brillant chinese bbq pork (char siu)

How To Make brillant chinese bbq pork (char siu)

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  Step 1
  Gather your ingredients.
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  Step 2
  Mix all the ingredients for the marinade in a large bowl, and reserve.
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  Step 3
  Cut the pork into 1-inch sections.
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  Step 4
  Chef’s Tip: Find a pork shoulder or butt with some good fat on it, and when slicing, leave the fat intact. The fat will render during the baking and add flavor to the pork.
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  Step 5
  Before adding the pork to the marinade, reserve about 3 tablespoons in a small bowl.
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  Step 6
  Add the pork to the bowl, and combine with the marinade.
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  Step 7
  Cover and allow it to rest in the refrigerator for 6 hours, or better yet, overnight.
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  Step 8
  Chef’s Note: Don’t forget to cover and refrigerate the reserved marinade.
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  Step 9
  Chef’s Tip: If you choose, you could use a Ziploc bag for the overnight marinade.
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  Step 10
  Chef’s Note: Every hour or so, stop by the fridge and stir the pork or, if using a Ziploc bag… give it a squeeze or two.
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  Step 11
  Chef’s Tip: There has been more than one occasion where I have gone to the fridge only to find out that the Ziploc bag had a small leak, and the marinade was dripping all over the place. To solve that problem place the bag into a bowl, or on a nice size dinner plate.
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  Step 12
  After marinating the pork, remove from the fridge and separate the pork from the marinade.
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  Step 13
  Reserve the marinade for basting.
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  Step 14
  Place a rack in the upper position, and preheat the oven to 475f (246c).
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  Step 15
  Take a walled baking sheet and line with foil.
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  Step 16
  Place a metal rack in the baking sheet.
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  Step 17
  Chef’s Note: This will help the pork cook evenly top to bottom.
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  Step 18
  Place the pork on the rack, and leave as much space between the pieces as possible.
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  Step 19
  Brush with some of the marinade.
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  Step 20
  Place the pork in the oven, and allow it to bake for 20 – 25 minutes.
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  Step 21
  Chef’s Tip: To prevent the oven from smoking up, put some water in the bottom of the baking sheet to catch the drippings.
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  Step 22
  After 20-25 minutes turn the pork over and generously baste with the marinade.
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  Step 23
  Continue to bake the pork for an additional 20-25 minutes.
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  Step 24
  To finish, turn on the broiler. And allow the pork to crisp.
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  Step 25
  Chef’s Note: At this point, stay close to the oven, or you’ll burn the pork.
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  Step 26
  Remove when the pork is crisp, but not burned.
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  Step 27
  Use the fresh (reserved) marinade to baste the pork, and then allow it to rest for 5-10 minutes.
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  Step 28
  Chef’s Note: If you are using a leaner cut of pork; like a tenderloin (which I don’t recommend), then cook as described, but lower the temperature of the oven to 425f (218c).
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  Step 29
  Chef’s Note: Slice and serve with some nice white rice or, how about a sandwich.
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  Step 30
  Serving Tip: Get a nice crusty loaf of bread, and slice in half. Mix some extra virgin olive oil, and minced garlic together, and brush onto the cut sides of the bread. Place the bread into a boiler to toast. Add the sliced pork.
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  Step 31
  Now that’s a sandwich. Enjoy.
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  Step 32
  Keep the faith, and keep cooking.
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