Sweet and Sticky Chinese BBQ Pork
2018-01-10- Cuisine: Any
- Course: Main
- Skill Level: Moderate
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If you love sweet and sticky char siu like we do, give this recipe a go! We also played around and gave it a little spicy kick by adding Korean pepper flakes. Why? Because we think sweet and spicy go hand in hand, don’t you agree?
Recipe from pupswithchopsticks.com
Ingredients
- For the Marinade:
- 2 tablespoons molasses or maltose
- 1-2 cubes red fermented tofu
- 2 tbsp hoisin sauce
- 2 garlic cloves, roughly chopped
- 4 slices of ginger, roughly chopped
- 1 tsp Chinese five spice powder
- 2 tbsp Chinese rice cooking wine or dry sherry
- 1 tbsp Korean pepper flakes, optional
- For the Meat:
- 2-3 lbs pork shoulder (cut into long 3 inch thin strips)
- For the Glaze:
- 2 tbsp honey
Method
Step 1
Cut the pork shoulder into thin 3 inch thick strips. (Cooks faster and absorbs marinade more evenly)
Step 2
Combine the ingredients in the marinade section into a ziplock or a big bowl and combine it with the pork. Marinate it in the fridge for 24 hours.
Step 3
Remove the meat from the marinade and let it sit for an hour in room temperature.
Step 4
Reserve the marinade into a small bowl and remove the garlic bits and ginger
Step 5
Add 2 tablespoons of honey into the marinade and mix. We will use this for glazing at the end of grilling
Step 6
Heat up BBQ to 325F (162C). Cook the char siu for 15 mins on one side, then flip it for another 10 mins. Check the meat thermometer. Temperature should be around 145F (62C). If it’s not, keep the meat on longer until it reaches that internal temperature.
Step 7
Once it hits an internal temperature of 145F (62C), we glazed 4-5 times, flipping the meat every minute to prevent burning
Step 8
When the meat looks red, sticky and slightly burnt, remove it from the BBQ and let it rest for 20 mins on a plate before cutting into it.
Step 9
Once the meat has rested, cut it up and enjoy!
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