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RECIPE
10 INGREDIENTS13 STEPS24HR 50MIN

Sweet and Sticky Chinese BBQ Pork (aka Char Siu)

5.0
1 Ratings

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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!
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If you love sweet & sticky char siu like we do, give this recipe a go! We added Korean pepper flakes for a kick, because sweet & spicy go hand in hand!
24HR 50MIN
Total Time
50MIN
Active Time

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!
GO TO BLOG

Ingredients

US / METRIC
Servings:
4
Serves 4
2 Tbsp
Molasses
or Maltose, Barley Malt Syrup or Honey
1
Red Fermented Tofu
2 Tbsp
Hoisin Sauce
2 cloves
Garlic , roughly chopped
4 slices
Fresh Ginger , roughly chopped
1/2 Tbsp
Chinese Five Spice Powder
2 Tbsp
Rice Wine
or Dry Sherry
1 Tbsp
Korean Chili Flakes
(optional)
2 Tbsp

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Nutrition Per Serving

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CALORIES
648
FAT
36.3 g
PROTEIN
49.0 g
CARBS
30.3 g

Author's Notes

Cutting the pork up in long thin chunks allows it to cooks faster, and you get more surface area for sauce. The glaze is essentially made with the 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 Pork Shoulder (2 pound) 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 tablespoon), Red Fermented Tofu (1), Red Fermented Tofu Liquid, Hoisin Sauce (2 tablespoon), Garlic (2 clove), Fresh Ginger (4 slice), Chinese Five Spice Powder (2 teaspoon), Rice Wine (2 tablespoon), and Korean Chili Flakes (1 tablespoon) into a ziplock or a big bowl and combine it with the pork.
Step 4
Marinate it in the fridge for 24 hours.
Step 5
Remove the meat from the marinade and let it sit for an hour in room temperature.
Step 6
Reserve the marinade into a small bowl and remove the garlic bits and ginger.
Step 7
Add Honey (2 tablespoon) into the marinade and mix. We will use this for glazing at the end of grilling
Step 8
Heat up BBQ to 325 degrees F (160 degrees C). If using the oven, preheat to 400 degrees F (205 degrees C).
Step 9
Cook the char siu for 15 minutes on one side. If using the oven, cook for 20 minutes on one side.
Step 10
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 11
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 12
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 13
Once the meat has rested, cut it up and enjoy!!

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Nutrition Per Serving
Calories
648
% Daily Value*
Fat
36.3 g
47%
Saturated Fat
11.1 g
55%
Trans Fat
0.3 g
--
Cholesterol
140.8 mg
47%
Carbohydrates
30.3 g
11%
Fiber
0.5 g
2%
Sugars
22.4 g
--
Protein
49.0 g
98%
Sodium
3114.6 mg
135%
Vitamin D
1.6 µg
8%
Calcium
114.2 mg
9%
Iron
5.2 mg
29%
Potassium
1008.9 mg
21%
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