Chinese BBQ Pork (Char-Siu)

Name: Chinese BBQ Pork (Char-Siu)
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Yield: 8 servings
Ingredients: 3 pounds boneless pork shoulder/pork butt ((select a piece with some good fat on it)); 0.25 cup granulated white sugar; 2 teaspoons salt; 0.5 teaspoon five spice powder; 0.25 teaspoon white pepper; 0.5 teaspoon sesame oil; 1 tablespoon Shaoxing Rice Wine; 1 tablespoon soy sauce; 1 tablespoon hoisin sauce; 2 teaspoons molasses; 3 cloves finely minced garlic; 2 tablespoons honey; 1 tablespoon hot water

This is my adaption of the Woks of Life’s char siu recipe. It’s been a go-to of mine for a while now and the ingredients and methods have been customized.

Allen_Lee

Prep10 min

Cook50 min

Total1 hr

Servings8

Difficultymedium

Chinese

Ingredients

3 poundsboneless pork shoulder/pork butt ((select a piece with some good fat on it))
0.25 cupgranulated white sugar
2 teaspoonssalt
0.5 teaspoonfive spice powder
0.25 teaspoonwhite pepper
0.5 teaspoonsesame oil
1 tablespoonShaoxing Rice Wine
1 tablespoonsoy sauce
1 tablespoonhoisin sauce
2 teaspoonsmolasses
3 clovesfinely minced garlic
2 tablespoonshoney
1 tablespoonhot water

Instructions

1
Cut the pork into long strips or chunks about 2 to 3 inches thick. Don’t trim any excess fat, as it will render off and add flavor.
2
Combine the sugar, salt, five spice powder, white pepper, sesame oil, wine, soy sauce, hoisin sauce, molasses and garlic in a bowl to make the marinade (i.e. the BBQ sauce).
3
Reserve about 2 tablespoons of marinade and set it aside. Rub the pork with the rest of the marinade in a large bowl or baking dish. Cover and refrigerate for at least 2 days.
4
Preheat your oven to 'bake' at 475 F (246 C) with a rack positioned in the upper third of the oven.
5
Line a sheet pan with foil and place a metal rack on top. Using the metal rack keeps the pork off of the pan and allows it to roast more evenly, like it does in commercial ovens described above. Place the pork on the rack, leaving as much space as possible between pieces. Pour 1 ½ cups water into the pan below the rack. This prevents any drippings from burning or smoking.
6
Transfer the pork to your preheated oven. Roast for 25 minutes, keeping the oven setting at 475 F. After 25 minutes, reduce temperature to 375 F, flip the pork. If the bottom of the pan is dry, add another cup of water. Turn the pan 180 degrees to ensure even roasting. Roast another 15 minutes. Throughout the roasting time, check your char siu often (every 10 minutes) and reduce the oven temperature if it looks like it is burning!
7
Meanwhile, combine the reserved marinade with the honey and 1 tablespoon hot water. This will be the sauce you’ll use for basting the pork.
8
After 40 minutes of total roasting time, baste the pork, flip it, and baste the other side as well. Roast for a final 10 minutes.
9
By now, the pork has cooked for 50 minutes total. It should be cooked through and caramelized on top. If it’s not caramelized to your liking, you can turn the broiler on for a couple minutes to crisp the outside and add some color/flavor.
10
Remove from the oven and baste with the last bit of reserved BBQ sauce. Let the meat rest for 10 minutes before slicing, and enjoy!