Char Sui (Chinese BBQ Pork)
Ingredients
Meat
- 2 kg Johnston's Boneless Pork Butt cut into 10 cm thick strips
Char Siu Paste
- 100 g Salt ≈ ½ cup
- 500 g Sugar ≈ 2 ½ cups
- 20 g Chinese Sand Ginger Powder ≈ 2 tbsp
- 20 g Chinese Five Spice Powder ≈ 2 tbsp
- 20 g Black Pepper Powder ≈ 2 tbsp
- 100 g Lee Kum Kee Hoisin Sauce ≈ ⅓ cup
- 100 g Ground Bean Sauce ≈ ⅓ cup
- 100 g Sesame Paste ≈ ⅓ cup
- 100 g Soy Sauce ≈ ⅓ cup
- 75 g Ketchup ≈ ¼ cup
- 100 g Fresh Garlic Paste ≈ ⅓ cup
- 100 g Fresh Shallot Paste ≈ ⅓ cup
Instructions
Preparation
- Mix all ingredients together to make the Char Siu Paste. Paste can be stored in the fridge for 1 week or frozen for 3 months.
- Use 700g (≈ 2 ⅓ cups) of Char Siu Paste to marinate the pork for at least 2 hours.
Cooking Instructions
- Preheat oven to 400°F (200°C).
- Place marinated meat on a grill rack over a sheet pan to allow fat to drip.
- Roast at 400°F for 8 minutes.
- Lower heat to 350°F (175°C) and cook for 20 minutes.
- Remove from oven and brush with extra Char Siu Paste.
- Return to oven at 400°F for another 5 minutes.
- Slice and serve hot with salad or rice and vegetables.
Showing 2 comments
Very nice flavour. I know I didn’t nail the recipe. Would love to try it if it was executed properly. Can’t wait to try it on the fire at our cabin.
Glad you enjoyed the flavour! Cooking it over the fire at the cabin sounds like the perfect way to bring it to life. Let us know how it turns out! 🙂