**The Art of Cooking Salted Egg Stuffed Char Siu: A Step-by-Step Guide**

When it comes to Chinese cooking, few dishes are as beloved and revered as Char Siu. This classic Cantonese-style barbecue pork is known for its sweet and savory flavors, tender texture, and impressive presentation. In this article, we'll delve into the art of cooking salted egg stuffed Char Siu, a dish that's sure to impress even the most discerning palates.

**Preparing the Pork Loin**

To begin, we need to prepare our pork loin. The first step is to trim the fat from the loin, making sure to remove any excess fat that may interfere with the cooking process. Next, we need to score the meat in a crisscross pattern, being careful not to cut too deeply and damage the underlying tissue. This will help the roast to cook evenly and allow the juices to flow freely.

The pork should then be seasoned with a mixture of salt, pepper, and other herbs and spices, depending on personal preference. The key is to create a flavorful crust that complements the Char Siu sauce without overpowering it. While roasting, we'll also add a few slices of Chinese sausage to the loin to enhance the flavor and texture.

**Marinating the Pork**

Once the pork is prepared, it's time to marinate it in our homemade Char Siu sauce. To do this, we mix together equal parts of Char Siu sauce and water to create a marinade that's both flavorful and thin enough to penetrate the meat evenly. We'll also add a sweet element, such as golden syrup or maltose, to balance out the savory flavors.

The pork should be marinated for at least 30 minutes, allowing the flavors to meld together and the meat to become tender and juicy. While we're waiting, we can prepare our basting liquid, which will help to keep the roast moist and add extra flavor during cooking.

**Basting Liquid**

Our basting liquid is a simple mixture of Char Siu sauce, water, and syrup of choice. We'll use golden syrup in this recipe, but feel free to experiment with other sweeteners to find your perfect balance. The key is to create a sticky, caramel-like glaze that will caramelize on the roast during cooking.

To prepare our basting liquid, we'll simply mix together equal parts Char Siu sauce and water, and add one part syrup of choice. We can adjust this ratio to suit personal taste, but for now, let's stick with a 1:1 ratio. This liquid will be used to baste the pork during cooking, adding extra flavor and moisture to the dish.

**Final Sauce**

While our basting liquid is being prepared, we can also work on our final sauce. To do this, we'll take our marinade and toss it in a small saucepan over medium heat. We'll add one teaspoon of sugar to enhance the flavors and reduce the liquid by half, creating a rich, syrupy glaze.

This final sauce will be strained and set aside, ready to be used as a finishing touch for our Char Siu. The key is to create a smooth, velvety texture that complements the pork without overpowering it.

**Roasting the Pork**

With all of our ingredients prepared, we can now roast the pork in a hot oven. We'll preheat our oven to 200 degrees Celsius and place the pork loin on a rack, basting it with our Char Siu/syrup mixture. The key is to create a crispy, caramelized crust on the outside while keeping the meat tender and juicy inside.

We'll roast the pork for about an hour, or until it reaches an internal temperature of 75 degrees Celsius. During this time, we can baste the roast every 20 minutes with our Char Siu/syrup mixture, adding extra flavor and moisture to the dish.

**Final Touches**

Once the pork is cooked, we'll remove it from the oven and let it rest for a few minutes before slicing it thinly against the grain. We'll arrange these slices on a serving plate and pour our reduced sauce around the edges, creating a visually appealing presentation that's sure to impress.

To serve, we can simply reheat the pork in a low-temperature oven for 15 minutes, allowing it to warm through and retain its tender texture. The resulting dish is a salted egg stuffed Char Siu that's both flavorful and visually stunning.

**Storage and Serving**

One of the best things about this recipe is that it can be stored in the fridge for up to 4 days, making it perfect for potlucks or festivals. To store, simply wrap the pork tightly in foil and refrigerate until ready to reheat.

When serving, we recommend letting the dish sit at room temperature for at least 24 hours to allow the flavors to meld together. This will also help to firm up the salted egg, making it easier to slice and serve. Whether you're hosting a dinner party or simply want to enjoy a delicious meal with family and friends, this salted egg stuffed Char Siu is sure to impress.

In conclusion, cooking salted egg stuffed Char Siu is an art form that requires patience, practice, and attention to detail. By following these simple steps and using high-quality ingredients, you can create a dish that's both flavorful and visually stunning. So go ahead, give it a try, and experience the magic of Chinese cuisine for yourself!

