There are so many different ways to make Chinese BBQ pork. You can either make the sauce from scratch or use store-bought char siu sauce mixed with a bit of other ingredients. However, when you use store-bought char siu sauce, it can sometimes come out looking too red, compared to what you may find at a Chinese BBQ shop, so I decided to try and make it from scratch. Most of the ingredients for the sauce are things that you may already have at home, aside from the 南乳 (red fermented bean curd) and five spice powder. The red fermented bean curd is what will give it the natural reddish colouring.
600g pork shoulder, divide into 2 pieces
2 pieces red fermented beancurd (南乳), and 1 tbsp of the liquid
1 tbsp dark soy sauce
1 tbsp light soy sauce
1 tbsp oyster sauce
1 capful of rice wine/rose wine
4 tbsp sugar
1 tsp five spice powder
1/2 tsp white pepper powder
1 shallot, chopped
2 cloves of garlic, chopped
2 tsp honey
1 tsp rice wine/rose wine
SUBSTITUTES – You can substitute the red fermented beancurd with 1 – 2 tbsp lee kum kee char siu sauce.
Take your pork shoulder, and pound both sides with the back of the knife to tenderize it, and then poke holes on both side with your fork. This will allow the marinade to get into the pork and make it more flavourful.
Next, mix all of your remaining ingredients together with a whisk until it is blended well, and then add the chopped shallots and garlic. Place the pork in either a container with lid or a large ziplock bag, and pour the marinade in and mix well so that both sides are covered in the sauce. Place in fridge and marinade for at least 4 hours or best overnight.
Once you have allowed to marinade overnight (or at least 4 hours), remove from fridge and preheat your oven at 445 degrees Fahrenheit.
Once the oven has finished preheating, place the pork in and cook for a total of 29-30 minutes. Reserve the marinade to brush it over the pork and to be used as your serving sauce.
Prepare the honey glaze by mixing the honey with the rice wine and set aside.
After 10 minutes in the oven, flip the pork over to cook the other side and brush the marinade on top. Continue to cook for another 13 minutes, then flip it once more, and brush some more of the marinade on top and cook for another 2 minutes.
Finally, brush the honey glaze over top of the pork and cook for 2 minutes, and do the same thing on the other side and allow it to cook for another 2 minutes. Be liberal with the honey glaze.
Remove and let it rest before you slice it up. With remaining marinade, pour the liquid (straining out the garlic and shallots) into small pan/pot and add about 1-2 tbsp of water, along with 1/2 tsp or more of the honey glaze. Bring the sauce to a boil over medium-high heat while stirring. Taste for additional seasoning and set aside.
To plate, serve the bbq pork along with rice and some Chinese greens, and pour a little bit of the sauce you made earlier over on top of the pork and rice, and enjoy!