CHAR SIU 叉燒 Chinese BBQ Pork - Morgane Recipes

honey

🥗Healthier: agave syrup

💰Cheaper: corn syrup

Agave syrup is lower on the glycemic index.

pork shoulder

🥗Healthier: pork tenderloin

💰Cheaper: pork butt

Pork tenderloin is leaner while pork butt is generally cheaper.

soy sauce

🥗Healthier: low-sodium soy sauce

Low-sodium soy sauce reduces sodium intake.

Chinese five-spice powder

💰Cheaper: cinnamon and star anise

Cinnamon and star anise can mimic some flavors.

Cut the pork shoulder lengthwise into pieces of 3cm thick.

Place the pork in a large bowl.

Peel and grate 1 tsp of ginger and add it to the bowl.

Peel and crush garlic, cut it into large pieces, and add it to the bowl.

Crush 1 piece of red fermented bean curd into a paste and add it to the bowl along with 1 tsp of its juice.

Add 1 tbsp of rice alcohol (Shaoxing), 2 tbsp of hoisin sauce, 1 tbsp of soy sauce, ½ tsp of salt, 1 tbsp of sugar, ½ tsp of Chinese five spice powder, and ¼ tsp of ground pepper to the bowl.

Mix all the ingredients together and add 1 tsp of sesame oil, then mix again.

Cover the marinade and refrigerate for 24 hours.

Preheat the oven to 210°C.

Take the marinade out of the fridge and mix it.

Place the pieces of meat on the oven rack and keep the marinade sauce.

Bake the pork for 15 minutes.

Take the pork out of the oven and apply the marinade sauce on both sides.

Pour 200ml of water into the tray to avoid smoke during cooking.

Extend the cooking time for another 15 minutes.

Prepare the glaze by mixing 1 tbsp of honey, 1 tsp of sesame oil, and 1 tsp of water in a small bowl.

Take the pork out of the oven and apply the glaze mixture on both sides.

Put the meat back into the oven for 3 minutes.

After baking, apply the glaze again if desired.

Cut the pieces of meat into slices and serve.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens