char siu (BBQ pork)

As most of you who have been to a Chinese takeout place know, they usually have char siu which is the same thing as cha siao (cantonese) and bbq pork. It’s pork shoulder or pork butt..depending on your preference. My dad bought me some to see if I could make it as good as my moms. It’s really not as hard as most people think it is. All you need is pork and char siu sauce which is sold in most asian supermarkets.

Here’s the recipe..
Char Siu
2lb pork shoulder cut into pieces. 1in thick, 4in wide, 7in long.
1 jar char siu sauce (the big one)
1 tablespoon honey

1. With a fork, poke holes into your slices of pork.
2. In a large bowl, marinade your pork with char siu sauce for 2 hours minimum. Stick the bowl in the fridge.
3. Preheat your oven to 350 degrees.
4. Line a cooking tray or deep cookie sheet with foil. Place a cooling rack on top.
5. After the pork has been marinated for 2 hrs, place them on the cooling rack. Save the reserve marinade.
6. Bake at 350 degrees for 30 minutes.
7. While the pork is baking, mix the reserve marinade with 1 tablespoon of honey.
8. After 30 minutes, turn the pork over and spoon some of the honey/marinade mixture on each piece.
9. Bake for another 10 minutes and repeat. The honey/marinade will act as a glaze and give your pork some shine. Overall it should be done in 50 minutes. Some pieces might take longer if they’re thicker.
10. Let cool and cut into strips. Serve with rice šŸ™‚

Hope you enjoy it! The whole point of the cooling rack is so you get all the juices from the pork onto the foil and you can spoon it back onto the pork later. Or at least that’s how my mom does it! šŸ™‚
To add something sweet, I made these chocolate cupcakes with buttercream frosting for my friends birthday. I put them in a container I got from sweet baking supply and sprinkled some red sanding sugar on top for decoration. She loved them.

Fail Sweetly,


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