Char Siew Honey Glazed BBQ Pork.
Hey everyone, it is Drew, welcome to my recipe site. Today, we're going to prepare a special dish, char siew honey glazed bbq pork. One of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
Char Siew Honey Glazed BBQ Pork is one of the most favored of recent trending meals in the world. It's enjoyed by millions daily. It's easy, it's quick, it tastes yummy. They're fine and they look fantastic. Char Siew Honey Glazed BBQ Pork is something that I've loved my entire life.
To begin with this particular recipe, we must first prepare a few ingredients. You can have char siew honey glazed bbq pork using 19 ingredients and 2 steps. Here is how you can achieve it.
The ingredients needed to make Char Siew Honey Glazed BBQ Pork:
- {Prepare of Pork Butt / Neck / Belly.
- {Take of Marinade Glaze Sauce.
- {Prepare of Hoisin sauce.
- {Get of oyster sauce.
- {Take of soy sauce.
- {Prepare of dark soy sauce.
- {Take of fermented red beancurd.
- {Prepare of tomato ketchup.
- {Get of honey / maltose.
- {Prepare of brown sugar.
- {Take of five spice powder.
- {Prepare of pepper.
- {Prepare of sesame oil.
- {Make ready of Shaoxing wine.
- {Prepare of water.
- {Take of Cornstarch solution.
- {Make ready of Minced garlic.
- {Get of Spring onion.
- {Prepare of Zip lock.
Instructions to make Char Siew Honey Glazed BBQ Pork:
- You can use pork butt, neck or belly, cut in a long strip. Try different cut, it gives you different texture. Poke hole on the meat to tenderize it. Cut out the skin maybe a good option as skin is tough and chewy. Marinate pork meat in a zip lock bag with Ingredient sauce. Leave it overnight in the fridge..
- Pre heat oven to 150 degree celcius. Roast meat for 8 minutes. Take out the meat and glaze with sauce. Bake for another 8 minutes. Take out meat and glaze again. Repeat the process a few rounds till meat turns dark red. BBQ for another 15 minutes in high heat 180 to 200 degree celcius until some Char or black part appear. Take out, cool it down, cut and serve..
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