Description
Chinese BBQ pork, known as Char Siu pork is delicious roasted pork marinated in a sweet, savory sticky mahogany red sauce.
Ingredients
Scale
- 2–4 pound boneless pork shoulder roast (or Boston butt), cut into 2” thick long strips
Marinade
- 1 tablespoon fresh ginger, minced (about a 1” piece)
- 2 cloves garlic, minced (about 2 teaspoons)
- 1/4 cup honey
- 1/4 cup hoisin sauce
- 2 tablespoons oyster sauce
- 2 tablespoons regular soy sauce
- 2 tablespoons vegetable oil
- 1 tablespoon dark soy sauce
- 1 tablespoon red food coloring
- 1 teaspoon toasted sesame oil
- 2 tablespoons brown sugar
- 1 teaspoon Chinese five-spice powder
- 1/2 teaspoon white pepper
- 2 tablespoon honey, to add to glaze
Instructions
- Cut the pork roast into 2” thick planks. Then sub-divide the pork into long strips.
- In a small bowl, combine the ginger, garlic, honey, hoisin sauce, oyster sauce, soy sauces, oil, red food coloring, brown sugar, five spice powder and white pepper. Stir well.
- Place pork strips in a gallon-size zip close bag and pour the marinade over the pork and make sure all pieces are coated.
- Place the bag in the refrigerator for at least 24-48 hours. Massage the pork halfway through the marinating time to make sure all the pork is covered. Make sure to marinate the pork for at least 24-48 hours!
- Remove the pork from the marinade and pat dry. Reserve the marinating liquid.
- Line a baking sheet with foil and nest a wire cooling rack in the tray.
- Preheat the oven to 375°F.
- Place the foil-line tray into the preheated oven and roast for 20 minutes.
- In a small saucepan over medium heat, combine the reserved marinating liquid with 2 tablespoons honey and bring to a boil. Cook until the glaze is the thickness of syrup.
- Remove the tray and brush the pork with the glaze. Turn the pork strips over and brush glaze on the other side.
- Continue roasting for another 40 minutes, basting two more times. Cook until an internal temperature reaches 150°F.
- Remove the foil-lined tray from the oven. Increase the oven temperature to 450°F.
- Baste the pork thickly on all sides while the oven comes to temperature.
- Broil for five minutes until the pork edges are crisp and slightly charred. The internal temperature should have increased to 152°F – 155°F.
- Let the pork rest for 10-15 minutes and brush on any remaining glaze.
- Slice the pork into thin slices against the grain. Serve warm.
Notes
Only slice the pork that you need for the meal. The remaining pork strips can be frozen for other meals.
