Char Siu Chern Fun Recipe

Marinate

In a bowl combine hoisin sauce, light soy sauce, Shaoxing wine, honey, brown sugar, Chinese five-spice, minced garlic, sesame oil, salt and red fermented tofu or food coloring if using. Whisk until smooth.

Place pork strips in a shallow dish or zip-top bag and pour marinade over them. Ensure pieces are evenly coated. Refrigerate and marinate at least 3 hours, preferably overnight for best flavor.

Cook Char Siu (Oven or Grill)

Preheat oven to 425°F (220°C) or prepare a hot grill. Arrange marinated pork on a wire rack set over a foil-lined baking sheet (or directly on grill grates). Reserve remaining marinade. Roast/grill for 12–15 minutes, then baste with reserved marinade and continue 8–12 minutes until edges are slightly charred and internal temperature reaches 145°F (63°C). For extra caramelization, broil 1–2 minutes watching closely. Let rest 5 minutes, then slice thinly across the grain into 1/8–1/4-inch strips.

Make Batter

Whisk rice flour, tapioca starch and wheat starch together in a bowl. Gradually whisk in 1 1/2 cups water until smooth and lump-free. Add 2 tsp vegetable oil and 1 tsp salt; mix well. Strain batter through a fine-mesh sieve into a pourable container to ensure smooth crepes. Let rest 20–30 minutes at room temperature.

Prepare Steamer

Bring 1 liter (about 4 cups) of water to a rolling simmer in a wide wok or pot with a flat-bottomed steaming tray or shallow pan setup. Lightly oil a 10x10-inch or similarly sized shallow tray/pan (or nonstick baking tray) that will fit inside your steamer. Heat the tray for 30 seconds in the steamer to warm it, then wipe excess oil so surface is lightly oiled.

Steam Crepes

Stir batter lightly before use. Pour a thin layer (about 1/4 to 1/3 cup depending on tray size) of batter onto the warmed oiled tray, tilting the tray to spread a very thin even layer (aim for 1–2 mm thickness). Cover and steam over high heat for 45–60 seconds until the crepe looks translucent and set. Remove tray from steamer, smear a few drops of oil around edges to loosen, then use a silicone spatula to lift a corner and carefully roll or fold the crepe onto a lightly oiled work surface. Repeat to make 8–10 crepes. Keep crepes covered with a damp towel to prevent drying.

Make Soy Drizzle

In a small saucepan combine 4 tbs light soy sauce, 1 tsp dark soy (optional), 1 tsp sugar and 2 tbs water. Warm over low heat just until sugar dissolves, then remove from heat and stir in 1 tsp sesame oil. Taste and adjust: add a pinch more sugar if too salty. Keep warm or at room temperature.

Have scallions thinly sliced and sesame seeds toasted and ready for garnish.

Lay one rice crepe flat on a plate or work surface. Place 2–3 slices of char siu lengthwise along the crepe center. Optionally brush a little of the warm soy drizzle onto the pork to add moisture before rolling.

Gently roll the crepe around the char siu into a tight cylinder (or fold into an envelope), keeping seam side down. Repeat with remaining crepes and pork slices.

Place rolls on serving plates, drizzle each generously with the soy sauce mixture, sprinkle with sliced scallions and toasted sesame seeds. Serve immediately while crepes are warm.