{"id":52996,"date":"2022-12-22T11:09:23","date_gmt":"2022-12-22T11:09:23","guid":{"rendered":"https:\/\/bayevskitchen.com\/?p=52996"},"modified":"2023-04-25T10:54:33","modified_gmt":"2023-04-25T10:54:33","slug":"bbq-pork-char-siu","status":"publish","type":"post","link":"https:\/\/bayevskitchen.com\/bbq-pork-char-siu\/","title":{"rendered":"Chinese BBQ Pork (Char Siu)"},"content":{"rendered":"\n<p>This dish comes from <a href=\"https:\/\/bayevskitchen.com\/tag\/chinese\/\">China<\/a>, but it is also often found in other <a href=\"https:\/\/bayevskitchen.com\/tag\/asian\/\">Asian countries<\/a>. So often, in fact, that it is almost never cooked at home. <a href=\"https:\/\/bayevskitchen.com\/tag\/pork\/\">Pork<\/a> shoulder is marinated in a sauce based on fermented tofu with the addition of soy sauce and hoisin sauce, <a href=\"https:\/\/bayevskitchen.com\/tag\/garlic\/\">garlic<\/a>, honey, and a Chinese five-spice blend.<\/p>\n\n\n\n<p>Finding fermented tofu isn&#8217;t easy, but it&#8217;s possible. Look for it online at Asian grocery stores, but if you can&#8217;t find it you can substitute it for miso paste.<\/p>\n\n\n\n<p>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 &#8211; it will only be better.<\/p>\n\n\n\n<p>Char Sio is usually served with rice or noodles, and you can make great sandwiches from the <a href=\"https:\/\/bayevskitchen.com\/tag\/leftovers\/\">leftovers<\/a>.<\/p>\n\n\n\n<div class=\"wp-block-rank-math-toc-block\"><h2>Contents<\/h2><nav><ul><li class=\"\"><a href=\"#ingredients\">&#x1f963; Ingredients<\/a><\/li><li class=\"\"><a href=\"#step-by-step-directions\">\u00a0&#x1f52a;Step by step Directions<\/a><ul><\/ul><\/li><li class=\"\"><a href=\"#variations\">&#x1f336;&#xfe0f; Variations<\/a><ul><li class=\"\"><a href=\"#\u0441hinese-bbq-pork-with-pork-tenderloin\">\u0421hinese BBQ pork with pork tenderloin<\/a><\/li><li class=\"\"><a href=\"#making-this-recipe-in-instant-pot\">Making this recipe in Instant pot<\/a><\/li><li class=\"\"><a href=\"#cook-char-siu-on-grill\">Cook Char Siu on grill<\/a><\/li><li class=\"\"><a href=\"#how-to-make-this-recipe-gluten-free\">How to make this recipe Gluten-Free?<\/a><\/li><li class=\"\"><a href=\"#how-to-make-this-recipe-keto-friendly\">How to make this recipe Keto-friendly<\/a><\/li><\/ul><\/li><\/ul><\/nav><\/div>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"what-is-authentic-chinese-bbq-pork-recipe\">What is authentic chinese BBQ pork recipe?<\/h2>\n\n\n\n<p>Here are a few key features that distinguish authentic recipes from others:<\/p>\n\n\n\n<ol>\n<li>The key to <strong>Char Siu<\/strong> is the flavorful marinade, which typically includes ingredients like hoisin sauce, soy sauce, oyster sauce, Shaoxing wine, and five-spice powder. These ingredients create a rich, savory, and slightly sweet taste, which is iconic in Char Siu.<\/li>\n\n\n\n<li><strong>Authentic Char Siu <\/strong>often incorporates red fermented bean curd or red yeast rice, giving the pork its distinctive red color. These ingredients not only provide color but also impart a deep, umami flavor to the dish.<\/li>\n\n\n\n<li><strong>Char Siu is traditionally roasted<\/strong>, often over an open flame or in an oven. This method allows the marinade to caramelize and develop a slightly charred, smoky flavor on the surface of the meat, which is a signature characteristic of Char Siu.<\/li>\n\n\n\n<li>Authentic Char Siu recipes typically <strong>use boneless cuts of pork, such as pork shoulder or pork loin<\/strong>. The marbled fat in these cuts helps to keep the meat tender and juicy during the cooking process.<\/li>\n\n\n\n<li>During the roasting process, Char Siu is frequently <strong>basted with a glaze<\/strong> made from honey, maltose, or sugar, which creates a glossy and caramelized exterior.<\/li>\n\n\n\n<li>Char Siu is traditionally sliced into thin strips and served with steamed white rice or noodles. It is also commonly used as a filling in Chinese buns (Char Siu Bao) or incorporated into fried rice or noodle dishes.<\/li>\n<\/ol>\n\n\n\n<p class=\"has-pale-cyan-blue-background-color has-background\">&#x23f1; Cooking time \u2014 12 hours+. Includes 20 minutes for preparation and cooking + 12 hours for marinating and baking (unattended). <\/p>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"ingredients\">&#x1f963; Ingredients<\/h2>\n\n\n\n<p>&#x1f37d; <em>For 4 servings:<\/em><\/p>\n\n\n\n<ul>\n<li>1 kg (2,2 lb) pork shoulder roast<\/li>\n\n\n\n<li>2 tbsp soy sauce<\/li>\n\n\n\n<li>2 tbsp hoisin sauce<\/li>\n\n\n\n<li>2 cubes red bean curd + 1 tbsp liquid<\/li>\n\n\n\n<li>1 tbsp five spice powder<\/li>\n\n\n\n<li>2 tbsp honey<\/li>\n\n\n\n<li>2 cloves garlic<\/li>\n<\/ul>\n\n\n\n<p><strong>Glaze<\/strong><\/p>\n\n\n\n<ul>\n<li>2 tbsp honey<\/li>\n\n\n\n<li>1 tsp sesame oil<\/li>\n\n\n\n<li>2-3 tsp red bean curd liquid<\/li>\n\n\n\n<li>1-2 tbsp leftover marinade<\/li>\n<\/ul>\n\n\n\n<div class=\"wp-block-group is-layout-flow wp-block-group-is-layout-flow\"><div class=\"wp-block-group__inner-container\">\n<figure class=\"wp-block-gallery has-nested-images columns-default is-cropped wp-block-gallery-1 is-layout-flex wp-block-gallery-is-layout-flex\">\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"1000\" height=\"666\" src=\"https:\/\/bayevskitchen.com\/wp-content\/uploads\/2022\/12\/bbq-ribs-2337.jpg\" alt=\"Ingredients for Pork Chia Shao Chinese BBQ: pork shoulder, soy sauce, hoisin sauce, red