Sweet and Sticky Char Siu (Chinese BBQ Pork) #delicous #asianfood

Sweet and Sticky Char Siu (Chinese BBQ Pork) #meatrecipe #asianfood

Each time I look into a formula for singe siu, I utilized an alternate one inevitably, with various outcomes without fail. So I chose to really invest the energy and make one to my loving! I like my scorch siu extremely sweet and sticky and I don't care for utilizing nourishment shading in my sustenances (since I don't feel like it truly adds anything to it aside from shading) so I needed to get the shading as normal as conceivable by utilizing red matured bean curd and ta da! A formula is conceived.

Char siu's trademark is it's sweet and stickiness.
I like to utilized molasses for this formula. Extravagant molasses, not blackstrap molasses – blackstrap molasses is unpleasant. It has a dull hearty sort of sweetness, that is not excessively sweet, but rather still sweet enough to have a sweet coating. For accommodation, I more often than not will utilize nectar when I don't have molasses at home.

Also try our recipe Bulgogi ( Authentic Korean BBQ)

Sweet and Sticky Char Siu (Chinese BBQ Pork) #meatrecipe #asianfood

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


  • 2 tablespoons honey (or maltose or barley malt syrup or fancy molasses (not blackstrap molasses)
  • 1-2 cubes red fermented tofu (and 4 teaspoons of the sauce, mashed together) – this is also known as red bean


  • 2 tablespoons hoisin sauce
  • 2 tablespoons soy sauce
  • 2 cloves garlic (roughly chopped)
  • 4 slices of ginger (roughly chopped)
  • 2 teaspoons Chinese five spice powder
  • 2 tablespoons Chinese rice cooking wine (or dry sherry)
  • (optional) 1 tablespoon Korean pepper flakes (for additional colour and a mild spiciness. It will also give it a more earthier flavour)


  • 2-3 lbs pork shoulder (cut into long 3 inch thin strips)
  • Glaze
  • 2 tablespoons honey
  • leftover marinade


  1. Cutting and Marinating the Meat
  2. Cut the pork shoulder into thin 3 inch thick strips. (Cooks faster and absorbs marinade more evenly)
  3. Combine the ingredients in the marinade section into a ziplock or a big bowl and combine it with the pork.
  4. Marinate it in the fridge for 24 hours.
  5. Preparing the Glaze
  6. Remove the meat from the marinade and let it sit for an hour in room temperature.
  7. Reserve the marinade into a small bowl and remove the garlic bits and ginger
  8. Add 2 tablespoons of honey into the marinade and mix well.
  9. (Optional) If you don’t feel comfortable using the marinade that the meat was in, heat it in a small pot for 2-3 minutes on low heat.
  10. Set it aside for later, we will use this for glazing at the end of grilling
(Option 1) Grilling the Pork on the BBQ

  1. Heat up BBQ to 325F (162C)
  2. Cook the char siu for 15 mins on one side, then flip it for another 10 mins. Check the meat thermometer. Temperature should be around 145F (62C). If it’s not, keep the meat on longer until it reaches that internal temperature.
  3. Once it hits an internal temperature of 145F (62C), we glazed 4-5 times, flipping the meat every minute to prevent burning
  4. When 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.
  5. Once the meat has rested, cut it up and enjoy!!

(Option 2) Cooking the Char Siu in the Oven

  1. Set up the meat on the tray or roasting rack and use a rack so there is air flow below the meat. I like it line it with foil before setting down a rack for a easier clean up. If you don’t have a rack, you can take foil and crunch them up into foil balls and rest the meat on that.
  2. Set the oven to 400F (204C) and cook it for 20 minutes a side for a total of 40 minutes.
  3. For the last 20 minutes, flip and glaze the meat every 3-5 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!
  4. Once the meat is done, let it rest for 10-15 minutes, cut it up and enjoy!


  1. Cutting the pork up in long thin chunks allows it to cooks faster, and you get more surface area for sauce.
  2. The glaze is essentially made with the leftover marinade and additional honey. The additional honey will sweeten up the glaze and thicken it up to give us that nice sticky thick layer
  3. Use fancy/cooking molasses and not blackstrap molasses as that is bitter.

Read more our recipe Bacon Wrappen Corn on The Cob

Source : https://bit.ly/2wMSuPF

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