Char Siu (Chinese Barbecue Pork)
Use pork belly if you like a moist, fatty barbecue, pork loin if you prefer a leaner dish, and pork butt if you want something in between.
Serves: 6Hands-on: 30 minutesTotal: 9 hours 30 minutesDifficulty: Medium
- 3 Tbsp. maltose
- 3 Tbsp. honey
- 3 Tbsp. hoisin sauce
- 3 Tbsp. soy sauce
- 1 tsp. Chinese five-spice powder
- 1 tsp. white pepper
- 2 Tbsp. sesame oil
- 6 cloves garlic, minced
- 2 lb. lean pork butt, pork belly, or pork loin
- Combine all the ingredients except the pork in a small saucepan. The maltose may be a bit lumpy, but will smooth out once heated. Simmer on medium heat until all the ingredients are incorporated and the sauce has thickened slightly, 5 to 7 minutes. Remove from the heat and let cool.
- Cut the pork into 4 pieces. Place the pieces in a large shallow dish and pour in about 3⁄4 of the sauce to coat the pork thoroughly. Cover the dish and let the pork marinate in the refrigerator overnight. Save the remaining sauce in a separate container in the refrigerator.
- When you are ready to cook the pork, preheat the oven to 350°F. Shake excess sauce off the pork and roast on a rack over a roasting pan. Cook for 45 minutes, then remove from the oven.
- Brush the pork with the remaining marinade. Turn the oven up to broil. Return the pork to the oven to char on all sides.
- Let the meat rest about 10 minutes, and then slice and serve.