CHAR SIU - CHINESE BBQ PORK

60 mins
Serves 1
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Directions

  1. 1Cut the pork shoulder into thirds, aiming for 1 inch thick pieces.
  2. 2Cut the pork shoulder into thirds, aiming for 1 inch thick pieces.
  3. 3Cut the pork shoulder into thirds, aiming for 1 inch thick pieces.
  4. 4Grab a fork and stab the pork.
  5. 5Grab a fork and stab the pork.
  6. 6Grab a fork and stab the pork.
  7. 7Combine brown sugar, garlic salt, soy sauce, oyster sauce, red wine, hoisin sauce, Shaoxing wine, and Chinese five spice to make the marinade.
  8. 8Combine brown sugar, garlic salt, soy sauce, oyster sauce, red wine, hoisin sauce, Shaoxing wine, and Chinese five spice to make the marinade.
  9. 9Combine brown sugar, garlic salt, soy sauce, oyster sauce, red wine, hoisin sauce, Shaoxing wine, and Chinese five spice to make the marinade.
  10. 10Add red food coloring to the marinade (optional).
  11. 11Add red food coloring to the marinade (optional).
  12. 12Add red food coloring to the marinade (optional).
  13. 13Pour the marinade over the pork, ensuring it's well coated, and place it in a ziplock bag.
  14. 14Pour the marinade over the pork, ensuring it's well coated, and place it in a ziplock bag.
  15. 15Pour the marinade over the pork, ensuring it's well coated, and place it in a ziplock bag.
  16. 16Leave the pork to marinate overnight for best results.
  17. 17Leave the pork to marinate overnight for best results.
  18. 18Leave the pork to marinate overnight for best results.
  19. 19Once ready to cook, bring the pork to room temperature by letting it sit out for 30-60 minutes.
  20. 20Once ready to cook, bring the pork to room temperature by letting it sit out for 30-60 minutes.
  21. 21Once ready to cook, bring the pork to room temperature by letting it sit out for 30-60 minutes.
  22. 22Reserve the liquid from the marinade.
  23. 23Reserve the liquid from the marinade.
  24. 24Reserve the liquid from the marinade.
  25. 25Place the pork onto a roasting rack and pour water into the bottom of the baking dish/roasting rack.
  26. 26Place the pork onto a roasting rack and pour water into the bottom of the baking dish/roasting rack.
  27. 27Place the pork onto a roasting rack and pour water into the bottom of the baking dish/roasting rack.
  28. 28Bake the pork at 425F for 15 minutes.
  29. 29Bake the pork at 425F for 15 minutes.
  30. 30Bake the pork at 425F for 15 minutes.
  31. 31Brush the leftover marinade all over the pork and flip it.
  32. 32Brush the leftover marinade all over the pork and flip it.
  33. 33Brush the leftover marinade all over the pork and flip it.
  34. 34Bake again at 425F for 15 minutes.
  35. 35Bake again at 425F for 15 minutes.
  36. 36Bake again at 425F for 15 minutes.
  37. 37Brush the leftover marinade all over the pork and flip it.
  38. 38Brush the leftover marinade all over the pork and flip it.
  39. 39Brush the leftover marinade all over the pork and flip it.
  40. 40Bake again at 425F for 10 minutes.
  41. 41Bake again at 425F for 10 minutes.
  42. 42Bake again at 425F for 10 minutes.
  43. 43Combine honey and water to create the honey mixture.
  44. 44Combine honey and water to create the honey mixture.
  45. 45Combine honey and water to create the honey mixture.
  46. 46Brush the honey mixture all over the pork and flip it.
  47. 47Brush the honey mixture all over the pork and flip it.
  48. 48Brush the honey mixture all over the pork and flip it.
  49. 49Broil for 10 minutes.
  50. 50Broil for 10 minutes.
  51. 51Broil for 10 minutes.
  52. 52Remove from heat, allow to cool, and then thinly slice.
  53. 53Remove from heat, allow to cool, and then thinly slice.
  54. 54Remove from heat, allow to cool, and then thinly slice.
  55. 55Serve with rice or egg noodle soup.
  56. 56Serve with rice or egg noodle soup.
  57. 57Serve with rice or egg noodle soup.

Ingredients

  • 3 lb pork shoulder
  • 3 lb pork shoulder
  • 3 lb pork shoulder
  • 4 TBSP brown sugar
  • 4 TBSP brown sugar
  • 4 TBSP brown sugar
  • 1 TBSP garlic salt
  • 1 TBSP garlic salt
  • 1 TBSP garlic salt
  • 2 TBSP soy sauce
  • 2 TBSP soy sauce
  • 2 TBSP soy sauce
  • 2 TBSP oyster sauce
  • 2 TBSP oyster sauce
  • 2 TBSP oyster sauce
  • 2 TBSP red wine
  • 2 TBSP red wine
  • 2 TBSP red wine
  • 1 TBSP hoisin sauce
  • 1 TBSP hoisin sauce
  • 1 TBSP hoisin sauce
  • 1 TBSP Shaoxing wine
  • 1 TBSP Shaoxing wine
  • 1 TBSP Shaoxing wine
  • 1 tsp Chinese 5 spice
  • 1 tsp Chinese 5 spice
  • 1 tsp Chinese 5 spice
  • 0.5 tsp red food coloring
  • 0.5 tsp red food coloring
  • 0.5 tsp red food coloring
  • 4 TBSP honey
  • 4 TBSP honey
  • 4 TBSP honey
  • 4 TBSP water
  • 4 TBSP water
  • 4 TBSP water

Equipment

forkbaking dishroasting rackziplock bag

Tips

  • Marinate overnight for best results.
  • Let pork sit out for 30-60 minutes to bring it to room temperature before cooking.
  • Brush leftover marinade and then honey mixture during baking.
  • If a little burnt, just cut it.