Chinese BBQ Pork (Char Siu)
Ingredients: red bean curd, red bean curd juice, hoisin sauce, soy sauce, Chinese cooking wine · 1800 min cook time · 450kcal · ₩14,600
Ingredients
2cubes red bean curd, 1Tbsp red bean curd juice, 2Tbsp hoisin sauce, 2Tbsp soy sauce, 2Tbsp Chinese cooking wine, 1tsp sesame oil, 2Tbsp honey, 1Tbsp Chinese five spice powder, 0.5tsp white pepper, 2cloves garlic, 2lb pork shoulder (pork butt), 0.5cup water
Instructions
1. Mash 2 cubes of red bean curd with 1 Tbsp of its juice in a bowl.
2. Add 2 Tbsp hoisin sauce, 2 Tbsp soy sauce, 2 Tbsp Chinese cooking wine, 1 tsp sesame oil, 2 Tbsp honey, 1 Tbsp Chinese five spice powder, 1/2 tsp white pepper, and 2 grated garlic cloves to the bowl. Whisk until well combined.
3. Cut 2 lbs of pork shoulder (pork butt) with the grain into thick strips. Place the pork in a baking dish.
4. Pour the marinade over the pork, ensuring all pieces are well coated. Marinate in the refrigerator for at least 24 hours, or preferably 2 days.
5. Preheat oven to 400°F (200°C) or 375°F (190°C) for convection ovens. Place the marinated pork on a roasting rack set over a foil-lined baking sheet.
6. Prepare the glaze by mixing 2 Tbsp honey with 2-3 tsp of red bean curd juice (or cooked leftover marinade).
7. Roast the pork for 15 minutes.
8. After 15 minutes, remove the pork from the oven. Brush a generous layer of the honey glaze over the top of each pork piece.
9. Pour about 1/2 cup of water into the foil-lined baking sheet underneath the roasting rack to prevent drippings from burning and smoking.
10. Return the pork to the oven. Repeat the glazing process every 5-7 minutes until the pork is cooked through and has a beautiful caramelized glaze (approximately 30 minutes total cooking time).
11. Once cooked, remove the pork from the oven and let it rest for at least 10-15 minutes before slicing.
12. Slice the char siu into thinner pieces and serve.
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