Chinese
Chinese Barbecue Pork
Cantonese char siu roasted until lacquered, sticky, and sweet-savory with red bean curd, honey, and five-spice perfume.
6 servings · 25 minutes prep · 45 minutes cook
Ingredients
Main
- 3 lb pork shoulder, cut into 2-inch-wide strips
- 1/3 cup hoisin sauce
- 1/4 cup honey
- 1/4 cup light soy sauce
- 2 tbsp shaoxing wine
- 2 tbsp fermented red bean curd, mashed
- 1 tbsp oyster sauce
- 2 tsp five-spice powder
- 2 whole garlic cloves, grated
- 1 tbsp maltose, for glaze
Directions
Method
- Mix the hoisin sauce, honey, soy sauce, Shaoxing wine, fermented bean curd, oyster sauce, five-spice, and garlic. Reserve one-third in a clean container for basting.
- Coat the pork with the remaining marinade, cover, and refrigerate for 12 hours.
- Heat the oven to {{temperature:425°F}}. Set the pork on a wire rack over a sheet pan and roast for 20 minutes.
- Turn the pork, baste with the reserved clean marinade, and roast for 15 minutes more.
- Brush with maltose and roast until lacquered and the thickest strip reaches {{temperature:155°F}}, 5-10 minutes.
- Rest for 10 minutes before slicing across the grain.
