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My review
Char Siu (Chinese BBQ Pork)
10
David&Andrea
"Char siu literally means fork burn/roast-'Char' being fork (both noun and verb) and siu being burn/roast-after the traditional cooking method for the dish: long strips of seasoned boneless pork are skewered with long forks and placed in a covered oven or over a fire. This is best cooked over charcoal, but importantly to cook with indirect heat."
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Ingredients
3 h 40 m servings 483Original recipe yields 4 servings
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Directions
{{model.addEditText}} Print- 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).
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Footnotes
- Cook's Notes:
- If you can find red bean curd, use 2 tablespoons in place of the red food coloring.
- Nutrition:
- The nutrition data for this recipe includes the full amount of the marinade ingredients. The actual amount of the marinade consumed will vary.
Nutrition Facts
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Reviews
Read all reviews 6981 Ratings
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Most helpful positive review
11/1/2013
My husband mostly made this recipe since he is the grill man. He followed the recipe ingredients including some good shakes of the Chinese five spice, garlic powder, and onion powder. We marinat...
Most helpful critical review
1/25/2015
Not sure what went wrong. I followed the recipe exactly except I substituted cooking sherry for rice wine do to no availability and cooked in the oven as it's winter in Ak and grilling was not ...
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11/1/2013
My husband mostly made this recipe since he is the grill man. He followed the recipe ingredients including some good shakes of the Chinese five spice, garlic powder, and onion powder. We marinat...
10/29/2015
I like this recipe and have made it three times, with modifications the second and third time. Some observations: Chinese use pork butt for Char Siu because we love the fat and it really is part...
2/5/2014
My grill is under a snow bank, so I made this as close as I could on a pan on the stove. I did cook with some of the extra marinade, so I probably got a little extra flavor from that. Very n...
1/12/2015
Delicious! And prepared in the oven... I used a pork shoulder roast (which was on sale), trimmed of fat and cut into 2"x5" pieces. I also substituted cooking sherry for the rice wine, and I...
2/25/2015
I'm a new cook learning from my mom. This is my 2nd time making this recipe and it's great. I used rice wine vinegar and baked it in the oven at 350 for 45 mins over a baking dish filled with wa...
7/3/2014
I loved everything about this marinade, yum! Only addition, a slug of rice wine vinegar, with all of the sweet going on, felt it needed a little acid balance. Hubs grilled to perfection. A ke...
1/25/2015
Not sure what went wrong. I followed the recipe exactly except I substituted cooking sherry for rice wine do to no availability and cooked in the oven as it's winter in Ak and grilling was not ...
5/7/2015
This marinade tastes really good! those of you that used gin or sherry, the only thing I have to say is yuck! Next time get all the ingredients correctly if you really want to have good tasting ...
1/8/2015
the only thing I did differently was to cook it in a smoker I worked 5 years in a Chinese restaurant and they cooked all their bbq ribs and loin in a smoker they even smoked duck that had been m...