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SideChef
Recipes
Dairy-Free
Sweet and Sticky Chinese BBQ Pork (aka Char Siu)

10 INGREDIENTS • 12 STEPS • 45MINS

Sweet and Sticky Chinese BBQ Pork (aka Char Siu)

Recipe

5.0

2 ratings
If you love sweet & sticky char siu as we do, give this recipe a go! We added Korean pepper flakes for a kick, because sweet & spicy go hand in hand!
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If you love sweet & sticky char siu as we do, give this recipe a go! We added Korean pepper flakes for a kick, because sweet & spicy go hand in hand!
author_avatar
Pups with Chopsticks
Hi, I'm Joyce, the creator of Pups with Chopsticks food blog exploring international flavours & ingredients - bringing you delicious and fun classic and fusion recipes!
https://pupswithchopsticks.com

45MINS

Total Time

$1.91

Cost Per Serving

Ingredients

Servings
4
us / metric
Boneless Pork Shoulder
2 lb
Boneless Pork Shoulder
Molasses
2 Tbsp
Molasses
or Maltose, Barley Malt Syrup or Honey
Red Fermented Tofu
1
Red Fermented Tofu
Hoisin Sauce
2 Tbsp
Hoisin Sauce
Garlic
2 cloves
Garlic, roughly chopped
Fresh Ginger
4 slices
Fresh Ginger, roughly chopped
Chinese Five Spice Powder
2 tsp
Chinese Five Spice Powder
Rice Wine
2 Tbsp
Rice Wine
or Dry Sherry
Korean Chili Flakes
1 Tbsp
Korean Chili Flakes
optional
Honey
2 Tbsp
Honey

Nutrition Per Serving

VIEW ALL
Calories
649
Fat
36.6 g
Protein
51.9 g
Carbs
29.6 g
Love This Recipe?
Add to plan
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Sweet and Sticky Chinese BBQ Pork (aka Char Siu)
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author_avatar
Pups with Chopsticks
Hi, I'm Joyce, the creator of Pups with Chopsticks food blog exploring international flavours & ingredients - bringing you delicious and fun classic and fusion recipes!
https://pupswithchopsticks.com

Author's Notes

Cutting the pork up into long thin chunks allows it to cook faster, and you get more surface area for sauce.

The glaze is essentially made with 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.

Don’t over-marinate the meat. This marinade has two very salty components: cooking wine and red fermented tofu which can make the end result very salty. I found that marinating it for 24 hours (or overnight) worked well.

Use fancy/cooking molasses and not blackstrap molasses as that is bitter.

Cooking Instructions

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step 1
Cut the Boneless Pork Shoulder (2 lb) into thin, 3-inch strips. (Cooks faster and absorbs marinade more evenly).
step 2
Scoop out 4 teaspoons of liquid from the jar of red fermented tofu.
step 3
Combine the Molasses (2 Tbsp), Red Fermented Tofu (1), Hoisin Sauce (2 Tbsp), Garlic (2 cloves), Fresh Ginger (4 slices), Chinese Five Spice Powder (2 tsp), Rice Wine (2 Tbsp), and Korean Chili Flakes (1 Tbsp) into a ziplock or a big bowl and combine it with the pork.
step 4
Marinate it in the fridge preferably overnight, then bring to room temperature before using.
step 5
Reserve the marinade in a small bowl and remove the garlic bits and ginger.
step 6
Add Honey (2 Tbsp) into the marinade and mix. We will use this for glazing at the end of grilling.
step 7
Heat up BBQ to 325 degrees F (160 degrees C). If using the oven, preheat to 400 degrees F (200 degrees C).
step 8
Cook the char siu for 15 minutes on one side. If using the oven, cook for 20 minutes on one side.
step 9
Flip it and cook for another 10 minutes (another 20 if using the oven). Check the meat thermometer. The temperature should be around 145 degrees F (60 degrees C). If it’s not, keep the meat on longer until it reaches that internal temperature.
step 9 Flip it and cook for another 10 minutes (another 20 if using the oven). Check the meat thermometer. The temperature should be around 145 degrees F (60 degrees C). If it’s not, keep the meat on longer until it reaches that internal temperature.
step 10
Once it hits an internal temperature of 145 degrees F (60 degrees C), glaze 4-5 times, flipping the meat every minute to prevent too much burning.
step 10 Once it hits an internal temperature of 145 degrees F (60 degrees C), glaze 4-5 times, flipping the meat every minute to prevent too much burning.
step 11
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.
step 12
Once the meat has rested, cut it up and enjoy!
step 12 Once the meat has rested, cut it up and enjoy!

Tags

Dairy-Free
Asian
Grill
Comfort Food
Date Night
Shellfish-Free
Dinner
Chinese
Pork
Game Day
Korean
Tofu & Tempeh
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