Char Siu (Chinese BBQ Pork)

48 mins
Serves 2
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Directions

  1. 1In a bowl, mash together Shaoxing rice wine, sugar, soy sauce, hoisin sauce, garlic powder, five spice, and red food coloring or red yeast rice. Mix well.
  2. 2In a bowl, mash together Shaoxing rice wine, sugar, soy sauce, hoisin sauce, garlic powder, five spice, and red food coloring or red yeast rice. Mix well.
  3. 3In a bowl, mash together Shaoxing rice wine, sugar, soy sauce, hoisin sauce, garlic powder, five spice, and red food coloring or red yeast rice. Mix well.
  4. 4Cut pork shoulder or boneless country ribs into 1- to 2-inch slices or strips.
  5. 5Cut pork shoulder or boneless country ribs into 1- to 2-inch slices or strips.
  6. 6Cut pork shoulder or boneless country ribs into 1- to 2-inch slices or strips.
  7. 7Place the pork slices in a ziploc bag.
  8. 8Place the pork slices in a ziploc bag.
  9. 9Place the pork slices in a ziploc bag.
  10. 10Pour the marinade over the pork, and massage to loosen the shoulder.
  11. 11Pour the marinade over the pork, and massage to loosen the shoulder.
  12. 12Pour the marinade over the pork, and massage to loosen the shoulder.
  13. 13Marinate for at least 8 hours or overnight.
  14. 14Marinate for at least 8 hours or overnight.
  15. 15Marinate for at least 8 hours or overnight.
  16. 16Place marinated pork on a rack to roast.
  17. 17Place marinated pork on a rack to roast.
  18. 18Place marinated pork on a rack to roast.
  19. 19Reserve marinade to brush on later.
  20. 20Reserve marinade to brush on later.
  21. 21Reserve marinade to brush on later.
  22. 22Combine honey and water in a bowl to eat with the pork when it's done.
  23. 23Combine honey and water in a bowl to eat with the pork when it's done.
  24. 24Combine honey and water in a bowl to eat with the pork when it's done.
  25. 25Roast the pork.
  26. 26Roast the pork.
  27. 27Roast the pork.
  28. 28Flip the pork and brush with reserved marinade.
  29. 29Flip the pork and brush with reserved marinade.
  30. 30Flip the pork and brush with reserved marinade.
  31. 31Add a little water in the pan to prevent burning.
  32. 32Add a little water in the pan to prevent burning.
  33. 33Add a little water in the pan to prevent burning.
  34. 34Roast and repeat once again.
  35. 35Roast and repeat once again.
  36. 36Roast and repeat once again.
  37. 37Serve and enjoy!
  38. 38Serve and enjoy!
  39. 39Serve and enjoy!

Ingredients

  • 1 tbsp Shaoxing rice wine
  • 1 tbsp Shaoxing rice wine
  • 1 tbsp Shaoxing rice wine
  • 1 cup sugar
  • 1 cup sugar
  • 1 cup sugar
  • 1 cup soy sauce
  • 1 cup soy sauce
  • 1 cup soy sauce
  • 1 cup hoisin sauce
  • 1 cup hoisin sauce
  • 1 cup hoisin sauce
  • 1 tbsp garlic powder
  • 1 tbsp garlic powder
  • 1 tbsp garlic powder
  • 1 tbsp five spice
  • 1 tbsp five spice
  • 1 tbsp five spice
  • 1 tbsp red food coloring or red yeast rice
  • 1 tbsp red food coloring or red yeast rice
  • 1 tbsp red food coloring or red yeast rice
  • 2 lbs pork butt (shoulder) or boneless country ribs
  • 2 lbs pork butt (shoulder) or boneless country ribs
  • 2 lbs pork butt (shoulder) or boneless country ribs
  • 1 cup honey
  • 1 cup honey
  • 1 cup honey
  • 1 cup water
  • 1 cup water
  • 1 cup water

Equipment

bowlspoonknifeziploc bagbaking sheetovenchopsticksbrushmeasuring cups
Char Siu (Chinese BBQ Pork) | Clip Recipe