Easy Char Siu (Chinese BBQ Pork)
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.
Ingredients
- 1 lb Pork butt (aka boneless pork shoulder or pork belly for a fattier cut)
Marinade:
- ⅛ cup Honey
- ⅓ cup Red fermented bean curd
- ¼ cup Hoisin sauce
- ¼ cup Brown sugar
- ⅓ cup regular soy sauce (not light or dark soy sauce)
- 1 teaspoon Chinese five spice
- ⅛ cup Shaoxing Wine (or sub with Chinese Cooking Wine or Dry Sherry)
Basting Sauce:
- 3 tablespoon Honey
- 2 tablespoon Hoisin sauce
- 2 tablespoon Red fermented bean curd
Instructions
- 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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Suggested Equipment & Products
Deep baking pan 9 x 13 inches
Aluminum Foil
Small wire rack
Measuring Set
Cutting Board
Silicone brush
Nutrition
Calories: 380kcal | Carbohydrates: 48g | Protein: 27g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.05g | Cholesterol: 77mg | Sodium: 1575mg | Potassium: 548mg | Fiber: 1g | Sugar: 42g | Vitamin A: 5IU | Vitamin C: 0.4mg | Calcium: 49mg | Iron: 3mg