Chinese BBQ Pork / Xá Xíu
Xá xíu is one of my favorite pork preparations! It's sweet, savory and sticky. In my household we don't use red dye 40 due to some of the negative connotations associated, so the fermented red bean curd is absolutely crucial to impart both flavor and a more natural red color. With that said, red dye is
- Prep time
- 15 min
- Cook time
- 1 hr
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 3 lbs pork butt
- 1 tsp five spice powder
- 1 tbsp garlic powder
- 5 tbsp brown sugar
- 2 tbsp oyster sauce
- 2 tbsp soy sauce
- 2 tbsp hoisin sauce
- 1 tbsp fermented red bean curd sauce
- 1 cube red fermented bean curd
- 1 tbsp Shaoxing wine
- 2 tbsp oil
- 1/2 tsp white pepper
- 1 tbsp fish sauce (optional)
- red dye (optional)
- 3 tbsp water
- 2 tbsp honey
Instructions
- 1
Combine five spice powder, garlic powder, brown sugar, oyster sauce, soy sauce, hoisin sauce, fermented red bean curd cube and sauce, shaoxing wine, oil and white pepper. Optionally add fish sauce and red dye. Reserve a quarter of the marinade to use as a glaze
- 2
Cut pork butt into 2 inch thick strips, and add to the marinade
- 3
Let the pork marinate in the fridge overnight
- 4
Add marinated pork to a baking tray with a rack, add a couple table spoons over water to baking tray to help create steam, and prevent drippings from burning
- 5
Bake at 400 degrees for 40 minutes, flipping halfway in between and baste with reserved marinade
- 6
While pork is baking, combine honey and warm water to glaze the pork with
- 7
Bring oven temperature up to 450, brush pork with glaze and bake for another 10 minutes
- 8
Let cool for 10 minutes then slice