1 lb pork belly, pork shoulder, pork butt or pork tenderloin, cut into 3 to 4 long strips
3 cloves garlic, finely chopped
1 tablespoon cooking oil


1 1/2 tablespoons maltose
1 1/2 tablespoons honey
1 1/2 tablespoons hoisin sauce
1 1/2 tablespoons soy sauce
1 tablespoon Chinese rose wine or Shaoxing wine
3 dashes ground white pepper
1/2 teaspoon five spice powder
1/2 teaspoon sesame oil


Add all the ingredients in the Chinese BBQ Pork Sauce in a sauce pan, heat it up on low heat. Stir to combine well. The sauce is ready when it thickens and becomes sticky. (It yields 1/2 cup sauce.) Transfer out and let cool.
Rub the garlic on the pork. Add 2/3 of the sauce to marinate the pork for at least 4 hours, or best overnight.

Add the cooking oil to the remaining sauce. Keep the sauce in the fridge.
The next day, heat the oven to 375F or 190C. Line a baking tray with parchment paper or aluminum foil. Place the pork on the baking tray and roast for 20 minutes. (Shake off the excess sauce before roasting.)

Transfer the pork out of the oven. Let cool and thread the pork pieces on metal skewers. Brush the remaining char siu sauce on the pork and grill them over fire on an outdoor grill. You may also grill them over fire on a gas cooktop. If you don’t have either, you may select the Broil function on your oven and broil each side of the pork, about 1 minute each, or until slightly charred.

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