Chinese Bbq Pork Char Siu

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Chinese Bbq Pork Char Siu to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Chinese Bbq Pork Char Siu, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• Yield: 8 Servings
• Ingredients
• Sedgwick XPST31A Posted on *P
• 2 lb Pork loin or tenderloin cut
• 2 tb Shoyu Sauce (soy sauce)
• 2 tb Dry sherry
• 2 tb Sesame oil
• 1/2 ts Chinese Five Spice Powder (Ng Salt
• 1/4 c Sugar
• 2 tb Honey or corn syrup (light)
• 2 Garlic cloves finely minced
• 1 ts Ginger juice (See note)

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

Instructions (NOTE: To make ginger juice, take several slices of fresh ginger and put them in a garlic press and squeeze the juiice from the fresh ginger.) Combine all the ingredients except the pork and mix well

Step 2: Technique & Execution

Add the pork slices or chunks and marinate in the refrigerator for at least six hours or overnight

Step 3: Technique & Execution

Turn the meat over occasionally so that all sides are well marinated

Step 4: Technique & Execution

Place the pork pieces on a wire rack in a roasting pan and bake in a pre heated 350 degree oven for about 50 to 60 minutes or until tender

Step 5: Technique & Execution

During the roasting, baste the meat frequently with the juices from the roasting pan

Step 6: Technique & Execution

If desired, the meat can be taken from the roasting pan slightly before it should be done and can be finished off under a broiler or on a barbecue