Chinese BBQ Pork Recipe - Char Siu | Chinese Recipe

pork shoulder

🥗Healthier: pork tenderloin

💰Cheaper: pork belly

Pork tenderloin is leaner and lower in calories, while pork belly is often more affordable.

soy sauce

🥗Healthier: low-sodium soy sauce

Low-sodium soy sauce reduces sodium intake.

hoisin sauce

💰Cheaper: plum sauce

Plum sauce can be a budget-friendly alternative.

Cut the pork roast into long strips about 2-inch thick, trimming off big chunks of fat but not too much.

In a small mixing bowl, mash the red bean curd until smooth. Add all remaining ingredients (except for the glaze ingredients) and whisk until combined.

Pour the marinade over the pork, ensuring all pieces are coated. Marinate in the fridge for 24-48 hours, turning the pork halfway through.

Preheat the oven at 375°F/190°C convection or 400°F/200°C regular.

Line a baking sheet with foil and place a roasting rack on it. Place the pork on the rack and roast for 15 minutes.

While the pork is roasting, combine honey and red bean curd liquid (or leftover marinade) to make the glaze.

After 15 minutes, brush the glaze on the pork and return it to the oven for another 5-7 minutes until the glaze dries.

Glaze the pork again and roast for another 5-7 minutes.

Repeat glazing a total of 3 times, roasting for another 5 minutes until the pork is done; internal temperature should reach 155°F.

If not browned to your liking, switch to broil and broil the pork for a few minutes to achieve charring.

Let the pork rest for 10-15 minutes before slicing.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens