Char Siu-Chinese BBQ Pork

Ingredients

• 300 g pork butt , pork shoulder
• 1 thumb ginger , sliced
• 2 garlic cloves , sliced

Char Siu Sauce

• 2 tablespoons light soy sauce
• 1/2 teaspoon Chinese five spice powder
• 1 tablespoon rice wine , rose rice wine is the best
• 1 tablespoon oyster sauce
• 1 red fermented tofu with 1/2 tablespoon of the sauce
• 1 tablespoon honey

Brushing

• 1 tablespoon honey
• 1/2 tablespoon water
• 1/2 tablespoon char siu sauce
• sesame oil for brushing

Instructions

1. Firstly poke some small holes on the pork butt so it can absorb the flavor better. Then cut into 2 cm wide and 4 cm thick long strips. Set aside.
2. In a large bowl, add red fermented tofu, cooking wine, honey, light soy sauce, oyster sauce and Chinese five spice. Give a big stir-fry to combine well.
3. Transfer the pork into a plastic bag and then add ginger and garlic slices. Pour the Char Siu sauce in. Squeeze extra air out and seal. Message the pork for couple of minutes and keep in fridge for 24 to 48 hours.
4. Pre-heat oven to 200 degree C (around 400 degree F)
5. Before baking, add around 1/2 tablespoon of warm water and 1/2 tablespoon of char siu sauce with 1 tablespoon of honey. Combine well.
6. Place the pork on grill and with a layered baking tray. Brush the honey water on both sides.
7. Place on middle track and back for 10 minutes. And re-brush the honey mixture on both sides again.
8. Roast again on middle track for another 10 minutes. Move the grill to up track and roast for another 2 minutes.
9. Transfer out and brush some sesame oil on surface. Cool down for 3-4 minutes and cut into slices.

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