Chinese BBQ Pork Char Siu
Directions
- 1Make the char siu sauce by combining sugar, honey, fermented bean curd (or miso paste), soy sauce, salt, five-spice powder, grated garlic, and red yeast powder (or red food coloring).
- 2Stir the mixture over medium-low heat until the liquid reduces and the texture becomes syrup-like.
- 3Thicken the sauce with a mixture of tapioca starch and water.
- 4Cut the boneless pork shoulder into 1 1/2 inch thick slabs, make cuts in the middle without cutting all the way through.
- 5Poke holes in the pork with a fork.
- 6Drizzle Chinese cooking wine over the pork and rub it in.
- 7Pat the pork dry with paper towels.
- 8Add the char siu sauce to the pork, mix thoroughly, cover, and refrigerate overnight.
- 9Preheat the oven to 400°F (205°C).
- 10Place the marinated pork on a baking rack and roast for 20 minutes.
- 11Brush the extra sauce on the roasted pork.
- 12Bake for another 20 minutes.
- 13Brush a thin layer of honey on the pork.
- 14Bake for another 5-10 minutes, until the meat is beautifully charred.
- 15Serve the char siu with white rice and blanched choy sum.
Ingredients
- 5 tbsp sugar
- 3 tbsp honey
- 1 fermented bean curd
- 1 tbsp Japanese miso paste
- 3 tbsp soy sauce
- 0.5 tsp salt
- 0.5 tsp five-spice powder
- 1 tbsp grated garlic
- 1 tbsp red yeast powder
- 12 drops red food coloring
- 2.5 lb boneless pork shoulder or pork butt
- 3 tbsp Chinese cooking wine or rose cooking wine
- 1 tbsp tapioca starch
- 1 tbsp water
- 2.5 tbsp honey
- 1 amount white rice
- 1 amount blanched choy sum
Equipment
knifeforkpotspatulabaking rackovenbowlpaper towelsbrush
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