Go Back

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
  • 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 wo 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