Honey Roasted Bbq Pork Char Siu Recipe By Tasty

CHAR SIU (CHINESE BBQ PORK)

Steps:

• 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).

CHINESE BARBEQUE PORK (CHAR SIU)

Steps:

• Place soy sauce, honey, rice wine, hoisin sauce, ketchup, brown sugar, garlic, five-spice powder, black pepper, cayenne pepper, and curing salt in a saucepan. Bring to a boil on high heat; reduce heat to medium-high. Cook for 1 minute. Remove from heat. Cool to room temperature.
• Cut pork roast in half lengthwise. Cut each half again lengthwise forming 4 long, thick pieces of pork.
• Transfer cooled sauce to a large mixing bowl. Stir in red food coloring. Place pork sections into sauce and coat each piece. Cover with plastic wrap and refrigerate 4 to 12 hours.
• Preheat grill for medium heat, 275 to 300 degrees F (135 to 150 degrees C) and lightly oil the grate. Line a baking sheet with parchment paper.
• Remove sections of pork from marinade and let excess drip off. Place on prepared baking sheet. Sprinkle with kosher salt to taste.
• Transfer pork sections to grate over indirect heat on prepared grill. Cover and cook about 45 minutes. Brush with marinade; turn. Continue cooking until an instant-read thermometer inserted into the center reads 185 and 190 degrees F, about 1 hour and 15 minutes more. Do not use any more marinade on cooked meat until after you boil it.
• Place leftover marinade in saucepan; bring to a boil; let simmer 1 minutes. Remove from heat. Now you can use it to brush over the cooked pork.

MALAYSIAN-STYLE BARBECUE PORK BELLY (CHAR SIU PORK) RECIPE BY TASTY

Steps:

• Place the pork in a bowl along with all the marinade ingredients. Combine and leave to marinade for 6-8 hours.
• Preheat the oven to 190°C (375°F).
• Place the pork belly on a grill tray.
• Roast the pork belly in the oven for 20 minutes, turning halfway through.
• Nutrition Calories: 1599 Fat: 136 grams Carbs: 54 grams Fiber: 2 grams Sugars: 47 grams Protein: 42 grams
• Enjoy!

HONEY ROASTED BBQ PORK (CHAR SIU) RECIPE BY TASTY

Steps:

• In a large bowl, combine the soy sauce, Shaoxing, sesame oil, five spice, salt, garlic, ginger, bean curd, bean curd liquid, hoisin, and honey.
• Place the pork into the marinate, turn to coat completely, and cover with cling wrap.
• Marinate for at least 3 hours, or preferably overnight.
• Preheat the oven to 300°F (150°C). Line a baking sheet with parchment paper and set a wire rack on top.
• Transfer the pork shoulder from the marinade to the wire rack.
• Bake for 1 hour and 15 minutes until the edges are slightly charred.
• Pour the marinade through a strainer into a medium pot.
• Heat the marinade on medium heat until it reduces to ¼ of its original volume, about 10 minutes.
• Glaze the pork with the reduced marinade every 15 minutes.
• When the pork is done, slice and serve with white rice and bok choy.
• Enjoy!