Char Siew Honey Glazed BBQ Pork

Name: Char Siew Honey Glazed BBQ Pork
Total time: 3000 s
Yield: 4 pax
Cuisine: American
Ingredients: Pork Butt / Neck / Belly; 1 1/2 tbsp Hoisin sauce; 1 tbsp oyster sauce; 1 tbsp soy sauce; 1 tbsp dark soy sauce; 2 cubes fermented red beancurd; 2 tbsp tomato ketchup; 3 tbsp honey / maltose; 2 tsp brown sugar; 1/2 tsp five spice powder; 1/2 tsp pepper; 1/2 tsp sesame oil; 1 tbsp Shaoxing wine; 3 tbsp water; Cornstarch solution; Minced garlic; Spring onion; bag Zip lock

Clemence Hoe - Asian Home Cuisine @clemence78

Kuala Lumpur

Char Siew is roasted pork meat in BBQ Sauce. Its a common dish in Chinese food stalls serve together with chicken rice, duck rice and siew yoke. A nice Char Siew got to have the Char, or a bit dark roasted part of the edge with sweet honey taste. The meat should be half fat, tender, juicy and fragrant of BBQ aroma. Now you can enjoy this at home with my recipe!

Clemence Hoe - Asian Home Cuisine @clemence78

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Ingredients

50 minutes

4 pax

Pork Butt / Neck / Belly
Marinade Glaze Sauce
1 1/2 tbspHoisin sauce
1 tbspoyster sauce
1 tbspsoy sauce
1 tbspdark soy sauce
2 cubesfermented red beancurd
2 tbsptomato ketchup
3 tbsphoney / maltose
2 tspbrown sugar
1/2 tspfive spice powder
1/2 tsppepper
1/2 tspsesame oil
1 tbspShaoxing wine
3 tbspwater
Cornstarch solution
Minced garlic
Spring onion
bagZip lock

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Steps

50 minutes

1

You can use pork butt, neck or belly, cut in a long strip. Try different cut, it gives you different texture. Poke hole on the meat to tenderize it. Cut out the skin maybe a good option as skin is tough and chewy. Marinate pork meat in a zip lock bag with Ingredient sauce. Leave it overnight in the fridge.
2

Pre heat oven to 150 degree celcius. Roast meat for 8 minutes. Take out the meat and glaze with sauce. Bake for another 8 minutes. Take out meat and glaze again. Repeat the process a few rounds till meat turns dark red. BBQ for another 15 minutes in high heat 180 to 200 degree celcius until some Char or black part appear. Take out, cool it down, cut and serve.

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Clemence Hoe - Asian Home Cuisine @clemence78

on May 08, 2019 11:09

Kuala Lumpur

I have been cooking for 10 years mainly in Chinese cuisine. My cooking gears are some simple carbon steel wok, cast iron pot, marble pot, steamer, pressure cooker and air fryer. Most ingredients are common seafood, meat, poultry, herbs and spices can be found in local markets. I enjoy home cooking over the weekends and keep on researching and exploring new recipes and excited to share my new delicious recipes to all of you!