Chinese Barbecue Pork (Char Siu)

americastestkitchen.com

Amy

4 pounds boneless pork butt

1 cup soy sauce

1 cup (7 ounces) sugar

¾ cup hoisin sauce

½ cup Shaoxing wine

¼ cup grated fresh ginger

2 tablespoons toasted sesame oil

4 garlic cloves minced

1 tablespoon red food coloring

2 teaspoons five-spice powder

½ teaspoon ground white pepper

⅛ teaspoon pink curing salt #1

¾ cup honey

2 tablespoons cornstarch (if filling Char Siu Bolo Bao)

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note: BEFORE YOU BEGIN

Pork butt is often labeled Boston butt in the supermarket. Shaoxing is a Chinese rice wine that can be found at Chinese markets; dry sherry can be substituted.The combination of red food coloring and pink curing salt provides the crimson appearance of char siu. You can omit these ingredients, but the char siu will not have its characteristic red color. Pink curing salt #1, which can be purchased online or in stores specializing in meat curing, is a mixture of table salt and nitrites; it is also called Prague Powder #1, Insta Cure #1, or DQ Curing Salt #1. Serve the pork with white rice and steamed greens or use it as a filling for our Char Siu Bolo Bao. Pork butt is often labeled Boston butt in the supermarket. Shaoxing is a Chinese rice wine that can be found at Chinese markets; dry sherry can be substituted.The combination of red food coloring and pink curing salt provides the crimson appearance of char siu. You can omit these ingredients, but the char siu will not have its characteristic red color. Pink curing salt #1, which can be purchased online or in stores specializing in meat curing, is a mixture of table salt and nitrites; it is also called Prague Powder #1, Insta Cure #1, or DQ Curing Salt #1. Serve the pork with white rice and steamed greens or use it as a filling for our Char Siu Bolo Bao.

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