Chinese Recipes for pork
Just as a general warning, this recipe is not for the faint of heart and it takes time to prepare. The pork is at its best when grilled on an outdoor grill. But if you are like me who can only cook in a tiny urban kitchen, just be aware that the oven might set your fire alarm so good ventilation is advised.
But let me assure you that it will be well worth every trouble…
So let’s cut to the chase. Here are some notes you should know before proceeding to the recipe:
The Pork – many cuts of pork can be used to make Char Siu. For the most tender, juicy and fattiest version, use pork belly without the skin. If you prefer a good balance between meat and tenderness, use pork butt or pork neck. For the lean version, use pork loin. I don’t really use pork loin because it has zero fat and as we all know fat is flavor:) For this particular recipe, I use a piece of well-marbled pork butt.
The BBQ Sauce – many restaurants claim to have developed their highly regarded secret BBQ recipes. However, almost every recipe involves the below three Chinese sauces. So it’s essential to use all three of them: Ground Bean Sauce, Hoisin Sauce, and Oyster Sauce.
The Glaze – contrary to the common believe, the famous finger-licking sticky glaze on Char Siu is often created by using maltose instead of honey. Since I don’t usual keep maltose in my pantry I just use honey which makes an even better glaze.
Step by Step Illustration
To save you some scrolling, starting today I have changed my post format by incorporating the step-by-step pictures in the main recipe box. I hope this change doesn’t cause any inconvenience to you.
Yield: 4 servings
Prep Time:1 day
Make this restaurant quality Char Siu or Chinese BBQ Pork following this step-by-step recipe at www.yireservation.com.
- 2tbsp soy sauce
- 1tbsp dark soy sauce
- 1.5tbsp ground bean sauce
- 1.5tbsp oyster sauce
- 2tbsp hoisin sauce
- 4tbsp Chinese cooking wine (rose flavored wine preferred)
- 1tbsp sugar
- ½tbsp kosher salt or 1/3 tbsp table salt
- 1tsp five spice powder
- 1tsp garlic powder
- 1 star anise (optional)
- 1 bay leaf (optional)
- 4tbsp honey
- 3tbsp water
Once the tender, juicy, and savory Char Siu is done, slice the pork against the grain and serve with the sauce over rice, make a, or even a Char Siu Steamed Bun.