Char Siu (Chinese BBQ Pork)
Ingredients
The pork
-
3
pounds
boneless pork shoulder/pork butt
The marinade
-
¼
cup
granulated white sugar
-
2
teaspoons
salt
-
½
teaspoon
five spice powder
-
¼
teaspoon
white pepper
-
½
teaspoon
sesame oil
-
1
tablespoon
Shaoxing rice wine (or dry cooking sherry; optional)
-
1
tablespoon
soy sauce
-
1
tablespoon
hoisin sauce
-
2
teaspoons
molasses
-
1/8
teaspoon
red food coloring (optional)
-
3
cloves
finely minced garlic
For basting
-
2
tablespoons
maltose or honey
-
1
tablespoon
hot water
Instructions
- Cut the pork into long strips or chunks about 2 to 3 inches thick.
- Combine the marinade ingredients in a bowl.
- Reserve 2 tablespoons of the marinade and set aside.
- Rub the pork with the remaining marinade and refrigerate overnight.
- Preheat the oven to 475°F (246°C) and prepare a sheet pan with a rack.
- Roast the pork for 25 minutes at 475°F, then reduce the temperature to 375°F (190°C).
- Flip the pork after 25 minutes and check the water level in the pan.
- Roast for an additional 15 minutes, checking every 10 minutes.
- Combine the reserved marinade with maltose or honey and hot water for basting.
- After 40 minutes, baste the pork, flip it, and baste the other side.
- Roast for a final 10 minutes, checking for caramelization.
- Remove from the oven, baste with reserved sauce, and let rest for 10 minutes before slicing.
Nutrition Facts (estimated)
Servings
8
Calories
274
Total fat
6g
Total carbohydrates
14g
Total protein
39g
Sodium
832mg
Cholesterol
102mg
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