Char Siu (Chinese BBQ Pork). Delicious, charred, sweet,and savory barbeque pork with a Chinese five spice flavour. A popular meatserved at many Cantonese restaurants. Easy to make at home.
In a bowl, whisk together Marinade ingredients. You may need a fork to crush the fermented bean curd cubes into a paste. Set aside.
Slice pork butt into two long equal pieces at about 2 inches thick x 3 inches wide and 6 inches long. It's okay if you're off by a few centimeters, this is just an approximation. When you cut, try to cut in a way that both parts will equally contain enough fat marbling through it.
Pour the marinade into a sealable container or zip lock bag and place pork into the marinade. Ensure enough marinade coats the top of the pork. Refrigerate overnight or for at least 6 hours.
Preheat oven to 400 degrees F.
Line your large deep baking dish with foil and fill it ¼ of the way with water. Place a wired rack over top and make sure there is enough space between the rack and the water so the pork doesn’t touch the water as it roasts.
Place pork loins on the wired rack giving enough space between each piece. Bake for 10 minutes.
Meanwhile, whisk together your basting glaze.
Remove the pork from the oven and baste ensuring all of the pork is covered in the glaze. Bake for 10 minutes.
Remove the pork from the oven and baste again. Bake for 10 minutes. Repeat this step one more time. (You should baste a total of 3 times and bake 4 times at 10 minute intervals).
Finally broil it for 5 minutes by raising the temperature to 500 degrees F until the edges become charred. Make sure the internal temperature of the pork reaches 145 degrees F.
Remove from the oven and allow this to rest for 10-15 minutes before slicing.
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