To kick off the Year of the Dragon this week I had some fun making delicious Char Siu or Chinese style BBQ pork. Replicating this Chinese deli staple at home is remarkably easy in the Wood Stone Home oven. Instead of the traditional method of hanging strips of pork on hooks so they hover over a vessel of water, I simply laid the meat on a rack fitted over a pan that held about a half an inch of water. The oven temperature was 575 and the Flame Height was set at #1. The pork took about 45 minutes in the center of the oven, basting and rotating as needed. A dip in a honey glaze at the end sealed the sweet deal. Gung Hay Fat Choy from Wood Stone Home!
Tips:
• Boneless “Country Style” pork ribs are the perfect cut.
• Marinate the meat for at least 3 hours or overnight.
• Finish the meat with a higher Flame Height if needed to produce a slightly charred exterior.
• Char Siu is typically sliced thin and added to soups and stir-fry dishes or used in the filling for steamed buns. (Char Siu Bao)
Marinade: (for about 1 ½ – 2 lb. meat)
• 3Tbsp. hoisin sauce
• 3 Tbsp. soy sauce
• 3 Tbsp. ketchup
• 2 Tbsp. rice wine or dry sherry
• 1 Tbsp. minced garlic
• 1 Tbsp. minced ginger
• 1 tsp. sesame oil
• 1 tsp. paprika
• ½ tsp. Chinese 5-Spice seasoning
• (if you want the classic color add a few drops of red food coloring…I personally choose to skip this)
Glaze: (microwave for 1 minute and let steep)
• ¼ cup honey
• 2 Tbsp. water
• 1 star anise, broken up