Char Siu Pork
Tender, flavorful and easy to prepare, this Chinese BBQ Pork is amazing! It's quite versatile because it can be used in many other dishes...
Ingredients
- 1/3 cup brown sugar
- 1/3 cup hoisin sauce
- 2 tbsp. low-sodium soy sauce
- 2 tbsp. Shaoxing wine
- 2 tbsp. honey tips & tricks
- 2 tbsp. oyster sauce
- 1 tsp. sesame oil tips & tricks
- 2 tbsp. pressed garlic
- 1 tsp. Chinese 5 spice powder
- 1/2 tsp. white pepper
- 2 1/2 lbs. pork belly
Directions
- Combine brown sugar, hoisin sauce, soy sauce, Shaoxing wine, honey, oyster sauce, sesame oil, garlic, Chinese five spice powder and white pepper in a shallow bowl; whisk well.
- Place pork in a re-sealable plastic bag and add 2/3rds of the marinade; reserve 1/3rd for basting the next day. Close the bag and massage the sauce into the meat until well coated. Place the bag in a pie plate and transfer to the fridge for 24 hours, flipping occasionally. Refrigerate the reserved marinade as well.
- Preheat oven to 400ºF and place a wire rack on a baking sheet lined with foil; set aside
- Remove the basting sauce and the marinated meat from the fridge. Place the pork on the prepared baking sheet, fat side up. Transfer to the preheated oven, pour water in the pan and roast for 1 hour.
- Halfway through cooking, flip the meat over, add more water if needed, rotate the pan and cook for the remaining 30 minutes.
- When time is up, carefully remove the pan from the heat and baste the pork with the reserved marinade. Return to the oven and caramelize for 10 minutes.
- Carefully remove from the heat, flip the meat and baste it again. Return the pan for an additional 10 minutes.
- Remove from the heat and brush on the remaining marinade. Let the pork sit for 20 minutes before slicing (*see footnote).
Notes
Footnote: Transfer the unused cooked pork to the fridge if using in the next 48 hours otherwise freeze it for later use.