Char Siu Pork is a tried and true family favorite. Every time we would visit family in Toronto we would eat our way through the vacation, first by having Dim
Sum (Chinese Breakfast) and second to eat at as many Chinese restaurants as possible. Seriously Toronto (Markham specifically) has the best Chinese food! Top two must have items are Peking Duck and Char siu pork! Most of the less casual Chinese places will display the tasty roasted meats hanging in the window. We have spent many hours gathered with family over these tasty Chinese dishes. Jamaica, which has quite a large Chinese population (and is part of my heritage)also has very good Chinese food that has been adapted over the years since the first Immigrants landed on the island.
Char Siu Pork can be found in a variety of dishes like sui mein (like a kicked up ramen soup), fried rice, and mixed vegetables and meats served over crispy egg noodles.
This recipe has been adapted and perfected by my husband Alan from the Guy Fieri show Diners Drive-Ins and Dives – Mike’s Huli Huli chicken Restaurant in Hawaii.
3-4 Pounds of boneless pork butt roast if boneless not available get bone in and cut into 6 inch by 3 inch strips.
2 Cups soy sauce (light)
2 Tbs Hoisin Sauce
2 Tbs Oyster Sauce 1/4 cup Chinese cooking wine
2 Tsp 5 Spice Powder 4 cups of sugar
3-4 drops of red food color
1/2 Scotch Bonnet Pepper diced up (optional)
Marinate meat overnight in the sauce.
Preheat Oven to 400 degrees. Remove pork from marinade and reserve marinade for basting.
Place pork on a rack on a baking sheet and baste both sides with marinade. Bake for 20 minutes. Remove pork from the oven and baste and flip pieces. Baste the other side as well. Put pork back in the oven for another 20 minutes and repeat the baste and flip method. In total the baste and flip should be done twice and the pork should cook for a total of 60 minutes. Remove pork from the oven after 60 minutes and let it rest for 10 to 15 minutes. Once the pork has rested slice the pork into thin slices.
The pork maybe served over jasmine rice and Chinese greens as a meal or saved and put up to be added into Ramen soup or fried rice. Enjoy!