If you’re looking for a dish to cook for Chinese New Year, try this classic recipe. When I went to Hong Kong for the first time, this was one of the first things I had. It was so good that I tried to get it for breakfast lunch and dinner right before leaving. For those of you not familiar with it, char siu is like BBQ. It’s pork shoulder that cooked low and slow with a glaze, and then sweetened at the end. I hope you enjoy!
Char Siu (Cantonese BBQ Pork)
- 5 lb Pork Shoulder
- 7 oz. Char Siu Sauce I like Lee Kum Kee
- ¼ Cup Honey
- Unwrap the pork shoulder and pat dry.
- On your cutting board, cut the pork shoulder into long strips, something like 1 ½ inches tall and 4 inches wide. Some people say leave the fat, that it cooks off in the oven and gives you better flavor, but in my experience it’s better to trim the fat. I want the BBQ pork, not the lingering bites of fat.
- Place the pork in a zip top bag with 3 TB of the char siu sauce. Marinade for 4 hours.
- Preheat the oven to 300
- Pulled the pork out of the bag and pat dry with paper towels. You do this because you want to get ride of the extra moisture.
- Place the pork on wire racks above a pan, and then cover the pork with another 3 TB of the char siu sauce.
- Bake for 1 ½ hours, brushing on more of the sauce every 15-20 minutes (flipping once or twice as well). Some people fill the pan with water to add moisture to the meat, but I would not recommend doing this. The issue with this method is that the sauce will drip off the pork. Skip the water and get a nice exterior on the pork.
- The last step is to brush on the honey. The sweetness of the honey pairs well with the char siu sauce. Traditionally you use Maltose, but honey is just easier.
- Flip after 5-8 minutes and brush again with honey.
- Turn broiler on high. Heat until the meat starts to char a little, about 3-5 minutes. Add honey, flip, add honey again, then broil for 3-5 minutes.
- Remove from the oven and tent with foil, allow the meat to rest for 10 minutes.
- Slice meat into 1 inch sections and serve.