CHINESE BBQ CHAR SIU RECIPES

Steps:

• We'll cut our pork shoulder into long slices, roughly about 1 inch thick.
• To a bowl, we'll add:
• Place the meat into a ziploc bag, pour the sauce in, and massage the pork for about 2 minutes so that the sauce is able to finesse its way into the meat. Afterwards, we’ll push all the air out of the bag and seal it. 
• Preheat the oven to 425° F or 218° C.
• Now, we’ll be placing the pork into the oven and taking it out periodically to lather it again with either our leftover pork marinade, or honey diluted with water. 
• Once the char siu has finished its last cycle in the oven, we'll lather each side with our diluted honey.

Steps:

• To Prep In a baking dish, mix all ingredients except cornflour and water, and then arrange pork in a single layer. Cover the dish with foil. To Cook Place dish in oven and turn the oven on to 150ºC. The pork will marinate as the oven heats up and let it bake for 3 hours. Remove from the oven. At this point, the pork will look like a ‘soup’ with a lot of juice in the dish. Remove the pork from the juices, and strain the liquid into a smaller pot. Heat a non-stick pan on medium heat. When hot, sear the pork steaks on the pan, it should take approximately 3 mins on each side to achieve a ‘charred’ look. Occasionally deglaze the pan with a couple of tablespoons of access liquid from the pork. When both sides are charred, place on a plate to rest for 10 mins before slicing the meat to serve. Bring the pot liquid to a boil and lower the heat to a simmer. In a separate bowl, mix the corn flour with water to make slurry then pour into the pot while stirring the simmering liquid to form the sauce. This should immediately thicken, and then remove from heat. Slice pork into thin slices and drizzle with sauce. Serve with a bowl of rice or on a bed of noodles.