Char Siu, Chinese BBQ Pork, 叉烧肉 ala Julie's recipe
Ingredients
- 2 kg Pork belly, pork shoulder or ribs
- 1 cup Set honey or Maltose
- 2 pieces Fermented red beancurd or 1 large + 2tbsp liquid
- 2 tbsp Hoisin Sauce
- 1 cup Rice wine + rose wine (if you can get)
- 2 tbsp Dark caramel soy sauce
- 2 tbsp Chinese 5 spice or less (husband loves the taste but I don't like it too strong)
- 1 tbsp Garlic powder
- 1 tbsp Onion powder
- 2 tbsp Sesame oil
Instructions
- Mix everything and marinate in the fridge for 1 - 3 days. See how busy you are :D
- Bake in oven, cook on stove with marinate till it dries and fry itself OR the BEST way BBQ
- To cook either way remove from fridge and leave to room temperature (UK) half a day then cook them.
- Vacuum sealed they keep for ages (In my freezer never last more than a month)
- Note. If you make less than 2kg of meat, don't bother :D