Char siu, or Chinese BBQ roast pork, brings back really fond memories for me. I remember seeing huge slabs of roast pork hanging from windows in restaurants or at grocery stores. I remember stuffing my face full of buns filled with the sweet-salty succulent pork.

I can’t even begin to tell you how awesome this pork smelled as it was roasting away in the oven. I might go so far as to say that it beat any cookie, cake, or pie smell that I’ve ever created in my kitchen. Seriously. It was that good.

I think I spent the majority of the cook time staring all googly-eyed into the little oven window, watching this pork cook up into what I can only describe as heavenly. If you’re looking for a little happiness in your life, you’re in luck. I’m bringing it to you in the form of some Chinese roast pork.

This little piggy… turned out awesome. Stay tuned for part two when this little piggy gets turned into some char siu bao (Chinese roast pork buns). Yeehaw!

Char Siu (Chinese BBQ Roast Pork)

3 pounds pork shoulder
4 tablespoons sugar
1 teaspoon salt
1 teaspoon five spice powder
2 teaspoons paprika
1/2 teaspoon white pepper
2 tablespoons sherry
2 tablespoons low sodium soy sauce
1 teaspoon sesame oil
4 teaspoons hoisin sauce
4 teaspoons tomato paste
4 teaspoons molasses
1 tablespoon canola oil
6 cloves garlic, minced
2 tablespoons water

1. Cut pork into 3-inch thick strips lengthwise. Place pork into a large zip-top bag and set aside.
2. Combine the remaining ingredients in a medium bowl. Whisk until well combined. Remove 1/2 cup of the marinade into a container. Cover and refrigerate for later use.
3. Pour the remaining marinade into the zip-top bag. Make sure pork is evenly coated with the marinade. Squeeze excess air out of the bag and seal it. Place bag into a baking dish and refrigerate overnight (at least 12 hours).
4. Preheat oven to 375°F. Line a sheet pan with foil and place a metal baking rack on top. Remove pork from marinade, letting excess marinade drip off. Place pork on rack, making sure the pieces don’t touch. Bake the pork for 20 – 25 minutes on each side, or until pork reaches an internal temperature of 145°F. Baste pork with half of the reserved marinade. Move the oven rack to the top third and turn the broiler on. Return the pork to the oven and cook for a few minutes on each side or until the pork is slightly charred.
5. Let the meat rest for 10 minutes before slicing.

 

recipe slightly adapted from The Woks of Life