Char Siu, or Chinese BBQ Pork, is a classic Cantonese dish known for its shiny, red-glazed exterior and succulent, flavorful interior. This beloved dish involves marinating strips of pork in a sweet and savory sauce, then roasting them to perfection. The unique flavor of Char Siu comes from a combination of honey, five-spice powder, soy sauce, hoisin sauce, and sometimes red bean curd or red food coloring to achieve its signature color. Char Siu can be enjoyed on its own, served with rice or noodles, or used as a filling for baozi (steamed buns) and other dim sum dishes. Making Char Siu at home allows you to customize the flavors to your liking and creates a fun cooking project with delicious results.

Ingredients Required

• Pork shoulder or loin: 2 lbs (about 900g), cut into long strips
• Soy sauce: 2 tablespoons
• Hoisin sauce: 2 tablespoons
• Honey: 2 tablespoons
• Chinese rice wine or dry sherry: 1 tablespoon
• Oyster sauce: 1 tablespoon
• Five-spice powder: 1 teaspoon
• Garlic: 2 cloves, minced
• Red food coloring or red bean curd (optional): for color
• Sesame oil: 1 teaspoon

Recommended Kitchen Gear

• Large mixing bowl or resealable plastic bag for marinating
• Baking sheet or roasting pan
• Wire rack (optional, for even cooking)
• Aluminum foil (for easy cleanup)
• Pastry brush (for glazing)
• Meat thermometer (to ensure proper cooking)

Directions (How-to Make It)

1. Prepare the Marinade: In a large mixing bowl, combine soy sauce, hoisin sauce, honey, rice wine, oyster sauce, five-spice powder, minced garlic, and sesame oil. If using, add red food coloring or mashed red bean curd to achieve the desired color.
2. Marinate the Pork: Add the pork strips to the marinade, ensuring they are well coated. Cover and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to penetrate the meat.
3. Preheat the Oven: Preheat your oven to 375°F (190°C). Line a baking sheet with aluminum foil and place a wire rack on top, if available.
4. Roast the Pork: Remove the pork from the marinade, reserving the excess marinade. Place the pork strips on the wire rack. Roast for 25-30 minutes, turning once halfway through and basting with the reserved marinade, until the pork is just cooked through and the exterior is caramelized.
5. Glaze and Finish: In the last few minutes of cooking, brush the pork with honey to create a glossy finish. The internal temperature of the pork should reach 145°F (63°C) when done.
6. Rest and Serve: Let the Char Siu rest for a few minutes before slicing. Serve warm with rice, noodles, or your favorite sides.

Homemade Char Siu is a delightful dish that brings the flavors of Cantonese barbecue into your kitchen. With its tender meat and distinctive glaze, it's sure to become a favorite for special occasions or whenever you crave something sweet and savory.

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Mapo Tofu is a popular Sichuan dish known for its bold flavours—spicy, numbing, and deeply savoury. The dish combines soft tofu with ground meat (either pork or beef) in a spicy bean-based sauce, seasoned with Sichuan peppercorns to give it its signature numbing effect. Garlic, ginger, and fermented ingredients like doubanjiang (fermented broad bean and chili paste) and douchi (fermented black beans) add depth and complexity to the dish. Mapo Tofu is both a comforting home-cooked meal and a favorite in Chinese restaurants worldwide. It's typically served with steamed rice and is ideal for those who love spicy, flavorful food. Preparing Mapo Tofu requires a few specialized ingredients, but the cooking process is straightforward, making it accessible for cooks of all levels.

Directions (How-to Make It)

1. Prepare the Tofu: Bring a pot of water to a boil and gently blanch the tofu cubes for about 1 minute to firm them up. Drain and set aside.
2. Cook the Meat: Heat vegetable oil in a wok or large frying pan over medium-high heat. Add the ground meat and cook until browned, breaking it up into small pieces.
3. Add Aromatics and Bean Paste: Add the minced garlic, ginger, doubanjiang, and douchi to the meat. Stir-fry until fragrant, about 1-2 minutes, making sure the paste is well mixed with the meat.
4. Simmer with Tofu: Pour in the chicken stock and bring to a simmer. Gently add the tofu cubes, trying not to break them. Stir gently to combine. Let the mixture simmer for about 5 minutes so the tofu absorbs the flavors.
5. Thicken the Sauce: Stir the cornstarch slurry and then add it to the pan, stirring gently until the sauce thickens.
6. Season: Add the ground Sichuan peppercorns and soy sauce. Drizzle with sesame oil and give it a final gentle stir.
7. Garnish and Serve: Transfer to a serving dish and sprinkle with sliced green onions. Serve hot with steamed rice.

Mapo Tofu is a testament to the rich, bold flavors of Sichuan cuisine, offering a delightful combination of textures and a complex layering of tastes. It's a must-try dish for lovers of spicy food and a great introduction to cooking with fermented ingredients.

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Peking duck is a renowned dish from Beijing, China, celebrated for its crispy skin, succulent meat, and the elaborate preparation that dates back to the imperial era. This delicacy involves air-drying the duck, then roasting it until the skin becomes crisp and golden, often served with steamed pancakes, thinly sliced cucumbers, scallions, and hoisin sauce. Making Peking duck at home can be challenging but rewarding, offering a taste of China's rich culinary heritage. Ideal for special occasions or an adventurous weekend project, it requires patience and some specialized kitchen equipment.

Ingredients Required

• Whole duck: 1 (about 5 to 6 pounds)
• Boiling water: for scalding
• Honey: 1 tablespoon
• Soy sauce: 1 tablespoon
• Rice vinegar: 1 tablespoon
• Molasses or maltose: 2 tablespoons
• Water: 1 cup (for the glaze)
• Five-spice powder: 1 teaspoon
• Fresh ginger: 2 slices
• Green onions: 2, for stuffing
• Salt: to taste

Recommended Kitchen Gear

• Roasting pan with rack
• Meat hook or strong string (for hanging the duck)
• Basting brush
• Steamer for pancakes
• Sharp knife for carving
• Cleaver (optional, for chopping)

Directions (How-to Make It)

1. Prepare the Duck: Clean the duck thoroughly and pluck any remaining feathers. Cut off the wings at the first joint and remove the giblets from the cavity. Rinse the duck inside and out, then pat dry with paper towels.
2. Scald the Duck: Bring a large pot of water to a boil. Hold the duck by its wings and scald the skin by ladling boiling water over it. This process helps tighten the skin.
3. Prepare the Glaze: In a saucepan, combine honey, soy sauce, rice vinegar, molasses (or maltose), and water. Bring to a simmer, stirring until the molasses has dissolved. Brush the duck with the glaze, then hang it to dry in a cool, airy place for 24 hours. A fan can help speed up this process.
4. Roast the Duck: Preheat your oven to 350°F (175°C). Stuff the duck with ginger and green onions, then season the cavity with salt and five-spice powder. Place the duck breast side up on a rack in the roasting pan and roast for about 1 hour and 15 minutes, or until the skin is richly browned and crisp. Baste occasionally with the remaining glaze.
5. Serve: Carve the duck and serve it with steamed pancakes, thinly sliced cucumbers, scallions, and hoisin sauce. Guests can wrap pieces of duck, cucumber, and scallion in pancakes, adding hoisin sauce to taste.

Creating Peking duck at home is a culinary adventure that brings a piece of Chinese cooking tradition into your kitchen. While it may not be a quick weeknight meal, the process is a rewarding experience that culminates in a truly spectacular dish.

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