Chinese BBQ Pork (Char Siu) Recipe
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Category: |
Category: |
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Oven |
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Ingredients: |
Ingredients: 4 pounds (2 kilograms) boneless pork butt roast, trimmed and sliced crosswise
1 cup (260 grams) soy sauce
1 cup (7 ounces/200 grams) sugar
¾ cup (220 grams) hoisin sauce
½ cup (114 grams) Shaoxing Chinese rice wine
¼ cup (60 grams) grated fresh ginger
2 tablespoons (25 grams) toasted sesame oil
4 garlic cloves (20 grams), minced
1 tablespoon (15 grams) red food coloring (optional)
2 teaspoons (5 grams) five-spice powder
½ teaspoon (2 grams) ground white pepper
⅛ teaspoon (1 gram) pink curing salt #1 (optional)
½ cup (175 grams) honey
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Directions: |
Directions:Cut pork into ¾ to 1-inch-thick pieces. Prick the pork 10 to 12 times on each side with a fork.
Whisk soy sauce, sugar, hoisin, Shaoxing, ginger, sesame oil, garlic, food coloring, if using, five-spice powder, and pepper together in large bowl. Measure out ¾ cup marinade and set aside. Whisk pink curing salt into remaining marinade. Add steaks and toss to coat. Cover and refrigerate for at least 10 hours or up to 16 hours.
While pork marinates, whisk honey and reserved marinade together in medium saucepan. Cook over medium heat, stirring frequently, until glaze is reduced to 1 cup, 4 to 6 minutes.
Adjust oven rack to middle position and heat oven to 300°F (150°C). Line a rimmed baking sheet with aluminum foil and set wire rack on sheet. Spray the wire rack and rimmed pan with vegetable oil spray
Remove park from marinade, letting any excess drip off, and place on wire rack. Pour ¼ cup water into bottom of pan. Cover with heavy-duty aluminum foil, crimping edges tightly to seal. Cook pork 20 minutes.
Remove foil and continue to cook until edges of pork begin to brown, 40 to 45 minutes.
Adjust oven rack 6 inches from broiler and heat broiler. Brush top of steaks with half the glaze; broil until top is mahogany, 2 to 6 minutes. Brush both sides with remaining glaze and continue to broil until top is dark mahogany and lightly charred, 2 to 6 minutes longer. Transfer pork to carving board, charred side up, and let rest for 10 minutes. Slice pork crosswise into ½-inch-thick strips and serve. |
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Sous Vide |
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Ingredients: |
Ingredients:
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Directions: |
Directions:After the meat has marinated, using sous vide circulator, bring water to 149°F (65°C).
Remove steaks from marinade, letting excess drip off. Divide pork between two 1-gallon zipper-lock freezer bag. Seal bags, pressing out as much air as possible. Gently lower bags into prepared water bath until fully submerged, and then clip top corner of each bag to side of water bath container, allowing remaining air bubbles to rise to top of bag. Reopen one corner of zipper, release remaining air bubbles, and reseal bag. Or, if available, seal in vacuum-sealed bags. Cover and cook for at least 12 hours or up to 16 hours.
Adjust oven rack 6 inches from broiler and heat broiler. Set a wire rack in a foil-lined rimmed baking sheet and spray with cooking spray. Transfer steaks to rack and pat dry. Brush top of steaks with half the glaze; broil until top is mahogany, 2 to 6 minutes. Brush both sides with remaining glaze and continue to broil until top is dark mahogany and lightly charred, 2 to 6 minutes longer. Transfer pork to carving board, charred side up, and let rest for 10 minutes. Slice pork crosswise into ½-inch-thick strips and serve.
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Personal
Notes: |
Personal
Notes: You can add 1 tablespoon of oyster sauce to the marinade if desired as some versions of char siu use oyster sauce as well. If you prefer to not use the food coloring and the pink curing salt, which provides the traditional vibrant red color, you can try substituting 2 to 3 cubes fermented red bean curd mashed with 1 tablespoon of the liquid or 1 tablespoon red yeast rice powder.
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