CHAR SIU / CHINESE BARBECUED PORK

CHAR SIU / CHINESE BARBECUED PORK

While making the Char Siu / Chinese Barbecued Pork for Char Siu Bao / Barbecued Pork Steamed Bun the other day, I also made Char Siu loaf. This can go with rice and noodles. The main reason I made this, besides yearning for it, was so that I can have some noodles with the Char siu. You will see some Chinese Barbecued Pork that is rather “reddish” in color, that is due to the coloring that they put to make it looks bright red. I use red yeast rice to give it some red color, but if you don’t have some, don’t worry, it’s just for a look, it won’t alter the taste or anything.

CHAR SIU / CHINESE BARBECUED PORK
 

What you will need:
  • 2 lbs of pork tenderloin/ pork butt (unsliced)
  • ¼ cup of honey
Marinade:
  • 2 Tbsp Shao Xing wine
  • 2 Tbsp dark soy sauce
  • 1 Tbsp light soy sauce
  • 2 Tbsp sugar
  • 2 Tbsp hoisin sauce
  • ½ tsp five-spice powder
  • 3-4 Tbsp of red yeast rice (pound into powder and mix with about 1 Tbsp of water) – optional, this is just to give it some red colors

Instructions:
  1. Place all the ingredient for marinade in a large bowl. Get a baking dish, big enough to place the pork in. Pour in the marinade over the pork. Cover and refrigerate overnight. You may want to turn the pork while marinading several times to make sure it’s evenly marinated
  2. Preheat your oven to 350 F. Prepare a roasting pan and line with heavy-duty aluminum foil. Roast the pork for about 45-50 minutes. Flip the pork every 30 minutes and brush with honey
  3. The pork is done when it has turn slightly brown and crisp on the outside from the caramelization of the honey
  4. Remove from the oven, cover with foil to retain the moisture. Let it rest or 10 minutes before slicing. If you are not consuming this on the same day, you can cover and refrigerate for up to 5 days or freeze it for 1 month. Just let it thaw before using.

CHAR SIU / CHINESE BARBECUED PORK

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