Serves 1
Directions
- 1Heat up marinade and mix until combined.
- 2Mix tapioca starch with water.
- 3Add starch slurry to the marinade on low heat and mix until well combined.
- 4Turn heat off and let sauce cool.
- 5Stab pork with a fork and rub with chinese cooking wine.
- 6Dry pork with a paper towel and add cooled marinade, then rub all over and marinate overnight.
- 7Preheat oven to 400 degrees.
- 8Place meat on a baking rack and roast.
- 9Remove pork from oven, brush with excess sauce and honey, flip, and brush the other side.
- 10Return to oven to roast.
- 11Remove from oven, brush with honey and leftover sauce, flip, and brush the other side with honey.
- 12Broil in the oven, flipping halfway through.
Ingredients
- 2.5 pound boneless pork shoulder
- 5 tbsp sugar
- 3 tbsp honey
- 3 tbsp soy sauce
- 2 piece red fermented bean curd
- 1/2 tsp salt
- 1 tbsp garlic, grated
- 1/2 tsp five-spice powder
- 6 g red yeast powder
- 1 tbsp tapioca starch
- 3 tbsp chinese cooking wine
Equipment
forkpaper towelbaking rackoven
Tips
- You can use corn starch instead of tapioca starch for the slurry.
- You can use pork butt instead of shoulder.
- Red food coloring can be used as an alternative to red yeast powder, or skipped entirely for presentation.
- Mix the pork occasionally while marinating overnight for even coating.
- Enjoy the finished char siu with rice.
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