Char Siu – Chinese BBQ Pork

Adapted from Cook’s Illustrated

4 lbs pork boneless butt cut into slices about 1-in thick, or country style ribs
Marinade
1/4 C sugar
1/2 C soy sauce
1/4 C hoisin sauce
1/4 C Shao Hsing rice wine, or dry sherry
1/4 tsp white pepper
1 tsp five spice powder
2 tsp toasted sesame oil
1 Tbsp freshly grated ginger
2 garlic cloves, minced
Basting
1/4 C ketchup
1/4 C honey

You will need an oven-safe wire rack and tray for this recipe.

Whisk together all the ingredients for the marinade in a bowl. Add the sesame oil, after you whisk everything together, otherwise the oil combines with the five spice and forms clumps that are hard to incorporate. Measure out 1/3 C of the marinade and set aside.

Pierce the pieces of pork 10 – 12 times all over with a fork. Place in a large zipper lock bag or tray and pour the marinade over the pork. Make sure each piece of pork is coated sufficiently with the marinade. Marinate in the fridge for 3 – 5 hours.

For the glaze, combine the reserved 1/3 C of marinade with the ketchup and honey. Cook over medium heat and reduce it until it’s syrupy, about 4 – 6 minutes.

Preheat the oven to 300ºF. Line a tray with foil and set the wire rack over the tray.

Place the pork on the wire rack. Pour about 1/2 C (enough to cover the bottom) of hot water into the bottom of the tray and cover the tray tightly with foil. Roast on the middle rack for 20 minutes.

Remove the foil and roast for another 40 to 45 minutes, until the edges of the meat start to brown.

Turn on the broiler (keeping the rack on the middle rack), and broil the first side of the pork for about 5 minutes. Then brush the pork with half the glaze and broil for another 5 minutes, until the pork is a dark brownish red and evenly caramelized. Flip the meat over and broil the second side for 5 minutes, then brush on the glaze, and broil for another 5 minutes.

Cool, then cut into slices and serve with rice. If you have extra, you can freeze it, add it to soup, ramen, or fried rice.