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, 5–7 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 ¾ 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.