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Chinese Style Barbecue Pork (Char Siu)



This is a very simple and very tasty recipe.  Many char siu recipes are very complex and don't give better results.  To really make this work it needs to marinate for 3 full days before cooking.


3 lbs pork shoulder cut 3”  X 3" thick and 6” long  (I used loin for this version)

1 cup Hoisin sauce
½ cup brown sugar
1 tsp five spice powder
½ tsp salt

Mix all marinade ingredients together.
 

Pour marinade over pork pieces in a marinating dish, mix well and then seal.  Place in fridge for a minimum of 72 hours, longer is better. Twice a day mix the meat and marinade to keep it blended.
 

Once time has elapsed remove pork from marinade and set on wire racks placed over a cookie sheet lined with aluminum foil.

Place in a 400° preheated oven and roast for 15 minutes.  At the 15 minute mark, turn pork over and cook for another 10 minutes, repeat for a total of 40 minutes cooking time (approx).  

At the 30 minute mark check internal temperature, once reaches 160° remove from oven and let cool on a rack for 20 minutes.

You can use pork tenderloin or loin chops as I did for this recipe in place of the pork shoulder (some butchers call it shoulder butt or simply pork butt) but I recommend the shoulder since the fat keeps the meat moist and pork fat rules you know.  But if you’re on a statin and are trying to keep healthy as possible given your genetic predisposition to cholesterol, use the loin by all means.



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