How to Make the Best Darn Ever Sweet and Sticky Chinese BBQ Pork Char Siu

Name: How to Make the Best Darn Ever Sweet and Sticky Chinese BBQ Pork Char Siu
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 1 porsi
Cuisine: Indonesian
Ingredients: 1 cube red fermented tofu (with 1 tablespoon of tofu liquid); 2 tbsp honey; 2 tbsp hoisin; 1 tbsp soy sauce; 2 tsp Shaoxing wine; 2 cloves garlic (crushed); 1 inch ginger (sliced); 1/2 tsp five spice; 1/4 tsp white pepper; 2 tbsp honey (to glaze); 1 pound well marbled pork butt (cut into strips)

⏱️ 75 min 🔪 Prep: 15 min 🔥 Cook: 60 min 📊 Medium 👁️ 2 views

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How to Make the Best Darn Ever Sweet and Sticky Chinese BBQ Pork Char Siu

Foto: I Am a Food Blog — Stephanie

Ingredients

1 servings

1 cube red fermented tofu (with 1 tablespoon of tofu liquid)
2 tbsp honey
2 tbsp hoisin
1 tbsp soy sauce
2 tsp Shaoxing wine
2 cloves garlic (crushed)
1 inch ginger (sliced)
1/2 tsp five spice
1/4 tsp white pepper
2 tbsp honey (to glaze)
1 pound well marbled pork butt (cut into strips)

Steps

Mix the marinade ingredients throughly. Coat the pork with the sauce and marinate for minimum 1 hour and up to 24.
When ready to cook, heat the oven to 300°F. Line a rimmed baking sheet with tinfoil. Remove the pork from the marinade, shaking off excess. Lay the pork on a wire rack on a rimmed baking sheet and bake for 1 hour, flipping halfway through.
While the pork is cooking, heat up the remaining marinade (remove the ginger and garlic) with the last 2 tablespoons of honey. Bring to a simmer over medium heat until it reduces and thickens slightly. It should coat the back of a spoon.
Brush the pork with the glaze and turn the heat up to 400°F, brushing with glaze and flipping, until slightly charred. Let rest slightly, slice and enjoy!