Chinese Barbeque Pork Recipe
Char Siu
Chinese Barbeque Pork
Submitted By: Taz
Ingredients:
3 ½ lbs Pork Shoulder (Méizi Ròu) - cut into equal strips = apx 1"x4"x?Length
Marinade/Glaze:
4-5 cloves Fresh Garlic (Dàsuàn) - minced
2 cubes Red Fermented Bean Curd (Hóng Fǔrǔ)
1 ½ Tbs Liquid from Red Fermented Bean Curd
2 Tbs Dark Soy Sauce (Lǎo Chōu)
2 Tbs Warm Water
1 ½ Tbs Honey (Mì Táng)
1 ½ Tbs Malt Sugar [Maltose] (Màiyátáng) - can substitute molasses (Tángmì)
1 Tbs Oyster Sauce (Háoyóu)
1 Tbs Shaoxing Rice Wine
1 Tbs Chinese Brown Sugar [AKA Bar or Brick Brown Sugar] (Piàn Táng) - grated
2 tsp Hoisin Sauce (Hǎixiān Jiàng)
1 tsp Toasted Sesame Oil (Zhīmayóu)
1 tsp Kosher Salt (Yán)
½ tsp Chinese Five Spice Powder (Wǔxiāng Fěn)
¼ tsp Ground White Pepper (Bái hújiāo)
-OPTIONAL-
2 tsp Sichuan Chile Flakes (Làjiāo Fēn)
1 tsp Red Food Coloring
Preparation:
- Place all of the marinade/glaze ingredients in a medium bowl and whisk to thoroughly combine (make sure you break up the piece of red bean curd into very tiny pieces) - Transfer ¼ cup of mixture to a small container and reserve for later
- Place the pork in a large zip-top bag and add the remaining marinade/glaze - Gently massage the marinade/glaze into the pork making sure everything is well coated - Squeeze out as much air as possible and place the bag in a baking dish with high sides - Transfer to the refrigerator and allow to marinade for a minimum 12 hours (up to 24 hours)
- After the pork has marinated, preheat your oven to 500ºF and line a baking sheet with aluminum foil and place a metal rack on top
- Shake off any excess marinade from the pork (DO NOT DISCARD LEFTOVER MARINADE!) and lay them on the metal rack leaving a little space (apx 1 inch) between pieces - Place on the top shelf of the oven and allow to cook for 25 minutes (you may want to put about ¼-½ cup of water in the bottom of your baking pan to reduce smoking)
- After 25 minutes, remove from oven - Reduce heat to 450ºF - Baste the pork with the leftover marinade, flip and baste the other side and return to the oven - Allow to cook for another 25 minutes (you may want to add another ¼-½ cup of water to the bottom of the baking pan)
- After 25 minutes, remove from oven and (using a clean basting brush) glaze the pieces with the reserved marinade/glaze (from step 1) and allow to rest for 10 minutes
- Slice and serve hot, warm, or at room temperature -OR- allow to cool to room temperature and store in an air tight container/zip-top bag in the refrigerator for up to 5 days to add to stir fries, rice/noodle dishes, or soups - You can wrap the cooled pork in plastic wrap and a layer of foil and seal in a zip-top freezer bag and freeze for up to 6 months (to reheat char siu for use 'on its own' for sandwiches, salads, or just for nibbling: thaw in the refrigerator and place in a foil lined baking dish with high sides - Bake in a 350ºF oven for 15-20 minutes or until heated through)
