Sweet and Sticky Char Siu (Chinese BBQ Pork)

If you're keen on a juicy, candy & sticky char siu (Chinese BBQ Pork), provide this simple recipe a try! Delicious char siu is possible at home! Updated to contain classes at the right way to make char siu within the oven so this might be made within the oven or the grill depending at the season.

Ingredients Marinade     2 tablespoons honey (or maltose or barley malt syrup or fancy molasses (not blackstrap molasses)     1–2 cubes red fermented tofu (and four teaspoons of the sauce, mashed together) – here can also be recognized as red bean curd     2 tablespoons hoisin sauce     2 tablespoons soy sauce     2 cloves garlic (roughly chopped, approximately 1 1/2 tablespoons)     four slices of ginger (roughly chopped, approximately 2–3 tablespoons)     2 teaspoons Chinese five spice powder     2 tablespoons Chinese rice cooking wine (or dry sherry)     1/2 teaspoon salt     (optional) 1 tablespoon Korean pepper flakes (for further colour and a moderate spiciness. It may also provide it a earthier flavor) Meat     2–3 lbs beef shoulder (cut into lengthy 3 inch thin strips) Glaze     2 tablespoons honey     leftover marinade Instructions Cutting and Marinating the Meat     Cut the beef shoulder into thin 3 inch thick strips. (Cooks quicker and absorbs marinade extra evenly)     Combine the meals within the marinade phase right into a ziplock or a large bowl and combine it with the pork.     Marinate it within the fridge for twenty-four hours. Preparing the Glaze     Remove the beef from the marinade and permit it sit for an hour in room temperature.     Add the marinade to a small pot and take away the chunks of garlic and ginger     Add 2 tablespoons of honey into the marinade and blend well.     Cook it on low warmth on a range for 5 minutes or when the sauce begins to boil.     Set it apart for later, we are able to use this for glazing on the cease of grilling (Option 1) Grilling the Pork on the BBQ     Heat up BBQ to 325F (162C)     Cook the char siu for 15 mins on one side, then flip it for one other 10 mins. Check the beef thermometer. The temperature have to be round 145F (62C). If it’s not, preserve the beef on longer till it reaches that interior temperature.     Once it hits an interior temperature of 145F (62C), we glazed 4-5 times, flipping the beef each one minute to maintain away from burning     When the beef appears red, sticky and fairly burnt, take away it from the BBQ and permit it relaxation for 20 mins on a plate earlier than slicing into it.     Once the beef has rested, cut it up and enjoy!! ? (Option 2) Cooking the Char Siu within the Oven     Set up the beef on the tray or roasting rack and use a rack so there's air circulation beneath the meat. I adore it to line it with foil earlier than putting down a rack for an simpler cleanup. If you don’t have a rack, you possibly can take foil and crunch them up into unfastened foil balls and relaxation the beef on that.     Pre-heat the oven to 400F (204C).     Once the oven has reached 400F (204C) bake the beef for 20 minutes.     Flip the beef and prepare dinner for one other 20 minutes     For the subsequent 20 minutes, flip and glaze the beef each one 3-5 minutes till all of the glaze is brushed on. Don’t fear if there are charred sections, it’s a trademark of char siu as well! 🙂     Once the beef is carried out (when it reaches an interior temperature of 145F (62C)), permit it relaxation for 10-15 minutes, cut it up and enjoy! 🙂 Notes     Cutting the beef up in lengthy thin chunks permits it to chefs faster, and also you get extra floor enviornment for the glaze.     Depending in your oven, the warmth might vary. If you observe that you're no longer getting a lot of a char in your char siu, set the oven to broil and broil each one part for 5 minutes (10 minutes in total) on the very cease when the beef has completed cooking. Make certain you don’t depart the enviornment and watch the oven whereas it's broiling so it doesn’t burn too much.     The glaze is practically made with the leftover marinade and further honey. The further honey will sweeten up the glaze and thicken it as plenty as provide us that good sticky thick layer     Use fancy/cooking molasses and never blackstrap molasses as that's bitter. Nutrition     Serving Size: 1 ServingCalories: 706 kcalSugar: 17 gSodium: 546 mgFat: 44 gCarbohydrates: 21 gProtein: 59 g

Every time I appear up a recipe for char siu, I used a other one each time, with other effects each time. So I decided to in truth spend the time and create one to my liking! I like my char siu very candy and sticky and I don’t like utilizing meals coloring in my meals (because I don’t truly experience find it irresistible truly provides something to it unless color) so I needed to get the shade as herbal as probably with the aid of way of utilizing red fermented bean curd and ta da! A recipe is born.

CUTS OF MEAT

Let’s speak meat.

The cut of beef you'll make the char siu with can be a private preference. I want a extra fatty and juicy char siu so I went with a beef shoulder (you too can use beef butt as well). Some would possibly want a extra leaner char siu, for that I’d say use a beef tenderloin. The recipe right right here can be for a beef shoulder, so that you would possibly must alter how lengthy you cook dinner it for.

I exceptionally mean utilizing a meat thermometer as it takes the guessing exercise session of cooking meat and it is a superb thing. One much less factor to fear about within the kitchen. I even have eaten my reasonable share of uncooked chicken, and trust me, a meat thermometer is a really nice investment within the kitchen when you cook dinner much of meat. I want the virtual ones, no longer simply due to the fact I’m fancy but as the virtual ones use a lengthy wire prong which I can depart within the beef within the BBQ/oven. This permits me to learn the temperature with out ever commencing the oven or BBQ.

Cut the beef up in lengthy thin chunks. It chefs faster, and also you get extra floor enviornment for sauce. Mmmm! The sauce is the finest aspect of this, you recognise it! 😛