Char Siu (Chinese BBQ Pork) Recipe

I really enjoy this recipe and have prepared it on three occasions, making some adjustments the subsequent times. Here are some of my observations: For Char Siu, the Chinese traditionally use pork butt because the fat content is a crucial component of the authentic flavor. In my attempts, I used tenderloin for the initial cook, pork sirloin roast for the second, and pork shoulder for the latest one. The pork shoulder, being fattier, yielded a better taste and juiciness, although it is understandably less healthy. While I prefer the vibrant red hue of char siu, I regretfully used the full 2 tablespoons of food coloring initially, which turned out to be excessive. Reducing it to 1 tablespoon for the subsequent try was still too much and ended up staining my cutting board. Considering the health implications of food coloring, I recommend significantly decreasing the amount used, or even better, opting for red bean paste or boiled down beets for coloring. Another aspect to be cautious of is the five-spice powder, as it can easily overpower the dish. I recommend sticking to 1/2 teaspoon or less to maintain a balanced flavor profile. It's essential to set aside 1/2 cup of the marinade for basting before sealing the meat in the bag, and marinating it for at least overnight to allow the flavors to penetrate adequately. Avoid overcooking by monitoring the temperature and removing the meat at 145 degrees, then allowing it to rest. Using a water pan is advisable for leaner cuts. Since a whole butt roast yields a substantial amount, I portion it out and freeze extras for future use. Recently, I prepared Char Siu, doufu, fan (BBQ pork tofu over rice) using bean paste as the primary seasoning, which turned out delicious.

I absolutely adore cooking this dish on the grill. Recently, I've been feeling a bit lazy and decided to broil it in my toaster oven instead. I followed the marinade recipe, placed the pork in a ziplock bag, and accidentally marinated it for at least 3 days, which turned out to make it even more flavorful. The only change I made was using teriyaki sauce instead of soy sauce, giving it a sweeter taste with less saltiness. I'm not a fan of ketchup, so I opted for Sweet Baby Ray's BBQ sauce and reduced the amount of brown sugar. I usually don't measure all the ingredients precisely, but my estimates are usually pretty accurate. I couldn't really discern much of a difference between broiling in the toaster oven and grilling on a gas grill. Broiling for 15 minutes resulted in a beautifully glazed finish in the toaster oven, and there was no need to flip the pork, making clean-up and cooking time a breeze. However, when I need to cook a large quantity for a group, I prefer to use a charcoal grill as it elevates the dish to a whole new level.

I skipped the ketchup and brown sugar and added fermented red bean curd (3 chunks) and 1/2 cup of dark Chinese cooking wine. I cooked it at BBQ-275 for 1/2 hour, then turned and cooked for another 20 minutes. I also placed a cup of water inside the BBQ.

This recipe was fantastic! I grilled the meat over medium-high heat to get a nice char, then turned off all but one burner and cooked the meat indirectly. Placing a dish of water over the active burner helped keep the pork juicy. The result was incredibly tasty!

This dish is always a hit! I simmer the extra marinade until it thickens into a delicious sauce to drizzle over the meat before serving.

Great recipe! Just a tip: avoid basting with the marinade that was used for raw meat. It's better to prepare extra marinade and keep it separate. Alternatively, you can cook the leftover marinade from the bag by placing it in a saucepan with 1/2 cup of water and reducing it for a delicious sauce.