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Char Siu (Chinese BBQ Pork)

Char Siu (Chinese BBQ Pork)

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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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Nutrition

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  • Calories:
  • 483 kcal
  • 24%
  • Fat:
  • 8.9 g
  • 14%
  • Carbs:
  • 53.5g
  • 17%
  • Protein:
  • 43.8 g
  • 88%
  • Cholesterol:
  • 127 mg
  • 42%
  • Sodium:
  • 2250 mg
  • 90%

Based on a 2,000 calorie diet

Directions

  1. Cut pork with the grain into strips 1 1/2- to 2-inches long; put into a large resealable plastic bag.
  2. Stir soy sauce, honey, ketchup, brown sugar, rice wine, hoisin sauce, red food coloring, 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.
  3. Marinate pork in refrigerator, 2 hours to overnight.
  4. Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  5. Remove pork from marinade and shake to remove excess liquid. Discard remaining marinade.
  6. 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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Reviews

*Sherri*
20
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 marinated our tenderloins for 8 hours (cutting the two into four 2-inch thick loins). He cooked this on the charcoal grill over indirect heat as directed, but He kept the water pan in the whole time. The loins being only 2 inches thick reached 145° in 40 minutes, so watch your time. I cooked the remaining marinade on the stove-top, adding in some cornstarch to thicken it and he basted the meat. Next time I'll make a batch and half of the sauce, it really was great tasting, but we really had to stretch it. We served over white rice with broccoli, all a great combination. Just a note, if you have a green egg cooker, there is a YouTube video on how you can cook this like the Cantonese do by hanging it in your grill.

duboo
13
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 nice. I will probably make again.

Saveur
4
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 keeper! Thanks for the recipe, D & A.