Easy & Simple Char Siu (Chinese BBQ Pork)
Char Siu (Chinese BBQ Pork). Delicious, charred, sweet,and savory barbeque pork with a Chinese five spice flavour. A popular meatserved at many Cantonese restaurants. Easy to make at home.
- Prep time
- 10 min
- Cook time
- 45 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 lb pork shoulder (boneless (aka pork butt) )
- 1/8 cup honey
- 1/3 cup red fermented bean curd
- 1/4 cup hoisin sauce
- 1/4 cup brown sugar
- 1/3 cup regular soy sauce
- 1 tsp Chinese five spice
- 1/8 cup shaoxing Wine (or sub with Dry Sherry)
- 3 tbsp honey
- 2 tbsp hoisin sauce
- 2 tbsp red fermented bean curd
Instructions
- 1
In a bowl, whisk together Marinade ingredients. You may need a fork to crush the fermented bean curd cubes into a paste. Set aside.
- 2
Slice pork butt into two long equal pieces at about 2 inches thick x 3 inches wide and 6 inches long. When you cut, try to cut in a way that both parts will equally contain enough fat marbling through it.
- 3
Pour the marinade into a sealable container or zip lock bag and place pork into the marinade. Ensure enough marinade coats the top of the pork. Refrigerate overnight or for at least 6 hours.
- 4
Preheat oven to 400 degrees F.
- 5
Line your large deep baking dish with foil and fill it ¼ of the way with water. Place a wired rack over top and make sure there is enough space between the rack and the water so the pork doesn’t touch the water as it roasts.
- 6
Place pork loins on the wired rack giving enough space between each piece. Bake for 10 minutes.
- 7
Meanwhile, whisk together your basting glaze.
- 8
Remove the pork from the oven and baste ensuring all of the pork is covered in the glaze. Bake for 10 minutes.
- 9
Remove the pork from the oven and baste again. Bake for 10 minutes. Repeat this step one more time. (You should baste a total of 3 times and bake 4 times at 10 minute intervals).
- 10
Finally broil it for 5 minutes by raising the temperature to 500 degrees F until the edges become charred. Make sure the internal temperature of the pork reaches 145 degrees F.
- 11
Remove from the oven and allow this to rest for 10-15 minutes before slicing against the grain on a 45-degree angle for a tender cut.