Chinese Char Siew
- Difficulty: Hard
- Preparation: 1440 min
- Cook: 35 min
- Clean up: min
- Steps: 5 steps
- 12 Ingredients
- Difficulty: Hard
- Steps: 5 steps
- 12 Ingredients
- Preparation: 1440 min
- Cook: 35 min
- Clean up: min
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Instructions
1. Slice pork shoulders
Slice pork shoulders into thin 3 inch strips.
| This allows your meat to cook faster and absorb marinade more evenly over a wider surface area.
2. Make marinade
In a big bowl, mix fancy molasses, red fermented tofu, hoisin sauce, garlic, ginger, chinese five spice powder, shaoxing wine and 1 tsp red food coloring until well combined.
3. Marinate pork shoulders
Coat the pork shoulder strips with marinade and let it sit in the fridge for at least 24 hours.
| Do not marinate pork shoulders in the marinade for more than 48 hours as the Shaoxing wine and red fermented tofu can make the end result too salty.
Once done marinating, remove the meat from the marinade and place it on a baking tray. Let the pork shoulders sit for 1 hour in room temperature.
To the leftover marinade, add honey and mix thoroughly. Set aside for glazing.
4. Preheat oven and cook marinated pork shoulders
Preheat oven to 160°C.
Place marinated pork shoulders into the oven and let it cook for 15 minutes before flipping it. Let it cook for another 10 minutes, until it reach 60°C internal temperature.
5. Glaze pork shoulders
When it hits 60°C, remove baking tray from oven and glaze pork shoulders with the leftover marinade
Once it hits an internal temperature of around 60°C, remove from the oven and glaze with the leftover marinade, then return to the oven, flipping the meat to prevent burning. Repeat this 3 to 4 times, with 3 minutes in the oven for each time until sticky and slightly burnt.
Remove from the oven and let it rest for 20 minutes.
Plate and Serve!
After resting, slice the pork shoulders into 1 cm slices. Transfer to serving plate and serve with cooked white rice and garlic chili sauce on the side.
