Cheers to Happy: Char Siu (Chinese BBQ Pork)...

Char Siu (Chinese BBQ Pork)

Char siu" literally means "fork burn/roast...it is the pork that you see when you walk in Chinatown in San Francisco...it is hanging in the windows and is very fragrant and flavorful....it is very different from the red BBQ pork that is served in local Chinese restaurants or grocery stores...the 5 spice makes the sauce....I made the sauce and BBQ outside...you can make it in the oven and it works great too! I wanted it to have the fire char, so I made mine on the outside BBQ...this is the pork they use in fried rice and in a bun...it is usually served with a starch...

for marinade

1 tsp 5 spice powder
2 Tbs dark Chinese vinegar
2 Tbs honey
1 Tbs hoisin sauce
1 Tbs Thai chili sauce
1 Tbs Chinese dark soy sauce
1 teaspoon bean curd paste
2 cloves garlic pressed

Mix all ingredients together in a bowl and stir thoroughly to combine, use a fork to break up the bean curd.......add to plastic zip-lock bag with meat and marinade 4-24 hours...

when you are ready to BBQ...heat BBQ to 275 degree, heating only one side of the BBQ...place the meat on the non-heated side and close the lid...bake, basting every 20 minutes for approximately 1 hour until the meat registers 165 before serving....

these are the ingredients you will use...I forgot to get out the Thai chili sauce...the dark vinegar I got at the Asian market...you could use other vinegar if you can't find it...like a rice wine vinegar...

this is the fermented bean curd. you just need one curd and a couple spoons of the sauce.....it is what gives the meat it's dark red mahogony color...you can substitute a couple of squirts of red food coloring...use choose...I am not sure why I am opposed to the red food coloring...I sure like it in my M&M's....

mix all the ingredients well together and then add them to a zip-lock bag....

the meat I used is the pork tenderloin, but you can use pork shoulder if you like...again you decide..the pork tenderloin is lean, but, you have to be very careful not to overcook or it will be dry....pork shoulder has more fat which adds to the flavor profile very well....

add the pork to the bag and marinate for 4-24 hours...

heat the BBQ to 275....

add the meat.......to the non heated side......and close the lid....this can be done in an oven..at 275 on a rack over a cookie sheet...if you choose....

you can either take the remainder of the sauce in the bag and heat on the stove for 3 minutes to reduce and kill the meat bacteria...or like I did, and make a new batch of marinade, also cooking it to reduce and thicken for 3-5 minutes.....you use this to baste the meat every 20 minutes...

brush the marinade on the meat every 20 minutes and turn....I basted about 4 times...my meat took about an hour, but depending on the size, it could take longer or less time....