Morning routine, wake up and do the social media Instagram checks. See @iamafoodblog‘s post for making char siu at home and then quickly glance over the recipe to see that I miraculously have all the ingredients. Woo! This never happens.
I guess I never thought about making this at home before, as it’s so very delicious from the store, hanging under the heatlamps and ready to be chopped by a pro asian butcher. But with the abundance of time and convenience of having everything at home already I decided to give it a go. Below is exactly what I used for mine, whereas in the above recipe some ingredients were optional.
Ingredients
- 2 tbsp honey
- 2 tbsp hoisin
- 1 tbsp soy sauce
- 2 tsp cooking sake
- 2 cloves garlic mashed
- 1 inch ginger sliced thinly
- 1/4 tsp white pepper
- 2 tbsp honey for glaze
- 1 lb pork butt/shoulder cut into about 2 inch strips
Instructions
- Mix all the ingredients together except for the pork butt to make the marinade.
- Coat the pork with the sauce and marinate for minimum 1 hour and up to 24. I made this a day ahead in a tupperware and put it in the fridge to marinate overnight.
- When ready to cook, heat the oven to 300°F. Line a rimmed baking sheet with tinfoil or silpat and place a wire rack on top of the baking sheet.
- Remove the pork from the marinade, shaking off excess. Don’t throw away the marinade! It will be used for the glaze later, I forgot this step and immediately started cleaning once my pork was in the oven.
- Lay the pork on a wire rack the baking sheet and bake for 1 hour, flipping halfway through.
- While the pork is cooking, remove the ginger and garlic from the marinade and using a saucepan heat up the remaining marinade with 2 tablespoons of honey. Simmer over medium heat until it reduces and thickens.
- Brush the pork with the glaze and set the oven to broil, brushing with glaze and flipping, until slightly charred.
- Let it rest and cool a bit, then slice and enjoy!
