Would you ever and like to enjoy the Cantonese Char Siu Meals? Salted-egg-yolk char siu is a creative and delicious twist on the traditional Cantonese barbecued pork (char siu). The addition of salted egg yolk gives it a rich, creamy, and slightly salty flavor that complements the sweet and savory char siu. Here’s how you can make and cook salted-egg-yolk char siu:

Ingredients:

• Pork belly or pork shoulder: 500g (about 1 lb), cut into thick strips
• Salted egg yolks: 4-6, depending on the size of the pork pieces
• Char siu marinade:
  • 2 tbsp hoisin sauce
  • 2 tbsp oyster sauce
  • 2 tbsp soy sauce
  • 2 tbsp honey or sugar
  • 1 tbsp Shaoxing wine (or dry sherry)
  • 1 tbsp five-spice powder
  • 2 cloves garlic, minced
  • 1 tsp sesame oil
  • 1/2 tsp white pepper
• Additional ingredients:
  • 1 tbsp cornstarch
  • 1 tbsp water
  • 1-2 tbsp vegetable oil

Instructions:

1. Prepare the Salted Egg Yolks:

• Boil the salted egg yolks: Place the salted egg yolks in a pot of boiling water and cook for about 5 minutes. Remove and let them cool.
• Mash the yolks: Once cooled, mash the salted egg yolks with a fork until they form a smooth paste. Set aside.

2. Marinate the Pork:

• Mix the marinade: In a bowl, combine the hoisin sauce, oyster sauce, soy sauce, honey, Shaoxing wine, five-spice powder, minced garlic, sesame oil, and white pepper. Mix well.
• Marinate the pork: Add the pork strips to the marinade and mix well to coat. Cover and refrigerate for at least 2 hours, or overnight for better flavor.

3. Stuff the Pork with Salted Egg Yolk:

• Prepare the stuffing: Mix the mashed salted egg yolks with 1 tablespoon of cornstarch and 1 tablespoon of water to form a thick paste.
• Stuff the pork: Make a small slit along the length of each pork strip, but not all the way through. Fill the slits with the salted egg yolk mixture. Press the edges to seal the filling inside.

4. Cook the Char Siu:

• Preheat the oven: Preheat your oven to 200°C (400°F).
• Bake the pork: Place the stuffed pork strips on a baking rack set over a baking tray. Brush the top of the pork with a little vegetable oil. Bake for about 20-25 minutes, or until the pork is cooked through and the surface is caramelized.
• Glaze the pork: During the last 10 minutes of cooking, brush the pork with the remaining marinade to create a shiny, sticky glaze.

5. Serve:

• Rest the pork: Let the char siu rest for a few minutes before slicing.
• Serve: Slice the pork into bite-sized pieces and serve hot, garnished with some chopped green onions if desired.

Tips:

• Thickness of pork: Use pork belly or pork shoulder with a good amount of fat for a more tender and flavorful result.
• Cooking time: Keep an eye on the pork while it’s in the oven to prevent it from burning. You may need to adjust the temperature or cooking time based on your oven.
• Glazing: For a more intense flavor, you can baste the pork with the marinade multiple times during the last 10 minutes of cooking.

Enjoy your homemade salted-egg-yolk char siu! This dish is perfect as a main course or as part of a larger Chinese meal.