Char Siu, Chinese BBQ Pork!
Chinese bbq pork, a staple in every Chinese deli and restaurant, a favorite on its own or as filling in buns, pastries, and dim sum.
Prep Time15 minutes mins
Cook Time1 hour hr
Marinate time4 hours hrs
Course: Appetizer, Meat
Cuisine: Asian
Keyword: barbecue pork, bbq pork, Grilled Pork Belly
- 2-3 pound piece of pork shoulder cut into strips approximately 1.5 - 2" thick 3" wide, 6-7" long
- or 2 slabs of baby ribs with membrane removed
- 1- tsp. Salt 2 T sugar mixed together rub this on ribs or boneless pork shoulder and let sit for 15 minutes while making marinade.
Marinade:
- 3 T hoisin
- 2 T catsup
- 1 T honey
- 1 T soy sauce
- 1 T sherry
- 1 T oyster sauce or black bean with garlic paste
- 1/8 t 5 spice powder
- 1-2 T orange or apple juice
- 2 cloves of garlic crushed
- 2 slices ginger 1/4 inch thick each slice
Combine marinade ingredients and coat meat. Let marinade for 2-4 hours minimum or overnight in the fridge.
Preheat oven to 350 degrees. Place a wire rack over a baking pan. Place strips of pork on the rack and place in oven. Add 1/2 cup hot water to pan, filling to approximately 1 inch depth.
Roast for 45-50 minutes. Turn pork over midway through.
With about 10 minutes to go, increase temperature to 400 degrees, drizzle pork with honey and roast an additional 10 minutes to glaze the pork or pork can be transferred to a grill for the last 10 minutes.
Pork Ribs
Place ribs on grill (underside of ribs faced down) and cook over indirect heat, (medium heat 350-400 degrees) in a covered grill for 15-20 minutes. Flip ribs over, brush with additional marinade and grill additional 15 minutes.
To finish ribs, move ribs over direct heat and continue cooking ribs uncovered. Baste ribs with honey and flip every couple of minutes to avoid burning ribs but you do want a little bit of char for flavor and texture. Grill over medium heat additional 10 minutes. This is for baby back ribs, times will be longer for larger ribs.