident Mandy Lee shares her favorite version that’s super tender and juicy. She achieves the meat’s iconic dark-red exterior through fresh beet juice and is glazed with fruity fig jam. Lastly, it's torched for that charred and glistened finish. GET THE RECIPE ►► https://f52.co/3yz6YlzCheck out Mandy’s blog for much more of her food, writing, and photography ►► http://www.ladyandpups.com/PREP TIME: 6 hour 40 minutesCOOK TIME: 40 minutesSERVES: 4 to 6INGREDIENTSPork & Marinade1 pound (450 grams) pork shoulder (preferably marbled), or skinless pork belly1/4 cup (60 grams) beet juice1/4 cup (72 grams) hoisin sauce2 1/2 tablespoons (37 grams) soy sauce2 tablespoons (15 grams) potato, tapioca, or cornstarch1 1/2 tablespoons (30 grams) yellow miso paste1 tablespoon (15 grams) fish sauce1 tablespoon (15 grams) dark brown sugar1 tablespoon (15 grams) Chinese rose wine, baijiu, or gin1 1/2 teaspoons (10 grams) Dijon mustard1/4 teaspoon Chinese five-spice powder1/4 teaspoon freshly ground black pepper3 garlic cloves, smashed and peeledFig Jam Glaze3 tablespoons (60 grams) floral honey2 tablespoons (36 grams) fig jam1 1/2 tablespoons (20 grams) unsalted butter1 pinch fine sea saltSUBSCRIBE TO FOOD52 ►► https://f52.co/2HN7Dp8CONNECT WITH FOOD52Web: https://food52.comFacebook: https://www.facebook.com/food52Instagram: https://www.instagram.com/Food52Pinterest: https://www.pinterest.com/food52Twitter: https://twitter.com/Food52TikTok: https://www.tiktok.com/@food52Food52 newsletter: https://f52.co/newsletterABOUT FOOD52As a one-stop shop for joyful living, Food52 connects discerning home cooks with the interests they're passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.
