DESCRIPTION
This oven-roasted Chinese BBQ Pork recipe, based on traditional Cantonese roast meat, is easy to make and enjoy at home.
Listen to learn how to make this recipe, along with some great tips from Christine:
[sc name="charsiuupdatedrotd"][/sc]Ingredients
Scale
- 3 lbs. pork shoulder/butt
- ½ cup brown sugar
- ½ cup soy sauce
- ½ cup Chinese rice wine or dry sherry
- ⅓ cup ketchup
- ¼ cup hoisin
- ¼ cup honey
- 3 cloves garlic, finely minced
- 1 tsp. salt
- 1 tsp. five spice powder
- ½ tsp. pepper
- ½ tsp. red food color, optional
Instructions
- Cut pork in half lengthwise and then cut each half lengthwise again. Place the 4 pieces into a large resealable plastic bag.
- In a medium saucepan, place sugar, soy sauce, wine or sherry, ketchup, hoisin sauce, honey, garlic, salt, five spice powder, and pepper. Heat over medium-high heat to boiling. Boil for 1 minute.
- Remove from heat and cool to room temperature. Once cooled, stir in the red food coloring if using.
- Remove about 3 tablespoons of the hoisin mixture and put it into a sealed container in the fridge, kept separate from the. Pour the rest into the plastic resealable bag over the pork, seal, place in the refrigerator and marinade for 4 – 12 hours.
- Preheat the oven to 325˚F.
- Line a sheet pan with parchment paper and place a metal rack inside. Remove the pork from the marinade and place on the rack. Do not discard the marinade since it will be used as a basting sauce.
- Cook for 25 minutes, brush with the marinade. Continue cooking, basting every 25 minutes, until an instant-read thermometer reads between 145˚F – 160˚F (medium-rare to medium). About 1 and ½ to 2 hours.
- Remove the pork from the oven and baste with the 3 tablespoons of the marinade mixture that you set aside in the fridge. Allow the meat to rest for 10 minutes. Slice and serve.
Notes
To cook on a grill, heat the grill to medium and set up for indirect heat. (This post {https://cookthestory.com/whole-grilled-chicken/} walks you through how to set up your grill) And cook until an instant-read thermometer reads 145˚ – 160˚ F.
Important: Don’t skip the drip pan under the pork cook on the grill. As you baste the pork with the glaze, it tends to run down the sides of the meat and into the grill making quite a sticky mess.