Empty My Fridge
Vietnamese/Chinese BBQ Pork (Thịt Xá Xíu/Char Siu)
Ingredients
- Pork shoulder1 ½ lb
- Pork3 tbsp
- Five spice · powder½ tsp
- White pepper · ground½ tsp
- Garlic powder½ tsp
- Hoisin sauce1 tbsp
- Oyster sauce1 tbsp
- Soy sauce1 tbsp
- Sesame oil1 tsp
- Sugar1 tbsp
- Honey1 tsp
Instructions
- Cut the pork into long strips about 1½ to 2 inches wide, all the same size so they cook evenly.
- Mix the red pork seasoning mix, five-spice powder, pepper, garlic powder, hoisin, oyster sauce, soy sauce, sesame oil and sugar in a small bowl to a smooth paste.
- Coat the pork strips evenly with the paste and marinate at least 4 hours, or overnight in the fridge.
- Preheat the oven to 400°F. Set the pork on a wire rack over a foil- or parchment-lined pan.
- Roast for 25 minutes, flip the pork, then roast for 20 more minutes.
- Dissolve the honey in the hot water completely. Brush the honey glaze over the pork.
- Return the pork to the oven, raise the heat to 450°F and bake 5 minutes per side until caramelized.
Summarized from Vicky Pham's video. Watch it for the details.
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