Hello everybody, hope you are having an amazing day today. Today, we’re going to make a distinctive dish, char siew honey glazed bbq pork. It is one of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Char Siew Honey Glazed BBQ Pork is one of the most favored of recent trending meals on earth. It’s enjoyed by millions every day. It’s easy, it’s quick, it tastes yummy. Char Siew Honey Glazed BBQ Pork is something that I’ve loved my whole life. They are nice and they look fantastic.
To get started with this recipe, we must prepare a few ingredients. You can have 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:
- Get Pork Butt / Neck / Belly
- Prepare Marinade Glaze Sauce
- Get 1 1/2 tbsp Hoisin sauce
- Prepare 1 tbsp oyster sauce
- Prepare 1 tbsp soy sauce
- Prepare 1 tbsp dark soy sauce
- Prepare 2 cubes fermented red beancurd
- Prepare 2 tbsp tomato ketchup
- Make ready 3 tbsp honey / maltose
- Make ready 2 tsp brown sugar
- Prepare 1/2 tsp five spice powder
- Take 1/2 tsp pepper
- Get 1/2 tsp sesame oil
- Take 1 tbsp Shaoxing wine
- Make ready 3 tbsp water
- Take Cornstarch solution
- Make ready Minced garlic
- Take Spring onion
- Make ready bag Zip lock
Instructions to make Char Siew Honey Glazed BBQ Pork:
- 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.
- 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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