Chinese BBQ Pork (Char Siu)

November 10, 2021

Ingredients

  • Pork Shoulder
  • 1/2 tbsp garlic salt
  • 4 tbsp brown sugar
  • 2 tbsp oyster sauce
  • 2 tbsp light soy sauce
  • 1 tbsp hoisin sauce
  • 2 tbsp red wine
  • 1/2 tbsp shaoshing wine
  • 1 tbsp mirin
  • 1 cube fermented bead curd in red yeast sauce
  • 1 tsp 5 spice powder
  • 2 tbsp honey
  • 2 tsp water

 

Marinade the pork:

In a bowl, mix the garlic salt, brown sugar, oyster sauce, soy sauce, hoisin sauce, red wine, shaoshing wine, mirin, bean curd and some of the red yeast sauce from the bean curd (about 1 tbsp).

Mix well.

Put the pork shoulder in the ziploc bag and add the marinade mixture in making sure the pork is covered in the marinade.

Let it marinade in the refrigerator for at least 8 hours. I usually leave it overnight.

 

Baking:

Take the pork out of the refrigerator at least 30 minutes prior to cooking.

Preheat oven to 430°F

Put the pork on a baking rack on put it on top of a baking tray lined with aluminum foil (for easy cleanup).

Add 2-3 tbsp of water to the baking pan to prevent dripping from smoking of burning.

Carefully place it in the oven.

Bake for around 20 minutes before starting to baste.

 
Basting the char siu

In a small bowl mix thoroughly the 2 tbsp honey, 2 tsp warm/hot water and 1 tsp red yeast sauce from the fermented bean curd.

After baking the char siu for about 20 minutes, pull it out of the oven and baste all sides with the marinade and put it back in the oven.

After another 20 minutes, pull it out of the oven and baste all sides with the marinade and then the honey mixture and put it back in the oven.

After about 10 minutes, pull it out of the oven and baste all sides with the marinade and the honey mixture and put it back in the oven.

After about 5 minutes, pull it out of the oven and baste all sides with the honey mixture. Increase temperature of the oven to 450°F and put the char siu back in the oven for the last 5 minutes.

Enjoy!

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