Char Siu. Delicious, charred, sweet, and savoury barbeque pork with a Chinese five spice flavour. A popular meat dish in Chinese cuisine and is used in many other dishes. Great for dinner or lunch with rice and leafy greens.
In a medium size bowl, whisk together your marinade ingredients. You may need a fork to crush the fermented bean curd cubes into a paste. Set aside.
Slice your pork butt into two long equal sized pieces.
Pour the marinade into a sealable container or ziplock bag and place pork into container or bag. Ensure enough marinade coats the top of the pork. Refrigerate overnight or for at leas 2-3 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 other. 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.
Then remove the pork from the oven and baste again. Bake for 10 minutes. Repeat 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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