Char Siu: Chinese BBQ Pork, a beloved dish with a rich, glossy finish and irresistible savory taste, perfect for your next homemade feast.
Ingredients Needed
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⅔ cup soy sauce
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½ cup honey
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½ cup Chinese rice wine (or sake or dry sherry)
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⅓ cup hoisin sauce
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⅓ cup ketchup
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⅓ cup brown sugar
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4 cloves garlic, crushed
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1 teaspoon Chinese five-spice powder
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½ teaspoon freshly ground black pepper
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¼ teaspoon cayenne pepper
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⅛ teaspoon pink curing salt (Optional)
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1 (3 pound) boneless pork butt (shoulder)
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1 teaspoon red food coloring, or as desired (Optional)
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1 teaspoon kosher salt, or to taste
Instructions
Combine soy sauce, honey, rice wine, hoisin sauce, ketchup, brown sugar, garlic, five-spice powder, black pepper, cayenne pepper, and curing salt in a saucepan. Bring to a boil over high heat, then reduce to medium-high and simmer for 1 minute. Remove from heat and allow to cool to room temperature.
Slice the pork roast in half lengthwise, then cut each half again, resulting in four long, thick pieces of pork.
Pour the cooled sauce into a large mixing bowl. Add red food coloring and stir well. Submerge the pork pieces in the sauce, ensuring each piece is fully coated. Cover with plastic wrap and refrigerate for 4 to 12 hours.
Preheat your grill to medium heat, between 275 to 300°F (135 to 150°C). Lightly grease the grill grates and line a baking sheet with parchment paper.
Take the pork sections out of the marinade, allowing any excess sauce to drip off. Place them onto the prepared baking sheet and sprinkle with kosher salt to taste.
Transfer the pork to the grill over indirect heat. Cover and cook for around 45 minutes. Brush with the marinade, turn the pork, and continue cooking until an instant-read thermometer inserted into the center reads at least 145°F (63°C), which will take about 1 hour and 15 minutes. Do not use any of the marinade on the cooked pork until it has been boiled first.
Pour the leftover marinade into a saucepan and bring it to a boil. Let it simmer for 1 minute, then remove from heat. This will now be your finishing glaze for the cooked pork.
Chef's Tip
If you're using a standard backyard kettle grill, push all the coals to one side and place the pork on the opposite side. For added protection, you can also place the meat in a roasting pan before grilling. If you prefer, skip the grill and roast the pork in the oven. Just be sure to finish it under the broiler to achieve that signature caramelized finish you’d get from grilling.
Nutritional Information (per portion)
| 513 | Calories |
| 22g | Fat |
| 49g | Carbs |
| 26g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 513 | |
| % Daily Value * | |
| Total Fat 22g | 28% |
| Saturated Fat 8g | 40% |
| Cholesterol 90mg | 30% |
| Sodium 2421mg | 105% |
| Total Carbohydrate 49g | 18% |
| Dietary Fiber 1g | 3% |
| Total Sugars 43g | |
| Protein 26g | 52% |
| Vitamin C 3mg | 4% |
| Calcium 57mg | 4% |
| Iron 3mg | 14% |
| Potassium 504mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Evaluation :
5/5