With Just a Little Prep and Time, You Will be Transported to the Far East!

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Make With Just a Little Prep and Time, You Will be Transported to the Far East!

This is one of those recipes that everyone has out there and they all differ slightly.  It's like a recipe from your Grandmother or Nana. Passed down from generation to generation pretty much the way it started out all those years ago. Tradition! Familiarity! Comfort and dare I say...Expected.  Char Siu is, from I understand, one of those recipes that too has been handed down over the generations with each family or locality, adding their own touches making it a signature dish in Chinese Culture. (You will need to plan ahead with this recipe as the refrigerated marinate time is 24 hours~!)

SWEET AND STICKY CHINESE BBQ PORK (AKA CHAR SIU)

Ingredients

Serves 4

Marinade

2 tbsp fancy/cooking molasses (not blackstrap molasses)* 

1 cube red fermented tofu (and 4tsp of the sauce, mashed together) (aka red bean curd)

2 tbsp hoisin sauce

2 cloves of garlic (roughly chopped)

4 slices of ginger

1 tsp chinese five spice powder

2 tbsp chinese cooking wine (Shaoxing wine or sherry)

1-2 tbsp Korean pepper flakes (for additional color and spiciness) (optional)

Meat

2-3 lbs pork shoulder (cut into long 3 inch thin strips)

Glaze

2 tbsp honey

Directions

Cutting and Marinating the Meat

Cut the pork shoulder into thin 3 inch thick strips. (Cooks faster and absorbs marinade more evenly)

Combine the ingredients in the marinade section into a ziplock or a big bowl and combine it with the pork.

Marinate it in the fridge for 24 hours.*

Preparing the Glaze

Remove the meat from the marinade and let it sit for an hour in room temperature.

Reserve the marinade into a small bowl (remove the garlic bits and ginger) and combine it with the honey for glazing at the end of grilling

Grilling the Pork

Heat up BBQ to 325F 

Cook the char siu for 15 mins on one side, then flip it for another 10 mins. Check the meat thermometer. Temperature should be around 145F. If it's not, keep the meat on longer until it reaches that temperature.

Once it hits an internal temperature of 145F (62C), we glazed 4-5 times, flipping the meat every minute to prevent burning

When the meat looks red, sticky and slightly burnt, remove it from the BBQ and let it rest for 20 mins on a plate before cutting into it.

Once the meat has rested, cut it up and enjoy!!

*Cooks Notes

Tip #1: Cut the pork up in long thin chunks. It cooks faster, and you get more surface area for sauce.

Tip #2: After you are done marinating the meat, we will re-use the marinating sauce as the glazing sauce. This is when you will add additional honey to it. The honey will sweeten up the glaze and thicken it up to give us that nice sticky thick layer.

Tip #3: Don't over marinate the meat. This marinade has two very salty components: cooking wine and red fermented tofu which can make the end result very salty. Don't marinate it for less than 24 hours! but don't over marinate it as well.

Use fancy/cooking molasses and not blackstrap molasses as that is bitter.

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