Char Siu Pork

Also known as Chinese BBQ it has nothing to do with BBQ. I read somewhere that it was named that way because when it is marinated properly the color ring in the meat resembles the smoke ring of deeply smoked American BBQ meats.

This has became another of my menu staples that I get requests for fairly frequently

Chinese BBQ

MARINADE

1 1/2 tbsp brown sugar (white also ok)

1/2 cup honey

1/4 cup hoisin sauce

2 tbsp light soy sauce 

1 tsp five spice powder 

1 tbsp oil (vegetable or canola) 

2 tsp red food coloring ,

1.2 – 1.5kg / 2.4 – 3lb  pork shoulder or pork belly. Lean cuts can be used, but be careful they don’t dry out during cooking

2 tbsp Extra Honey

Instructions

Mix Marinade ingredients in a bowl.

Cut pork in half horizontally to make two long, flat, thin pieces (better flavour penetration).

Place the pork and Marinade in a stain proof container or ziplock bag. Marinate 24 to 48 hours ( or in the fridge (overnight is the bare minimum)

Remove from marinade. Save marinade.

Roast at 350 for 30 minutes

Add the extra honey to the saved marinade. Then simmer until it is thick syrup.

Brush over roasted pork. Roast for another 20 minutes, Be careful, do not let it burn. Brush pork again for10 minutes. Let rest for 10 min