CHAR SIU / CHINESE BARBECUED PORK 2


CHAR SIU / CHINESE BARBECUED PORK

Never in million years I thought I could make my own char siu or known as Chinese barbecued pork at home. I thought it was complicated and with the oven we have at home, I didn’t know how it’s gonna turn out. Well, it turned out delicious. Char siu is highly versatile too. You can pair it with noodle, rice, sandwich, or even for salad if you want to.

Char siu is my kids’ favorite for sure! Most Chinese restaurants will hang this barbecued pork vertically on the hook and it’s actually part of a “display” when you first walk in the restaurants. In Indonesia, especially where I grew up, the char siu is usually served with rice, slices of cucumbers on the side and serve with sweet sauce. I haven’t been able to duplicate the sauce, but this sauce that I made is delicious to drizzle over the meat too. Try the recipe out and you’ll be surprised by how easy it is to make this at home.

CHAR SIU / CHINESE BARBECUED PORK
 
What you will need:
  • 3 lbs of pork shoulder/butt (slice vertically into two large pieces)
Marinade:
  • 2 Tbsp Shao Xing wine
  • 1 Tbsp soy sauce
  • 2 Tbsp sugar + 1 Tbsp of hot water (dissolve the sugar in the hot water first)
  • 1 Tbsp maple syrup
  • 2 Tbsp hoisin sauce
  • ½ tsp five-spice powder
Sauce:
  • 2 Tbsp hoisin sauce
  • 1 Tbsp soy sauce
  • 1 Tbsp sugar
  • 1 Tbsp honey
Instructions:
  1. Place all the ingredient for marinade in a large ziploc bag, big enough to place the pork in. Seal and refrigerate overnight.
  2. Preheat your oven to 425 F. Prepare a roasting pan and line with heavy-duty aluminum foil. Place the pork on the rack set on the roasting pan and then put it in the oven (3rd from the top) Roast the pork for about 30 minutes.
  3. While the pork is roasting prepare the sauce in a small saucepan and cook until the sugar caramelized into dark brown and thickened. It will thickened further when it's cool down
  4. After the first 30 minutes, flip the pork to the other side and brush with the marinade sauce. Roast for another 30 minutes. Turn on the broiler on low and let it brown further and flip to the other side and broil until nicely browned. Be careful not to burn it . Do not walk away when you are broiling
  5. Remove from the oven, cover with foil to retain the moisture. Let it rest or 10 minutes before slicing. Cut off burn spots if any. 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 and reheat. Do not refreeze after that.

I served this over brown rice and it was yummy!!

CHAR SIU / CHINESE BARBECUED PORK


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2 thoughts on “CHAR SIU / CHINESE BARBECUED PORK

  • wey

    I’m so excited about this recipe! Can’t wait to try it!

  • Marvellina Post author

    Give it a try and let me know how you like it 😉