Chinese BBQ Pork (Char Siu)
Sticky, tender, juicy pieces of flavor packed fatty pieces pork, this Chinese BBQ Pork, or Char Siu, is an incredibly popular Cantonese dish. And you can make it in just a few easy steps in your own kitchen!
Servings 6 Servings
Cut the pork shoulder into 2-3" by 8" strips.
Combine remaining ingredients in a bowl. Add the pork strips and mix to coat the pork with the marinade. Place in the fridge for 24 hours.
Preheat oven to 450 degrees.
Place pork on a rack over a baking sheet (line with aluminum for easier cleanup). Pour enough water in the bottom of the baking sheet to cover the surface, but not enough that it touches the pork.
Microwave the marinade for about 2 minutes (until simmering) to kill any bacteria. Use to baste the pork (see below).
Cook for 20 minutes. Remove and flip the pork over. Baste with sauce and cook for another 20 minutes.
Baste again and cook for about 5 minutes, or until sizzling and caramelized on the outside.
Remove from heat, baste one last time, and let rest for 10 minutes. Slice with a cleaver or sharp knife and serve.
- The meat will have the most flavor if marinated for at least 24 hours;
- Be sure to put water in the bottom of the pan when roasting to avoid the marinade burning;
- Pork shoulder is the best cut of pork to use for this recipe. However, a lean cut of pork belly can also work. I don't recommend pork loin as I find it comes out too dry;
- Cutting the pork shoulder into smaller pieces allows the pork to cook faster and provides more surface for the marinade/sauce.
Serving: 4oz | Calories: 247kcal | Carbohydrates: 17g | Protein: 23g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 76mg | Sodium: 666mg | Potassium: 473mg | Sugar: 11g | Vitamin C: 1.2mg | Calcium: 39mg | Iron: 2.4mg