Chinese BBQ Pork (char siu)

Char Siu Pork (Chinese BBQ Pork) is SO easy to make at home in the oven! This Chinese BBQ pork tastes just like the pork at your favorite Chinese restaurant (but better). Caramelized on the outside, nice and tender on the inside.

Ingredients

Marinade

2 tablespoons honey
1–2 cubes red fermented tofu (and 4 teaspoons of the sauce, mashed together) – this is also known as red bean curd
2 tablespoons hoisin sauce
2 tablespoons soy sauce

( or use 1 cup of Chinese BBQ sauce)

2 cloves garlic (roughly chopped)
4 slices of ginger
2 teaspoons Chinese five spice powder
2 tablespoons Chinese rice cooking wine (or dry sherry)
1 stalk green onion

Meat

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

Glaze

2 tablespoons honey
leftover marinade

Direction:

Step 1: 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 pot and combine it with the pork. Marinate it in the fridge for 24 hours.

Step 2: Remove the meat from the marinade and let it sit for an hour in room temperature. Remove the chunks of garlic and ginger from the pot. Add 2 tablespoons of honey into the marinade and mix well. Cook it on low heat on a stove for 5 minutes or when the sauce starts to boil. Set it aside for later, we will use this for glazing.

Step 3: Set up the meat on the tray or roasting rack and use a rack so there is air flow below the meat. I like it to line it with foil before setting down a rack for an easier cleanup. If you don’t have a rack, you can take foil and crunch them up into loose foil balls and rest the meat on that. Set the oven to 400F (204C) and cook it for 25-30 minutes a side for a total of 50-60 minutes.
For the last 20 minutes, flip and glaze the meat every 3-5 minutes until all the glaze is brushed on. Don’t worry if there are charred sections, it’s a trademark of char siu as well!

Once the meat is done, let it rest for 10-15 minutes, cut it up and enjoy!