Chinese barbecue pork, or Char Siu, is a sweet and salty Cantonese dish. Make this Asian bbq pork recipe for a tasty main dish or appetizer.
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3 lbs boneless pork shoulder
1/4 cup sugar
1 tbsp Shaoxing rice wine
1 tbsp soy sauce
1 tbsp hoisin sauce
2 tsp molasses
1 tsp red food coloring (optional)
1 tsp salt
1 tsp Five Spice Powder
1/2 tsp white pepper
1/2 tsp sesame oil
2 tbsp honey
Cut the pork horizontally into 2 long strips about 3 inches thick.
Combine the marinade ingredients in a small bowl and carefully whisk until sugar is dissolved and marinade is smooth.
Using gloves, rub the pork with the marinade in a large bowl. Cover and refrigerate overnight, at least 8 hours.
Preheat your oven or grill to 500°F (See Note 1). Remove pork from refrigerator.
Line a rimmed baking sheet with foil and place a metal rack on top. Spray the rack with cooking spray to avoid sticking. Remove marinated pork, gently shaking off excess and place the pork on the rack, leaving and inch or two between pieces. Roast uncovered for 25 minutes.
To the reserved marinade add the honey and mix well. This will be your basting sauce. Set aside.
After 25 minutes, use tongs and carefully turn the pork. Roast another 10 minutes.
After 35 minutes of roasting baste each pork strip, turn it over and baste the other side. Roast for a final 10 minutes. Turn one more time and baste again. Roast for a final 5 minutes (See Note 2).
Remove from the oven/grill allow meat to rest 10 minutes before slicing.
1. I like to use my grill or smoker to keep an even temperature and avoid the kitchen getting a little smokey over using the oven. If using the oven, add a cup or two of water to the rimmed baking sheet with rack to avoid fat dripping and causing smoke. Be sure water is not touching pork and check often to add more if needed.
2. Pork should have an internal temp of 160°F when instant read thermometer is inserted.
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