CHAR SIU (CHINESE BARBECUE PORK) RECIPE
Your
favourite Chinese barbecue pork made at home! Slow cooked so it's juicy on the
inside with the most incredible sticky glaze!
Prep
Time : 5 mins
Cook
Time : 1 hour 30 mins
Total
Time : 1 hour 35 mins
Servings : 6-8
INGREDIENTS
MARINADE
·
1
1/2 tbsp brown sugar (white also ok)
·
1/4
cup honey
·
1/4
cup hoisin sauce
·
2
tbsp light soy sauce (Note 1)
·
1
tbsp soy sauce (Note 1)
·
1
tsp five spice powder (Note 2)
·
1
tbsp oil (vegetable or canola) (Note 3)
·
2
tsp red food colouring , optional (Note 4)
COOKING
·
1.2
- 1.5kg / 2.4 - 3lb pork scotch fillet (collar neck, pork neck) OR pork
shoulder (Note 5)
·
2
tbsp Extra Honey
INSTRUCTIONS
1.
Mix
Marinade ingredients in a bowl.
2. Cut
pork in half horizontally to make two long, flat, thin pieces (better flavour
penetration).
3. Place
the pork and Marinade in a stain proof container or ziplock bag. Marinate 24 to
48 hours in the fridge (3 hours is the bare minimum).
TO ROAST
1.
Preheat
oven to 160C/320F.
2. Line
a tray with foil and place a rack on top (recommended but not critical).
3.
Remove
pork from the marinade, save Marinade. Place pork on rack.
4.
Roast
for 30 minutes.
5. Meanwhile,
pour reserved marinade in a saucepan. Mix Extra Honey into marinade. Bring to
simmer over medium high and cook for 2 minutes until syrupy. Remove from heat.
6. Remove
pork from oven. Dab marinade all over, then turn. Baste then roast for a
further 30 minutes.
7.
Remove
pork from oven. Brush with marinade again, then turn, brush with marinade and
roast for a further 20 minutes. If charring too quickly, cover with foil.
8. Baste
again on surface then bake for a further 10 minutes until caramelised and
sticky. Meat should be tender but not falling apart, like with pulled pork.
Allow to rest for 10 minutes before slicing.
9.
Serve
with rice and steamed Chinese greens. See notes for more uses!
NOTES
1.
The
light soy sauce adds a touch more salt to the marinade, the balance I like. But
it's fine to use all light soy sauce or all ordinary soy sauce. Do not use dark
soy sauce (flavour is too intense).
2. You
can get Chinese five spice powder (a mix of spices) in the herb and spice
section of supermarkets and it isn't any more expensive than other spices. You
can substitute the Chinese five spice powder with 1 tbsp extra hoisin sauce BUT
you should reduce the sugar to 1 tsp, otherwise it will be too sweet.
3.
Or
other neutral flavoured oil.
4.
The
red food colouring is to make the pork red, like you get at the Chinese
barbecue shop. This is optional. Authentic Char Siu uses red bean curd for
colouring and a touch of flavour - it can be found at Asian stores, use about 2
tbsp of the liquid and no red food colouring.
I use the marinade in this recipe
more frequently than the authentic version because I can get all the ingredients
at the supermarket and it has a slightly more intense flavour - makes up for
absence of charcoal in this home version.
5.
I
used to make this with pork tenderloin (Note 6) but I've moved to scotch fillet
roast (pictured in post) and pork shoulder because they are ideal for longer
cooking to get amazing caramelisation and the pork is incredibly juicy inside.
Scotch fillet is also known as Pork Neck, Pork Collar or Pork Neck Collar. This
is what Chinese BBQ shops in Australia use.
Pork shoulder is also ideal -
beautifully juicy. If using pork shoulder, using boneless, skinless and trim
off most of the thick layer of fat on the surface. Then cut into long thin
pieces, like pictured in post with the scotch fillet.
You want thin slices about
2.5cm/1" thick to get the best flavour penetration from the marinade.
Some people also make this using
pork belly but I find that too oily for my taste for this particular recipe.
6.
PORK
TENDERLOIN cooking directions (photo here of how it looks): Roast at 180C/350F
for 25 minutes or until the internal temperature is 145 - 160F/ 65 - 70C.
Around halfway through roasting, baste generously with the reserved Marinade.
Sort of dab it on so you get as much Marinade on the pork as possible - this is
key for getting the thick, glossy glaze. Then flick to broiler/grill on high
and broil for a few minutes until surface is charred and glossy, basting once
or twice.
7.
Leftovers
– I continue to eat it for days, but also freeze excess. Char Siu is also used
in Singapore Noodles, Chinese Fried Rice (also see Egg Fried Rice) and is also
terrific served on Chinese Noodle Soup.
8. Nutrition
per serving assuming 6 servings. This is overstated because it doesn't take
into account the fat that is rendered out when cooking.

Recipe
from recipetineats.com
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