Baked Chinese Char Siu. Filipino Pork Asado

honey

🥗Healthier: agave syrup

💰Cheaper: brown sugar

Agave syrup provides sweetness with lower glycemic index.

pork shoulder

🥗Healthier: chicken thighs

💰Cheaper: pork loin

Chicken thighs are lower in fat, while pork loin is a leaner cut.

In a large bowl, combine all ingredients. Mix well to create a smooth marinade.

Cut the pork into long strips, about 3-4 inches wide. Place the pork strips into the marinade, ensuring they are well-coated. Cover the bowl with plastic wrap and refrigerate for at least 4 hours, preferably overnight to 3 days for best results.

Preheat oven to 375F(190C). Line a baking sheet with aluminum foil and place a wire rack on top. Pour water into the baking sheet enough to reach the bottom of a wire rack.

Remove the pork from the marinade, letting any excess marinade drip off. Reserve and cook the remaining marinade for basting. Arrange the pork strips on the wire rack. Bake in the preheated oven for 20 minutes.

After 20 minutes, baste the pork with the reserved/cooked marinade. Turn the pork strips over and baste the other side. Return the pork to the oven and bake for another 20 mins.

Increase the oven temperature to 425F(220C) for the final 5-10 mins to give the pork a nice char. Alternatively, blow torch the meat. Baste the pork one last time and broil until the edges are slightly charred and caramelized. Keep a close eye to prevent burning.

Remove the pork from the oven and let it rest for 10 minutes before slicing.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens