Thursday, September 17, 2020

Char Siu - Chinese BBQ Pork

I wanted to make BBQ pork fried rice and had never realized that the pork in the rice is itself, from a classic Chinese recipe called "Char Siu". It's used in various recipes or just served alone.... and it's delicious.

4 lb pork shoulder roast
1/4 cup soy sauce
1/4 cup hoisin sauce
4 cubes red bean curd
4 tablespoons five spice powder
1/4 cup honey
1/4 cup Shaoxing cooking wine (Chinese cooking wine)
1 tsp ground white pepper
2 tablespoons sesame oil
2 cloves garlic, finely chopped

1/4 cup honey
1/2 cup marinade


Slice the pork roast along the grain into long strips no thicker than 2 inches. Trim off any large pieces of fat.

Mix all the ingredients (with the exception of the glaze items) and mash in the bean curd.  Whisk until combined.

Pour marinade over pork until coated and marinate for 24-48 hours in the refrigerator, turning the pork at least once to ensure even distribution.  Reserve some of the leftover marinade for the glaze.

When ready to cook the pork, heat an oven to 400 degrees. Roast the pork uncovered for 15 - 20 minutes or until it starts to brown.  Whisk the glaze ingredients together until combined. Remove the pork from the oven and brush with the glaze, then return to oven for about 10 minutes, or until the glaze has dried.  Remove and glaze again.

You can glaze the pork as many times as you like, but somewhere between 3-5 times should do the trick.  Roast for about an hour or until the internal temp reaches 155 degrees, then remove.

If the pork does not have a crispy exterior at this point, glaze it again and turn the oven to broil, leaving the oven door open, until the meat is charred as desired.

Be sure to let the pork rest for at least 10 or 15 minutes before serving.  If making for fried rice, dice the pork into 1 inch pieces and combine with rice - here's a recipe for fried rice.  Enjoy!

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