Sweet And Sticky Chinese Bbq Pork Aka Char Siu Food

EASY CHAR SIU (CHINESE BBQ PORK)

Steps:

• Cut the pork lengthways into strips 2 inches wide and 1-inch thick and put into a nonreactive container. Combine the marinade ingredients in a saucepan over low heat and stir together. Leave to cool, then stir in the garlic and massage the marinade into the pork. Cover with plastic wrap and marinate in the refrigerator for 5-6 hours or overnight.
• Preheat the oven to 425°F. Bring the pork back to room temperature and drain off the excess marinade into a small bowl. Place the pork on a rack in the middle of the oven and put a roasting pan containing a cupful of hot water underneath on the bottom rack. Roast the meat for 20 minutes, basting with the marinade occasionally. Reduce the oven to 350°F and roast for a further 15 minutes or until the internal temperature of the meat reaches 165°F.
• Cool the pork briefly, then cut it into bite-size pieces. Garnish with spring onions and serve as an appetizer or with steamed rice as a light meal.

SWEET AND STICKY CHINESE BBQ PORK (AKA CHAR SIU)

Steps:

• Cut the Pork Shoulder (2 pound) into thin, 3-inch strips. (Cooks faster and absorbs marinade more evenly).
• Scoop out 4 teaspoons of liquid from the jar of red fermented tofu.
• Combine the Molasses (2 tablespoon), Red Fermented Tofu (1), Red Fermented Tofu Liquid, Hoisin Sauce (2 tablespoon), Garlic (2 clove), Fresh Ginger (4 slice), Chinese Five Spice Powder (2 teaspoon), Rice Wine (2 tablespoon), and Korean Chili Flakes (1 tablespoon) into a ziplock or a big bowl and combine it with the pork.
• Marinate it in the fridge for 24 hours.
• Remove the meat from the marinade and let it sit for an hour in room temperature.
• Reserve the marinade into a small bowl and remove the garlic bits and ginger.
• Add Honey (2 tablespoon) into the marinade and mix. We will use this for glazing at the end of grilling
• Heat up BBQ to 325 degrees F (160 degrees C). If using the oven, preheat to 400 degrees F (200 degrees C).
• Cook the char siu for 15 minutes on one side. If using the oven, cook for 20 minutes on one side.
• Flip it and cook for another 10 minutes (another 20 if using the oven). Check the meat thermometer. The temperature should be around 145 degrees F (60 degrees C). If it's not, keep the meat on longer until it reaches that internal temperature.
• Once it hits an internal temperature of 145 degrees F (60 degrees C), glaze 4-5 times, flipping the meat every minute to prevent too much burning.
• When the meat looks red, sticky and slightly burnt, remove it from the BBQ and let it rest for 20 mins on a plate before cutting into it.
• Once the meat has rested, cut it up and enjoy!!

CHAR SIU (CHINESE BBQ PORK)

Steps:

• Cut pork with the grain into strips 1 1/2- to 2-inches long; put into a large resealable plastic bag.
• Stir soy sauce, honey, ketchup, brown sugar, rice wine, hoisin sauce, red food coloring or red bean curd (see Cook's Note), and Chinese five-spice powder together in a saucepan over medium-low heat. Cook and stir until just combined and slightly warm, 2 to 3 minutes. Pour the marinade into the bag with the pork, squeeze air from the bag, and seal. Turn bag a few times to coat all pork pieces in marinade.
• Marinate pork in refrigerator, 2 hours to overnight.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Remove pork from marinade and shake to remove excess liquid. Discard remaining marinade.
• Cook pork on preheated grill for 20 minutes. Put a small container of water onto the grill and continue cooking, turning the pork regularly, until cooked through, about 1 hour. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

CHAR SIU (BBQ PORK)

Steps:

• Put the pork in a roasting tin, tip over all the marinade ingredients and massage it in with your fingers (or use a spoon) to coat the pork. Cover and chill overnight.
• Heat oven to 160C/140C fan/gas 3. Cover the tin with foil and cook the pork for 31/2 hrs, basting every hour. Increase the oven temperature to 180C/160C/gas 4, remove the foil, baste the pork and continue to cook for 45 mins until it is beginning to caramelise around the edges.
• Remove the pork from the tin and set aside to rest for 20 mins. Meanwhile, spoon away any fat from the tin and transfer the sauce to a small pan. Slice the pork - it will fall apart as you cut into it - then return to the tin. Warm the sauce in the pan, then pour over the meat and toss everything together. Spoon into the hot buns with the Pickled carrot & mooli, spring onions and a dollop of wasabi mayonnaise.