Sweet and Sticky Chinese BBQ Pork (Char Siu)
- 2 tbsp molasses (can be substituted with maltose or barley malt syrup)
- 1 cube red fermented tofu (and 4tsp of the sauce)
- 2 tbsp hoisin sauce
- 2 cloves of garlic
- 4 slices of ginger
- 1 tsp chinese five spice powder
- 2 tbsp chinese cooking wine (Shaoxing wine or sherry)
- 1-2 tbsp Korean pepper flakes (for additional colour and spiciness) (optional)
- 2-3 lbs pork shoulder (cut into long 3 inch thin strips)
- 2 tbsp honey
Cutting and Marinating the Meat
- Cut the pork shoulder into thin 3 inch thick strips. (Cooks faster and absorbs marinade more evenly)
- Combine the ingredients in the marinade section into a ziplock or a big bowl and combine it with the pork.
- Marinate it in the fridge for 24 hours.
Grilling the Pork
- Remove the meat from the marinade and let it sit for an hour in room temperature.
- Reserve the marinade into a small bowl and combine it with the honey for glazing at the end of grilling
- Heat up BBQ to 325F (162C)
- Cook the char siu for 15 mins on one side, then flip it for another 10 mins. Check the meat thermometer. Temperature should be around 145F (62C). If it’s not, keep the meat on longer until it reaches that temperature.
- Once it hits an internal temperature of 145F (62C), we glazed 4-5 times, flipping the meat every minute to prevent burning
- When the meat looks red, sticky and slightly burnt, remove it from the BBQ and let it rest for 20 mins on a plate before cutting into it.
- Once the meat has rested, cut it up and enjoy!!