Hong Kong - Char Siu BBQ Pork

hong-kong-char-siu
hong-kong-char-siu

BBQ pork. Hands down the BEST HK bbq pork I’ve ever made. The marinade is sooo flavorful and makes this pork out of this world.

I refuse to use red food coloring whenever I make this, so I was always curious what I could’ve done to implement that beautiful red color. Turns out, my answer was red fermented bean curd. It doesn’t add any weird flavors, but actually with everything combined, tastes exactly what you’d expect – deliciousness. And it makes a TON of leftovers that I used to make cha shao bao (buns) and fried rice.

My only recommendation for next time is to make slits in the meat so that the marinade can really get deep in there.


Ingredients

  • 2-3 lbs pork shoulder or roast (cut into big chunks)

  • 4 tbsp honey (divided)

  • 1-2 cubes red fermented tofu + 1 1/2 tbsp sauce*

  • 2 tbsp hoisin sauce

  • 2 cloves garlic (chopped)

  • 4 slices ginger (chopped)

  • 1 tsp five spice powder

  • 2 tbsp rice cooking wine

  • 1 tbsp Korean pepper flakes

*The red fermented tofu and its sauce are what gives it its rich red color. Highly recommend not skipping this ingredient. 

Instructions

  1. Cut the pork into big chunks (about the size of a regular hamburger). It will help with cooking times. Make sure to cut slits into the meat. This will also help the marinade really get inside, giving better red ring layers. Put the pork into a gallon zip lock bag, or a bowl.

  2. In another bowl, mix all the ingredients together. When well mixed, pour the marinade over the pork and give it a good mix. We want the entire pork to be covered in a layer of the marinade. Marinade for 24 hours.

  3. The next day, remove the meat from the marinade and let it sit for about an hour, until room temperature, making sure to keep the marinade separately. Don’t discard it! Add 2 tbsp of honey to the marinade and mix well.

  4. Preheat the oven to 375F. When ready, put the pork in a baking dish, making sure to give the pork some space between pieces. Brush some of the marinade on top of the pork, and place it in the oven for 20 minutes. Flip the pork, and brush it again before placing back in the oven for another 20 minutes. Take it out, and raise the temperature to 425F.

  5. Bake for 5 minutes on each side twice, for a total time of 20 minutes, again making sure to brush the marinade after each flip. Optional: you can broil the last two turns instead to get more of a charred edge. Highly recommend!

Recipe adapted from Pups with Chopsticks.

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 I’m a huge fan of traveling, and an even bigger fan of eating. Have you ever had street food in Taiwan? Or fried cheese with fries at a local tavern in Slovakia? Well, join me each week as I attempt to make a dish from every country in the world.  What country would you like to see next? Let me know in the comments!

I’m a huge fan of traveling, and an even bigger fan of eating. Have you ever had street food in Taiwan? Or fried cheese with fries at a local tavern in Slovakia? Well, join me each week as I attempt to make a dish from every country in the world.

What country would you like to see next? Let me know in the comments!


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