Char Siu (Chinese BBQ Pork)

24 mins
Serves 1
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Directions

  1. 1For the marinade, add red, fermented bean curd, garlic gloves, and thai shallots.
  2. 2For the marinade, add red, fermented bean curd, garlic gloves, and thai shallots.
  3. 3For the marinade, add red, fermented bean curd, garlic gloves, and thai shallots.
  4. 4Add two tablespoons of hoisin sauce,
  5. 5Add two tablespoons of hoisin sauce,
  6. 6Add two tablespoons of hoisin sauce,
  7. 72 tablespoons of Shaoxing rice wine vinegar,
  8. 82 tablespoons of Shaoxing rice wine vinegar,
  9. 92 tablespoons of Shaoxing rice wine vinegar,
  10. 101 1/2 tablespoons of five spice,
  11. 111 1/2 tablespoons of five spice,
  12. 121 1/2 tablespoons of five spice,
  13. 132-3 tablespoons of honey,
  14. 142-3 tablespoons of honey,
  15. 152-3 tablespoons of honey,
  16. 16Optional: a tablespoon of sesame oil.
  17. 17Optional: a tablespoon of sesame oil.
  18. 18Optional: a tablespoon of sesame oil.
  19. 19Next: add ginger...
  20. 20Next: add ginger...
  21. 21Next: add ginger...
  22. 22...and blitz it up!
  23. 23...and blitz it up!
  24. 24...and blitz it up!
  25. 25Grind down the red yeast rice!
  26. 26Grind down the red yeast rice!
  27. 27Grind down the red yeast rice!
  28. 28Then, season the pork with it.
  29. 29Then, season the pork with it.
  30. 30Then, season the pork with it.
  31. 31Pour it into the marinade.
  32. 32Pour it into the marinade.
  33. 33Pour it into the marinade.
  34. 34Let it rest in the fridge for a minimum of 24 hours.
  35. 35Let it rest in the fridge for a minimum of 24 hours.
  36. 36Let it rest in the fridge for a minimum of 24 hours.
  37. 37After 24 hours, put the meat on a rack and put it in the oven for 40 min. at 180°C.
  38. 38After 24 hours, put the meat on a rack and put it in the oven for 40 min. at 180°C.
  39. 39After 24 hours, put the meat on a rack and put it in the oven for 40 min. at 180°C.
  40. 40To take it to the next level: Let's glaze the meat!
  41. 41To take it to the next level: Let's glaze the meat!
  42. 42To take it to the next level: Let's glaze the meat!
  43. 43Mix maltose with the remaining marinade.
  44. 44Mix maltose with the remaining marinade.
  45. 45Mix maltose with the remaining marinade.
  46. 46Whack the oven up and glaze for 5-6 minutes!
  47. 47Whack the oven up and glaze for 5-6 minutes!
  48. 48Whack the oven up and glaze for 5-6 minutes!

Ingredients

  • 1 can red fermented bean curd
  • 1 can red fermented bean curd
  • 1 can red fermented bean curd
  • 4 garlic gloves
  • 4 garlic gloves
  • 4 garlic gloves
  • 6 thai shallots
  • 6 thai shallots
  • 6 thai shallots
  • 2 tablespoons hoisin sauce
  • 2 tablespoons hoisin sauce
  • 2 tablespoons hoisin sauce
  • 2 tablespoons Shaoxing rice wine vinegar
  • 2 tablespoons Shaoxing rice wine vinegar
  • 2 tablespoons Shaoxing rice wine vinegar
  • 1.5 tablespoons five spice
  • 1.5 tablespoons five spice
  • 1.5 tablespoons five spice
  • 3 tablespoons honey
  • 3 tablespoons honey
  • 3 tablespoons honey
  • 1 tablespoon sesame oil
  • 1 tablespoon sesame oil
  • 1 tablespoon sesame oil
  • 1 piece ginger
  • 1 piece ginger
  • 1 piece ginger
  • 1 cup red yeast rice
  • 1 cup red yeast rice
  • 1 cup red yeast rice
  • 2 pieces pork
  • 2 pieces pork
  • 2 pieces pork
  • 1 cup maltose
  • 1 cup maltose
  • 1 cup maltose

Equipment

food processormortar and pestleovenbaking rack