Char Siu Chinese BBQ Porkis a special recipe you can make at home. It will be as good or better than what you get at a Chinese BBQ Meat Market. This char siu Chinese BBQ Pork is thick, juicy and tangy. The secret ingredient that makes this recipe special is maltose sugar. A lot of Chinese BBQ places don’t know about maltose. Honey can be used instead of maltose but it won’t have the texture or shine. Your family and friends will love this recipe. They will often mistake it for store bought char siu bbq pork. My recipe is below.
In this video, I also show you a place which I think sells really delicious char siu Chinese BBQ Pork. The name of the store is called HK BBQ Master. They also make a delicious Hong Kong style Chinese Roast duck. HK BBQ Master has won awards for their Chinese BBQ meats. The unusual location of this store is in an underground parking lot. Really unusual, but lots of parking available in the underground parking lot. Master Chef David Chang ate here and was suitably impressed.

CHAR SIU CHINESE BBQ PORK RECIPE

2 lbs. (908 grams) pork shoulder or pork butt
4 to 5 tablespoons char siu sauce (or Chinese bean sauce, Chinese BBQ sauce or hoisin sauce)
2 to 3 tablespoons light soy sauce (regular soy sauce)
2 to 3 tablespoons Chinese oyster sauce (optional)
1 teaspoon beet powder (or red food color)
2 to 3 tablespoons honey
1 teaspoon salt (optional)
2 to 3 tablespoons maltose (optional)

COOKING INSTRUCTIONS:

Cut cut shoulder or pork butt into 4 pieces lengthwise and put into a large bowl. In a small bowl, add soy sauce, Chinese oyster sauce, beet powder and salt (optional). Pour marinade over pork pieces and mix well to cover all the pieces with the marinade. The pork should be left in the marinade for at least 2 to 3 hours. It’s best to marinade overnight in the fridge. If left in the fridge, bring out the pork at least 1 hour before cooking.

Leave about 2 tablespoons of the marinade in the bowl and put in the fridge or make some more marinade for basting the pork during the cooking.

Maltose is a sugar that gives added flavor and texture to the marinade. The char siu sauce I use has maltose as one of the ingredients. If there is no maltose in the ingredients, you can the maltose into the marinade. Maltose is very sticky and dense, so just add about 3 tablespoons of boiling water to the maltose and mix it up before adding to the marinade.

If you can’t find any maltose, just add 2 or 3 tablespoons honey to the marinade. Because honey burns more easily, I would cook the pork at the lower temperature of 350 degrees F and cook slightly longer. The temperature of the pork should reach 165 degrees F to be fully cooked.

To cook the pork, put the 4 pieces of pork on a rack in a roasting pan. Put at least a cup of water in the roasting pan under the rack. Preheat the oven to 400 degrees F.

The pork should be cooked for 30 minutes. You can turn the pork half way through at 15 minutes, but I usually don’t turn the pork over during the cooking. At this time, put the honey into the marinade. Use a spoon or brush to slather each piece of pork with the marinade. Turn down the oven to 350 degrees F and finish cooking the pork.

Let the char siu pork rest for 10 to 15 minutes before cutting into bite size pieces. Serve the char siu on a nice serving plate. Enjoy!

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