Chinese BBQ Roasted Pork Char Siu Recipe

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Ingredients List
- Approximately 2kg of Pork Shoulder/Pork Butt/Boston Butt
Marinade
- 2 Cubes Fermented Red Beancurd (plus some of the liquid)
- 4 Tbsp of Chu Hou Sauce (or alternatively Crushed Yellow Bean Sauce)
- 2 Tbsp of Hoi Sin Sauce
- 2 Tbsp of Shaoxing Wine or Mei Kwei Lu (Rose Wine)
- 2 Tbsp of Sesame Oil
- 2 Tbsp of Honey (plus extra for coating towards the end)
- 2 Tbsp of Cornflour/Cornstarch
- 2 Tbsp of Minced Garlic
- 1 Large piece of ginger, roughly chopped
- 1 Tbsp of Sugar
- 1 Tbsp of Salt
- 1 Tbsp of MSG *optional*
- 1/2 Tsp of Five Spice
- 3 pieces of Star Anise, broken up and segmented
- 300ml of Water
Method
Note: Begin 2 days in advance but if you’re short for time, try to begin soaking the meat 2 hours before marinating. Soaking the meat before marinating allows the blood to drain out and the meat becomes even more tender. This is a practice often seen in Chinese cooking but some may find this unnecessary. Try it, and find out.

1. Cut your pork shoulder into long, thick strips. Cut along the grain, this way when you slice it up after cooking you can cut against the grain to finish. Try to cut the strips into equal sized pieces.
2. Soak the strips of meat into cold water and leave for 2 hours or up to 24 hours.
3. Drain the pork and pats them dry with a paper towel
4. Start with the marinade! In a large bowl, combine all the marinade ingredients and mix well.
5. Submerge the meat into the marinade and give them a good massage! Transfer the meat and marinade into a dish/tupperware/ziplock bag and allow to marinate over night in the fridge.
6. Half an hour before cooking, take the marinating meat out of the fridge to come up closer to room temperature. Line a large baking tray with foil and place a rack on the top. Note: You can (and I have tried) cooking without a rack - you may find the meat becomes softer and has less of a bite but it will work. Preheat the oven to 200 degrees celsius.
7. Reserve the marinade for basting the meat with and place your meats on the rack. Roast the pork for approximately 45 minutes and baste every 15 minutes. Note: The cooking time will vary because it all depends on thickness of the meat and the oven. The meat will more than likely be cooked after 45 minutes but will not have enough colour so now you can begin finishing off…
8. To finish off the char siew, coat it in honey and repeat every ten minutes until the meat is sizzling nicely and charred. This should only take 1-2 rounds. You will know when the meat is done when it’s slightly burned on the edges, the meat is firm yet tender and the meat has a beautiful shine.
9. Enjoy your char siew with rice or noodles, chopped up as a filling for steamed buns or fried rice or even inside a sweet pineapple bun.

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