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Honey Roasted BBQ Pork (Char Siu)

by Frank Tiu

Ingredients

for 2 servings

  • 2 tablespoons
    soy sauce
  • 2 tablespoons
    rice wine, also known as shaoxing
  • 1 tablespoon
    sesame oil
  • 2 teaspoons
    ground five spice
  • 1 tablespoon
    salt
  • 5 cloves garlic, crushed
  • 5 centimeter pieces fresh ginger, sliced
  • 2 tablespoons
    bean curd
  • ¼ cup
    bean curd liquid (60 mL)
  • ¼ cup
    hoisin sauce (65 g)
  • ½ cup
    honey (170 g)
  • 2 lb
    boneless pork shoulder (905 g)
  • 1 cup
    white rice, cooked, for serving (230 g)
  • 2 large bok choys, steamed, for serving

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Preparation

  1. In a large bowl, combine the soy sauce, Shaoxing, sesame oil, five spice, salt, garlic, ginger, bean curd, bean curd liquid, hoisin, and honey.
  2. Place the pork into the marinate, turn to coat completely, and cover with cling wrap.
  3. Marinate for at least 3 hours, or preferably overnight.
  4. Preheat the oven to 300°F (150°C). Line a baking sheet with parchment paper and set a wire rack on top.
  5. Transfer the pork shoulder from the marinade to the wire rack.
  6. Bake for 1 hour and 15 minutes until the edges are slightly charred.
  7. Pour the marinade through a strainer into a medium pot.
  8. Heat the marinade on medium heat until it reduces to ¼ of its original volume, about 10 minutes.
  9. Glaze the pork with the reduced marinade every 15 minutes.
  10. When the pork is done, slice and serve with white rice and bok choy.
  11. Enjoy!
 

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