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Chinese Barbecued Pork Char Siu

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Ingredients

Adjust Servings:
1 (4 lb) boneless pork butt
1/2 cup sugar
1/2 cup soy sauce or 1/2 cup low sodium soy sauce
6 tablespoons hoisin sauce
1/4 cup dry sherry
1/4 teaspoon white pepper
1 teaspoon five spice powder
1 tablespoon sesame oil
2 tablespoons grated fresh ginger
2 medium garlic cloves minced

Nutritional information

883.9
Calories
452g
Calories From Fat
50.3g
Total Fat
16.9 g
Saturated Fat
200.1mg
Cholesterol
1896.8mg
Sodium
44.1g
Carbs
0.8g
Dietary Fiber
39.2g
Sugars
60.1g
Protein
403g
Serving Size (g)
6
Serving Size

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Chinese Barbecued Pork Char Siu

Features:
    Cuisine:

    The owner of a Chinese restaurant approved of this recipe. If there's anything I'd do differently, it's let it broil longer and blacken more. The burnt bit can always be cut off. I don't like my char siu sticky.

    • 165 min
    • Serves 6
    • Easy

    Ingredients

    Directions

    Share

    Chinese Barbecued Pork (Char Siu) – Cook’s Illustrated, Published in Cook’s Illustrated, March-April 2007. Pay close attention to the meat when broiling — you are looking for it to darken and caramelize, not blacken. Serve with rice and vegetables. Leftover pork can be used in fried rice., The owner of a Chinese restaurant approved of this recipe. If there’s anything I’d do differently, it’s let it broil longer and blacken more. The burnt bit can always be cut off. I don’t like my char siu sticky., I love Chinese barbecued pork and have made it using a mix that I purchse at the Asian market which is really good. However, I don’t think you are really cooking when you use mixes and I always wanted to make this from scratch. Because Cooks Illustrated has really good recipes to me, I wanted to try their’s and boy was I glad I did. This pork tasted even better than some Chinese recipes I have gone to. I mean this is the real thing. It is a few steps, but it is so worth it especially if you like to cook like I do. I usually like to tweak recipes to make them my own, but there was nothing I could do to tweak on this one that would enhance it. At least nothing I could think of because it was just perfect as is.


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    Steps

    1
    Done

    Cut Pork Butt in Half Lengthwise. Turn Each Half on Cut Side and Slice Each Half Into 4 Equal Pieces (you Will End Up With 8 Strips). Trim Excess Hard, Waxy Fat, Leaving Some Fat to Render While Cooking.

    2
    Done

    Using Fork, Prick Each Piece of Pork on All Sides. Place Pork in Large Plastic Zipper-Lock Bag. Combine Sugar, Soy Sauce, Hoisin Sauce, Sherry, Pepper, Five-Spice Powder, Sesame Oil, Ginger and Garlic in Medium Bowl.

    3
    Done

    Measure Out 1/2 Cup Marinade and Set Aside.

    4
    Done

    Pour Remaining Marinade Into Bag With Pork. Press Out as Much Air as Possible; Seal Bag. Refrigerate For at Least 30 Minutes or Up to 4 Hours.

    5
    Done

    While Meat Marinates, Combine Ketchup and Honey With Reserved Marinade in Small Saucepan. Cook Glaze Over Medium Heat Until Syrupy, 4-6 Minutes.

    6
    Done

    Adjust Oven Rack to Middle Position and Heat Oven to 300f Line Rimmed Baking Sheet With Aluminum Foil and Set Wire Rack on Sheet. Spray the Wire Rack and Rimmed Pan With Vegetable Oil Spray (this Will Help to Facilitate Cleanup).

    7
    Done

    Remove Park from Marinade, Letting Any Excess Drip Off, and Place on Wire Rack. Pour 1/4 Cup Water Into Bottom of Pan. Cover With Heavy-Duty Aluminum Foil, Crimping Edges Tightly to Seal. Cook Pork 20 Minutes.

    8
    Done

    Remove Foil and Continue to Cook Until Edges of Pork Begin to Brown, 40-45 Minutes.

    9
    Done

    Turn on Broiler (do not Use a Drawer Broiler). Broil Pork Until Evenly Caramelized, 7-9 Minutes. Remove Pan from Oven and Brush Pork With Half of Glaze; Broil Until Deep Mahogany Color, 3-5 Minutes. (watch Carefully; Do not Allow to Blacken.).

    10
    Done

    Using Tongs, Flip Meat and Broil Until Other Side Carmelizes, 7-9 Minutes. Brush Meat With Remaining Glaze and Continue to Broil Until Second Side Is Deep Mahogany, 3-5 Minutes.

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    William Khan

    Sushi sensei skilled in the art of crafting delicate and delicious sushi rolls.

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