Char Siu is subjective to region. Here in the east coast we like a more savory Char Siu. I like to cook in the Instant Pot for 15 minutes with a 10 min natural release. Then finish in my deep fryer to crisp up.
My recipe is crazy simple. But crazy tasty.
It requires a 24 hour brine.
3/4 cup water
1/4 cup Hoisin sauce
1/3 cup soy sauce
1 tsp baking soda
1 TBSP minced garlic
1 TBSP minced ginger
2 TBSP light brown sugar
1 tsp 5 spice ( optional ) Im not a fan
1/2 tsp red food coloring powder
1/4 tsp orange food coloring powder
And yes, i made the egg rolls and bbq beef sticks from scratch.
