As the temperature drops in Bend, it’s time to warm things up in the kitchen. Good thing we know some folks to help whip up a hot meal or elevated gameday dish, or two!
Recipes below of our fall favorites from Savory Spice.
Char Siu (Cantonese BBQ Pork)
Char siu, a Chinese BBQ pork dish, has traveled from the southeast Guangdong region to become a favorite across the world. This version comes together with a sweet and spicy marinade that doubles as a sauce brushed on the pork as it roasts. Serve sliced as a topping for lo mein, rice or in bao buns. You may be able to sweet talk our friends at Miyagi Ramen or Dump City Dumplings to give you some bao buns for your own filling.
1/3 cup brown sugar, packed
3 Tbsp. Cantonese BBQ Pork Rub
3 Tbsp. honey
1 1/2 Tbsp. soy sauce
1 1/2 Tbsp. dry white wine
1 1/2 Tbsp. rice wine vinegar
3/4 tsp. sesame oil
Red food coloring (optional)*
2 to 3 lbs. boneless pork shoulder or butt, cut lengthwise into 2-inch thick strips
Sliced scallions, to garnish
Step 1: Marinate pork
In a medium bowl, stir brown sugar, Cantonese BBQ Pork Rub, honey, soy sauce, wine, vinegar, sesame oil, and red food coloring (if using) until combined. Remove and reserve 1/4 cup of marinade in a small bowl. To remaining marinade, add pork strips and turn to coat. Cover and chill pork and reserved marinade for at least 8 hours for best flavor or up to overnight.
Step 2: Roast pork
Preheat oven to 400 degrees. Line a sheet pan with foil. Pour 1 1/2 cups water into the pan and place a metal rack on top. Place marinated pork on rack and roast for 20 min. Reduce temperature to 350 degrees, flip pork, rotate pan, and roast for an additional 20 min. Add more water to pan if it dries up to prevent drippings from burning.
Step 3: Baste pork
Remove sheet pan from oven and generously brush pork on one side with reserved marinade. Return to oven for 10 min. then flip pork and brush other side with remaining marinade. Roast for an additional 10 min. until top is lightly caramelized.
Step 4: Serve
Let pork rest for 10 min. before slicing strips crosswise into thin pieces. Garnish with scallions and serve with bao buns, rice, noodles, or stir-fried vegetables. Dice pork to use as a filling for steamed buns or dumplings.