CHINESE BBQ PORK (Cha Siu

• Gluten free

• Meat

  • 3 lbs Pork shoulder/pork butt

• Produce

  • 3 cloves Garlic

• Canned Goods

  • 2 tsp Tomato paste

• Condiments

  • 2 tsp Hoisin sauce
  • 2 tsp Molasses
  • 1 tbsp Soy sauce

• Baking & Spices

  • 1/2 tsp Five-spice powder
  • 1 tsp Paprika
  • 1 tsp Salt
  • 2 tbsp Sugar
  • 1/4 tsp White pepper

• Oils & Vinegars

  • 1 tbsp Oil
  • 1/2 tsp Sesame oil

• Beer, Wine & Liquor

  • 1 tbsp Sherry or chinese plum wine

• Liquids

  • 1 tbsp Water, HOT

Found on thewoksoflife.com

Description

Ingredients

• 3 pounds pork shoulder/pork butt
• 2 tablespoons sugar
• 1 teaspoon salt
• ½ teaspoon five spice powder
• 1 teaspoon paprika
• ¼ teaspoon white pepper
• 1 tablespoon sherry or Chinese plum wine
• 1 tablespoon soy sauce
• ½ teaspoon sesame oil
• 2 teaspoons hoisin sauce
• 2 teaspoons tomato paste
• 2 teaspoons molasses
• 1 tablespoon oil
• 3 cloves minced garlic
• 1 tablespoon hot water

Directions

• Cut the pork into long strips about 3 inches thick. Combine the rest of the ingredients in a bowl to make the BBQ sauce. Reserve about 2 tablespoons and pour the rest into a large zip top bag along with the pork. Make sure the pork is coated with the sauce, squeeze the air out of the bag, and seal it. Marinate in the refrigerator overnight. Store the reserved sauce for later as well.
• In my parent’s restaurant, we had a large standing roasting oven the size of a narrow refrigerator, where the pork could hang from these large S-shaped hooks and roast evenly at very high temperatures. To simulate this at home, preheat your oven to the highest setting (at least 475 degrees). Then line a sheet pan with foil and place a metal rack on top.
• Using the metal rack keeps the pork off of the pan and allows it to roast more evenly, like it does in commercial ovens described above. Place the pork on the racks, leaving as much space as possible between pieces, and put the pan in the upper portion of the oven. Pour the rest of the marinade from the bag into a bowl for basting.
• After 25 minutes or so, flip the pork and baste with some of the marinating liquid. If needed, add a half cup of water to the bottom of the sheet pan to prevent burning or smoking from the drippings. After another 25-30 minutes, turn on the broiler to crisp the outside and add some color/flavor. Be sure not to walk away during this process, since the sweet BBQ sauce can burn if left unattended.
• Take out of the oven and use a clean basting brush to brush the roasted pork with those last couple tablespoons of reserved BBQ sauce. Let the meat rest for 10 minutes and enjoy!

Nutrition