bean curd, 5 spice powder, honey, garlic, sesame oil\" class=\"wp-image-52630\" srcset=\"https:\/\/bayevskitchen.com\/wp-content\/uploads\/2022\/12\/bbq-ribs-2337.jpg 1000w, https:\/\/bayevskitchen.com\/wp-content\/uploads\/2022\/12\/bbq-ribs-2337-450x300.jpg 450w, https:\/\/bayevskitchen.com\/wp-content\/uploads\/2022\/12\/bbq-ribs-2337-150x100.jpg 150w, https:\/\/bayevskitchen.com\/wp-content\/uploads\/2022\/12\/bbq-ribs-2337-768x511.jpg 768w\" sizes=\"(max-width: 1000px) 100vw, 1000px\" \/><\/figure>\n<\/figure>\n<\/div><\/div>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"step-by-step-directions\">&nbsp;&#x1f52a;Step by step Directions<\/h2>\n\n\n\n<h3 class=\"wp-block-heading\" id=\"char-siu-marinade\">Char Siu marinade<\/h3>\n\n\n\n<p>Take a deep bowl, put <strong>2 cubes of tofu<\/strong> in it and mash it with a fork. <\/p>\n\n\n\n<p>Add <strong>2 tbsp. soy sauce, 2 tbsp. hoisin sauce, 5-spice seasoning, 2 tbsp. honey and grate 2 cloves of garlic <\/strong>on a fine grater to the resulting paste. Mix well and set aside.<\/p>\n\n\n\n<figure class=\"wp-block-video\"><video controls loop src=\"https:\/\/bayevskitchen.s3.amazonaws.com\/chinesebbqpork\/bbq%20ribs_1.mp4\" playsinline><\/video><\/figure>\n\n\n\n<h3 class=\"wp-block-heading\" id=\"cut-the-meat\">Cut the meat<\/h3>\n\n\n\n<p>Cut <strong>1 kg (2,2 lb) of pork shoulder<\/strong> into long pieces of about equal size, trim off excess fat.<\/p>\n\n\n\n<figure class=\"wp-block-video\"><video controls loop src=\"https:\/\/bayevskitchen.s3.amazonaws.com\/chinesebbqpork\/bbq%20ribs_2.mp4\" playsinline><\/video><\/figure>\n\n\n\n<h3 class=\"wp-block-heading\" id=\"marinate-the-meat\">Marinate the meat<\/h3>\n\n\n\n<p>Place the prepared meat in a bowl with the marinade, stir to make sure the marinade coats the pieces of meat on all sides. <\/p>\n\n\n\n<p>Cover with clingfilm and place in refrigerator for <strong>12-24 hours<\/strong> (the longer the better). After half the time, turn the pork over in the marinade to soak it more evenly.<\/p>\n\n\n\n<figure class=\"wp-block-video\"><video controls loop src=\"https:\/\/bayevskitchen.s3.amazonaws.com\/chinesebbqpork\/bbq%20ribs_3.mp4\" playsinline><\/video><\/figure>\n\n\n\n<h3 class=\"wp-block-heading\" id=\"bake\">Bake<\/h3>\n\n\n\n<p>Preheat oven to <strong>200 \u00b0C \/ 400 \u00b0F on top+down, no convection (no fan)<\/strong>.<\/p>\n\n\n\n<p>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. <\/p>\n\n\n\n<p>Bake for <strong>15 minutes<\/strong>.<\/p>\n\n\n\n<figure class=\"wp-block-video\"><video controls loop src=\"https:\/\/bayevskitchen.s3.amazonaws.com\/chinesebbqpork\/bbq%20ribs_4.mp4\" playsinline><\/video><\/figure>\n\n\n\n<h3 class=\"wp-block-heading\" id=\"prepare-glaze\">Prepare glaze<\/h3>\n\n\n\n<p>In the meantime, prepare the glazing sauce. In a bowl, mix <strong>2 tbsp honey, 1 tsp sesame oil, 2-3 tsp fermented tofu liquid, and 1-2 tbsp remaining marinade<\/strong>. Mix everything thoroughly.<\/p>\n\n\n\n<figure class=\"wp-block-video\"><video controls loop src=\"https:\/\/bayevskitchen.s3.amazonaws.com\/chinesebbqpork\/bbq%20ribs_5.mp4\" playsinline><\/video><\/figure>\n\n\n\n<h3 class=\"wp-block-heading\" id=\"glaze\">Glaze<\/h3>\n\n\n\n<p>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 <strong>5 minutes<\/strong>. Do the same for 2 more times.<\/p>\n\n\n\n<figure class=\"wp-block-video\"><video controls loop src=\"https:\/\/bayevskitchen.s3.amazonaws.com\/chinesebbqpork\/bbq%20ribs_6.mp4\" playsinline><\/video><\/figure>\n\n\n\n<p>Take the pork out of the oven, let it rest for <strong>10-15 minutes<\/strong>. Then slice into thin slices.<\/p>\n\n\n\n<p>Serve with <a href=\"https:\/\/bayevskitchen.com\/tag\/rice\/\">rice<\/a> or noodles.<\/p>\n\n\n\n<p><\/p>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"variations\">&#x1f336;&#xfe0f; Variations<\/h2>\n\n\n\n<h3 class=\"wp-block-heading\" id=\"\u0441hinese-bbq-pork-with-pork-tenderloin\">\u0421hinese BBQ pork with pork tenderloin<\/h3>\n\n\n\n<p>To make this recipe with pork tenderloin, follow these steps:<\/p>\n\n\n\n<ol>\n<li>Replace the pork shoulder roast with a 1 kg pork tenderloin. Trim any excess fat and silver skin from the tenderloin.<\/li>\n\n\n\n<li>Since tenderloin is leaner and more tender than shoulder, reduce the marinating time to 4-8 hours to prevent the meat from becoming too salty or over-marinated. Make sure to turn the tenderloin halfway through marinating for even absorption.<\/li>\n\n\n\n<li>Preheat the oven to 180 \u00b0C \/ 350 \u00b0F on top+down, without convection (no fan). Cover a deep baking tray with foil and place a rack on top. Position the tenderloin on the rack and bake for 20-25 minutes. This slightly lower temperature and longer baking time help ensure the tenderloin remains moist and tender.<\/li>\n\n\n\n<li>Meanwhile, prepare the glazing sauce as per the original recipe. After the initial baking time, brush the tenderloin with the glazing sauce and return it to the oven for 3-4 minutes. Repeat this glazing step 2 more times, for a total of 3 glazes.<\/li>\n\n\n\n<li>After the final glaze, remove the tenderloin from the oven, let it rest for 10-15 minutes, then slice it into thin pieces. Serve with rice or noodles as desired.<\/li>\n<\/ol>\n\n\n\n<h3 class=\"wp-block-heading\" id=\"making-this-recipe-in-instant-pot\">Making this recipe in Instant pot<\/h3>\n\n\n\n<ol>\n<li>Follow the original recipe to prepare the marinade and marinate the pork shoulder for 12 to 24 hours, turning halfway through.<\/li>\n\n\n\n<li>After marinating, cut the pork shoulder into 3-4 equal-sized chunks to fit comfortably inside the Instant Pot.<\/li>\n\n\n\n<li>Place the trivet at the bottom of the Instant Pot and add 1 cup of water.<\/li>\n\n\n\n<li>Place the marinated pork chunks on the trivet, ensuring they are not touching the water.<\/li>\n\n\n\n<li>Put the lid on the Instant Pot and set the valve to &#8220;Sealing.&#8221; Pressure cook on High Pressure for 20 minutes.<\/li>\n\n\n\n<li>When the pressure cooking is complete, allow the pressure to release naturally for 10 minutes. Then, carefully turn the valve to &#8220;Venting&#8221; to release any remaining pressure.<\/li>\n\n\n\n<li>While the pressure is releasing, prepare the glazing sauce as per the original recipe.<\/li>\n\n\n\n<li>Preheat your oven&#8217;s broiler.<\/li>\n\n\n\n<li>Carefully remove the cooked pork from the Instant Pot using tongs and place the pieces on a foil-lined baking tray.<\/li>\n\n\n\n<li>Brush the pork pieces generously with the glazing sauce, then broil for 3-5 minutes or until the glaze starts to caramelize and bubble. Watch closely to avoid burning.<\/li>\n\n\n\n<li>Remove the tray from the oven, flip the pork pieces, and brush the other side with more glazing sauce. Broil for an additional 3-5 minutes, or until caramelized and bubbly.<\/li>\n\n\n\n<li>Take the pork out of the oven, let it rest for 10-15 minutes, then slice into thin slices. Serve with rice or noodles as desired.<\/li>\n<\/ol>\n\n\n\n<h3 class=\"wp-block-heading\" id=\"cook-char-siu-on-grill\">Cook Char Siu on grill<\/h3>\n\n\n\n<p>To make this Chinese BBQ Pork recipe <a href=\"https:\/\/bayevskitchen.com\/tag\/grill-and-bbq\/\">on a grill<\/a>, follow these modified steps:<\/p>\n\n\n\n<ol>\n<li>Prepare the marinade and marinate the pork shoulder as described in the original recipe, for 12 to 24 hours, turning halfway through.<\/li>\n\n\n\n<li>Preheat your grill to medium-high heat, around 200 \u00b0C \/ 400 \u00b0F. If using a charcoal grill, set it up for indirect grilling by placing the hot coals on one side of the grill, leaving the other side without direct heat.<\/li>\n\n\n\n<li>Remove the pork from the marinade, allowing any excess to drip off. Reserve the leftover marinade for the glazing sauce.<\/li>\n\n\n\n<li>Place the pork strips on the cooler side of the grill for indirect grilling (or on the upper rack if your grill has one), avoiding direct heat to prevent burning. Close the lid and grill for 15-20 minutes, turning once halfway through.<\/li>\n\n\n\n<li>While the pork is grilling, prepare the glazing sauce as per the original recipe, using the reserved marinade.<\/li>\n\n\n\n<li>After the initial grilling time, move the pork strips to the hotter, direct heat side of the grill. Brush the pork with the glazing sauce and grill for 2-3 minutes, until caramelized. Be sure to watch closely to avoid burning.<\/li>\n\n\n\n<li>Flip the pork strips, brush the other side with more glazing sauce, and grill for another 2-3 minutes or until caramelized and slightly charred.<\/li>\n\n\n\n<li>Remove the pork from the grill, let it rest for 10-15 minutes, then slice into thin slices. Serve with rice or noodles as desired.<\/li>\n<\/ol>\n\n\n\n<h3 class=\"wp-block-heading\" id=\"how-to-make-this-recipe-gluten-free\">How to make this recipe Gluten-Free?<\/h3>\n\n\n\n<p>To make this Chinese BBQ Pork recipe gluten-free, you&#8217;ll need to replace or modify a few ingredients that may contain gluten:<\/p>\n\n\n\n<ol>\n<li>Replace regular soy sauce with gluten-free tamari or a gluten-free soy sauce alternative. Make sure to use the same amount (2 tbsp) as specified in the original recipe.<\/li>\n\n\n\n<li>Use a gluten-free hoisin sauce. Some hoisin sauces may contain wheat, so check the label to ensure it is gluten-free. Use the same amount (2 tbsp) as in the original recipe.<\/li>\n\n\n\n<li>Make sure the red bean curd and its liquid are gluten-free. Some brands may use wheat-based ingredients, so check the label carefully or look for a certified gluten-free option.<\/li>\n\n\n\n<li>Ensure the five-spice powder is gluten-free. Most five-spice powders should be naturally gluten-free, but it&#8217;s always a good idea to check the label to be certain.<\/li>\n\n\n\n<li>Check the honey and sesame oil for any gluten-containing additives, though they are typically gluten-free.<\/li>\n<\/ol>\n\n\n\n<p>By making these adjustments, you can enjoy a gluten-free version of this delicious Chinese BBQ Pork recipe. Follow the same steps as in the original recipe for marinating, cooking, and glazing the pork.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\" id=\"how-to-make-this-recipe-keto-friendly\">How to make this recipe Keto-friendly<\/h3>\n\n\n\n<p>To make this Chinese BBQ Pork recipe keto-friendly, you&#8217;ll need to replace or modify a few ingredients that are high in carbs:<\/p>\n\n\n\n<ol>\n<li>Replace the 2 tbsp of honey in the marinade with a sugar-free sweetener like erythritol or stevia, using the equivalent amount for the desired sweetness. Check the sweetener package for conversion rates.<\/li>\n\n\n\n<li>In the glazing sauce, replace the 2 tbsp of honey with the same sugar-free sweetener used in the marinade, using the equivalent amount for the desired sweetness.<\/li>\n\n\n\n<li>Use a keto-friendly hoisin sauce or make your own. Most store-bought hoisin sauces contain sugar, so check the label for a low-carb option or create your own by combining the following ingredients:<\/li>\n<\/ol>\n\n\n\n<ul>\n<li>4 tbsp sugar-free ketchup or tomato paste<\/li>\n\n\n\n<li>2 tbsp almond butter or sunflower seed butter<\/li>\n\n\n\n<li>2 tbsp tamari (gluten-free soy sauce) or coconut aminos<\/li>\n\n\n\n<li>2 tsp rice vinegar<\/li>\n\n\n\n<li>1\/2 tsp Chinese five-spice powder<\/li>\n\n\n\n<li>1\/4 tsp garlic powder<\/li>\n\n\n\n<li>1\/4 tsp onion powder<\/li>\n\n\n\n<li>Sugar-free sweetener to taste (optional)<\/li>\n<\/ul>\n\n\n\n<p>By making these adjustments, you can enjoy a keto-friendly version of this delicious Chinese BBQ Pork recipe. Follow the same steps as in the original recipe for marinating, cooking, and glazing the pork. Serve with keto-friendly side dishes like cauliflower rice or roasted vegetables instead of traditional rice or noodles.<\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"1000\" height=\"1500\" src=\"https:\/\/bayevskitchen.com\/wp-content\/uploads\/2022\/12\/Chinese-pork-shoulder-barbecue-Cha-Shao-\u0430.jpg\" alt=\"\" class=\"wp-image-53011\" srcset=\"https:\/\/bayevskitchen.com\/wp-content\/uploads\/2022\/12\/Chinese-pork-shoulder-barbecue-Cha-Shao-\u0430.jpg 1000w, https:\/\/bayevskitchen.com\/wp-content\/uploads\/2022\/12\/Chinese-pork-shoulder-barbecue-Cha-Shao-\u0430-300x450.jpg 300w, https:\/\/bayevskitchen.com\/wp-content\/uploads\/2022\/12\/Chinese-pork-shoulder-barbecue-Cha-Shao-\u0430-100x150.jpg 100w, https:\/\/bayevskitchen.com\/wp-content\/uploads\/2022\/12\/Chinese-pork-shoulder-barbecue-Cha-Shao-\u0430-768x1152.jpg 768w, https:\/\/bayevskitchen.com\/wp-content\/uploads\/2022\/12\/Chinese-pork-shoulder-barbecue-Cha-Shao-\u0430-150x225.jpg 150w\" sizes=\"(max-width: 1000px) 100vw, 1000px\" \/><\/figure>\n\n\n<div id=\"recipe\"><\/div><div id=\"wprm-recipe-container-53022\" class=\"wprm-recipe-container\" data-recipe-id=\"53022\" data-servings=\"4\"><div class=\"wprm-recipe wprm-recipe-template-bayevs\"><div class=\"top\">\n\t<div class=\"wprm-left\">\n\t<h2 class=\"wprm-recipe-name wprm-block-text-bold\">Chinese BBQ Pork (Char Siu)<\/h2>\n    <div class=\"wprm-spacer\"><\/div>\n    <style>#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-full svg * { fill: #343434; }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-0-33); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user-rating-0-50); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-66 svg * { fill: 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onclick=\"window.WPRecipeMaker.userRating.click(this, event)\" onkeypress=\"window.WPRecipeMaker.userRating.click(this, event)\" style=\"font-size: 1em;\"><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" xmlns:xlink=\"http:\/\/www.w3.org\/1999\/xlink\" x=\"0px\" y=\"0px\" width=\"16px\" height=\"16px\" viewBox=\"0 0 24 24\"><g  transform=\"translate(0, 0)\"><polygon fill=\"none\" stroke=\"#343434\" stroke-width=\"2\" stroke-linecap=\"square\" stroke-miterlimit=\"10\" points=\"12,2.6 15,9 21.4,9 16.7,13.9 18.6,21.4 12,17.6 5.4,21.4 7.3,13.9 2.6,9 9,9 \" stroke-linejoin=\"miter\"\/><\/g><\/svg><\/span><span class=\"wprm-rating-star wprm-rating-star-4 wprm-rating-star-full\" data-rating=\"4\" data-color=\"#343434\" role=\"button\" tabindex=\"0\" aria-label=\"Rate this recipe 4 out of 5 stars\" onmouseenter=\"window.WPRecipeMaker.userRating.enter(this)\" onfocus=\"window.WPRecipeMaker.userRating.enter(this)\" onmouseleave=\"window.WPRecipeMaker.userRating.leave(this)\" onblur=\"window.WPRecipeMaker.userRating.leave(this)\" onclick=\"window.WPRecipeMaker.userRating.click(this, event)\" onkeypress=\"window.WPRecipeMaker.userRating.click(this, event)\" style=\"font-size: 1em;\"><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" xmlns:xlink=\"http:\/\/www.w3.org\/1999\/xlink\" x=\"0px\" y=\"0px\" width=\"16px\" height=\"16px\" viewBox=\"0 0 24 24\"><g  transform=\"translate(0, 0)\"><polygon fill=\"none\" stroke=\"#343434\" stroke-width=\"2\" stroke-linecap=\"square\" stroke-miterlimit=\"10\" points=\"12,2.6 15,9 21.4,9 16.7,13.9 18.6,21.4 12,17.6 5.4,21.4 7.3,13.9 2.6,9 9,9 \" stroke-linejoin=\"miter\"\/><\/g><\/svg><\/span><span class=\"wprm-rating-star wprm-rating-star-5 wprm-rating-star-full\" data-rating=\"5\" data-color=\"#343434\" role=\"button\" tabindex=\"0\" aria-label=\"Rate this recipe 5 out of 5 stars\" onmouseenter=\"window.WPRecipeMaker.userRating.enter(this)\" onfocus=\"window.WPRecipeMaker.userRating.enter(this)\" onmouseleave=\"window.WPRecipeMaker.userRating.leave(this)\" onblur=\"window.WPRecipeMaker.userRating.leave(this)\" onclick=\"window.WPRecipeMaker.userRating.click(this, event)\" onkeypress=\"window.WPRecipeMaker.userRating.click(this, event)\" style=\"font-size: 1em;\"><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" xmlns:xlink=\"http:\/\/www.w3.org\/1999\/xlink\" x=\"0px\" y=\"0px\" width=\"16px\" height=\"16px\" viewBox=\"0 0 24 24\"><g  transform=\"translate(0, 0)\"><polygon fill=\"none\" stroke=\"#343434\" stroke-width=\"2\" stroke-linecap=\"square\" stroke-miterlimit=\"10\" points=\"12,2.6 15,9 21.4,9 16.7,13.9 18.6,21.4 12,17.6 5.4,21.4 7.3,13.9 2.6,9 9,9 \" stroke-linejoin=\"miter\"\/><\/g><\/svg><\/span><div class=\"wprm-recipe-rating-details wprm-block-text-light\"><span class=\"wprm-recipe-rating-average\">5<\/span> from 1 vote<\/div><\/div>\n\t<div class=\"wprm-spacer\"><\/div>\n\t<div class=\"wprm-recipe-summary wprm-block-text-normal\"><span style=\"display: block;\">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.<\/span><div class=\"wprm-spacer\"><\/div><span style=\"display: block;\">Cha Shao is usually served with rice or noodles, and you can make great sandwiches from the leftovers.<\/span><\/div>\n\t<\/div>\n\t<div class=\"wprm-topimage\">\n    <div class=\"wprm-recipe-image wprm-block-image-normal\"><img loading=\"lazy\" decoding=\"async\" style=\"border-width: 0px;border-style: solid;border-color: #666666;\" width=\"275\" height=\"344\" src=\"https:\/\/bayevskitchen.com\/wp-content\/uploads\/2022\/12\/bbq-ribs-2339-glinst.jpg\" class=\"attachment-275x412 size-275x412\" alt=\"\" srcset=\"https:\/\/bayevskitchen.com\/wp-content\/uploads\/2022\/12\/bbq-ribs-2339-glinst.jpg 1000w, https:\/\/bayevskitchen.com\/wp-content\/uploads\/2022\/12\/bbq-ribs-2339-glinst-360x450.jpg 360w, https:\/\/bayevskitchen.com\/wp-content\/uploads\/2022\/12\/bbq-ribs-2339-glinst-120x150.jpg 120w, https:\/\/bayevskitchen.com\/wp-content\/uploads\/2022\/12\/bbq-ribs-2339-glinst-768x960.jpg 768w, https:\/\/bayevskitchen.com\/wp-content\/uploads\/2022\/12\/bbq-ribs-2339-glinst-150x188.jpg 150w\" sizes=\"(max-width: 275px) 100vw, 275px\" \/><\/div>\n<div class=\"buttonspins\"><a href=\"https:\/\/www.pinterest.com\/pin\/create\/bookmarklet\/?url=https%3A%2F%2Fbayevskitchen.com%2Fbbq-pork-char-siu%2F&amp;media=https%3A%2F%2Fbayevskitchen.com%2Fwp-content%2Fuploads%2F2022%2F12%2FChinese-pork-shoulder-barbecue-Cha-Shao-%D0%B0.jpg&amp;description=This+dish+comes+from+China%2C+but+it+is+also+often+found+in+other+Asian+countries.+So+often%2C+in+fact%2C+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%2C+garlic%2C+honey%2C+and+a+Chinese+five-spice+blend.Cha+Shao+is+usually+served+with+rice+or+noodles%2C+and+you+can+make+great+sandwiches+from+the+leftovers.&amp;is_video=false\" style=\"color: #0540f2;background-color: #ecf4fd;border-color: #0540f2;border-radius: 0px;padding: 15px 0px;\" class=\"wprm-recipe-pin wprm-recipe-link wprm-block-text-bold wprm-recipe-pin-wide-button wprm-recipe-link-wide-button wprm-color-accent\" target=\"_blank\" rel=\"nofollow noopener\" data-recipe=\"53022\" data-url=\"https:\/\/bayevskitchen.com\/bbq-pork-char-siu\/\" data-media=\"https:\/\/bayevskitchen.com\/wp-content\/uploads\/2022\/12\/Chinese-pork-shoulder-barbecue-Cha-Shao-\u0430.jpg\" data-description=\"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.Cha Shao is usually served with rice or noodles, and you can make great sandwiches from the leftovers.\" data-repin=\"\"><span class=\"wprm-recipe-icon wprm-recipe-pin-icon\"><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"16\" height=\"16\" viewBox=\"0 0 24 24\"><g class=\"nc-icon-wrapper\" fill=\"#0540f2\"><path fill=\"#0540f2\" d=\"M12,0C5.4,0,0,5.4,0,12c0,5.1,3.2,9.4,7.6,11.2c-0.1-0.9-0.2-2.4,0-3.4c0.2-0.9,1.4-6,1.4-6S8.7,13,8.7,12 c0-1.7,1-2.9,2.2-2.9c1,0,1.5,0.8,1.5,1.7c0,1-0.7,2.6-1,4c-0.3,1.2,0.6,2.2,1.8,2.2c2.1,0,3.8-2.2,3.8-5.5c0-2.9-2.1-4.9-5-4.9 c-3.4,0-5.4,2.6-5.4,5.2c0,1,0.4,2.1,0.9,2.7c0.1,0.1,0.1,0.2,0.1,0.3c-0.1,0.4-0.3,1.2-0.3,1.4c-0.1,0.2-0.2,0.3-0.4,0.2 c-1.5-0.7-2.4-2.9-2.4-4.6c0-3.8,2.8-7.3,7.9-7.3c4.2,0,7.4,3,7.4,6.9c0,4.1-2.6,7.5-6.2,7.5c-1.2,0-2.4-0.6-2.8-1.4 c0,0-0.6,2.3-0.7,2.9c-0.3,1-1,2.3-1.5,3.1C9.6,23.8,10.8,24,12,24c6.6,0,12-5.4,12-12C24,5.4,18.6,0,12,0z\"><\/path><\/g><\/svg><\/span> Pin Recipe<\/a>\n<a href=\"https:\/\/bayevskitchen.com\/wprm_print\/chinese-bbq-pork-char-siu\" style=\"color: #0540f2;background-color: #ecf4fd;border-color: #0540f2;border-radius: 0px;padding: 15px 0px;\" class=\"wprm-recipe-print wprm-recipe-link wprm-print-recipe-shortcode wprm-block-text-bold wprm-recipe-print-wide-button wprm-recipe-link-wide-button wprm-color-accent\" data-recipe-id=\"53022\" data-template=\"\" target=\"_blank\" rel=\"nofollow\">Print Recipe<\/a>\n<\/div><\/div><\/div>\n<div class=\"wprm-spacer\" style=\"height: 30px\"><\/div>\n\n<div class=\"wprm-spacer\"><\/div>\n<div class=\"wprm-recipe-template-box-meta\">\n    \n\n\t\n\t<div class=\"wprm-recipe-block-container wprm-recipe-block-container-separated wprm-block-text-normal wprm-recipe-time-container wprm-recipe-cook-time-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-bold wprm-recipe-time-label wprm-recipe-cook-time-label\">Cook Time<\/span><span class=\"wprm-recipe-time wprm-block-text-normal\"><span class=\"wprm-recipe-details wprm-recipe-details-minutes wprm-recipe-cook_time wprm-recipe-cook_time-minutes\">20<span class=\"sr-only screen-reader-text wprm-screen-reader-text\"> minutes<\/span><\/span> <span class=\"wprm-recipe-details-unit wprm-recipe-details-minutes wprm-recipe-cook_time-unit wprm-recipe-cook_timeunit-minutes\" aria-hidden=\"true\">minutes<\/span><\/span><\/div><div class=\"wprm-recipe-block-container wprm-recipe-block-container-separated wprm-block-text-normal wprm-recipe-time-container wprm-recipe-custom-time-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-bold wprm-recipe-time-label wprm-recipe-custom-time-label\">Unattended:<\/span><span class=\"wprm-recipe-time wprm-block-text-normal\"><span class=\"wprm-recipe-details wprm-recipe-details-hours wprm-recipe-custom_time wprm-recipe-custom_time-hours\">12<span class=\"sr-only screen-reader-text wprm-screen-reader-text\"> hours<\/span><\/span> <span class=\"wprm-recipe-details-unit wprm-recipe-details-unit-hours wprm-recipe-custom_time-unit