Chinese BBQ Pork (Roast Pork Cha Siu)

Cha Siu is said to be both salty and sweet, a contrast that is supposed to taste amazing together on the pork roast. Since I first saw the recipe for Chinese Pork Buns I have wanted to try them, this is the meat that they use inside the softest looking buns I have seen on a picture for Chinese food. Chinese Pork Buns are supposed a very popular pick in areas such as China Town, or other places with a great Chinese influence, you come in and buy one or two for lunch or dinner and are on you way knowing full well that your stomach is about to be full with an amazing meal. Our family Chinese buffet weekend just gave me the perfect excuse to make these delicious buns!

Making Cha Siu was actually my second step on my way to my goal, the first being Chinese Five Spice, which I spoke about in a previous post. If you would like a quick link then just click here. On my journey to find perfect recipes for this weekend I came across The Wok of Life on Pintrest, here is the recipe that I am using for the Cha Siu.

The recipe is very easy to follow, and very easy to do, though it does take marinating the meat over night, something that I had no issues doing. This is what the meat looks like just before you put it in your fridge for the night. It's actually a little darker than the picture shows, but I wanted everyone to see what it looks like.

Fair warning: Don't forget the molasses! I'm not ashamed to tell you that I had to add it at the last moment.

I'd also like to remind you to take out your two tablespoons of the sauce before you add it to the zip-lock bag of meat.

You are going to need water in the bottom of your pan, and I would suggest adding some both times that you check on the meat, and baste the meat. Make sure that you baste both sides of the meat each time, not just one side.

The Cha Siu came out absolutely amazing! Everyone, including me, couldn't help but lick the sauce from our fingers when we had a bite, and it was so tender. The meat was made for the Chinese BBQ Pork buns but we couldn't help but snack on the meat. This recipe is more than enough meat for the Pork buns, and you will have some of the meat later. We took most of the meat that was left, chopped it up, and tossed it into the salad. It was the best salad that I have ever eaten. My sister has declared that she wants the recipe so that they can make it on a regular basis at her home. This is a win win no matter how you look at it!

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Chinese BBQ Pork (Roast Pork Cha Siu)

INGREDIENTS YOU'LL NEED

3lbs Pork Shoulder/Pork Butt (select a cut with good fat on it.) 2 TBS Sugar 1 TSP Salt 1/2 TSP Five Spice Powder 1 TSP Paprika 1/4 TSP White Pepper 1 TBS Sherry or Chinese Plumb wine 1 TBS Soy Sauce 1/2 TSP semsame oil 2 TSP Hoisin Sauce 2 TSP Tomato Paste 2 TSP Molasses 1 TBS oil 3 cloves minced garlic 1 TBS hot water

DIRECTIONS

1) 1) Cut the pork into long strips about 3 inches thick. Combine the rest of the ingredients into a bowel to make the BBQ sauce. Reserve about 2 tablespoons of the sauce and put it in a bowel and set to the side. Put the pork into a gallon sized zip lock bag along with the sauce. Make sure the pork is coated with the sauce, then squeeze the air out of the bag, and seat it. Marinate in the refrigerator over night. Store the reserved sauce for later in the refrigerator as well.

2) The next morning pre-heat the oven to the highest temperature (at least 474 degrees). Then line a sheet pan with foil and place a metal rack on the top. (Simulating a large standing commercial oven.)

3) Using the metal racks keeps the pork off of the pan and allows it to roast more evenly, like in commercial ovens. Place the pork on the racks, leaving as much space as possible between the pieces, and put the pan in the upper portion of the oven. Poor the rest of the marinate from the bag into a bowel for basting. Add half a cup of water to the bottom of the sheet pan to prevent burning, or smoking, from the drippings. This also helps keep the meat moist. When the bottom of the pan dries then add a little more water, because it WILL dry before the meat is done.

4) After about 25 minutes or so, baste the pork and flip it, then baste the other side as well with the marinating liquid. After another 25 minutes repeat the basting process with the meat again. Turn the boiler on to crisp the outside meat and check in five minutes. The thickest cuts may need to cook for a little longer, check the meat to make sure it is done in no more than five minutes.

5) Take the meat out of the oven and use a clean basting brush to brush the roasted pork with those last couple tablespoons of sauce you put aside the night before. Let the meat cool for ten minutes and enjoy!

PAIRS WELL WITH

Potatoes, garlic potatoes, carrots, green beans, try anything and let us know!