Chinese-Style Barbecued Pork Char Siu)
Servings: 6
Ingredients
- 700 gm pork belly or pork shoulder
Char Siu Sauce
- 4 tblsp honey
- 2 tblsp light soy sauce
- 1 tblsp Chinese cooking wine
- 1 tblsp garlic chilli sauce
- 1 tblsp oyster sauce
- 1 tblsp hoisin sauce
- 1/2 ` tsp five spice powder
- 1 tsp red yeast powder (for coloring) _or use drops of red food coloring as alternative
Instructions
- Cut your pork into 2 cm thick strips so it is easy toe marinate and bake
- Marinade the pork overnight or at least for 10 hours
- Preheat oven (425F for pork tenderloin, 350F for shoulder or butt.)
- Drain the pork of the marinade, keeping reserve for glazing during the cooking process.
- Fill a shallow roasting pan with 1/2 inch of water and place in the bottom of the oven. Place the pork on a rack above the water.
- Roast until golden brown, brushing 2 or 3 times with the reserved marinade (about 30 minutes roasting time for a tenderloin, 45 mins for shoulder or butt. The internal temperature of the pork should be 160 F.
- Remove and cool
- When the pork is cook enough to handle, cut across the grain into 1/4 inch pieces.
- Serve at room temperature, cold, or use it as stuffing for steamed buns.
Notes
Adding some corn flour after marinating gives it the shining flavorful glaze.
If using red food coloring, add at the end of the marinade mixing process.
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