Pork Char Siu (BBQ Roast Pork)

Serves: 8-10
Prep Time: 4 hrs. ~ Overnight Cook Time: 1 hr.

I LOVE Asian-style roast pork.  I've been known to order roast pork slices, some garlic sauce and go to town.  This is my way of showing respect and honor to the cuisine and the dish with a few twists of my own.  For starters, I use pork shoulder to ensure the most tender bite everytime.

Ingredients

• 3 Lbs. Pork Shoulder/Butt Cut into 2"-3" wide strips
• 2 Heaping Tbsp. Gochujang
• 1 Clove Garlic - minced
• 1 Tbsp. Rice Wine Vinegar
• 1 Tbsp. Soy Sauce
• 1 Tbsp. Hoisin Sauce
• 2 Tbsp. Honey
• 1/2 Tsp. Sesame Oil
• 4 Tbsp. Sugar
• 2 Tsp. Kosher Salt
• 1 Tsp. Five Spice Powder
• 1/2 Tsp. White Pepper
• 2 Cups Water

Directions

1. In a large mixing bowl, combine all the ingredients.
2. Place Pork in a large resealable bag.
3. Pour marinade over pork, and work to ensure all pork is covered.
4. Place in refrigerator 4 hours to overnight.  NOTE: The longer you allow the pork to marinate, the better your end result will be.
5. When you're ready to cook, preheat oven to 475°F
6. Place pork on a wire rack, and place rack above a baking dish (you need a deep dish for the next step.)
7. Add 2 Cups of water to baking dish.
8. Bake in oven for 25 minutes.
9. Pour remaining marinade into a saucepan and boil for 5 minutes.  Remove from heat and reserve.
10. Turn, brush cooked marinade mixture  and cook for an additional 20 minutes.
11. Check your pork, if the edges have begun to char and your pork is shiny you're done.
12. Allow to rest 10 minutes and slice to serve.

Enjoy!

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​Sulli Says: This recipe makes more pork than you'll need for one meal.  I typically dice some and use for my Spicy Pork Fried Rice and I sneak some tastes in while I'm slicing.


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