If you remember from a few posts ago, I wrote about marinating pork chops in bottled marinade.
That dish came out OK, but not very close to the REAL char siu pork that you get from the cantonese reastaurant.
I finally took the time to make my own char siu marinade and took my sweet time basting the pork in the oven over and over. All that time really paid off.
My char siu pork was so flavorful, so moist, and the best part is: it tasted like the real thing for the fraction of the price!!!
The only change I would make the next time I make this, is to do a better job removing the fat off the pork chops.
I usually just buy whatever pork is on sale at the store, and remove the fat myself, which is fine and all, but I should have done a more thorough job. The fat really put a damper on my experience.
Pork- remove the bone, remove the fat. Buy about 2.5 or 3 pounds.
Hoisin sauce - 3/4 cup
Soy sauce - 1/2cup
Rice wine - 1/2cup. I don't have any so I used xiao xing cooking wine. good enough.
Honey - 1/3 cup
Sugar - 1 tablespoon
Minced ginger-1 tablespoon
Slice pork butt into strips. Mix together all the ingredients in a gallon ziploc bag and place the pork strips into the ziploc bag. Let it marinate overnight (the longer, the better).
The next day, heat the oven to 425 degrees F.
Place a rack on top of a lined baking sheet and pour water onto your baking sheet. The water keeps the meat moist and the baking sheet will catch all the drippings.
Place the strips of pork on the rack, then roast the pork for 10 minutes. Reduce heat to 325 degrees Farhenheit and roast for another 40 minutes, turning and basting 3-4 times with the remaining marinade.
Cut the pork into bite-sized pieces and serve.