Authentic Char Siu Pork Recipe (Chinese BBQ Pork)
The flavor is spicy, savory and sweet, this recipe for char siu is a classic take on Chinese roast pork that pairs well with everything such as steamed bao or white rice, or even noodles.
Equipment
- cooling rack
- sheet pan
- Tongs
- brush
Ingredients
MARINADE
- 680 g (1 ½ lb) pork butt/shoulder
- 50 g (4 tbsp) white granulated sugar
- 56 g (4 tbsp) fermented red bean curd sauce
- 20 g (2 pieces) fermented red bean curd
- 32 g (2 tbsp) dark soy sauce
- 81 g (4 tbsp) honey
- 45 g (2 tbsp) molasses
- 10 g (1 tbsp) kosher salt Diamond Crystal brand
- 12 g (3 ½ tsp) garlic powder
- 1.5 g (¾ tsp) five spice powder
BASTING SAUCE & ASSEMBLY
- 67.5 g (3 tbsp) maltose
- water for roasting
- 14 g (1 tbsp) boiling water
Instructions
- Cut the butt of pork into two long horizontal strips and put them aside.
- In a small bowl mix the remaining ingredients to create the marinade. Make use of a fork or whisk to incorporate the curd of beans into the sauce. Keep half of the marinade in a different glass container. You will use it for basting sauce in the future.
- in a container mix the strips of pork and marinade, making sure each side of the pork is completely coated. Cover with a lid , and keep in the fridge for at least 8 hours , or even overnight. At the halfway point of marinating. Make sure you rotate the meat to ensure that both sides receive the same level of cooking.
- Take the pork out of the refrigerator within 30 minutes prior to roasting to allow the pork to the temperature of room. This will allow you to evenly cook the pork throughout.
- Pre-heat the oven to 375 degrees F. Prepare your basting sauce heating up the maltose using the microwave for around 20 seconds. Mix the hot and maltose together, and then mix in the rest of the marinade to make the basting sauce.
- Place the meat marinated on the top of a rack-lined sheet pan. Set the pan on the middle rack in the oven. Pour in enough water into the pan to fill it around 1 inch from at the base of the dish.
- For 20 mins, bake the meat, then flip over and smear the meat using a brush.
- Bake for an additional 15 minutes, then flip and then baste.
- The heat should be increased to 425 degrees F after which the siu will bake 5 mins, or so that the edges start to become darker and caramelize. The internal temperature should be at least 150 degrees F.
- Transfer the meat to the cutting board, and then baste another time and let it sit for five minutes prior to cutting. The meat is served with steaming rice, and with fresh vegetables.