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Cha Siu (Chinese-Surinamese roasted pork)
Cha Siu (Chinese-Surinamese roasted pork) is a traditional Surinamese recipe for a classic dish of pork marinated in a Chinese-style marinade that's roasted so it develops a red-coloured crust. The full recipe is presented here and I hope you enjoy this classic Surinamese version of: Chinese-Surinamese roasted pork (Cha Siu).
prep time
30 minutes
cook time
45 minutes
Total Time:
75 minutes
Additional Time:
(+over-night marinating)
Serves:
6
Rating: 
Tags : Spice RecipesPork RecipesBean RecipesSuriname Recipes
This is the Surinamese version of Chinese char sui marinated pork that's roasted in the oven so that it develops a nice rich red colour. Cha Sui pork is one of the commonest meat toppings for
tjaw min.
Ingredients:
500 grams of pork (ideally marbled)
4 garlic cloves, pressed
2 tbsp of
red bean paste
2 tbsp of liquid from the
red bean paste
1 tsp (level) of
Chinese five-spice powder
1 tsp ground cassia bark (it needs to be cassia for its red staining ability)
2 tsp of sugar
salt to taste
a few drops of red food colouring
Method:
Wash the meat and pat dry with kitchen paper then cut the meat lengthways into oblong pieces.
Now combine all the other ingredients (except the food colouring), add the meat and turn to coat in the marinade. Cover and place in the refrigerator to marinate over night.
The following day add the red food colouring and taste the marinade to ensure its sufficiently salty (if not add more salt).
Set a rack in a roasting tin then transfer the meat to the rack. Transfer to an oven pre-heated to 200°C and roast for 3o minutes, turning the meat over half way through cooking. Also baste the meat regularly with any left-over marinade.
As soon as the meat is nice and crispy, it can be removed from the oven and cut into nice slices.
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