Easy home-made char siu - the way you like it - the mouth-watering flavor with five-spice and honey.
In a large bowl, mix all the ingredients for the marinade.
Poke the strips of meat with a knife every 1-2 inches before you marinade, so the flavor sips in.
Place the marinaded meat in a big container or ziplock bags. Let it marinade for 2days for the full flavoring.
Preheat the oven to 320F.
Place pork on rack and roast for 30 minutes.
While it's roasting, pour extra leftover marinade in a small saucepot. And add extra honey, and bring to simmer over medium-high and cook for 3-4 minutes until it gets thick and saucy.
Bring out the pork from the oven, and glaze it with the glazing sauce from the pot. Turn it over and glaze it thoroughly before you put back in the oven. And roast it for another 30 minutes.
Repeat the glazing sauce steps. And roast for 20 more minutes.
Repeat the glazing sauce steps. And roast for the final 10 minutes.
Bring out the char siu, and let it rest for 15-20 minutes before the serving.
Serve it with jasmine rice and Chinese broccoli or back choy.
Ingredients
Directions
In a large bowl, mix all the ingredients for the marinade.
Poke the strips of meat with a knife every 1-2 inches before you marinade, so the flavor sips in.
Place the marinaded meat in a big container or ziplock bags. Let it marinade for 2days for the full flavoring.
Preheat the oven to 320F.
Place pork on rack and roast for 30 minutes.
While it's roasting, pour extra leftover marinade in a small saucepot. And add extra honey, and bring to simmer over medium-high and cook for 3-4 minutes until it gets thick and saucy.
Bring out the pork from the oven, and glaze it with the glazing sauce from the pot. Turn it over and glaze it thoroughly before you put back in the oven. And roast it for another 30 minutes.
Repeat the glazing sauce steps. And roast for 20 more minutes.
Repeat the glazing sauce steps. And roast for the final 10 minutes.
Bring out the char siu, and let it rest for 15-20 minutes before the serving.
Serve it with jasmine rice and Chinese broccoli or back choy.