Chinese Barbecue Pork (Chashu) - Quick and Easy Recipe

pork shoulder

🥗Healthier: chicken thigh

💰Cheaper: pork belly

Chicken thigh is lower in fat, while pork belly is often less expensive.

hoisin sauce

🥗Healthier: homemade sauce (soy sauce + peanut butter)

💰Cheaper: soy sauce

Homemade sauce can reduce additives, while soy sauce is widely available.

Chinese five-spice powder

🥗Healthier: cinnamon and star anise

💰Cheaper: mixed spices

Cinnamon and star anise mimic the flavor profile with common spices.

red food coloring

Omit for a natural appearance.

Put pork shoulder into a zip top bag.

Add sugar and shaoxing wine to the bag and marinate for at least 2 hours.

In a small bowl, add grated ginger, 2 pieces of fermented red bean curd, and char siu sauce.

Pour the mixture over the pork and marinate overnight.

Preheat the oven to 400°F (204°C).

Place the pork on a rack in a foil-lined pan underneath.

Brush the pork with honey and dark soy sauce.

Use the lower rack of the oven to prevent burning.

Cook the pork for 20 minutes.

After 20 minutes, take the pork out and flip it over.

Brush the pork with more dark soy sauce and honey.

Put the pork back in the oven and cook for another 20 minutes.

Remove the pork from the oven and let it cool for 10 minutes.

Cut the pork into thin slices.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens