Chinese BBQ Pork (Char Siu Pork) Recipe
This Char Siu pork recipe is dead easy to make. Sweet and sticky on the outside, tender and juicy within, this Chinese barbecue pork recipe is also very versatile. You can eat it with steamed rice and Chinese greens and use it in everything from fried rice to banh mi.
Servings: 500 grams
- 500 grams pork belly or tenderloin
- 1 tsp sesame oil
- 1 tbsp dark soy sauce
- 1 tsp white pepper
- 1 tbsp honey
- 1 tbsp maltose
- 2 tbsp Hoisin sauce
- 1 tbsp Chinese rice wine
- 1 tsp five-spice powder
- 1 clove of garlic crushed
Stir all ingredients apart from the pork together in a saucepan over medium-low heat and stir until just combined and slightly warm, usually taking about 2 to 3 minutes. Take off the heat and allow to cool.
Pour the marinade into a zip-lock bag with the pork, remove air pockets from the bag and seal. Make sure all the pork is covered by the marinade.
Marinate pork in the refrigerator for at least 2 hours and up to 24 hours.
Pre-heat the oven to 190°C and place the pork belly on a wire rack and bake for 15 minutes.
After 15 minutes turn the pieces of pork over and brush on more marinade. Cook for another 15 minutes.
Switch the oven to broil, baste the pieces of pork again and cook for a couple of minutes until you see the desired level of char. Turn over and do the other side. The pork should have reached an internal temperature of 71°C (160°F).
Rest the pork for 10 minutes, slice into bite-sized pieces and serve with steamed white rice.
Serving: 1g | Calories: 2576kcal | Carbohydrates: 52.7g | Protein: 232.8g | Fat: 140.3g | Saturated Fat: 58.5g | Polyunsaturated Fat: 81.8g | Trans Fat: 0g | Cholesterol: 578mg | Sodium: 9595mg | Fiber: 2.2g | Sugar: 34.9g