SWEET AND STICKY CHINESE BBQ PORK (AKA CHAR SIU)

Google Char siu and you will find that it is a very popular dish and there are whole lotta recipes already out there for it. So why did I decide to write about this, and add to the abundant (and wonderful) recipes that is already out there? ..besides the fact that all Asian blogs need to have one of these on their sites, it’s almost like a right of passage — haha I kid 🙂

Every time I google a recipe for char siu, I used a different one every time, with different results every time. So I decided to actually spend the time and create one to my liking (I like mine very sweet and sticky) and actually document it. Yes, it took more effort than googling a recipe but you know what? It was worth it!

Ingredients

• Marinade
• 2 tablespoons fancy/cooking molasses (not blackstrap molasses) – can also be substituted with maltose, barley malt syrup or honey)
• 1-2 cubes red fermented tofu (and 4 teaspoons of the sauce, mashed together) – this is also known as red bean curd
• 2 tablespoons hoisin sauce
• 2 cloves garlic (roughly chopped)
• 4 slices of ginger (roughly chopped)
• 1 teaspoon Chinese five spice powder
• 2 tablespoons Chinese rice cooking wine (or dry sherry)
• (optional) 1 tablespoon Korean pepper flakes (for additional colour and a mild spiciness. It will also give it a more earthier flavour)
• Meat
• 2-3 lbs pork shoulder (cut into long 3 inch thin strips)
• Glaze
• 2 tablespoons honey

Instructions

1. Cutting and Marinating the Meat
2. Cut the pork shoulder into thin 3 inch thick strips. (Cooks faster and absorbs marinade more evenly)
3. Combine the ingredients in the marinade section into a ziplock or a big bowl and combine it with the pork.
4. Marinate it in the fridge for 24 hours.
5. ..................................

for full recipes please see : pupswithchopsticks.com

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