Char Siew Honey Glazed BBQ Pork
Char Siew Honey Glazed BBQ Pork

Hey everyone, hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, char siew honey glazed bbq pork. It is one of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.

Char Siew Honey Glazed BBQ Pork is one of the most well liked of current trending meals in the world. It is simple, it is quick, it tastes delicious. It is enjoyed by millions daily. Char Siew Honey Glazed BBQ Pork is something that I’ve loved my entire life. They’re nice and they look fantastic.

To get started with this recipe, we must prepare a few ingredients. You can cook char siew honey glazed bbq pork using 19 ingredients and 2 steps. Here is how you cook it.

The ingredients needed to make Char Siew Honey Glazed BBQ Pork:
  1. Take Pork Butt / Neck / Belly
  2. Get Marinade Glaze Sauce
  3. Take 1 1/2 tbsp Hoisin sauce
  4. Get 1 tbsp oyster sauce
  5. Make ready 1 tbsp soy sauce
  6. Make ready 1 tbsp dark soy sauce
  7. Take 2 cubes fermented red beancurd
  8. Take 2 tbsp tomato ketchup
  9. Prepare 3 tbsp honey / maltose
  10. Prepare 2 tsp brown sugar
  11. Take 1/2 tsp five spice powder
  12. Take 1/2 tsp pepper
  13. Make ready 1/2 tsp sesame oil
  14. Get 1 tbsp Shaoxing wine
  15. Make ready 3 tbsp water
  16. Prepare Cornstarch solution
  17. Prepare Minced garlic
  18. Get Spring onion
  19. Take bag Zip lock
Steps to make Char Siew Honey Glazed BBQ Pork:
  1. 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.
  2. 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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