"WEBVTTKind: captionsLanguage: enOk, so you know Char Siu barbecue pork. And you probably know about salted egg yolks. But. Even  if you’re the sort that’s familiar with Cantonese cuisine, salted egg stuffed Char Siu might not be  something that you’ve ever heard of. And it is a bit of a newer thing. Food trends are a very  real thing worldwide after all, and Guangdong as of late’s had sort of this collective obsession  with salted egg yolk. There’s salted egg yolk milk tea, salted egg ice cream, salted egg deep  fried French toast... and this dish, the stuffed Char Siu, fits right in with that larger craze.  But unlike something like salted egg milk tea, we do think this dish might have a bit of legs on its  own. It’s rich, delicious, can please a crowd, and is a bit of showstopper in its own right.Now, one of the very first videos we ever did on this channel was Char Siu barbecue pork,  so this is a great chance to circle back to the topic. In that video, we made our own Char Siu  sauce, which is a step that today we are… not gunna bother with. Because, I mean, really… Lee  Kum Kee makes a solid Char Siu sauce – in fact, it’s probably one of their best products. It’s  internationally available pretty much everywhere, so that’s the route we’ll be going today. So, to start, we’ll whip together our Char Siu marinade using 60 grams of Char  Siu sauce – either LKK or homemade – and mix that with 5 grams of salt, 10 grams of sugar,  one teaspoon of five spice powder, 10 grams of dark soy sauce, 30 grams water, and another 30  grams of a high proof liquor. Here, we’re using fenjiu which is a more neutral sort of baijiu,  but vodka would also work totally fine. Then besides that,  we’ll also be grounding up a teaspoons worth of red yeast rice and tossing that in as well.  Red yeast rice’s basically just a natural form of food coloring, it’s totally optional… you  could alternatively add in a drop of whatever red food coloring or, really, just skip it.Then. To that marinade, we’ll be adding in one kilo’s worth of loin.  Now of course, there’s a few different cuts that’re common for Char Siu in China, from  neck to belly, but because we’ll be stuffing this… the loin will be the path of least resistance. So  just massage your marinade into the pork, transfer over to a couple boxes, and pour in your marinade.  Rinse out that mixing bowl with another quarter cup or so of water… and pour that into your  boxes as well. Then just cover, toss it in the fridge, and let that marinate for 48 hours. Two days later now, remove the pork and this is ready to stuff with some salted egg yolk.  Now, today we’ll be working from twenty whole uncooked salted eggs,  which’re probably the ideal ingredient for the job. That said,  I’m pretty sure that the most common thing that’s available at Asian supermarkets abroad  are these sorts of packages of pre-cooked salted egg yolks. Also totally legit.. your stuffing’ll  just look a little more separated, kind of like this restaurant’s version of the dish here.So then, with those ready, toss a slab of pork onto a tin foil lined baking tray.  To stuff the guy, first create a little ‘meat bag’ by slicing into it with a pair of scissors.  Keeping the scissors parallel to your work surface, slowly cut towards the  other end but make sure that it doesn’t complete slice through.Now, in order to make a bit more room for the salted egg yolks, grab a one inch wide rolling pin  and poke it into the meat to widen that hole. For those in the west, I’d probably opt for a French  style rolling pin, but really, totally feel free to use any sort firm rod with a similar girth that  you got handy. Once you can feel the pin reaching to the other side of the loin, take it out.Now just grab a salted egg yolk, stuff it in, and for the first couple yolks  using that rolling pin can be handy to help push it through to the end.  Keep working in those egg yolks, and for a more detailed look at this stuffing process,  you can also take a look at the uncut footage up here if you like.  For a 15 centimeter log like this guy, you should be able to squeeze in about 6 or 7 yolks.At this point, seal the ends by pinching it closed and holding it with three toothpicks  in the vertical direction, and another three toothpicks in the horizontal direction. Then do  the same thing to the closed side – the point of doing this side too to help the pork stay in shape  while roasting, otherwise the loin can shrink and squeeze some the yolk out from your open end.Once you’ve worked through all three logs, transfer that over to an oven pre-heated to  200 centigrade... and while we will be cooking this for about an hour in all,  we’ll be swinging back to it in twenty minutes time.  So then as that’s going, we can whip up our basting liquid as well as our final sauce.So. Basting liquid is simple enough: one part of your trusty Char Siu sauce,  half part of water to thin it out a touch, and one part of your syrup of choice. Today  we are using golden syrup, but either maltose or honey would probably be even more classic.  So just mix that up, and set that aside.Then. For the final sauce, we’ll be taking  our marinade, tossing it in a small saucepan, and adding in a teaspoon of sugar. Then over a medium  flame just.. let that reduce. After about ten minutes of bubbling away, it should be reduced  by about half and’ve reached about this sort of consistency, so strain, and set it aside.Now back to the roast. Remove the pork from the oven, and at this point it should be solid enough  to be able to transfer up onto a rack. Then baste that with your Char Siu/syrup mixture,  and toss it in for another twenty.Then, after that time, remove, flip it over, baste that guy again, and toss it in again.  Do the same thing after your final twenty minutes of roasting,  but this time take a look at your internal temperature situation. We’re gunna be aiming  for something about 75 celcius here – I do know that that might feel a little on the high side,  but you do want to take Char Siu a bit dryer than you would most pork roasts.  Then just baste one last time, toss at the top of your oven at 230 or the maximum not-broiling  temperature your oven can go for a final three minutes… and with that, the roast is done.At this point then, you’ll need to let that all cool down. Letting everything come completely  down to temperature and then re-roasting it to warm it up makes for a tighter filling,  but it also - for some reason - seems to help the meat get to that signature Char Siu texture.  So once it’s cool to touch, wrap it all up with tin foil, toss it in the fridge,  and you can re-roast at your convenience any time over the next 3 to 4 days.So then, to serve, just toss your foil-wrapped Char Siu into the oven for fifteen minutes  at 200 centigrade… then remove, and slice it up. We’re aiming for about half centimeter slices  here, so just arrange those onto your serving plate, pour that reduced sauce around the edges,  and with that, your salted egg stuffed Char Siu is done.So, we would really suggest putting this in the fridge for at least 24 hours to firm up…  and we also think this is a great festival/holiday or potluck dish. You can just make this,  bring it over to your friend’s, pop it in the oven and heat it up. Or if you happen to live in China  where a lot of people don’t have ovens, you can even just do a shallow fry like what we did in the  Guangxi Char Siu video. So right! Check out the recipe in the description box, a big thank you for  everyone that’s supporting us on Patreon, and of course, subscribe for more Chinese cooking videos.\n"