Char Siu — Chinese-Hawaiian BBQ Pork

Overview

Pork butt or shoulder is marinated in a sweet-savoury sauce (hoisin, soy, five-spice, honey, sugar, red food colouring or fermented red bean curd for the signature red colour) for hours or overnight, then roasted at high heat until caramelised and slightly charred. The edges should be sticky-sweet and nearly burnt. The interior should be tender and moist.

Key Principles

1. EXCEPTIONAL: Properly marinated pork butt, roasted until the edges are lacquered and slightly charred, the interior pink and tender.

4. INSUFFICIENT: Dry, over-roasted, or under-marinated. Char siu without the sweet-salty lacquer is just roast pork.

Pro Tips

EXCEPTIONAL: Properly marinated pork butt, roasted until the edges are lacquered and slightly charred, the interior pink and tender.

Common Mistakes

INSUFFICIENT: Dry, over-roasted, or under-marinated. Char siu without the sweet-salty lacquer is just roast pork.

Source

Pacific Migration Trail