Char Siu Pork (Strudel or not)
Prep time: 
Cook time: 
Total time: 
Yield: 2 lbs char siu pork
 
Pork marinating time: 2 - 4 hours or overnight
For just the Char Siu Pork, (Red Roast Pork) omit the strudel dough.
ingredients:
  • Dough from apple strudel recipe above (only if you're making the pork strudel. Otherwise, the pork on its own is AMAZING!)
Red Roast Pork
  • 2 pounds boneless pork butt or shoulder OR a nice 2 lb pork tenderloin
  • ⅔ cup chopped water chestnuts or 1 cup sliced water chestnuts
  • ½ cup chopped scallions
Red Roast Pork Marinade
  • 2 tablespoons firmly packed brown sugar
  • 2 tablespoons honey
  • ¼ cup ketchup
  • ½ teaspoon 5-spice powder
  • 2 tablespoons soy sauce
  • 2 tablespoons hoisin sauce
  • 1 tablespoon dry sherry
  • 2 garlic cloves - minced
  • 1 tablespoon fresh minced ginger
  • 1 teaspoon toasted sesame oil
  • About 2 teaspoons of red food coloring or 2 drops of red gel paste (optional)
Red Roast Pork Sauce
  • 2 tablespoons cornstarch
  • 2 tablespoons dry sherry
  • 2 tablespoons peanut oil
  • ⅔ cup chopped onion
  • 2 large cloves of garlic, minced
  • 2 tablespoons low sodium soy sauce
  • 2 tablespoons hoisin sauce
  • 1 teaspoon toasted sesame oil
  • ½ cup chicken stock or broth
  • Additional red food coloring or gel paste if desiredegg washblack and white sesame seeds
directions:
Marinate and Roast the Pork
  1. Preheat oven to 375 F. Line a sheet pan with foil or parchment paper.
  2. In a blender container or food processor bowl with metal blade, combine all the marinade ingredients except pork, water chestnuts and scallions; blend until smooth. Place pork in a zip lock bag and pour marinade over it. Let it marinate for at least 2-4 hours, or overnight.
  3. Remove pork from marinade and generously brush with the marinade, reserving remaining marinade as a basting sauce. Place pork butt on lined pan and bake at 375 F for 30 minutes. Remove pork from oven. Baste pork butt or shoulder with remaining basting sauce. Bake an additional 20 - 30 minutes or until no longer pink in the center, or until the internal temperature reaches 145 degrees F. Remove from oven, let cool.
  4. When cool, chop the pork into small cubes or slices and stir in water chestnuts and scallions. Place in the refrigerator until ready to combine with the sauce
Make the Sauce
  1. In small bowl or cup, combine the 2 tablespoons of cornstarch and 2 tablespoons sherry. Blend well.
  2. Heat oil in wok or large skillet over high heat. Add onion, cook and stir 2 to 3 minutes or until onion begins to soften and turn slightly golden. Add garlic, and cook for another minute (be careful it doesn't burn). Add the 2 tablespoons soy sauce and 2 tablespoons hoisin sauce to the pan and stir to coat. Add broth and toasted sesame oil and stir until combined. Let cook for about 1 more minute. Stir in food coloring if using.
  3. Stir in cornstarch mixture, and cook while stirring until mixture begins to thicken. Remove from heat, and stir in the chopped pork. Transfer to a bowl, and let cool, then refrigerate until ready to use for strudel, or any preparation like pork buns or fried rice. OR just eat as is because it's phenomenal as a main dish!
Make the strudel
  1. Follow the exact directions from apple strudel recipe above subbing the char siu pork for the apple filling, but still using the breadcrumbs. The only difference will be the addition of black and white sesame seeds and coarse sea salt to top the egg washed strudel prior to baking.
Recipe by parsley sage sweet at https://www.parsleysagesweet.com/2009/05/26/strudel-and-striudel-apfelstrudel-meets-bbq-pork/