Sweet and Sticky Char Siu (Chinese BBQ Pork)

If you love a juicy, sweet & sticky char siu (Chinese BBQ Pork), try this easy recipe! Delicious authentic char siu is achievable at home, baked in an oven or grilled on a bbq!

📝 Ingredients

• 2 tablespoons honey ((or maltose or barley malt syrup or fancy molasses (not blackstrap molasses)))
• 1-2 cubes red fermented tofu
• 2 tablespoons hoisin sauce
• 2 tablespoons soy sauce
• 2 cloves garlic ((roughly chopped, approximately 1 1/2 tablespoons))
• 4 slices of ginger ((roughly chopped, approximately 2-3 tablespoons))
• 1 teaspoon Chinese five spice powder
• 2 tablespoons Chinese rice cooking wine ((or dry sherry))
• 1/2 teaspoon salt
• 1 tablespoon Korean pepper flakes
• 2-3 lbs pork shoulder ((cut into long strips, 3 inch wide))
• 2 tablespoons honey
• leftover marinade

👨‍🍳 Instructions

1. 1--- Cutting and Marinating the Meat ---
2. 2Cut the pork shoulder into long strips, that are roughly 3 inch thick. Mine are usually sized around 3 inches wide, and 5-7 inches long.
3. 3Combine the ingredients in the marinade section into a ziplock or a big bowl and combine it with the pork.
4. 4Marinate it in the fridge for 24 hours.
5. 5--- Preparing the Glaze ---
6. 6Remove the meat from the marinade and let it sit for an hour at room temperature before cooking
7. 7Add all the marinade to a small pot including the chunks of garlic and ginger. Cooking the glaze with the ginger and garlic will make it more flavourful.
8. 8Add 2 tablespoons of honey into the marinade and mix well.
9. 9Cook it on low heat on a stove for 5 minutes or when the sauce starts to boil.
10. 10Set it aside for later, we will use this for glazing at the end
11. 11--- (Option 1) Grilling the Pork on the BBQ ---
12. 12Heat up BBQ to 325F (162C)
13. 13Cook the char siu for 15 mins on one side, then flip it for another 10 mins. Check the meat thermometer. The temperature should be around 145F (62C). If it's not, keep the meat on longer until it reaches that internal temperature.
14. 14Once it hits an internal temperature of 145F (62C), we will use the glaze and glaze it 4-5 times, flipping the meat every minute to prevent burning
15. 15When the meat looks red, sticky and slightly burnt, remove it from the BBQ and let it rest for 20 mins on a plate before cutting into it.
16. 16Once the meat has rested, cut it up and enjoy!!
17. 17--- (Option 2) Cooking the Char Siu in the Oven ---
18. 18Line a sheet pan with foil before setting down a metal rack over it for easier cleanup. Using a metal rack over the sheet pan also will give the char siu proper airflow to roast in the oven. Place the meat on top of the rack.If you don't have a rack, you can take foil and crunch them up into loose foil balls and rest the meat on that.
19. 19Pre-heat the oven to 400F (204C).
20. 20Once the oven has reached 400F (204C) bake the pork for 20 minutes.
21. 21Flip the pork and cook for another 20 minutes
22. 22Increase the oven temperature to 425F (218C)
23. 23For the next 20 minutes, flip and glaze the meat every 5 minutes until all the glaze is brushed on. Don't worry if there are charred sections, it's a trademark of char siu as well! :)
24. 24Once the meat is done (when it reaches an internal temperature of 145F (62C)), let it rest for 10-15 minutes, cut it up and enjoy! :)