AuthorBiteSizedSavor the mouthwatering allure of Chinese barbecue Char Siu—a symphony of sweet and savory flavors enveloping succulent pork.
In a deep bowl, combine soy sauce, honey, hoisin sauce, sugar, wine, garlic, food color, and five spice powder. Whisk well.
Put pork pieces on a shallow bowl and pour half of the sauce. Cover and let it marinate for 3 hours or overnight for best results. (Keep the other half of the marinade mixture in a container and refrigerate.)
After marinating, drain pork and discard the marinade.
Put oil in a hot pan, and fry pork for 1 minute, turn over and make sure that all sides are seared. Add the reserved sauce onto the pan and let simmer for 5 minutes. Remove pork and leave the sauce to simmer until desired thickness is achieved.
Line baking pan with aluminum foil or parchment paper. Place pork in baking pan and brush with sauce. Bake in a preheated 176°C oven for 10 to 15 minutes. Rotate pork pieces and baste 2 to 3 times. Remove from oven and allow it to cool down.
Slice pork barbecue into desired thickness and serve on a platter.
Ingredients
Directions
In a deep bowl, combine soy sauce, honey, hoisin sauce, sugar, wine, garlic, food color, and five spice powder. Whisk well.
Put pork pieces on a shallow bowl and pour half of the sauce. Cover and let it marinate for 3 hours or overnight for best results. (Keep the other half of the marinade mixture in a container and refrigerate.)
After marinating, drain pork and discard the marinade.
Put oil in a hot pan, and fry pork for 1 minute, turn over and make sure that all sides are seared. Add the reserved sauce onto the pan and let simmer for 5 minutes. Remove pork and leave the sauce to simmer until desired thickness is achieved.
Line baking pan with aluminum foil or parchment paper. Place pork in baking pan and brush with sauce. Bake in a preheated 176°C oven for 10 to 15 minutes. Rotate pork pieces and baste 2 to 3 times. Remove from oven and allow it to cool down.
Slice pork barbecue into desired thickness and serve on a platter.
Leave a Reply