Char Siu, 3x faster than regular Siu.

Wow, that was a ridiculously nerdy reference.

Char siu is Chinese BBQ pork, this was made to accompany my Hu Tieu Nam Vang bowl (post to come later), but is often eaten simply with rice, or stuffed into a char siu bao (BBQ pork bun).  Usually found in Chinese deli's hanging next to the roast duck, it's glistening drippings bring all the boys to the yard.

I skipped the red food coloring, so it doesn't have the vibrant fluorescent pink coloring of the stuff you'll get from the Chinese deli, but it's just as good.  I went with pork belly, but you can go leaner with shoulder or loin, up to you!  I'd imagine this would work pretty well with chicken too.

Anyhow, enough rambling, onto the recipe!

Char Siu - 
Prep time - 24 hours
Cook time - 2 hours

Marinade (enough for 2lbs of Pork)
1 tbsp honey
1 tbsp soy sauce
1.5 tbsp hoisin sauce
1/2 tbsp oyster sauce
1 tsp dark soy sauce
1 tsp Chinese cooking wine
1 clove minced garlic
1/2 tsp 5 spice powder
1/2 tsp sesame oil

1. Combine all marinade ingredients and cook until the marinade thickens slightly (2-3 minutes).  Allow the marinade to cool completely.  In a large ziploc bag, add the pork and marinade, making sure you get the marinade into all the nooks and crannies.  Marinade in the fridge for 24 hours.

2.  Preheat your oven to 250F. Remove the pork from the bag and reserve the excess marinade.  Place the pork into a cooking pan and cover with foil.  Cook for 1 hour and 50 minutes covered, then remove foil.

3. Turn broiler on high and cook until the skin is crispy (if using a skinless piece of pork, cook until you start seeing char marks on the pork.

4. Make sure you let the pork rest for at least 10 minutes before cutting in and enjoying!