Description
Char Siu or Chinese BBQ Pork, is a classic dish known for its tender, juicy pork glazed with a sweet and savory marinade. Its vibrant red color symbolizes good fortune, making it a popular dish during Lunar New Year celebrations.
Ingredients
Scale
3 lb pork butt, pork shoulder, or pork neck*
Marinade
- 5 clove garlic, minced
- 1/4 cup brown sugar
- 1 tbsp light soy sauce
- 1 tbsp Shaoxing wine
- 1 tbsp hoisin sauce
- 3 tsp molasses
- 1 tsp salt
- 1 tsp white pepper
- 1 tsp Chinese five spice powder
- 10 drops red food coloring
Honey Glaze
- 1 tbsp honey
- 1 tbsp warm water
Instructions
- Slice pork into long strips (2-3 inch).
- In a small bowl, add garlic, brown sugar, light soy sauce, Shaoxing wine, hoisin sauce, molasses, salt, white pepper, five-spice powder, and red food coloring. Mix until well combined.
- Transfer the pork and marinade into a large Ziploc bag, make sure the meat is completely coated. Reserve 2 tbsp of marinade for brushing later. Seal the Ziploc bag and let the pork marinate in the refrigerator overnight. Store the reserved marinade in the fridge.
- Preheat the oven to 425°F. Line a baking sheet with aluminum foil and fill it with a cup of water to prevent any drippings from burning during roasting process.
- Lay the marinated pork onto a roasting rack. Place the roasting rack over the baking sheet.
- Roast the pork in the preheated oven for 20 minutes.
- For the glaze, mix the reserved marinade with honey and warm water.
- Take the pork out of the oven. Flip them over and baste them with some of the marinade. Return to the oven and roast for another 20 minutes.
- After 20 minutes, take the pork out, flip, and baste them with glaze again. Return to the oven and broil for an additional 7-10 minutes to get that caramelized and glossy top.
- Thinly slice the Char Siu and serve it with steamed rice and vegetables.
Notes
*It is best to use fat cuts like pork butt or pork shoulder so you can get that juicy and tender meat.