Chinese New Year, Year of the Snake

Chinese New Years is right around the corner, February 10th to be exact. My son and I have been busy getting ready at home. In preparation for our feast, we have prepared some things ahead of time being he is a student and beginning a new job. With limited hours available, I'm taking advantage of his help whenever I can get it. Also, with do-ahead preparation, you can make more items and insure you will have goodies to stock up your freezer with!

You will find many Char Siu recipes floating around, but this is my absolute favorite. I've been making this particular recipe since 2011. They all have the same basic components, with some minor additions here and there. I find this one to be very aromatic and fresh tasting. I have also tried it with chicken breasts and thighs with great results.

Chinese Barbecued Pork (Char Siu) with  adaptations from the Asian Grandmothers Cookbook

2 1/2 to 3 pounds boneless pork shoulder, or country ribs (harder to do with bone, however)
2/3 cup sugar
1/2 cup soy sauce
2-3 scallions, smashed
2-3 full cilantro stems, smashed (with roots preferable)
1-2 star anise pods
1 T dry sherry or Shaoxing rice wine
1/2 t sesame oil
1/2 t 5-spice powder
red food coloring, optional, see note

Cut the pork lengthwise into 4 strips. Lay each strip flat on the cutting board and cut in half lengthwise. If you are using country ribs, you can forgo this. Place in a large dish in one layer.

In a small bowl, mix the sugar, soy sauce, scallions, cilantro, star anise, rice wine, sesame oil, and 5-spice powder. If using the optional red food coloring, rub onto pork now.  Pour the marinade over the pork. Cover and marinate in the refrigerator for a minimum of 2 hours, up to 1 1/2 days.

Preheat the oven to 400 F.

Remove the pork from the marinade and place on a rack set on top of a foil-lined pan. Reserve the marinade for basting. Bake for 40-45 minutes, turning halfway. Pork should caramelize during first 30 minutes. Baste at least once on each side. Internal temperature should be 145-160F for pork, and 165F if you've done chicken pieces.

Transfer to a cutting board and let rest for 10 minutes. At this stage you have 2 options. You can freeze it for later use by laying it on a cookie sheet in the freezer so it freezes individually, and then bagging it, or slice it for immediate use. You can also eat it as is by simmering the marinade for a minimum of 10 minutes, slicing the pork crosswise against the grain into 1/4" thick slices. Pour the marinade over the pork and serve over rice.

Note: The recipe as it appears in the book does not call for food coloring. I have, on occasion, used it, based on previous recipes. However, there really is no need for it, and your body will thank you for one less additive.