Char Siu 叉烧 Chinese Barbecue Pork

I don't know anyone who doesn't at least like Chinese barbecue (sorry vegetarians/vegans). At most old school restaurants, they have the meat dangling in front of the windows to entice anyone who walks by. That must be one of the earliest forms of advertisements and so genius! There's usually an assortment of proteins to choose from but char siu will always be a classic that catches the eye with its deep red hue and gracefully charred end pieces. If you look close enough, the juices (and sugary glaze) usually drips off the meat drawing you in further. But did you know how easy it can be to make at home? When I first posted my video recipe for char siu bao, I quickly found out that not all of us are fortunate enough to have a good local place to get char siu. So here's my take on a Chinese classic that is good enough served alone as a rice plate with some vegetables or stuffed full into a bun. Enjoy!
Baked char siu bao recipe: • Char Siu Bao 叉燒包 (Chin...
Ingredients:
3 cloves garlic (more or less depending on your tastes), minced or grated
3 pieces of fermented red bean curd)
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1-1/2 tablespoons hoisin sauce
2 tablespoons soy sauce
1/4 cup Chinese cooking wine
2 tablespoons honey
2 to 4 tablespoons dark brown sugar (more or less based on your tastes)
red food coloring (optional)
white pepper (to taste)
1-1/2 teaspoons Chinese five spice powder
1.5 lbs pork shoulder
Combine everything except for the pork into a large bowl. Marinate pork for minimum of 24 hours in the fridge. When ready to bake, remove pork from fridge to allow to come to room temperature. Drain off excess marinade from the pork and place onto a greased cooling rack on top of a cookie sheet lined with foil. Save remaining marinade into a small bowl and set aside for later. Pat dry the pork to remove excess moisture. Bake at 300 F (150 C) for 10 minutes. Remove from oven and brush with reserved marinade. Repeat this process until all the marinade is used up and pork is cooked all the way through to 145 F (65 C). Optionally, broil char siu on high until charred to your liking. You can also brush pork with simple syrup (1/4 cup water and 1/4 cup sugar boiled together until sugar dissolves and thickens slightly to a thin honey consistency). Let rest for a few minutes before enjoying! :)
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Pork butt is from the animal's shoulder. The back end is the ham.