Created on 1/8/2023
Ingredients:
- 2 tablespoons honey (or maltose or barley malt syrup or fancy molasses (not blackstrap molasses))
- 1-2 cubes red fermented tofu (add an additional 4 teaspoons of the sauce, mashed together – this is also known as red bean curd) (Substitute gochujang, find GF version)
- 2 tablespoons hoisin sauce (check for wheat as a thickening agent to keep GF)
- 2 tablespoons soy sauce (swap for GF soy sauce)
- 2 cloves garlic (roughly chopped, approximately 1 ½ tablespoons)
- 4 slices of ginger (roughly chopped, approximately 2-3 tablespoons)
- 1 teaspoon Chinese five spice powder (Substitute star anise, nutmeg and onion powder)
- 2 tablespoons Chinese rice cooking wine (or dry sherry or mirin)
- ½ teaspoon salt
- 1 tablespoon Korean pepper flakes (optional, for additional color and a mild spiciness. It will also give it an earthier flavor)
- 2-3 lbs pork shoulder (cut into long strips, 3 inch wide)
Instructions
Step One:
Cutting and Marinating the Meat
- Cut 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
- Combine the ingredients in the marinade section into a ziplock or a big bowl and combine it with the pork
- Marinate it in the fridge for 24 hours
Preparing the Glaze
- Remove the meat from the marinade and let it sit for an hour at room temperature before cooking
- Add 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.
- Add 2 tablespoons of honey into the marinade and mix well
- Cook it on low heat on a stove for 5 minutes or when the sauce starts to boil.
- Set it aside for later, we will use this for glazing at the end
Grilling the Pork on the BBQ
- Heat up BBQ to 325F (162C)
- Cook 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
- Once 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
- 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
- Once the meat has rested, cut it up and enjoy