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  • Easy Chinese (Char Siu) BBQ Pork Recipe ♥ 6 Ingredient Marinade

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Char Siu pork is a staple at Chinese BBQ shops.  You'll usually find them hanging in the BBQ shop windows with a distinctive red color.  When I'm in a pinch for a quick weeknight meal with no time to cook, I like to get half of my order with some Char Siu pork, and the other half with roast duck or soy sauce chicken.

When I'm feeling like cooking, this is a simple pork recipe that you can prepare the night before and let marinate in the fridge.  With a quick cook time you can bake this in the oven in under 20 minutes which makes for a nice family style dish.  


Tip:  Use pork butt or another fatty piece of pork for extra flavor and tenderness.  




Ingredients:

  • 1 - 1 1/2 lb. pork butt
  • 1 Tbsp. Honey + 2 Tbsp. later for cooking the sauce
  • 1 Tbsp. Soy Sauce / light soy sauce
  • 1 Tbsp. Soy Sauce Glaze or Oyster Sauce
  • 1 Tbsp. rice wine
  • 1 tsp. 5 spice powder
  • 1/4 cup brown sugar

Ready in Total Time:  35 min.

Cook/Prep Time =  30 mins.
Marinating Time =  8 -24 hours (or overnight)
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Preparation:

For the full preparation method and instructions, watch the YouTube video tutorial here. 

  1. Tenderize the pork with a bladed meat tenderizer (optional).
  2. Place the pork in a plastic bag and combine with the marinade ingredients.  Ensure it's mixed well before placing in the refrigerator overnight.  
  3. Pre-heat an oven to 375F - 400F degrees.  Oven temperatures vary, so use your best judgement here.  If you like a bit more charred on the outside, aim for the higher end of the temperature and reduce the cook time by a few minutes.
  4. Bake the pork for ~ 10 minutes and while that's in the oven begin to reduce the marinade.
  5. Empty the bag with the remaining marinade into a sauce pan.  Add 2 Tbsp. of honey.  Simmer and stir for 3-5 minutes to thicken the sauce.
  6. Remove the pork, baste and flip/ rotate as needed before finishing off in the oven ~ 8 minutes.  
  7. Let the pork rest for 5 minutes before slicing and serving with any remaining sauce from the baking sheet.


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