Char Siu - Chinese BBQ Pork
User Reviews
5
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Servings
6 servings
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Course
Main Course
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Cuisine
Chinese
Char Siu - Chinese BBQ Pork
Description
The Char Siu recipe begins by slicing pork shoulder into 2-inch thick strips along the grain and trimming excess fat. The marinade combines mashed red bean curd, soy sauce, hoisin sauce, five spice powder, honey, garlic, and optional Chinese cooking wine and sesame oil. The pork is thoroughly coated and refrigerated for 24 to 48 hours, turning halfway to ensure even flavor absorption. The pork is roasted at 375°F with convection (or 400°F without fan), first for 15 minutes, then brushed with a glaze made from honey and red bean curd liquid derived from the marinade or leftovers. This process yields pork with a caramelized, sticky exterior and tender meat inside, infused with balanced sweet, savory, and umami notes from the marinade's distinctive ingredients. The use of red bean curd and five-spice gives the pork its signature color and flavor profile associated with Chinese BBQ.
Ingredients
- 2 lb pork shoulder roast
- 2 tablespoon soy sauce
- 2 tablespoon hoisin sauce
- 2 cubes red bean curd plus 1 tablespoon liquid
- 1 tablespoon five spice powder
- 2 tablespoon honey
- 2 tablespoon Chinese cooking wine optional
- ½ teaspoon ground white pepper
- 1 teaspoon sesame oil optional
- 2 cloves garlic finely grated or mashed
Glaze
- 2 tablespoon honey
- 2-3 teaspoon red bean curd liquid or cooked leftover marinade
Instructions
- Cut the pork roast, along the direction of the meat's grain, into long strips about 2-inch thick (see video for size). You can trim off big chunks of fat but don't trim off too much.
- In a small mixing bowl, mash the red bean curd until there are no more big chunks. Add all remaining ingredients (except for the glaze ingredients) and whisk until combined.
- Pour the marinade over the pork and make sure all pieces are coated. Marinate in the fridge for 24-48 hours (do not do less than this!), turning the pork half way through to ensure even distribution of marinade.
- When ready to roast, preheat the oven at 375°F/190°C convection (if your oven has a fan) or 400°F/200°C regular (no fan).
- Line a baking sheet with foil then put a roasting rack on it. Place the pork on the rack. Roast for 15 minutes.
- While the pork is roasting, combine the honey and the red bean curd liquid (or cooked leftover marinade) to make the glaze.
- Remove the pork after 15 minutes, brush the glaze on it (don't worry about the bottom side), then put it back for another 5-7 minutes or until the glaze has dried onto the pork.
- Remove the pork and glaze again, then put it back in the oven for another 5-7 minutes.
- Glaze the pork again (you should glaze a total of 3 times), then roast for another 5 minutes or until the pork is done; the total roasting time should be about 30 minutes. If using a thermometer, the internal temp should reach 155°F before removing from the oven.
- If the pork has not browned or charred to your liking at this point, you can switch the oven to "broil" and broil the pork on the top rack, with the oven door open, for a few minutes to get some charring.
- Let the pork rest for 10-15 minutes before slicing and eating. Enjoy!
User Reviews
Overall Rating
5
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