Easy to prepare oven roast Char Siu ( chinese Barbecue Pork ). Deliciously gluey, sweet, and savory. Perfect with steam rice or noodles. 
Char Siu (Chinese Barbecue Pork) is one of the most popular and omnipresent knock kernel in chinese cuisine. Most restaurants have them hanging in glass cases at the entrance to entice you. Diners frequently end up ordering a plate of this sticky, fresh, and mouth-watering meat to complement the rest of their meal. Others will order it to-go on their way out of the restaurant. A casing of kernel at the entrance may not be the best interior decoration but it can surely be a reasonably effective sell scheme.
Reading: Char Siu (Chinese Barbecue Pork)
Red Colored Char Siu
When I was a child, Char Siu was much found at the moisture markets. The grocery store version of this Chinese Barbecue Pork tend to be leaner, drier, less sugared, and normally much red in color. These were used chiefly as an ingredient in fry rice and good about any noodle dish. The most popular was of course the Char Siu Wonton Noodles which always came with several slices of this crimson “ rimmed ” kernel. 
dear Char Siu should be moist with a fresh and salty taste combination. Unlike Siew Yoke ( Roast Pork Belly ), the kernel should be relatively lean with just adequate fat to keep it moist. If you use loss ferment bean curd, the ridicule meat may be slenderly red in color. 
Sweet Sticky Glaze Char Siu
In the recipe below, I did not use red sour bean curd. This version is more like the one I remember eating as a child from a corner coffee bean shop class located opposite the film in Section 17, Petaling Jaya. This patronize sold chiefly knock hedge and char siu rice. They were very popular and their Chinese Barbecue Pork normally sold out during lunch time. Their barbecue pork barrel were made with pork belly and the iniquity brown university sticky glaze was quite sweet. It was delectable but a little on the fat side. As such, I decided to use a tender cut of pork shoulder rather. This cut of kernel will give the roast pork a naturally pink color if it is not over cooked.
Maltose (Malt Sugar)
Maltose or malt carbohydrate is the favored sweetening used in making this barbecue pork barrel to give it that characteristic glazed glaze. Over here in the US, maltose can be purchased at chinese grocery stores. If you can not find maltose, please use honey. There may be a slender difference in taste. 
Similar Products Used in Making This Char Siu (Chinese Barbecue Pork)
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Maltose – 14.1oz [ Pack of 3 ]
Shun Classic 7-Inch Santoku Hollow Ground Knife
Winco UT-9 Coiled Spring Heavyweight Stainless Steel Utility Tong, 9-Inch
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Char Siu (Chinese Barbecue Pork)
Easy to prepare oven roasted Char Siu (Chinese Barbecue Pork). Deliciously sticky, sweet, and savory. Perfect with steamed rice or noodles.
Course :
Main Course
Cuisine :
Chinese
Keyword :
char siew, char siu, chinese bbq pork
Prep Time
10
minutes
Cook Time
50
minutes
Total Time
1
hour
Servings:
Calories:
337
kcal
Ingredients
- ½ cup water system ( 120ml )
- 7 oz maltose or honey ( 200g )
- 2 tbsp Shao Hsing cooking wine
- 4 tbsp hoisin sauce
- 1 tsp five-spice powder
- 1 tsp black soy sauce
- 2 cloves garlic ( minced )
- 1 tsp sesame oil
- 3 pound pork barrel shoulder ( trimmed and cut into thick strips )
Instructions
-
Combine ½ cup (120ml) water, maltose, Shao Hsing cooking wine, hoisin sauce,
-
five-spice powder, and dark soy sauce in a small saucepan. Stir to dilute maltose. Bring marinade to a boil.
-
Add minced garlic. Reduce heat to medium low and continue to simmer until marinade is thick and syrupy. This should take about 10 minutes.
-
Turn off stove. Add sesame oil and allow marinade to cool completely.
-
Place pork in a zip top plastic bag. Pour half the marinade into the bag. Press out as much air as possible and zip the bag. Allow pork to marinade in the refrigerator for at least 4 hours or overnight if possible.
-
Preheat oven to 375˚F (190˚C). Line a baking tray with aluminum foil. Place a metal rack on the top. Brush some oil on the metal rack.
-
Remove pork from the refrigerator. Unzip the bag and transfer pork with a pair of tongs onto the led oiled metal rack.
-
Roast pork in preheated oven for 25 to 30 minutes.
-
Carefully remove pork from the oven. Brush remaining marinade onto each strip of pork. Turn and brush the other side with more marinade.
-
Return the pork to the oven and continue to roast for another 15 minutes.
-
When done roasting, remove char siu from the oven. Allow it to rest for 10 minutes before slicing and serving.
Nutrition
Calories:
337
kcal
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NOTE: The original publication of this post was on January 27th, 2016. This republication comes with child changes to the writeup. The recipe remains unchanged. 
