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 curd
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)
Meat
2-3 lbs pork shoulder (cut into long 3 inch thin strips)
Glaze
2 tablespoons honey
leftover marinade
Directions
Cutting and Marinating the Meat
Cut the pork shoulder into skinny three in. thick strips. (Cooks quicker and absorbs marinade additional evenly)
mix the ingredients within the marinade section into a ziplock or a giant bowl and mix it with the pork.
infuse it within the refrigerator for twenty-four hours.
Preparing the Glaze
take away the meat from the marinade ANd let it sit for an hour in temperature.
Reserve the marinade into atiny low bowl and take away the garlic bits and ginger
Add two tablespoons of honey into the marinade and blend well.
(Optional) If you don’t feel snug mistreatment the marinade that the meat was in, heat it during a tiny pot for 2-3 minutes on low heat.
Set it aside for later, we are going to use this for glazing at the tip of broil
(Option 1) broil the Pork on the BBQ
Heat up BBQ to 325F (162C)
Cook the char siu for fifteen minutes on one aspect, then flip it for one more ten minutes. Check the thermometer. Temperature ought to be around 145F (62C). If it’s not, keep the meat on longer till it reaches that internal temperature.
Once it hits an enclosed temperature of 145F (62C), we tend to glazed 4-5 times, flipping the meat each minute to forestall burning
once the meat appearance red, sticky and slightly burnt, take away it from the BBQ and let it rest for twenty minutes on a plate before cutting into it.
Once the meat has reinvigorated, cut it up and enjoy!! 🙂
(Option 2) change of state the Char Siu within the kitchen appliance
came upon the meat on the receptacle or preparation rack and use a rack thus there's air flow below the meat. i prefer it line it with foil before setting down a rack for a easier stop working. If you don’t have a rack, you'll be able to take foil and crunch them up into foil balls and rest the meat thereon.
Set the kitchen appliance to forty0F (204C) and cook it for twenty minutes a aspect for a complete of 40 minutes.
For the last twenty minutes, flip and glaze the meat each 3-5 minutes till all the glaze is brushed on. Don’t worry if there square measure burn sections, it’s a trademark of char siu as well! 🙂
Once the meat is completed, let it rest for 10-15 minutes, cut it up and enjoy! 🙂
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