1Marinate the pork overnight: Use a fork to lightly stab the pork all over. Combine all the seasonings and ingredients for the marinade in a bowl, whisk thoroughly. Transfer pork to a large Ziploc bag, pour in the marinade, seal it, and refrigerate overnight, flipping it about halfway through.
2Marinate the pork overnight: Use a fork to lightly stab the pork all over. Combine all the seasonings and ingredients for the marinade in a bowl, whisk thoroughly. Transfer pork to a large Ziploc bag, pour in the marinade, seal it, and refrigerate overnight, flipping it about halfway through.
3Marinate the pork overnight: Use a fork to lightly stab the pork all over. Combine all the seasonings and ingredients for the marinade in a bowl, whisk thoroughly. Transfer pork to a large Ziploc bag, pour in the marinade, seal it, and refrigerate overnight, flipping it about halfway through.
4Roast the pork: Preheat the oven to 400 degrees F. Line a roasting pan with aluminum foil, place a roasting rack on top. Remove the pork from the bag and place it on the rack, reserving the marinade. Roast for 30 minutes.
5Roast the pork: Preheat the oven to 400 degrees F. Line a roasting pan with aluminum foil, place a roasting rack on top. Remove the pork from the bag and place it on the rack, reserving the marinade. Roast for 30 minutes.
6Roast the pork: Preheat the oven to 400 degrees F. Line a roasting pan with aluminum foil, place a roasting rack on top. Remove the pork from the bag and place it on the rack, reserving the marinade. Roast for 30 minutes.
7Baste and continue roasting: Remove the pan from the oven, brush the reserved marinade all over the pork, flip, and baste again. Return to the oven for another 30 minutes.
8Baste and continue roasting: Remove the pan from the oven, brush the reserved marinade all over the pork, flip, and baste again. Return to the oven for another 30 minutes.
9Baste and continue roasting: Remove the pan from the oven, brush the reserved marinade all over the pork, flip, and baste again. Return to the oven for another 30 minutes.
10Prepare the glaze: In a small saucepan over low heat, combine all the glaze ingredients and stir until dissolved.
11Prepare the glaze: In a small saucepan over low heat, combine all the glaze ingredients and stir until dissolved.
12Prepare the glaze: In a small saucepan over low heat, combine all the glaze ingredients and stir until dissolved.
13Glaze and finish roasting: Remove the pan from the oven, brush the glaze all over the pork, flip and glaze again. Return to the oven for a final 20 minutes.
14Glaze and finish roasting: Remove the pan from the oven, brush the glaze all over the pork, flip and glaze again. Return to the oven for a final 20 minutes.
15Glaze and finish roasting: Remove the pan from the oven, brush the glaze all over the pork, flip and glaze again. Return to the oven for a final 20 minutes.
16Rest and serve: Remove the char siu from the oven and let it rest for about 10 minutes before slicing and serving. Enjoy!
17Rest and serve: Remove the char siu from the oven and let it rest for about 10 minutes before slicing and serving. Enjoy!
18Rest and serve: Remove the char siu from the oven and let it rest for about 10 minutes before slicing and serving. Enjoy!
Ingredients
1.5 pounds pork butt
1.5 pounds pork butt
1.5 pounds pork butt
2 pieces fermented red bean curd
2 pieces fermented red bean curd
2 pieces fermented red bean curd
2 tablespoons sauce from the jar of fermented red bean curd
2 tablespoons sauce from the jar of fermented red bean curd
2 tablespoons sauce from the jar of fermented red bean curd
2 tablespoons chu hou paste (or substitute with hoisin sauce)
2 tablespoons chu hou paste (or substitute with hoisin sauce)
2 tablespoons chu hou paste (or substitute with hoisin sauce)
2 tablespoons oyster sauce
2 tablespoons oyster sauce
2 tablespoons oyster sauce
2 tablespoons soy sauce
2 tablespoons soy sauce
2 tablespoons soy sauce
1 tablespoon dark soy sauce
1 tablespoon dark soy sauce
1 tablespoon dark soy sauce
2 tablespoons rose cooking wine (mei kuei lu chiew) (or substitute with rice wine or shaoxing wine)
2 tablespoons rose cooking wine (mei kuei lu chiew) (or substitute with rice wine or shaoxing wine)
2 tablespoons rose cooking wine (mei kuei lu chiew) (or substitute with rice wine or shaoxing wine)
4 tablespoons sugar
4 tablespoons sugar
4 tablespoons sugar
0.5 teaspoon five-spice powder
0.5 teaspoon five-spice powder
0.5 teaspoon five-spice powder
0.5 teaspoon white pepper
0.5 teaspoon white pepper
0.5 teaspoon white pepper
1 teaspoon minced ginger
1 teaspoon minced ginger
1 teaspoon minced ginger
3 cloves minced garlic cloves
3 cloves minced garlic cloves
3 cloves minced garlic cloves
1 stalk scallions, cut into 2-inch-pieces, lightly smashed
1 stalk scallions, cut into 2-inch-pieces, lightly smashed
1 stalk scallions, cut into 2-inch-pieces, lightly smashed
1 bunch cilantro, cut into 2-inch-pieces, lightly smashed
1 bunch cilantro, cut into 2-inch-pieces, lightly smashed
1 bunch cilantro, cut into 2-inch-pieces, lightly smashed
1 shallot shallot, sliced into 1/4-inch pieces lengthwise, lightly smashed
1 shallot shallot, sliced into 1/4-inch pieces lengthwise, lightly smashed
1 shallot shallot, sliced into 1/4-inch pieces lengthwise, lightly smashed