Cha Siu Chinese Glaze for BBQ
This Chinese Glazing Recipe was designed with Chinese bbq in mind. After a few applications of this Cantonese mop sauce your barbecue pork will look deep red and shining.
Obviously, this Cantonese Cha Siu mop sauce recipe will maximize the effect and taste of Cantonese Cha Siu marinade on Chinese barbecue meat.
These China Red Ribs have been mopped a couple of times with Char Siu Glazing.
Chinese bbq pork or Cantonese pork barbecue is also known as Char Siu, Char Sui, Char Siew, Cha Siu, Cha Sui, Cha Siew, Tsja Siu, Tsja Sui, Tsja Siew, Shao Siu, Shao Sui, Shao Siew, and a few more name variations - all meaning the same thing.
We hope you don't mind that here at Hot Smoke BBQ we use these names as we please.
For this Char Siew Glazing recipe you will need the following ingredients:
|Cha Siu Marinade (See separate recipe)|
|Cane Syrup (like "Lyle's")
(If you can't get cane syrup, honey is a good alternative)
The above quantities will yield about 1 cup of glazing sauce which should be enough to cover 4 to 6 pounds of Chinese bbq meat.
This photo should give you some idea of the colour of the raw Char Siew marinade which forms the basis of this glazing sauce recipe.
Cha Siu Glaze Preparation
This Chinese mop sauce is prepared as follows:
Put the 8 tablespoons of the used Char Siew Marinade in a saucepan and bring to the boil to sterilize;
Stir in the 8 tablespoons of cane syrup (or honey) until fully dissolved;
Cha Siu Mopping Sauce
Once the skin of the meat on the grill has browned to the desired colour, start mopping with this Cha Siu glazing sauce;
Apply in layers, allowing each layer to caramelize in the heat of your barbecue for like ten to fifteen minutes;
Keep applying layers of this mopping sauce until you like the result.
The Pitboss Suggests:
China Red Ribs
Chinese Cha Siew Pork Hocks
We first marinated these hocks for a few hours in a Chinese Char Siew Marinade, and during smoking we applied several thick layers of our Soy Honey Glazing until these Chinese barbecue pork hocks looked bright red and shining!
Malaysian Rice with Ginger, Garlic and Shallots
Here's some more barbeque "technology", if you like: