Korean spiced BBQ PORK – Char Sui Recipe
- 2-3 lbs pork shoulder (grab a meaty one)
- 2 tablespoons cooking molasses (not blackstrap molasses as it’s a bit bitter)
- 1-2 cubes red fermented tofu (and 4 teaspoons of the sauce, mashed together) – this is also known as red bean curd
- 2 tablespoons hoisin sauce
- 2 cloves garlic (roughly chopped)
- 4 slices of ginger (roughly chopped)
- 1 teaspoon Chinese five spice (recipe below)
- 2 tablespoons Chinese rice wine
- (to taste) 1 tablespoon Gochugaru (Korean red chili) for a kick of spice
- 2 tbs honey
Cutting and Marinating the Meat
- Cut the pork shoulder into thin 3 inch thick strips. (Cooks faster and absorbs marinade more evenly)
- Combine the ingredients in the marinade section into a ziplock or a big bowl and combine it with the pork.
- Marinate it in the fridge for 24 hours.
Preparing the Glaze
- Remove the meat from the marinade and let it sit for an hour in room temperature.
- Reserve the marinade into a small bowl and remove the garlic bits and ginger
- Add 2 tablespoons of honey into the marinade and mix. We will use this for glazing at the end of grilling
Grilling the Pork
- Heat up BBQ to 325F
- Cook the char siu for 15 mins on one side, then flip it for another 10 mins. Check the meat thermometer. Temperature should be around 145F
- Glaze 4-5 times, flipping the meat every minute to prevent burning
- When the meat looks red, sticky and slightly charred, remove it from the BBQ and let it rest for 20 mins on a plate before cutting into it.
- Once the meat has rested, cut it up and enjoy on rice
Make your own 5 spice powder by grinding: 2 tsp Szechuan peppercorns, 1 tbs cinnamon, 1 tsp fennel seed, 1/2 tsp clove, 8 star anise