Barbecued Pork Strips
Submitted by dyamondlite
Chinese-style char siu pork strips marinated in soy sauce, hoisin, five spice, rice wine, and red bean curd, then oven-roasted and glazed with honey. Serve as a main course or slice thin for appetizers.
YIELD
4 servingsPREP
25 minCOOK
65 minREADY
90 minThis is char siu, the lacquered, ruby-red roast pork you see hanging in Chinatown shop windows. And yes, you can absolutely make it at home.
Pork butt strips soak in a deeply savory marinade of soy sauce, hoisin, brown bean sauce, red bean curd, rice wine, five spice powder, and garlic. Three hours at room temperature or overnight in the fridge lets those flavors penetrate to the center.
The traditional technique hangs the strips vertically in the oven on curved skewers with a water pan below to catch the drippings and keep things moist.
Basting with honey (or malt sugar for authenticity) builds that signature glossy, caramelized shell that shatters slightly when you bite through to the tender, juicy meat inside.
Chef Tips
- If you don’t have curved Chinese roasting skewers, lay the strips on a wire rack set over a foil-lined baking sheet. Flip halfway through cooking.
- Red bean curd (fermented tofu) and brown bean sauce are the secret ingredients here. Find them at any Asian grocery store. There’s no real substitute for the flavor they bring.
- The high-heat blast at the end is crucial. It caramelizes the honey baste into that sticky, almost crackling exterior.
- Slice thin against the grain for appetizer portions, or serve thicker slices over steamed rice with stir-fried vegetables for a full meal.
Ingredients
Directions
Cut the piece of pork butt in half. Cut the two halves into ¾ inch strips. Put the strips in a bowl with the marinade and mix well to coat them thoroughly. Marinate at room temperature for 3 hours, or overnight in the refrigerator.
Remove the pork from the marinade and baste the strips with the malt-sugar mixture. Use curved skewers (available in Chinese cookware shops and some restaurant- supply stores) to hang the meat from the top shelf of the oven over a large pan filled with water to a depth of ¼ inch.
Roast the pork at 350℉ (180℃) for 45 minutes, basting occasionally with the malt sugar or honey. Increase the heat to 425F and roast for 20 minutes to finish the pork. When the pork is cool enough to handle, cut it into ½-inch slices. Arrange the pork slices on a platter.
Serves 4 to 6 as a main course accompanied by vegetables, 8 to 10 as an appetizer.
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