Brillant Chinese BBQ Pork (Char Siu)

22
Andy Anderson !

By
@ThePretentiousChef

This is one of those really good recipes, that makes you feel good. it's a BBQ pork recipe that works really good on bread, or on rice.

So, you ready... Let's get into the kitchen.

Rating:

★★★★★ 1 vote

Comments:
Serves:
6
Prep:
6 Hr
Cook:
1 Hr
Method:
Bake

Ingredients

  • THE MARINADE

  • 2 Tbsp
    sugar, granulated
  • tsp
    salt, kosher variety
  • 1/2 tsp
    chinese five-spice powder
  • 1 tsp
    paprika
  • 1/4 tsp
    black pepper, freshly ground
  • 1 Tbsp
    sherry
  • 1 Tbsp
    tamari sauce
  • 1/2 tsp
    toasted sesame oil
  • 2 tsp
    hoisin sauce
  • 2 tsp
    tomato paste
  • 2 tsp
    honey
  • 1 Tbsp
    olive oil, extra virgin
  • 3 clove
    garlic, minced
  • 1 Tbsp
    rice wine vinegar
  • THE ROAST

  • 3 lb
    pork shoulder, or butt with a bit of fat

How to Make Brillant Chinese BBQ Pork (Char Siu)

Step-by-Step

  1. Gather your ingredients.
  2. Mix all the ingredients for the marinade in a large bowl, and reserve.
  3. Cut the pork into 1-inch sections.
  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.
  5. Before adding the pork to the marinade, reserve about 3 tablespoons in a small bowl.
  6. Add the pork to the bowl, and combine with the marinade.
  7. Cover and allow it to rest in the refrigerator for 6 hours, or better yet, overnight.
  8. Chef’s Note: Don’t forget to cover and refrigerate the reserved marinade.
  9. Chef’s Tip: If you choose, you could use a Ziploc bag for the overnight marinade.
  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.
  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.
  12. After marinating the pork, remove from the fridge and separate the pork from the marinade.
  13. Reserve the marinade for basting.
  14. Place a rack in the upper position, and preheat the oven to 475f (246c).
  15. Take a walled baking sheet and line with foil.
  16. Place a metal rack in the baking sheet.
  17. Chef’s Note: This will help the pork cook evenly top to bottom.
  18. Place the pork on the rack, and leave as much space between the pieces as possible.
  19. Brush with some of the marinade.
  20. Place the pork in the oven, and allow it to bake for 20 – 25 minutes.
  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.
  22. After 20-25 minutes turn the pork over and generously baste with the marinade.
  23. Continue to bake the pork for an additional 20-25 minutes.
  24. To finish, turn on the broiler. And allow the pork to crisp.
  25. Chef’s Note: At this point, stay close to the oven, or you’ll burn the pork.
  26. Remove when the pork is crisp, but not burned.
  27. Use the fresh (reserved) marinade to baste the pork, and then allow it to rest for 5-10 minutes.
  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).
  29. Chef’s Note: Slice and serve with some nice white rice or, how about a sandwich.
  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.
  31. Now that’s a sandwich. Enjoy.
  32. Keep the faith, and keep cooking.

Printable Recipe Card

About Brillant Chinese BBQ Pork (Char Siu)

Course/Dish: Other Appetizers Pork
Main Ingredient: Pork
Regional Style: Asian



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