The Best Char Siu (Red BBQ Pork)

Name: The Best Char Siu (Red BBQ Pork)
Prep time: 480 min
Cook time: 55 min
Yield: 8
Cuisine: Chinese
Ingredients: 2 kg pork belly (thick cuts, skinless, boneless (instead of pork belly, pork butt, shoulder or jowl work well)); 120 g red fermented beancurd (plus juices) (approx 6 cubes and 4 tbsp liquid); 1 1/2 tbsp salt; 4 tbsp sugar ((for marinade)); 2 tsp chicken boullion powder ((or sub with 1/2 tsp MSG) - optional ); 1/2 tsp white pepper; 1 tsp five spice; 1 tsp garlic powder; 2 tbsp rice wine; 1 tbsp dark soy; leftover marinade; 1/4 cup water; 1/2 cup sugar

fromsamlowrecipes.com samlowrecipes.com/best-char-siu-pork-recipe

Craving juicy, caramelized Cantonese BBQ pork? This best char siu recipe delivers tender, flavorful pork with a glossy, sweet glaze. Made with red fermented beancurd for that signature depth, it's the perfect balance of savory, sweet, and umami. Try it with extra glaze and a kick of hot English mustard!

cook 55 min

Chinese

Ingredients

Instructions

Blitz the above marinade ingredients together and marinade the pork. Place pork in individual resealable bags with some marinade. Ideally overnight or stored in the freezer for future use.
Preheat oven to 170C roast. Roast on a lined baking tray for 45-55min depending on size of pork, a skewer should be able to poke through without much resistance.
Make the glaze. In a small pot with the left-over marinade from the bags add water and sugar, simmer on low till thick and sticky (2min approx).
Brush the pork with the glaze, put it back in the oven for 5 min (optional). Do a final glaze on the pork and wait 10min before carving. Serve with extra glaze on side and hot English mustard (optional).