Salted Egg Yolk Stuffed Char Siu (咸蛋黄酿叉烧)

By Chinese Cooking Demystified · 240 min

Ingredients

Instructions

1. Trim the pork loin. Mix all the marinade ingredients (pound the red yeast rice first, if using), massage into the pork, then transfer the pork to a container. Pour the marinade over it, rinse the bowl with the final 1/4 cup of water and add that too. Marinate for 48 hours, flipping halfway if the marinade doesn't cover the pork.
2. If using uncooked salted eggs, clean off the mud, crack them and separate the yolks. Pre-cooked yolks need no prep.
3. Cut a slit in each pork piece with scissors, then widen it with a rolling pin or rod. Stuff with the salted egg yolks and pin each side closed with six toothpicks (three vertical, three horizontal). Place on a foil-lined baking tray.
4. Mix the basting liquid ingredients together.
5. Bake at 200°C on the middle rack for 1 hour. Move the pork to a rack after 20 minutes. At 40 minutes, flip and baste; at 60 minutes, flip and baste again. The internal temperature should reach 75-78°C.
6. Raise the oven to 230°C (or its highest non-broil setting) and bake on the top rack for 2-5 minutes, until the top just begins to char. Remove.
7. While the pork bakes, pour the leftover marinade into a small pot, add the sugar and 1 tsp salt, and reduce over medium heat by about half, roughly 10 minutes.
8. Let the pork cool until it is cool to the touch, about 1 hour. Remove the toothpicks, wrap in foil and refrigerate; it keeps 3-4 days.
9. To reheat, bake the foil-wrapped pork at 200°C for 15 minutes (10 minutes if starting at room temperature). Slice and serve with the reduced sauce.

Summarized from Chinese Cooking Demystified's video. Watch it for the details.

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