Boneless Pork Shoulder (2 lb)
into thin, 3-inch strips. (Cooks faster and absorbs marinade more evenly).
Scoop out 4 teaspoons of liquid from the jar of red fermented tofu.
Molasses (2 Tbsp)
Red Fermented Tofu (1)
Lee Kum Kee Hoisin Sauce (2 Tbsp)
Garlic (2 cloves)
Fresh Ginger (4 slices)
Chinese Five Spice Powder (1/2 Tbsp)
Rice Wine (2 Tbsp)
Korean Chili Flakes (1 Tbsp)
into a ziplock or a big bowl and combine it with the pork.
Marinate it in the fridge preferably overnight, then bring to room temperature before using.
Reserve the marinade in a small bowl and remove the garlic bits and ginger.
Honey (2 Tbsp)
into the marinade and mix. We will use this for glazing at the end of grilling.
Heat up BBQ to 325 degrees F (160 degrees C). If using the oven, preheat to 400 degrees F (200 degrees C).
Cook the char siu for 15 minutes on one side. If using the oven, cook for 20 minutes on one side.
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.
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.
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!