Chinese BBQ Pork (Char Siu) (kwgls)

Marinade

2 lbs pork, cut into 5 cm x 15 cm x 3 cm (note below)
2 T chopped garlic
2 T honey
2 T oyster sauce
1 T dark soya sauce
5 T red yeast rice wine or cooking wine
3 T white sugar
10 T plain water
1 tv5 spice powder
1/4 tvsalt
1 cube of red fermented bean curd plus some fermented bean curd sauce (opt)

Pour all ingredients A into a big plastic bog. Stir well and ensure that all the pork is coated with the sauce. Marinate for at least 1 – 3 days in the refrigerator.

Basting Sauce

1 T honey
5 T sugar
5 T water
1 T dark soya sauce
2 T red fermented bean curd sauces

Mix all ingredients and set aside. BE CAREFUL NOT THE TOUCH THE OVEN RACK AS IT IS HOT. Arrange the wire rack of the oven to sit at the highest level of the oven possible. Put a big piece of aluminium foil on top of the baking tray and put it at the lowest level of the oven. Preheat the oven to 350. Wash the wire with clean water and pierce the wire into the marinated meat and making it into a S hooked shape (use large paper clips). Hang your meat in the oven rack and grill for 15 min. You may have some marinating sauces left in the plastic box, add it to basting sauce. In the grilling, you will witness the meat juices and some marinating sauces start to drip down to the aluminium foil. If you want, you can scoop out the meat juices or sauces and put it together with basting sauce. If you note that some meat juices or sauces in the aluminium foil start to get burnt, add some water to the aluminium foil. After 15 min, open the oven door and take out the meat and it is okay if the colour of the meat is very faint. Coat the meat thoroughly with Ingredient B sauces. Hang it back in the oven rack (BE CAREFUL!). Do the same for all the meat strips. Grill another 5 min and repeat the same at the interval of 5 min until all the sauce is used. Repeated 3 – 4 cycles and you will gradually see the meat become glossier and glossier. For the last cycle, let it grilled for 10 min before taking the barbecue pork out of the oven. After you take out the meat, you may have a lot of sauces of meat juices in the aluminium foil. Slight shape the aluminium foil to reduce the surface area and continue grilling until the barbecue sauce thickens. Once you see lots of bubbles in the aluminium foil, it means that sugar has started to caramelize and barbecue sauce is almost done. Once done, take it out and pour on the serving bowl for later dipping. Cut into slices.

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