Chinese BBQ Char Siu Pork Recipe
Delicious Cantonese-style pork! Marinated with bold sweet and savory flavors, before getting grilled to perfection and sliced thin.
Chinese BBQ Char Siu Pork Recipe
Course: Main, Dinner, LunchCuisine: Chinese, Cantonese, BBQ, GrillingDifficulty: Medium
Delicious Cantonese-style pork! Marinated with bold sweet and savory flavors, before getting grilled to perfection and sliced thin.
Servings
6
servingsPrep time
20
minutesCooking time
1
hourIngredients
- Char Siu Pork
2 lbs Boneless pork shoulder
Marinade
Basting Sauce
- Marinade
2 Tablespoons Kosher salt
2 Tablespoons White sugar
1/2 teaspoon Chinese 5 Spice
1/2 teaspoon White pepper
1 Tablespoon Hoisin sauce
1 1/2 teaspoons Blackstrap molasses
1 Tablespoon Shaoxing wine
1/2 teaspoon Sesame oil
1 Tablespoon Garlic, minced
10 drops Red food coloring (optional)
- Basting Sauce
Leftover marinade
1 Tablespoon Honey
1 Tablespoon Vegetable oil
1/4 cup Water
Directions
- Cut pork shoulder into long, narrow strips that are approximately 4 inches wide, 2 inches thick, and as long as possible. Trim any excess fat from the outer sides.
- Combine all marinade ingredients and whisk together. Transfer pork and marinade to a large plastic bag, and move it around to ensure the pork is fully coated. Refrigerate for 8-12 hours.
- Remove pork from the marinade, allowing any excess to drip off. Then transfer the extra leftover marinade to a small sauce pan.
- To the saucepan, add the rest of the basting sauce ingredients. Then cook on medium-low heat until it begins lightly simmering. Continue simmering for 10 minutes – stirring frequently and taking care not to scorch the sauce.
- Grill over high heat for 2-3 minutes per side, to develop a good sear. Then reduce heat to medium and continue cooking. Turn the pork every 5-7 minutes, brushing with basting sauce each time you turn it.
- Once the pork’s internal temperature reaches 160 degrees Fahrenheit, remove from grill and allow to rest for 10 minutes. Then cut into thin strips, and serve. Optionally garnish with green onion and sesame seeds.
Notes
- After the initial high-heat sear, it’s ideal to bring the pork up to temperature gradually. This will help render the internal fat better, prevent the exterior from getting too charred, and also allow for many applications of the basting sauce.
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