Chinese Barbecue - Char Siu Recipe
Servings: 13 • Serving Size:1 thin slice • Old Points: 4 • Points+: 3 • Calories :179• Fat: 1.5g • Protein: 27.6 g • Carb:3.2 g • Fiber: g • Sugar: 2 g • Sodium: 144mg
- 3 lbs thinly sliced port shoulder butt or tenderloin (slice into 1/2 " thick)
- 4 tbsp Hoisin Sauce
- 1 1/2 tbsp sesame oil
- 1 tbsp hot water
- 1 tsp molasses
- 2 1/2 tsp Chinese Five Spice
- 1 tsp brown sugar
- 1 tsp sun dried tomato paste or tomato paste
- 1/2 tsp paprika
- 2 cloves garlic minced
- FOR THE RUB:
- 1/8 up Hoisin Sauce
- 1/2 tsp Chinese Five Spice
In a medium size bowl, put all of the ingredients, except the pork meat and rub ingredients, and mix until incorporated. During this time, taste the marinade if it is at par on how you want it. If not add some of the hoisin sauce, sugar etc. If it is good enough, add in the meat and marinate the meat overnight in the fridge.
When you are ready to get baking, preheat oven at 375 F . Prepare a baking sheet and line with wire rack. Prepare the rub. Mix thoroughly the Hoisin and five spice. Set aside.
Place the marinated meat on the wire rack and bake in the preheated oven 20 minutes each side. During the process of baking, brush the rub on the meat every 15 minutes. When the meat is done, slice into thin slices.