Preparation time: 10 mins
Cooking time: 50 mins
- 3 pounds 1.4 kg boneless pork shoulder/pork butt (select a piece with some good-fat on it)
- ¼ cup granulated white sugar (50g)
- Two teaspoons salt
- ½ teaspoon five-spice powder
- ¼ teaspoon white pepper
- ½ teaspoon sesame oil
- One tablespoon Shaoxing rice wine
- One tablespoon soy sauce
- One tablespoon hoisin sauce
- Two teaspoons molasses
- 1/8 teaspoon red food colouring (optional)
- Three cloves finely minced garlic
- Two tablespoons maltose or honey
- One tablespoon hot water
- Cut the pork into long strips or chunks about 3 inches thick. Don’t trim any excess fat, as it will render off and add flavour.
- Combine the sugar, salt, five-spice powder, white pepper, sesame oil, wine, soy sauce, hoisin sauce, molasses, food colouring (if using), and garlic in a bowl to make the marinade (i.e. the BBQ sauce).
- Reserve about two tablespoons of the marinade and set it aside. Rub the pork with the rest of the marinade in a large bowl or baking dish. Cover and refrigerate overnight, or at least 8 hours. Cover and store the reserved marinade in the fridge as well.
- Preheat your oven to the highest setting (475-550 degrees F or 250-290 degrees C) with a rack positioned in the upper third of the oven.
- Line a sheet pan with foil and place a metal rack on top. Using the metal rack keeps the pork off of the pan and allows it to roast more evenly as it does in commercial ovens described above. Place the pork on the rack, leaving as much space as possible between pieces. Pour 1 ½ cups water into the pan below the rack. This prevents any drippings from burning or smoking.
- Transfer the pork to your preheated oven and roast for 25 minutes. After 25 minutes, flip the pork. If the bottom of the pan is dry, add another cup of water. Turn the pan 180 degrees to ensure even roasting. Roast another 15 minutes.
- Meanwhile, combine the reserved marinade with the maltose or honey (maltose is very viscous––you can heat it up in the microwave to make it easier to work with) and one tablespoon hot water. This will be the sauce you’ll use for basting the pork.
- After 40 minutes of total roasting time, baste the pork, flip it, and baste the other side as well. Roast for a final 10 minutes.
- By now, the pork has cooked for 50 minutes total. It should be cooked through and caramelized on top. If it’s not caramelized to your liking, you can turn the broiler on for a couple of minutes to crisp the outside and add some colour/flavour. Be sure not to walk away during this process, since the sweet char siu BBQ sauce can burn if left unattended.
- Remove from the oven and baste with the last bit of reserved BBQ sauce. Let the meat rest for 10 minutes before slicing, and enjoy!
Posted by Coba Grills and we thank The Woks Of Life for this delicious recipe and the recipe link is https://thewoksoflife.com/chinese-bbq-pork-cha-siu/