Chinese BBQ Char Siu Pork (叉燒) is famous for its bright red color and the sweet/savory taste. Normally, to make it, you will need to use the red fermented tofu, as it will give the color red to the pork. However, I notice that not all Asian grocery store carries it. As an alternative, I opt to use red food coloring instead. This is the recipe that my mom has passed down. Instead of the normal roasting process, we just need to use a stove pan. Easy Peasy, right?
My favorite Chinese BBQ Char Siu Pork(叉燒) is the one that has a little bit of fat. I find the fat gives more juice and has a tad bit of crunchiness to it. Therefore, I use pork shoulder. You can use pork butt too. For healthier option with less fat, use pork loin instead. If you want to go more for the juicer option, use pork belly.
There are so many ways to serve this Chinese BBQ Char Siu Pork(叉燒). You can add it as a topping in your noodle or rice. Serve it on its own with hoisin sauce dip. Or, to go for more fun and creative way like I did, serve it in a tortilla wrap. Oh, it is a good main dish especially to celebrate the upcoming Chinese New Year! Let’s get cooking, shall we?
3 lbs boneless pork shoulder, cut into long strips about 2 inches by 2 inches
2 tablespoons honey
1 tablespoon olive oil
4 cloves garlic, minced
4 tablespoons sugar
1 tablespoon five spice podwer
1/2 teaspoon red food coloring (optional)
3 tablespoons rice wine
1 tablespoon salt
Whisk all the ingredients for marinating in one big bowl.
Add the pork into the bowl. Rub and coat the marinade all over the pork.
Set aside and leave it for at least 1 hour. I find it best to leave it in the fridge overnight.
Preheat the oil in a pan under medium heat. Then, add the pork and turn the pork often when it is cooking. Cook for about 20 minutes or until it is cook thoroughly.
Once it is cooked, lower the heat and coat the pork with honey on all sides.
Simmer until the juice and marinade from the pork is getting thick like syrup. Turn off the heat and let it cool down before slicing it.