May 14, 2010

Chinese Barbecue Pork/Char Siew

Chinese barbecue pork is an easy dish to prepare and delicious on any occasion. You can either grill it over an open stove or roast it in the oven. Leftovers are perfect stir-fry with rice or noodles, or simply eat it by itself.
Ingredients:
3 lbs pork butt, cut into 1" thick strips
Seasonings:
3 Tbsp. Hoisin sauce
2 tsp. minced garlic
2 tsp. five-spice powder
1 Tbsp. soy sauce
1 Tbsp. sesame oil
¼ cup sugar
2 Tbsp. Chinese wine (Mui Kai Lo, or Shao Xin)
1 tsp. salt
1 tsp. pepper
Glaze:
2 Tbsp. maltose or honey
2 Tbsp. cooking oil
2 Tbsp. dark soy sauce
Method:
1. Mix seasonings in a bowl into a smooth texture. Washed and dry pork with paper towels. Marinate pork with seasonings, cover and refrigerate for at least 4 hours.
2. In a small saucepan, mix the glaze ingredients and stir to dissolve over low heat. Set aside.
3. Preheat oven to 425°F. Line a large baking tray with a layer of aluminium foil. Transfer marinated meat on tray and tent with foil. Place an ovenproof bowl with water on the lower tray in oven. This will keep the pork moist. Bake the meat in the middle shelf for about 15-20 minutes.
4. Remove top foil and continue baking until the marinade thickens, turn meat occassionaly to coat on all sides. Continue to roast until meat is slightly charred, but not burned for about 1-2 hours. Remove from oven and brush glaze on all sides. Return to over for another 5 minutes. Note: You can cook the pork on an outdoor grill and brush with glaze at the final cooking time to give it a nice glossy glaze.
Printable Recipe

3 comments:

john said...

the bbq pork was as tasty as the picture, it is a little different than the much redder tinted pork that you find in chinatown. it is alittle more subtle in flavor. enjoy.

john

MaryMoh said...

Looking at all the ingredients, I know this BBQ pork must be very delicious. This would be sooooo good with rice and some sliced cucumber! Thanks for sharing. Have a lovely weekend. Mary

msiagal1usa said...

It turn out pretty good, and I should reduce the sugar in the marinade as I forgotten the glaze has maltose. Have fun in KL