Chinese BBQ Pork Char Siu

Serves 1
facebook.com

Directions

  1. 1Add 5 tablespoons of sugar and 3 tablespoons of honey into a pot.
  2. 2Add 5 tablespoons of sugar and 3 tablespoons of honey into a pot.
  3. 3Add 5 tablespoons of sugar and 3 tablespoons of honey into a pot.
  4. 4Add fermented bean curd and mash it with a spatula.
  5. 5Add fermented bean curd and mash it with a spatula.
  6. 6Add fermented bean curd and mash it with a spatula.
  7. 7Add 3 tablespoons of soy sauce, half a teaspoon of salt, half a teaspoon of five-spice powder, 1 tablespoon of grated garlic, and 1 tablespoon of red yeast powder.
  8. 8Add 3 tablespoons of soy sauce, half a teaspoon of salt, half a teaspoon of five-spice powder, 1 tablespoon of grated garlic, and 1 tablespoon of red yeast powder.
  9. 9Add 3 tablespoons of soy sauce, half a teaspoon of salt, half a teaspoon of five-spice powder, 1 tablespoon of grated garlic, and 1 tablespoon of red yeast powder.
  10. 10Stir the sauce over medium-low heat for a few minutes to reduce the liquid.
  11. 11Stir the sauce over medium-low heat for a few minutes to reduce the liquid.
  12. 12Stir the sauce over medium-low heat for a few minutes to reduce the liquid.
  13. 13Mix 1 tablespoon of tapioca starch with 1 tablespoon of water.
  14. 14Mix 1 tablespoon of tapioca starch with 1 tablespoon of water.
  15. 15Mix 1 tablespoon of tapioca starch with 1 tablespoon of water.
  16. 16Thicken the sauce with the tapioca starch water, stirring until it forms a syrup-like texture.
  17. 17Thicken the sauce with the tapioca starch water, stirring until it forms a syrup-like texture.
  18. 18Thicken the sauce with the tapioca starch water, stirring until it forms a syrup-like texture.
  19. 19Let the sauce cool on the side.
  20. 20Let the sauce cool on the side.
  21. 21Let the sauce cool on the side.
  22. 22Cut 2.5 lb of boneless pork shoulder into 1.5-inch thick slabs.
  23. 23Cut 2.5 lb of boneless pork shoulder into 1.5-inch thick slabs.
  24. 24Cut 2.5 lb of boneless pork shoulder into 1.5-inch thick slabs.
  25. 25Make a cut in the middle of each pork slab, but don't cut it off completely.
  26. 26Make a cut in the middle of each pork slab, but don't cut it off completely.
  27. 27Make a cut in the middle of each pork slab, but don't cut it off completely.
  28. 28Grab a fork to poke a lot of holes in the pork.
  29. 29Grab a fork to poke a lot of holes in the pork.
  30. 30Grab a fork to poke a lot of holes in the pork.
  31. 31Drizzle 3 tablespoons of Chinese cooking wine (or rose cooking wine/dry sherry) and rub it all over the meat.
  32. 32Drizzle 3 tablespoons of Chinese cooking wine (or rose cooking wine/dry sherry) and rub it all over the meat.
  33. 33Drizzle 3 tablespoons of Chinese cooking wine (or rose cooking wine/dry sherry) and rub it all over the meat.
  34. 34Use paper towels to absorb excess moisture on the surface of the pork.
  35. 35Use paper towels to absorb excess moisture on the surface of the pork.
  36. 36Use paper towels to absorb excess moisture on the surface of the pork.
  37. 37Place the pork into a bowl and add the cooled char siu sauce.
  38. 38Place the pork into a bowl and add the cooled char siu sauce.
  39. 39Place the pork into a bowl and add the cooled char siu sauce.
  40. 40Mix the pork thoroughly with the sauce.
  41. 41Mix the pork thoroughly with the sauce.
  42. 42Mix the pork thoroughly with the sauce.
  43. 43Cover the bowl and leave it in the fridge overnight. Optionally, you can mix it again in the middle of the night.
  44. 44Cover the bowl and leave it in the fridge overnight. Optionally, you can mix it again in the middle of the night.
  45. 45Cover the bowl and leave it in the fridge overnight. Optionally, you can mix it again in the middle of the night.
  46. 46Preheat your oven to 400°F (205°C).
  47. 47Preheat your oven to 400°F (205°C).
  48. 48Preheat your oven to 400°F (205°C).
  49. 49Put the marinated meat on a baking rack.
  50. 50Put the marinated meat on a baking rack.
  51. 51Put the marinated meat on a baking rack.
  52. 52Stick the meat into the oven and roast for 20 minutes.
  53. 53Stick the meat into the oven and roast for 20 minutes.
  54. 54Stick the meat into the oven and roast for 20 minutes.
  55. 55Take the char siu out of the oven and brush the leftover sauce on the surface. Flip and brush the other side.
  56. 56Take the char siu out of the oven and brush the leftover sauce on the surface. Flip and brush the other side.
  57. 57Take the char siu out of the oven and brush the leftover sauce on the surface. Flip and brush the other side.
  58. 58Stick the meat back into the oven and bake for another 20 minutes.
  59. 59Stick the meat back into the oven and bake for another 20 minutes.
  60. 60Stick the meat back into the oven and bake for another 20 minutes.
  61. 61Take the meat out again and brush a thin layer of 2.5 tablespoons of honey on the surface. Flip and brush the other side.
  62. 62Take the meat out again and brush a thin layer of 2.5 tablespoons of honey on the surface. Flip and brush the other side.
  63. 63Take the meat out again and brush a thin layer of 2.5 tablespoons of honey on the surface. Flip and brush the other side.
  64. 64Put it back into the oven and continue to cook for 5 to 10 more minutes until the meat is beautifully charred.
  65. 65Put it back into the oven and continue to cook for 5 to 10 more minutes until the meat is beautifully charred.
  66. 66Put it back into the oven and continue to cook for 5 to 10 more minutes until the meat is beautifully charred.
  67. 67Slice the char siu into pieces.
  68. 68Slice the char siu into pieces.
  69. 69Slice the char siu into pieces.
  70. 70Serve it with a mound of white rice and some blanched choy sum on the side.
  71. 71Serve it with a mound of white rice and some blanched choy sum on the side.
  72. 72Serve it with a mound of white rice and some blanched choy sum on the side.

