Chinese Barbecued Pork (Char Siu)
Prep time: 15 mins
Cook time: 50 mins
Total time: 1 hour 5 mins
Ingredients
  • 1 pound pork butt
  • 2 tablespoons Chinese rice wine or dry sherry
  • 2 tablespoons dark soy sauce, or substitute regular soy sauce
  • 2 tablespoons agave sweetener
  • 2 cloves garlic, minced
  • ½ tablespoon hoisin sauce
  • ½ teaspoon five-spice powder
  • 2 tablespoons honey
Instructions
  1. In a large bowl, mix together the rice wine, dark soy sauce, agave sweetener, garlic, hoisin sauce, and five-spice powder. Rub the pork butt with the marinade mixture and marinate for 2 to 3 hours in the refrigerator.
  2. Preheat the oven to 325°F. Rub the excess marinade off the pork butt (but don’t rub it all off!) and place in a roasting pan. Brush the top with the honey. Roast the pork for 50 to 55 minutes, flipping the pork butt over half-way through and brushing honey on the other side. The pork is done when the outsides begin to crisp and blacken, and the center of the pork belly strip feels firm.
  3. Remove the pork from oven and let it cool for a 5 to 10 minutes. Transfer to a cutting board and cut into thin slices. Arrange the slices on a plate and serve, either plain as part of a multi-course meal, or with rice or noodles.
Recipe by The Dumpling Mama | Chrissy Jee at http://www.thedumplingmama.com/2013/02/chinese-barbecued-pork-char-siu/