Chinese BBQ Pork Char Siu

4 mins
Serves 1
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Directions

  1. 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).
  2. 2Make 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).
  3. 3Make 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).
  4. 4Stir the mixture over medium-low heat until the liquid reduces and the texture becomes syrup-like.
  5. 5Stir the mixture over medium-low heat until the liquid reduces and the texture becomes syrup-like.
  6. 6Stir the mixture over medium-low heat until the liquid reduces and the texture becomes syrup-like.
  7. 7Thicken the sauce with a mixture of tapioca starch and water.
  8. 8Thicken the sauce with a mixture of tapioca starch and water.
  9. 9Thicken the sauce with a mixture of tapioca starch and water.
  10. 10Cut the boneless pork shoulder into 1 1/2 inch thick slabs, make cuts in the middle without cutting all the way through.
  11. 11Cut the boneless pork shoulder into 1 1/2 inch thick slabs, make cuts in the middle without cutting all the way through.
  12. 12Cut the boneless pork shoulder into 1 1/2 inch thick slabs, make cuts in the middle without cutting all the way through.
  13. 13Poke holes in the pork with a fork.
  14. 14Poke holes in the pork with a fork.
  15. 15Poke holes in the pork with a fork.
  16. 16Drizzle Chinese cooking wine over the pork and rub it in.
  17. 17Drizzle Chinese cooking wine over the pork and rub it in.
  18. 18Drizzle Chinese cooking wine over the pork and rub it in.
  19. 19Pat the pork dry with paper towels.
  20. 20Pat the pork dry with paper towels.
  21. 21Pat the pork dry with paper towels.
  22. 22Add the char siu sauce to the pork, mix thoroughly, cover, and refrigerate overnight.
  23. 23Add the char siu sauce to the pork, mix thoroughly, cover, and refrigerate overnight.
  24. 24Add the char siu sauce to the pork, mix thoroughly, cover, and refrigerate overnight.
  25. 25Preheat the oven to 400°F (205°C).
  26. 26Preheat the oven to 400°F (205°C).
  27. 27Preheat the oven to 400°F (205°C).
  28. 28Place the marinated pork on a baking rack and roast for 20 minutes.
  29. 29Place the marinated pork on a baking rack and roast for 20 minutes.
  30. 30Place the marinated pork on a baking rack and roast for 20 minutes.
  31. 31Brush the extra sauce on the roasted pork.
  32. 32Brush the extra sauce on the roasted pork.
  33. 33Brush the extra sauce on the roasted pork.
  34. 34Bake for another 20 minutes.
  35. 35Bake for another 20 minutes.
  36. 36Bake for another 20 minutes.
  37. 37Brush a thin layer of honey on the pork.
  38. 38Brush a thin layer of honey on the pork.
  39. 39Brush a thin layer of honey on the pork.
  40. 40Bake for another 5-10 minutes, until the meat is beautifully charred.
  41. 41Bake for another 5-10 minutes, until the meat is beautifully charred.
  42. 42Bake for another 5-10 minutes, until the meat is beautifully charred.
  43. 43Serve the char siu with white rice and blanched choy sum.
  44. 44Serve the char siu with white rice and blanched choy sum.
  45. 45Serve the char siu with white rice and blanched choy sum.

Ingredients

  • 5 tbsp sugar
  • 5 tbsp sugar
  • 5 tbsp sugar
  • 3 tbsp honey
  • 3 tbsp honey
  • 3 tbsp honey
  • 1 fermented bean curd
  • 1 fermented bean curd
  • 1 fermented bean curd
  • 1 tbsp Japanese miso paste
  • 1 tbsp Japanese miso paste
  • 1 tbsp Japanese miso paste
  • 3 tbsp soy sauce
  • 3 tbsp soy sauce
  • 3 tbsp soy sauce
  • 0.5 tsp salt
  • 0.5 tsp salt
  • 0.5 tsp salt
  • 0.5 tsp five-spice powder
  • 0.5 tsp five-spice powder
  • 0.5 tsp five-spice powder
  • 1 tbsp grated garlic
  • 1 tbsp grated garlic
  • 1 tbsp grated garlic
  • 1 tbsp red yeast powder
  • 1 tbsp red yeast powder
  • 1 tbsp red yeast powder
  • 12 drops red food coloring
  • 12 drops red food coloring
  • 12 drops red food coloring
  • 2.5 lb boneless pork shoulder or pork butt
  • 2.5 lb boneless pork shoulder or pork butt
  • 2.5 lb boneless pork shoulder or pork butt
  • 3 tbsp Chinese cooking wine or rose cooking wine
  • 3 tbsp Chinese cooking wine or rose cooking wine
  • 3 tbsp Chinese cooking wine or rose cooking wine
  • 1 tbsp tapioca starch
  • 1 tbsp tapioca starch
  • 1 tbsp tapioca starch
  • 1 tbsp water
  • 1 tbsp water
  • 1 tbsp water
  • 2.5 tbsp honey
  • 2.5 tbsp honey
  • 2.5 tbsp honey
  • 1 amount white rice
  • 1 amount white rice
  • 1 amount white rice
  • 1 amount blanched choy sum
  • 1 amount blanched choy sum
  • 1 amount blanched choy sum

Equipment

knifeforkpotspatulabaking rackovenbowlpaper towelsbrush