😋 Char Siu (叉燒) - My dad's recipe for Chinese BBQ Pork!

By Made With Lau · 480 min

Ingredients

Instructions

1. Cut the pork shoulder into long slices about 1 inch (2.5 cm) thick, keeping them uniform so they cook evenly.
2. Poke both sides of each slice repeatedly with a fork.
3. In a bowl, mix the garlic salt, brown sugar, oyster sauce, light soy sauce, hoisin sauce, red wine, Shaoxing wine, red fermented bean curd and five spice powder until smooth; add a few drops of red food coloring if you want a richer red colour.
4. Put the pork in a zip-top bag, pour in the marinade, massage for about 2 minutes, press out the air and seal.
5. Refrigerate and marinate overnight, or at least 6 to 8 hours, but not more than 24 hours.
6. If the pork was refrigerated, let it sit about 1 hour to come to room temperature before cooking.
7. Preheat the oven to 425°F (218°C). Line the baking pan with foil and set a rack on top.
8. Lay the pork on the rack, then add 1 to 2 tablespoons of water to the bottom of the pan.
9. Bake 15 minutes, then baste both sides with the leftover pork marinade.
10. Bake another 15 minutes, then baste both sides with the marinade again.
11. Bake 10 minutes, then baste both sides with honey diluted with water (2 tsp water with 2 tbsp honey).
12. Raise the oven to 450°F (232°C), bake 5 more minutes, baste both sides with honey, then let it rest about 5 minutes before slicing.

Summarized from Made With Lau's video. Watch it for the details.

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