Char Siu (BBQ Pork)
Ingredients
- 2lb pork shoulder/butt OR other fattier cuts, like pork belly or pork neck end
- 3 tbsp honey
- 2 tsp water
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Marinade:
- 1 tbsp garlic salt
- 4 tbsp brown sugar
- 2 tbsp oyster sauce
- 2 tbsp light soy sauce
- 1 tbsp hoisin sauce
- 2 tbsp red wine
- 1 tbsp Shaoxing wine
- 1 cube red/rose fermented bean curd
- 1 tsp five spice powder
- Couple drops of red food coloring (optional)
Steps
- Clean pork in a bowl of water and then pat dry with paper towel.
- Cut pork into long 1-inch thick slices along the grain.
- Poke holes all throughout the pork slices with a fork.
- In a bowl, combine the marinade ingredients
- In a gallon sized ziploc bag, put the pork in, pour in the marinade, and massage the meat for about 2 minutes to work the marinade into the meat.
- Place the bag in the fridge to marinade for at least 8hrs, but not over 24hrs as it will make the meat too tough. You can also marinade in the morning and just leave it out to cook later at night because the marinade keeps the meat from spoiling.
- 1 hr before cooking, take the bag out of the fridge to let the pork come up to room temperature.
- Preheat the oven to 425 degrees F.
- Setup a baking rack in a baking pan. Line the bottom of baking pan with aluminum foil for easy clean up.
- Lay the pork on the baking rack. Save some of the leftover marinade in a bowl for basting later.
- Add 2 tbsp water to the bottom of the baking pan to generate steam as char siu cooks and to prevent drippings from burning/smoking.
- Place the baking pan into the oven.
- Bake for 15 minutes. Then baste both sides with marinade.
- Bake for another 15 minutes. Then baste both sides with marinade again.
- Bake for another 10 minutes. Then baste both sides with diluted honey (3 tbsp honey and 2 tsp water).
- Increase the oven temperature to 450 degrees F. Bake for another 5 minutes.
- Finally, take it out of the oven and baste one last time with the diluted honey.
- Let the meat rest for 5 minutes before cutting into it.