Chinese BBQ Pork (Char Siu)

1 kilo boneless pork shoulder/pork butt 

¼ cup granulated white sugar

2 teaspoons salt

½ teaspoon five spice powder

¼ teaspoon white pepper

½ teaspoon sesame oil

1 tablespoon soy sauce

1 tablespoon hoisin sauce

2 teaspoons molasses

1/8 teaspoon red food coloring (optional)

3 cloves finely minced garlic

2 tablespoons maltose or honey or white corn syrup

1 tablespoon hot water

Cut the pork into long strips or chunks about 5 cm thick. 

Combine the sugar, salt, five spice powder, white pepper, sesame oil, soy sauce, hoisin sauce, molasses, food coloring (if using), and garlic in a bowl to make the marinade.

Reserve about 2 tablespoons of marinade and set it aside. Rub the pork with the rest of the marinade in a large bowl or baking dish. Cover and refrigerate overnight, or at least 8 hours. Cover and store the reserved marinade in the fridge as well.

Oven Method: Preheat your oven to 'bake' at 220 C. 

Line a sheet pan with foil and place a metal rack on top. Place the pork on the rack. Pour 1 ½ cups water into the pan below the rack. This prevents any drippings from burning or smoking.

Transfer the pork to your preheated oven. Roast for 25 minutes. The first 10 minutes at 220 C, and then reduce your oven temperature to 190 C for the next 15 minutes.

Be sure to check your char siu every 10 minutes, reducing or increasing the temperature as needed.

After 25 minutes, flip the pork. 

Meanwhile, combine the reserved marinade with the maltose or honey. This will be the sauce you’ll use for basting the pork.

After 40 minutes of total roasting time, baste the pork, flip it, and baste the other side as well. Roast for a final 10 minutes.

Remove from the oven and baste with the last bit of reserved BBQ sauce. Let the meat rest for 10 minutes before slicing, and enjoy!

Grill Method: I grilled the pork seen in the pictures making sure to baste with the sauce on the last two flips.