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Char Sui (Chinese BBQ Pork)

Chef Jason Wu, Chinese Culinary Director, Amazing One Food & Beverage
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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.