Recipe: BBQ Pork 叉燒+++++
BBQ Pork 叉燒
Marinate for at least 8 hours in advance
Total bake time is 1 hour
Ingredients:
1 lb of pork butt 梅頭肉
1 Tsp of honey
1/2 Tsp Warm Water
Sauce:
2 cubes of Chinese Fermented Red Bean Curd 紅腐乳
2 Tsp of Chinese Fermented red Bean Curd Juice
1 Tsp of Oyster Sauce
1 Tsp of Soy Sauce
1 Tsp Dark Soy Sauce
1 Tsp of Shaoxing Wine
2 Tsp of Honey
4 Tsp of Sugar
Pinch of Five-Spice Powder 五香粉
Pinch of White Pepper 白胡椒
1 clove of Minced Garlic
Methods:
1. Use a fork to poke the pork on top and bottom. Be gentle and not to break the pork structure.
2. In a small mixing bowl, add all sauce ingredients together and mix well.
3. Remove 5 Tsp of sauce mixture and store in another container for use at least 8-hours later.
4. Pour the rest of the sauce mixture in a big zip lock bag.
5. Place the pork butt into the zip lock bag to marinate for at least 8-hours or overnight in the refrigerator.
6. Take the pork butt out from the refrigerator to rest before baking. Discard the marinade sauce.
7. Preheat oven to 400 degrees.
8. Place a cooking wire rack on top of a baking sheet.
9. Remove pork from ziplock bag and place it on a wire rack and bake for 25 minutes.
10. 25-minutes later, remove the pork from oven and brush the remaining sauce on both sides.
11. Return the pork to the oven and bake for another 25 minutes.
12. 23-minutes later, remove the pork from oven and brush the honey mixture on both sides and bake for additional and final 10 minutes.
13. Take pork out from oven and let it sit for about 5 minutes.
14. Slice the hot, juicy and tender BBQ pork/char siu into bite size pieces.
15. Serve with steam rice. Enjoy!
Marinate for at least 8 hours in advance
Total bake time is 1 hour
Ingredients:
1 lb of pork butt 梅頭肉
1 Tsp of honey
1/2 Tsp Warm Water
Sauce:
2 cubes of Chinese Fermented Red Bean Curd 紅腐乳
2 Tsp of Chinese Fermented red Bean Curd Juice
1 Tsp of Oyster Sauce
1 Tsp of Soy Sauce
1 Tsp Dark Soy Sauce
1 Tsp of Shaoxing Wine
2 Tsp of Honey
4 Tsp of Sugar
Pinch of Five-Spice Powder 五香粉
Pinch of White Pepper 白胡椒
1 clove of Minced Garlic
Methods:
1. Use a fork to poke the pork on top and bottom. Be gentle and not to break the pork structure.
2. In a small mixing bowl, add all sauce ingredients together and mix well.
3. Remove 5 Tsp of sauce mixture and store in another container for use at least 8-hours later.
4. Pour the rest of the sauce mixture in a big zip lock bag.
5. Place the pork butt into the zip lock bag to marinate for at least 8-hours or overnight in the refrigerator.
6. Take the pork butt out from the refrigerator to rest before baking. Discard the marinade sauce.
7. Preheat oven to 400 degrees.
8. Place a cooking wire rack on top of a baking sheet.
9. Remove pork from ziplock bag and place it on a wire rack and bake for 25 minutes.
10. 25-minutes later, remove the pork from oven and brush the remaining sauce on both sides.
11. Return the pork to the oven and bake for another 25 minutes.
12. 23-minutes later, remove the pork from oven and brush the honey mixture on both sides and bake for additional and final 10 minutes.
13. Take pork out from oven and let it sit for about 5 minutes.
14. Slice the hot, juicy and tender BBQ pork/char siu into bite size pieces.
15. Serve with steam rice. Enjoy!
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