wprm-recipe-custom_timeunit-hours\" aria-hidden=\"true\">hours<\/span><\/span><\/div><div class=\"wprm-recipe-block-container wprm-recipe-block-container-separated wprm-block-text-normal wprm-recipe-time-container wprm-recipe-total-time-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-bold wprm-recipe-time-label wprm-recipe-total-time-label\">Total Time<\/span><span class=\"wprm-recipe-time wprm-block-text-normal\"><span class=\"wprm-recipe-details wprm-recipe-details-hours wprm-recipe-total_time wprm-recipe-total_time-hours\">12<span class=\"sr-only screen-reader-text wprm-screen-reader-text\"> hours<\/span><\/span> <span class=\"wprm-recipe-details-unit wprm-recipe-details-unit-hours wprm-recipe-total_time-unit wprm-recipe-total_timeunit-hours\" aria-hidden=\"true\">hours<\/span> <span class=\"wprm-recipe-details wprm-recipe-details-minutes wprm-recipe-total_time wprm-recipe-total_time-minutes\">20<span class=\"sr-only screen-reader-text wprm-screen-reader-text\"> minutes<\/span><\/span> <span class=\"wprm-recipe-details-unit wprm-recipe-details-minutes wprm-recipe-total_time-unit wprm-recipe-total_timeunit-minutes\" aria-hidden=\"true\">minutes<\/span><\/span><\/div>\n\t<div class=\"wprm-recipe-block-container wprm-recipe-block-container-separated wprm-block-text-normal wprm-recipe-servings-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-bold wprm-recipe-servings-label\">Servings<\/span><span class=\"wprm-recipe-servings-with-unit\"><span class=\"wprm-recipe-servings wprm-recipe-details wprm-recipe-servings-53022 wprm-recipe-servings-adjustable-tooltip wprm-block-text-normal\" data-initial-servings=\"\" data-recipe=\"53022\" aria-label=\"Adjust recipe servings\">4<\/span> <span class=\"wprm-recipe-servings-unit wprm-recipe-details-unit wprm-block-text-normal\">servings<\/span><\/span><\/div>\n\t\n\t\n\t\t\t\n<\/div>\n<div class=\"wprm-spacer\"><\/div>\n<div class=\"borderline\">\n<\/div>\n\n\n<div class=\"wprm-recipe-ingredients-container wprm-recipe-ingredients-no-images wprm-recipe-53022-ingredients-container wprm-block-text-normal wprm-ingredient-style-regular wprm-recipe-images-before\" data-recipe=\"53022\" data-servings=\"4\"><h3 class=\"wprm-recipe-header wprm-recipe-ingredients-header wprm-block-text-bold wprm-align-left wprm-header-decoration-none wprm-header-has-actions\" style=\"\">Ingredients&nbsp;<div class=\"wprm-unit-conversion-container wprm-unit-conversion-container-53022 wprm-unit-conversion-container-links wprm-block-text-light\" data-recipe-unit-system=\"1\" style=\"\"><a href=\"#\" role=\"button\" class=\"wprm-unit-conversion wprmpuc-active\" data-system=\"1\" data-recipe=\"53022\" style=\"\" aria-label=\"Change unit system to Metric\">Metric<\/a> &#8211; <a href=\"#\" role=\"button\" class=\"wprm-unit-conversion\" data-system=\"2\" data-recipe=\"53022\" style=\"\" aria-label=\"Change unit system to US Customary\">US Customary<\/a><\/div><\/h3><div class=\"wprm-recipe-ingredient-group\"><ul class=\"wprm-recipe-ingredients\"><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"0\"><span class=\"wprm-recipe-ingredient-amount\">1<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">kg<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">pork shoulder roast<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"2\"><span class=\"wprm-recipe-ingredient-amount\">2<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">tbsp <\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">soy sauce<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"1\"><span class=\"wprm-recipe-ingredient-amount\">2<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">tbsp <\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">hoisin sauce<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"5\"><span class=\"wprm-recipe-ingredient-amount\">2<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">cubes red bean curd <\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"6\"><span class=\"wprm-recipe-ingredient-amount\">1<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">tbsp <\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">liquid red bean curd<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"4\"><span class=\"wprm-recipe-ingredient-amount\">1<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">tbsp <\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">five spice powder<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"3\"><span class=\"wprm-recipe-ingredient-amount\">2<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">tbsp <\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">honey<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"7\"><span class=\"wprm-recipe-ingredient-amount\">2<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">cloves garlic<\/span><\/li><\/ul><\/div><div class=\"wprm-recipe-ingredient-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-ingredient-group-name wprm-block-text-bold\">Glaze<\/h4><ul class=\"wprm-recipe-ingredients\"><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"9\"><span class=\"wprm-recipe-ingredient-amount\">2<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">tbsp.<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">honey<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"10\"><span class=\"wprm-recipe-ingredient-amount\">1<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">tsp.<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">sesame oil<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"11\"><span class=\"wprm-recipe-ingredient-amount\">2-3<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">tsp.<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">red bean curd liquid<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"12\"><span class=\"wprm-recipe-ingredient-amount\">1-2<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">tbsp.<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">leftover marinade<\/span><\/li><\/ul><\/div><\/div>\n<div class=\"wprm-recipe-instructions-container wprm-recipe-53022-instructions-container wprm-block-text-normal\" data-recipe=\"53022\"><h3 class=\"wprm-recipe-header wprm-recipe-instructions-header wprm-block-text-bold wprm-align-left wprm-header-decoration-none\" style=\"\">Instructions<\/h3><div class=\"wprm-recipe-instruction-group\"><ul class=\"wprm-recipe-instructions\"><li id=\"wprm-recipe-53022-step-0-0\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">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.<\/span><\/div><div class=\"wprm-recipe-instruction-media wprm-recipe-instruction-video\"><div style=\"width: 640px;\" class=\"wp-video\"><!--[if lt IE 9]><script>document.createElement('video');<\/script><![endif]-->\n<video class=\"wp-video-shortcode\" id=\"video-52996-1\" width=\"640\" height=\"360\" preload=\"metadata\" controls=\"controls\"><source type=\"video\/mp4\" src=\"https:\/\/bayevskitchen.s3.amazonaws.com\/chinesebbqpork\/bbq%20ribs_1.mp4?_=1\" \/><a href=\"https:\/\/bayevskitchen.s3.amazonaws.com\/chinesebbqpork\/bbq%20ribs_1.mp4\" target=\"_blank\" rel=\"noopener\">https:\/\/bayevskitchen.s3.amazonaws.com\/chinesebbqpork\/bbq%20ribs_1.mp4<\/a><\/video><\/div><\/div> <\/li><li id=\"wprm-recipe-53022-step-0-1\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Slice the pork into long strips of about equal size and trim off any excess fat.<\/span><\/div><div class=\"wprm-recipe-instruction-media wprm-recipe-instruction-video\"><div style=\"width: 640px;\" class=\"wp-video\"><video class=\"wp-video-shortcode\" id=\"video-52996-2\" width=\"640\" height=\"360\" preload=\"metadata\" controls=\"controls\"><source type=\"video\/mp4\" src=\"https:\/\/bayevskitchen.s3.amazonaws.com\/chinesebbqpork\/bbq%20ribs_2.mp4?_=2\" \/><a href=\"https:\/\/bayevskitchen.s3.amazonaws.com\/chinesebbqpork\/bbq%20ribs_2.mp4\" target=\"_blank\" rel=\"noopener\">https:\/\/bayevskitchen.s3.amazonaws.com\/chinesebbqpork\/bbq%20ribs_2.mp4<\/a><\/video><\/div><\/div> <\/li><li id=\"wprm-recipe-53022-step-0-2\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Place the meat in a bowl with the marinade, stir to coat the meat on all sides.<\/span><div class=\"wprm-spacer\"><\/div><span style=\"display: block;\">Cover with clingfilm and leave in the refrigerator for 12 to 24 hours (the longer the better).<\/span><div class=\"wprm-spacer\"><\/div><span style=\"display: block;\">Halfway through the marinade, turn the pork over in the marinade so that it soaks in more evenly.<\/span><\/div><div class=\"wprm-recipe-instruction-media wprm-recipe-instruction-video\"><div style=\"width: 640px;\" class=\"wp-video\"><video class=\"wp-video-shortcode\" id=\"video-52996-3\" width=\"640\" height=\"360\" preload=\"metadata\" controls=\"controls\"><source type=\"video\/mp4\" src=\"https:\/\/bayevskitchen.s3.amazonaws.com\/chinesebbqpork\/bbq%20ribs_3.mp4?_=3\" \/><a href=\"https:\/\/bayevskitchen.s3.amazonaws.com\/chinesebbqpork\/bbq%20ribs_3.mp4\" target=\"_blank\" rel=\"noopener\">https:\/\/bayevskitchen.s3.amazonaws.com\/chinesebbqpork\/bbq%20ribs_3.mp4<\/a><\/video><\/div><\/div> <\/li><li id=\"wprm-recipe-53022-step-0-3\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Preheat oven to 200 \u00b0C \/ 400 \u00b0F on top+down, no convection (no fan).<\/span><div class=\"wprm-spacer\"><\/div><span style=\"display: block;\">Cover a deep baking tray with foil and place a rack on top. Place the pork on the rack. Bake for 15 minutes.<\/span><\/div><div class=\"wprm-recipe-instruction-media wprm-recipe-instruction-video\"><div style=\"width: 640px;\" class=\"wp-video\"><video class=\"wp-video-shortcode\" id=\"video-52996-4\" width=\"640\" height=\"360\" preload=\"metadata\" controls=\"controls\"><source type=\"video\/mp4\" src=\"https:\/\/bayevskitchen.s3.amazonaws.com\/chinesebbqpork\/bbq%20ribs_4.mp4?_=4\" \/><a href=\"https:\/\/bayevskitchen.s3.amazonaws.com\/chinesebbqpork\/bbq%20ribs_4.mp4\" target=\"_blank\" rel=\"noopener\">https:\/\/bayevskitchen.s3.amazonaws.com\/chinesebbqpork\/bbq%20ribs_4.mp4<\/a><\/video><\/div><\/div> <\/li><li id=\"wprm-recipe-53022-step-0-4\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Meanwhile, prepare the glazing sauce. Mix honey, sesame oil, fermented tofu liquid and 1-2 tbsp marinade. Stir to combine.<\/span><\/div><div class=\"wprm-recipe-instruction-media wprm-recipe-instruction-video\"><div style=\"width: 640px;\" class=\"wp-video\"><video class=\"wp-video-shortcode\" id=\"video-52996-5\" width=\"640\" height=\"360\" preload=\"metadata\" controls=\"controls\"><source type=\"video\/mp4\" src=\"https:\/\/bayevskitchen.s3.amazonaws.com\/chinesebbqpork\/bbq%20ribs_5.mp4?_=5\" \/><a href=\"https:\/\/bayevskitchen.s3.amazonaws.com\/chinesebbqpork\/bbq%20ribs_5.mp4\" target=\"_blank\" rel=\"noopener\">https:\/\/bayevskitchen.s3.amazonaws.com\/chinesebbqpork\/bbq%20ribs_5.mp4<\/a><\/video><\/div><\/div> <\/li><li id=\"wprm-recipe-53022-step-0-5\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">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.