Char Siu, Chinese BBQ Pork. Some observations: Chinese use pork butt for Char Siu because we love the fat and it really is part and parcel to the authentic dish. That said, I used tenderloin the first time, pork sirloin roast the second, and pork shoulder the last. The latter/fatter cut was better in flavor and juiciness, but of course.

To make char siu, pork is marinated in a sweet BBQ sauce and then roasted. Char Siu Pork (Chinese BBQ Pork) is SO easy to make at home in the oven! Char siu literally means "fork burned" which is a reference to the traditional preparation, skewered and barbecued over a fire. You can cook Char Siu, Chinese BBQ Pork using 4 ingredients and 10 steps. Here is how you achieve that.

Ingredients of Char Siu, Chinese BBQ Pork

1. Prepare 1/2 cup of hoisin sauce (Lee Kum Kee Brand).
2. You need 1/2 cup of char siu sauce(Lee Kum Kee Brand).
3. Prepare 1/2 cup of korean bulgogi bbq sauce.
4. You need 1 lb of pork butt (get the cut that is cut with the grain at the asian supermarket).

While you may not have had a chance to try it over rice or in noodle soup, you've probably had it chopped up in pork buns (char siu bao) at. Chinese BBQ pork is loved the world over, and it's not hard to make at home! With some key ingredients and a couple of technique, it might Or just have it straight up! Choosing Pork for Char Siu: This is perhaps the most important step.

Char Siu, Chinese BBQ Pork instructions

1. Combine the hoisin sauce, char siu sauce, and korean bulgogi bbq sauce in a large ziplock bag..
2. Place the pork butt into the ziplock bag with the sauce..
3. Place the ziplock bag in the refrigerator overnight..
4. Pre-heat the oven to 350 degrees farenheit..
5. Place a roasting or cooling rack on a sheet pan. Place the marinated pork butt on the rack. Pour the remaining sauce into a bowl and set aside..
6. Place the sheet pan with the rack and pork into the oven..
7. After 10 minutes coat the meat with a layer of the remaining sauce and flip the meat. Return the meat to the oven..
8. Repeat step 7 until the temperature of the thickest part of the pork butt reads 145 degrees farenheit..
9. Remove the sheet pan with the rack and pork from the oven and let sit for 15 minutes..
10. Eat..

Classically, Chinese BBQ pork uses pork butt, a.k.a. This Char Siu pork tastes just like the pork at your favorite Chinese restaurant. Caramelized on the outside, nice and tender on the inside. Most Chinese restaurants will serve Char Sui as a side dish or appetizer. At my favorite Chinese restaurant, they will serve this with the main entree alongside the.