Char siu (Chinese BBQ pork) - ecnivo/Recipes GitHub Wiki

By Woks of Life, and adapted by me

Serves one person for 3-ish meals, or 4 people for one meal.

Ingredients

  • 1.4 kg (3 lb) boneless pork shoulder / pork butt (select one with decent marbling and fat, this increases tenderness)
  • 50 g (1/4 cup) white sugar
  • 2 tsp salt
  • 1/2 tsp five spice powder
  • 1/4 tsp white pepper powder
  • 1/2 tsp sesame oil
  • 1 Tbsp cooking rice wine
  • 1 Tbsp soy sauce
  • 1 Tbsp hoisin sauce
  • 2 tsp molasses
  • 3 cloves garlic, minced to a paste
  • 2 Tbsp honey
  • 1 Tbsp warm water

Steps

  1. Cut the pork into 1-in or 3-cm thick slices (against the grain if possible). Leave the fat on!

  2. Combine everything in the first section to make BBQ sauce.

  3. Marinate the pork in the sauce overnight, 1-3 days, or more.

  4. Set the oven to 500 F (or whatever is highest). If the oven has "convection", turn it on.

  5. Find a higher-walled baking sheet. Line with foil.

  6. Place a wire rack in the pan. Fill pan with shallow layer of water

    (This prevents dripping fat from smoking upon contacting the hot pan)

  7. Roast the pork for 20 minutes.

  8. Flip the pork, rotate the pan 180 degrees. Optionally, pour the remaining marinade over the pork. Return to oven.

  9. Roast 12-15 more minutes. (now total 35 minutes), or until very lightly charred.

  10. Optional: combine leftover marinade with honey and water.

  11. Optional: Baste the pork with honey-water, return to oven.

  12. Optional: Roast another 5 minutes to "crisp up" the pork. CAUTION: BURNING IS LIKELY, MONITOR CAREFULLY

  13. Rest 10 minutes, then slice against the grain, and serve. image