Chinese Style Pork Barbecue AKA “Char Siu” is one of my favorite Cantonese dish. It is succulent, tender, and savory. It can be found in many Chinese dishes like Fried Rice, Chow Mein, and Soups. We can also find this yummy gem on most of the popular Dim Sum joints and of course my favorite – Char Siu Bao or Steamed Pork Buns with BBQ Pork.
I have been using this recipe for years and from one of my old Chinese Cookbook – Classic Chinese Cookbook by Yan-Kit and as always, I make minor modifications like additions, and substitutions if the ingredients are difficult to find. As far as meat, I like using pork butts on this dish because it is tender, and has fats that make the barbecue succulent. By the way, just in case you are curious, pork butts is not the actual butt of the pig or in French they call it “Ass”, It is the butt end of the shoulder. LOL!!!
2 1/2 lbs Pork Butts
2 Tablespoon Honey for glazing
3 Tablespoon Hoisin Sauce
2 teaspoon Black Bean Sauce
1 teaspoon finely chopped garlic
3 1/2 Tablespoon Soy Sauce
1 Tablespoon Dry Sherry
1 teaspoon Salt
1/2 teaspoon Chinese Five Spice
4 Tablespoon Sugar
1 Tablespoon Honey
Combine all the marinade ingredients in a large bowl. Mix thoroughly then set aside.
Cut pork meat lenghtwise about 2 inches thick. See the following photos:
Place portioned pork in the marinade mixture bowl.
Massage the meat thoroughly with the ingredients.
Once meat is completely coated, transfer in a large Ziploc bag including all the sauce (see the photo below).
Seal then set aside in the refrigerator for 8 hours, turning the bag every 2 hours to distribute the marinade evenly.
Preheat oven to 375 degrees.
Line a baking tray with aluminum foil (for easy clean up).
Transfer meat in the baking tray.
Cover with aluminum foil.
Save the marinade in a large bowl.
Bake pork for 40 minutes.
After 40 minutes, Remove the aluminum foil cover.
dip meat in the marinade.
Return meat to the tray and in the oven.
Turn meat every 10 minutes and brush with honey.
Check meat’s tenderness by pricking with fork.
Slice barbecue to about 1/4 inch thick, then serve.