<\/span><div class=\"wprm-spacer\"><\/div><span style=\"display: block;\">Take the pork out of the oven, let it rest for 10-15 minutes. Then slice into thin slices. Serve with rice or noodles.<\/span><\/div><div class=\"wprm-recipe-instruction-media wprm-recipe-instruction-video\"><div style=\"width: 640px;\" class=\"wp-video\"><video class=\"wp-video-shortcode\" id=\"video-52996-6\" width=\"640\" height=\"360\" preload=\"metadata\" controls=\"controls\"><source type=\"video\/mp4\" src=\"https:\/\/bayevskitchen.s3.amazonaws.com\/chinesebbqpork\/bbq%20ribs_6.mp4?_=6\" \/><a href=\"https:\/\/bayevskitchen.s3.amazonaws.com\/chinesebbqpork\/bbq%20ribs_6.mp4\" target=\"_blank\" rel=\"noopener\">https:\/\/bayevskitchen.s3.amazonaws.com\/chinesebbqpork\/bbq%20ribs_6.mp4<\/a><\/video><\/div><\/div> <\/li><\/ul><\/div><\/div>\n<div id=\"recipe-video\"><\/div><div id=\"wprm-recipe-video-container-53022\" class=\"wprm-recipe-video-container\"><h3 class=\"wprm-recipe-header wprm-recipe-video-header wprm-block-text-bold wprm-align-left wprm-header-decoration-none\" style=\"\">Video<\/h3><div class=\"wprm-recipe-video\"><iframe loading=\"lazy\" title=\"Chinese BBQ Pork (Char Siu) | Easy recipe by BayevsKitchen\" width=\"1200\" height=\"675\" src=\"https:\/\/www.youtube.com\/embed\/4yhPD4kzbHk?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe><\/div><\/div>\n\n\n<div class=\"wprm-footer-call\">\n<div class=\"wprm-call-to-action wprm-call-to-action-simple\" style=\"color: #ffffff;background-color: #1b63f2;margin: px;padding-top: 0px;padding-bottom: 0px;\"><span class=\"wprm-recipe-icon wprm-call-to-action-icon\"><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"16\" height=\"16\" viewBox=\"0 0 24 24\"><g class=\"nc-icon-wrapper\" fill=\"#ffffff\"><path fill=\"#ffffff\" d=\"M12,2.162c3.204,0,3.584,0.012,4.849,0.07c1.366,0.062,2.633,0.336,3.608,1.311 c0.975,0.975,1.249,2.242,1.311,3.608c0.058,1.265,0.07,1.645,0.07,4.849s-0.012,3.584-0.07,4.849 c-0.062,1.366-0.336,2.633-1.311,3.608c-0.975,0.975-2.242,1.249-3.608,1.311c-1.265,0.058-1.645,0.07-4.849,0.07 s-3.584-0.012-4.849-0.07c-1.366-0.062-2.633-0.336-3.608-1.311c-0.975-0.975-1.249-2.242-1.311-3.608 c-0.058-1.265-0.07-1.645-0.07-4.849s0.012-3.584,0.07-4.849c0.062-1.366,0.336-2.633,1.311-3.608 c0.975-0.975,2.242-1.249,3.608-1.311C8.416,2.174,8.796,2.162,12,2.162 M12,0C8.741,0,8.332,0.014,7.052,0.072 c-1.95,0.089-3.663,0.567-5.038,1.942C0.639,3.389,0.161,5.102,0.072,7.052C0.014,8.332,0,8.741,0,12 c0,3.259,0.014,3.668,0.072,4.948c0.089,1.95,0.567,3.663,1.942,5.038c1.375,1.375,3.088,1.853,5.038,1.942 C8.332,23.986,8.741,24,12,24s3.668-0.014,4.948-0.072c1.95-0.089,3.663-0.567,5.038-1.942c1.375-1.375,1.853-3.088,1.942-5.038 C23.986,15.668,24,15.259,24,12s-0.014-3.668-0.072-4.948c-0.089-1.95-0.567-3.663-1.942-5.038 c-1.375-1.375-3.088-1.853-5.038-1.942C15.668,0.014,15.259,0,12,0L12,0z\"><\/path> <path data-color=\"color-2\" d=\"M12,5.838c-3.403,0-6.162,2.759-6.162,6.162S8.597,18.162,12,18.162s6.162-2.759,6.162-6.162 S15.403,5.838,12,5.838z M12,16c-2.209,0-4-1.791-4-4s1.791-4,4-4s4,1.791,4,4S14.209,16,12,16z\"><\/path> <circle data-color=\"color-2\" cx=\"18.406\" cy=\"5.594\" r=\"1.44\"><\/circle><\/g><\/svg><\/span> <span class=\"wprm-call-to-action-text-container\"><span class=\"wprm-call-to-action-header\" style=\"color: #ffffff;\">Tried this recipe? Tag me on Instagram!<\/span><span class=\"wprm-call-to-action-text\">I love seeing what you\u2019ve made! Mention <a href=\"https:\/\/www.instagram.com\/bayevskitchen\" target=\"_blank\" rel=\"noreferrer noopener\" style=\"color: #ffffff\">@bayevskitchen<\/a> and tag it <a href=\"https:\/\/www.instagram.com\/explore\/tags\/bayevskitchen\" target=\"_blank\" rel=\"noreferrer noopener\" style=\"color: #ffffff\">#bayevskitchen<\/a> to be reposted in my stories!<\/span><\/span><\/div>\n<\/div><\/div><\/div>","protected":false},"excerpt":{"rendered":"<p>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 &#8230; <\/p>\n<p class=\"read-more-container\"><a title=\"Chinese BBQ Pork (Char Siu)\" class=\"read-more button\" href=\"https:\/\/bayevskitchen.com\/bbq-pork-char-siu\/#more-52996\" aria-label=\"More on Chinese BBQ Pork (Char Siu)\">Get Recipe<\/a><\/p>\n","protected":false},"author":1,"featured_media":52844,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[1104],"tags":[4352,3862,4280,1171,1443,1170,4390],"_links":{"self":[{"href":"https:\/\/bayevskitchen.com\/wp-json\/wp\/v2\/posts\/52996"}],"collection":[{"href":"https:\/\/bayevskitchen.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/bayevskitchen.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/bayevskitchen.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/bayevskitchen.com\/wp-json\/wp\/v2\/comments?post=52996"}],"version-history":[{"count":0,"href":"https:\/\/bayevskitchen.com\/wp-json\/wp\/v2\/posts\/52996\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/bayevskitchen.com\/wp-json\/wp\/v2\/media\/52844"}],"wp:attachment":[{"href":"https:\/\/bayevskitchen.com\/wp-json\/wp\/v2\/media?parent=52996"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bayevskitchen.com\/wp-json\/wp\/v2\/categories?post=52996"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bayevskitchen.com\/wp-json\/wp\/v2\/tags?post=52996"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}