Char Siu (Chinese BBQ Pork)
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- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 1/2 Pork belly or butt
- 6 Green onions
- 6 Cloves garlic
- 4 to 6 of 1/8” thin sliced ginger
- 1/2 cup Shaoxing wine, Chinese cooking wine (Omit if you don’t use alcohol for your cooking)
- 1/4 cup Soy sauce
- 2 Tbs. Dark soy sauce
- 2 Tbs. Hoisin sauce
- 1/4 cup Honey or Sugar
- 1 tsp. Chinese five spice
Instructions
- 1
Prepare pork into 1/2 lb pieces or 1lb piece, place into a large ziplock bag. [url href=”https://seonkyounglongest.com/wp-content/uploads/2015/09/Screen-Shot-2015-09-09-at-12.21.09-PM.png”][/url] [url href=”https://seonkyounglongest.com/wp-content/uploads/2015/09/Screen-Shot-2015-09-09-at-12.21.03-PM.png”][/url]
- 2
Wash green onion throughly because we are going to use roots and top ends. Cut green onion into halves, crush garlic cloves and add into ziplock bag with ginger slices. Add rest of ingredients into ziplock bag as well. [url href=”https://seonkyounglongest.com/wp-content/uploads/2015/09/Screen-Shot-2015-09-09-at-1.01.17-PM.png”][/url] [url href=”https://seonkyounglongest.com/wp-content/uploads/2015/09/Screen-Shot-2015-09-09-at-1.01.27-PM.png”][/url] [url href=”https://seonkyounglongest.com/wp-content/uploads/2015/09/Screen-Shot-2015-09-09-at-12.21.27-PM.png”][/url]
- 3
Get ride of air as much as possible from ziplock bag and close tightly. Mix everything together using your hands so all ingredients will mix well and pork will evenly coated with marinade. Place it in a bowl or plate just in case they leak and marinate it in a refrigerator at least 2 hours to over night. [url href=”https://seonkyounglongest.com/wp-content/uploads/2015/09/Screen-Shot-2015-09-09-at-12.21.38-PM.png”][/url] [url href=”https://seonkyounglongest.com/wp-content/uploads/2015/09/Screen-Shot-2015-09-09-at-12.21.45-PM.png”][/url] [url href=”https://seonkyounglongest.com/wp-content/uploads/2015/09/Screen-Shot-2015-09-09-at-12.21.50-PM.png”][/url] [url href=”https://seonkyounglongest.com/wp-content/uploads/2015/09/Screen-Shot-2015-09-09-at-12.21.56-PM.png”][/url]
- 4
Preheated oven over 425 degrees. Line a large baking dish (I recommend 4 quart roaster, about 3 inch deep for minimum splashes) with aluminum foil. Pour everything in ziplock bag in foil lined baking dish. Turn pork pieces fat side up and spread ginger, green onion and garlic pieces around. [url href=”https://seonkyounglongest.com/wp-content/uploads/2015/09/Screen-Shot-2015-09-09-at-12.22.05-PM.png”][/url] [url href=”https://seonkyounglongest.com/wp-content/uploads/2015/09/Screen-Shot-2015-09-09-at-12.22.11-PM.png”][/url] [url href=”https://seonkyounglongest.com/wp-content/uploads/2015/09/Screen-Shot-2015-09-09-at-12.22.34-PM.png”][/url]
- 5
With no cover, place into preheated oven and roast them until they are fully cooked and tender, 40 minutes for 1/2 lb pieces of pork and 1 hour for 1lb piece of pork. [url href=”https://seonkyounglongest.com/wp-content/uploads/2015/09/Screen-Shot-2015-09-09-at-12.22.48-PM.png”][/url] [url href=”https://seonkyounglongest.com/wp-content/uploads/2015/09/Screen-Shot-2015-09-09-at-12.22.59-PM.png”][/url]
- 6
Take them out after amount of time baked and flip pork piece upside down; pop it under high broiler for 2 to 3 minutes so pork surface will be crispy all around. Repeat process on sides as well, as it needs. [url href=”https://seonkyounglongest.com/wp-content/uploads/2015/09/Screen-Shot-2015-09-09-at-12.23.02-PM.png”][/url] [url href=”https://seonkyounglongest.com/wp-content/uploads/2015/09/Screen-Shot-2015-09-09-at-12.23.05-PM.png”][/url] [url href=”https://seonkyounglongest.com/wp-content/uploads/2015/09/Screen-Shot-2015-09-09-at-12.23.14-PM.png”][/url]
- 7
Cool it down in baking dish, at least 20 minutes to 30 minutes before slice. [url href=”https://seonkyounglongest.com/wp-content/uploads/2015/09/Screen-Shot-2015-09-09-at-12.23.25-PM.png”][/url]
- 8
Enjoy between slices of bread, steamed buns, topping for a bowl of ramen or just simply with warm cooked rice! [url href=”https://seonkyounglongest.com/wp-content/uploads/2015/09/Screen-Shot-2015-09-09-at-12.23.35-PM.png”][/url] [url href=”https://seonkyounglongest.com/wp-content/uploads/2015/09/Screen-Shot-2015-09-09-at-12.23.54-PM.png”][/url] [url href=”https://seonkyounglongest.com/wp-content/uploads/2015/09/Screen-Shot-2015-09-09-at-12.23.46-PM.png”][/url]