Char Siu Chinese Roasted Pork

8 mins
Serves 2
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Directions

  1. 1In a bowl, mash fermented bean curd, then add Shaoxing Rice Wine, Sugar, Soy Sauce, Hoisin Sauce, Garlic Powder, Five Spice, and Red Food Coloring or Red Yeast Rice.
  2. 2In a bowl, mash fermented bean curd, then add Shaoxing Rice Wine, Sugar, Soy Sauce, Hoisin Sauce, Garlic Powder, Five Spice, and Red Food Coloring or Red Yeast Rice.
  3. 3In a bowl, mash fermented bean curd, then add Shaoxing Rice Wine, Sugar, Soy Sauce, Hoisin Sauce, Garlic Powder, Five Spice, and Red Food Coloring or Red Yeast Rice.
  4. 4Cut the pork shoulder into 1 to 2 inch slices or strips.
  5. 5Cut the pork shoulder into 1 to 2 inch slices or strips.
  6. 6Cut the pork shoulder into 1 to 2 inch slices or strips.
  7. 7Place the pork in a bag with the marinade and massage to loosen the shoulder.
  8. 8Place the pork in a bag with the marinade and massage to loosen the shoulder.
  9. 9Place the pork in a bag with the marinade and massage to loosen the shoulder.
  10. 10Marinate for at least 8 hours or overnight.
  11. 11Marinate for at least 8 hours or overnight.
  12. 12Marinate for at least 8 hours or overnight.
  13. 13Place the marinated pork on a rack to roast. Reserve your marinade.
  14. 14Place the marinated pork on a rack to roast. Reserve your marinade.
  15. 15Place the marinated pork on a rack to roast. Reserve your marinade.
  16. 16Combine honey and water to eat with the pork when it is done.
  17. 17Combine honey and water to eat with the pork when it is done.
  18. 18Combine honey and water to eat with the pork when it is done.
  19. 19After the first roast, flip and brush on the marinade and add a little water in the pan to prevent burning.
  20. 20After the first roast, flip and brush on the marinade and add a little water in the pan to prevent burning.
  21. 21After the first roast, flip and brush on the marinade and add a little water in the pan to prevent burning.
  22. 22Roast and repeat once again.
  23. 23Roast and repeat once again.
  24. 24Roast and repeat once again.

Ingredients

  • 2 tablespoons Shaoxing Rice Wine
  • 2 tablespoons Shaoxing Rice Wine
  • 2 tablespoons Shaoxing Rice Wine
  • 14 tablespoons Sugar
  • 14 tablespoons Sugar
  • 14 tablespoons Sugar
  • 1 cup Soy Sauce
  • 1 cup Soy Sauce
  • 1 cup Soy Sauce
  • 14 tablespoons Hoisin Sauce
  • 14 tablespoons Hoisin Sauce
  • 14 tablespoons Hoisin Sauce
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Five Spice
  • 1 teaspoon Five Spice
  • 1 teaspoon Five Spice
  • 2 tablespoons Red Food Coloring or Red Yeast Rice
  • 2 tablespoons Red Food Coloring or Red Yeast Rice
  • 2 tablespoons Red Food Coloring or Red Yeast Rice
  • 1 lb Pork Butt (Shoulder) or boneless Country Ribs
  • 1 lb Pork Butt (Shoulder) or boneless Country Ribs
  • 1 lb Pork Butt (Shoulder) or boneless Country Ribs
  • 14 tablespoons Honey
  • 14 tablespoons Honey
  • 14 tablespoons Honey
  • 14 tablespoons Water
  • 14 tablespoons Water
  • 14 tablespoons Water

Equipment

bowlspoonknifeziploc bagbaking sheetovenchopsticks