Pork Char Siu with Steamed Chinese Buns
Ingredients
The marinade
-
2½
cups
water, divided
-
1
cup
hoisin sauce
-
½
cup
dry Sherry
-
½
cup
honey
-
¼
cup
soy sauce
-
3
tablespoons
minced peeled fresh ginger
-
1
tablespoon
golden brown sugar
-
4
cloves
garlic, minced
-
2¼
cups
chopped green onions, divided
The pork
-
3½-4
pounds
bone-in pork shoulder (Boston butt)
-
1
cup
water
-
⅓
cup
chopped fresh cilantro
Instructions
- 1. Whisk together 1½ cups water, hoisin sauce, dry Sherry, honey, soy sauce, ginger, brown sugar, and garlic in a large bowl. Mix in 2 cups green onions and transfer to a resealable plastic bag with the pork. Seal and marinate overnight.
- 2. Preheat the oven to 325°F. Transfer the pork and marinade to a large ovenproof pot. Cover and roast for about 4 hours until the meat falls apart, turning occasionally.
- 3. Cool the pork slightly, then shred it into bite-size pieces. Mix with pan juices and 1 cup water. Season with salt and pepper.
- 4. Sprinkle with remaining green onions and cilantro before serving with steamed buns.
Nutrition Facts (estimated)
Servings
12
Calories
300
Total fat
15g
Total carbohydrates
30g
Total protein
25g
Sodium
600mg
Cholesterol
80mg
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