Chinese BBQ Pork – Char Siu

You know that bright red meat you see hanging in the windows in Chinatown? Well this is my version with the food colouring removed and all the amazing flavour left in. This multi-step recipe is simple, but takes time. If you have the patience, you will be rewarded with tender, flavourful, sweet and delicious meat!

Ingredients

1 small pork butt roast (about 1kg)
1 tablespoon sesame oil
2 cloves garlic (minced)
¼ of a red onion (small diced)
¼ cup rice wine vinegar
2 tablespoons tamari
1 tablespoon honey
2 tablespoon hoisin
1 heaping teaspoon Chinese 5-spice
1 heaping teaspoon sea salt
2 yellow onions (sliced into ½ inch rings)
¼ cup honey
1 tablespoon molasses
2 tablespoons reserved marinade

Directions

Start by slicing the roast into 1 inch slices and then slice each slice into 1inch strips. Place the strips in a large zip lock bag.
Next, combine garlic, onion, vinegar, tamari, honey, hoisin, 5 spice and salt and puree in a blender or with an immersion blender.
Place the marinade in the bag with the pork and marinate in the fridge for about 24 hours.
Place the onion rings in a single layer all over a baking tray. These will act as a grill helping the pork to cook evenly while roasting.
Remove the pork from the marinade and place the strips on the onion rings and then into a preheated 375° F oven. Bake for 40 minutes and then remove from the oven.
While the pork is roasting, combine the honey, molasses and marinade in a small pot and simmer for 4 minutes. Set aside to cool.
Now carefully place the rack on the second from the top and set your oven to broil.
Brush the pork with the glaze and place under the broiler until nicely caramelized.
Flip each piece and repeat.
Serve the char siu with the onions and some rice and enjoy!

COOK 90 mins