Char Siu (叉燒) - Chinese BBQ Pork
Ingredients: pork shoulder (pork butt), garlic salt, brown sugar, oyster sauce, light soy sauce · 100 min cook time · 620kcal · ₩22,500
Ingredients
2lb pork shoulder (pork butt), 1tbsp garlic salt, 4tbsp brown sugar, 2tbsp oyster sauce, 2tbsp light soy sauce, 1tbsp hoisin sauce, 2tbsp red wine, 1tbsp shaoxing wine, 1cube fermented bean curd (red), 1tsp five spice powder, 2tbsp honey, 2tsp water
Instructions
1. Cut the pork shoulder into long strips, about an inch thick, along the grain. Poke the meat all over with a fork to help it absorb the marinade.
2. Prepare the marinade by combining garlic salt, brown sugar, oyster sauce, light soy sauce, hoisin sauce, red wine, shaoxing wine, fermented bean curd, and five spice powder in a bowl. Mash the fermented bean curd to mix it in.
3. Place the pork into a ziploc bag, pour the marinade in, and massage the pork for about 2 minutes to ensure the sauce penetrates the meat. Push all the air out of the bag and seal it. Marinate for at least 8 hours, or overnight, but no longer than 24 hours. If you want to eat it the same night, marinate it in the morning and leave it out at room temperature.
4. Preheat your oven to 425°F (218°C). Place the marinated pork on a baking rack over a baking pan lined with aluminum foil. Add 1 to 2 tablespoons of water to the pan.
5. Cook for 15 minutes at 425°F (218°C). Take it out and lather both sides with the leftover pork marinade.
6. Cook for another 15 minutes at 425°F (218°C). Take it out and lather both sides with the pork marinade again.
7. Cook for 10 minutes at 425°F (218°C). Take it out and lather both sides with diluted honey (2 tablespoons honey diluted with 2 teaspoons water).
8. Turn up the heat to 450°F (232°C). Cook for another 5 minutes. Take it out and let it cool for a few minutes before cutting into it.
9. Slice the char siu and serve. Enjoy!
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