Ingredients

  • 5 tablespoon Sugar
  • 5 tablespoon Sugar
  • 5 tablespoon Sugar
  • 3 tablespoon Honey
  • 3 tablespoon Honey
  • 3 tablespoon Honey
  • Fermented Bean Curd
  • Fermented Bean Curd
  • Fermented Bean Curd
  • 3 tablespoon Soy Sauce
  • 3 tablespoon Soy Sauce
  • 3 tablespoon Soy Sauce
  • 0.5 teaspoon Salt
  • 0.5 teaspoon Salt
  • 0.5 teaspoon Salt
  • 0.5 teaspoon Five-spice Powder
  • 0.5 teaspoon Five-spice Powder
  • 0.5 teaspoon Five-spice Powder
  • 1 tablespoon Grated Garlic
  • 1 tablespoon Grated Garlic
  • 1 tablespoon Grated Garlic
  • 1 tablespoon Red Yeast Powder
  • 1 tablespoon Red Yeast Powder
  • 1 tablespoon Red Yeast Powder
  • 1 tablespoon Tapioca Starch
  • 1 tablespoon Tapioca Starch
  • 1 tablespoon Tapioca Starch
  • 1 tablespoon Water
  • 1 tablespoon Water
  • 1 tablespoon Water
  • 2.5 lb Pork Shoulder or Pork Butt
  • 2.5 lb Pork Shoulder or Pork Butt
  • 2.5 lb Pork Shoulder or Pork Butt
  • 3 tablespoon Chinese Cooking Wine Or Rose Cooking Wine
  • 3 tablespoon Chinese Cooking Wine Or Rose Cooking Wine
  • 3 tablespoon Chinese Cooking Wine Or Rose Cooking Wine
  • 2.5 tablespoon Honey
  • 2.5 tablespoon Honey
  • 2.5 tablespoon Honey
  • White Rice
  • White Rice
  • White Rice
  • Blanched Choy Sum
  • Blanched Choy Sum
  • Blanched Choy Sum

Equipment

potspatulaknifecutting boardforkpaper towelsbowllidovenbaking racktongsbrush

Tips

  • If you don't have access to buy fermented tofu, you can use 1 tablespoon of Japanese miso paste. Although the flavor may be different, considering miso is also a fermented soy product, it will level up the flavor of your roasted pork.
  • Red yeast powder is just for the color, it has no flavor, so it doesn't affect the taste at all. You can replace it with 12 drops of red food coloring or skip it if you don't care about the presentation.
  • Poking holes in the meat helps the marinade infuse into the meat evenly.
  • Cantonese restaurants would use a special cooking wine that is infused with a rose fragrance, which pairs really well with the honey flavor. If you can't find it, you can use regular cooking wine or dry sherry.
  • Use paper towels to absorb the excess moisture on the surface of the meat so it doesn't dilute the sauce.
  • Using a baking rack allows better air circulation during baking.