This dish comes from China, but it is also often found in other Asian countries. So often, in fact, that it is almost never cooked at home. Pork shoulder is marinated in a sauce based on fermented tofu with the addition of soy sauce and hoisin sauce, garlic, honey, and a Chinese five-spice blend.
Finding fermented tofu isn’t easy, but it’s possible. Look for it online at Asian grocery stores, but if you can’t find it you can substitute it for miso paste.
It is best to marinate the pork shoulder for as long as possible. In the recipe I give a recommendation to marinate for 12-24 hours, but if you can hold off cooking for two days – it will only be better.
Cha Shao is usually served with rice or noodles, and you can make great sandwiches from the leftovers.
⏱ Cooking time — 12 hours+. Includes 20 minutes for preparation and cooking + 12 hours for marinating and baking (unattended).
🥣 Ingredients
🍽 For 4 servings:
- 1 kg pork shoulder roast
- 2 tbsp soy sauce
- 2 tbsp hoisin sauce
- 2 cubes red bean curd + 1 tbsp liquid
- 1 tbsp five spice powder
- 2 tbsp honey
- 2 cloves garlic
Glaze
- 2 tbsp honey
- 1 tsp sesame oil
- 2-3 tsp red bean curd liquid
- 1-2 tbsp leftover marinade
🔪Step by step Directions
Take a deep bowl, put 2 cubes of tofu in it and mash it with a fork.
Add 2 tbsp. soy sauce, 2 tbsp. hoisin sauce, 5-spice seasoning, 2 tbsp. honey and grate 2 cloves of garlic on a fine grater to the resulting paste. Mix well and set aside.
Cut 1 kg of pork shoulder into long pieces of about equal size, trim off excess fat.
Place the prepared meat in a bowl with the marinade, stir to make sure the marinade coats the pieces of meat on all sides.
Cover with clingfilm and place in refrigerator for 12-24 hours (the longer the better). After half the time, turn the pork over in the marinade to soak it more evenly.
Preheat oven to 200 °C / 400 °F on top+down, no convection (no fan).
Cover a deep baking tray with foil and place a rack on top. Take the meat out of the refrigerator. Place the marinated pork slices on the rack.
Bake for 15 minutes.
In the meantime, prepare the glazing sauce. In a bowl, mix 2 tbsp honey, 1 tsp sesame oil, 2-3 tsp fermented tofu liquid, and 1-2 tbsp remaining marinade. Mix everything thoroughly.
Take the pork out of the oven and, using a brush, brush the meat slices on all sides with the sauce. Return to the oven for 5 minutes. Do the same for 2 more times.
Take the pork out of the oven, let it rest for 10-15 minutes. Then slice into thin slices.
Serve with rice or noodles.
Chinese BBQ Pork (Char Siu)
Ingredients
- 1 kg pork shoulder roast
- 2 tbsp soy sauce
- 2 tbsp hoisin sauce
- 2 cubes red bean curd
- 1 tbsp liquid red bean curd
- 1 tbsp five spice powder
- 2 tbsp honey
- 2 cloves garlic
Glaze
- 2 tbsp. honey
- 1 tsp. sesame oil
- 2-3 tsp. red bean curd liquid
- 1-2 tbsp. leftover marinade
Instructions
- In a large bowl, mash the diced tofu with a fork. Add soy sauce, hoisin sauce, five spices, honey and grate 2 cloves of garlic. Stir and set aside.
- Slice the pork into long strips of about equal size and trim off any excess fat.
- Place the meat in a bowl with the marinade, stir to coat the meat on all sides.Cover with clingfilm and leave in the refrigerator for 12 to 24 hours (the longer the better).Halfway through the marinade, turn the pork over in the marinade so that it soaks in more evenly.
- Preheat oven to 200 °C / 400 °F on top+down, no convection (no fan).Cover a deep baking tray with foil and place a rack on top. Place the pork on the rack. Bake for 15 minutes.
- Meanwhile, prepare the glazing sauce. Mix honey, sesame oil, fermented tofu liquid and 1-2 tbsp marinade. Stir to combine.
- Take the pork out of the oven and brush all sides with the sauce. Return to the oven for 5 minutes. Do the same thing 2 more times.Take the pork out of the oven, let it rest for 10-15 minutes. Then slice into thin slices. Serve with rice or noodles.
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