When I was a kid my Mom would often make “Chinese” food for New Years. More often than not it was egg rolls (which are totally still a comfort food for me!) they may not have been the most authentic but we didn’t care.
I still make Chinese food for New Year’s and this is one of my families favorites. Also known as “Char Siu Pork” but for us Americans you probably just know it as BBQ Pork. It’s so easy! Makes a great appetizer sliced and served with hot mustard and sesame seeds and don’t forget the red sauce! or chop up to make BBQ Pork Fried Rice. It’s also good as an entree served with brown rice or Chinese noodles and stir fried veggies.
You can make this with Pork Butt (also called Pork Shoulder) which will be more juicy because of the fattier cut, or you can use Pork Loin for a leaner version. It will be dryer but the long marinade helps with that some.
I’ve made it with and without the food coloring and honestly it just isn’t the same without. It will not affect the taste if you want to leave it out though.
CHINESE BBQ PORK
3-4 lbs Pork Butt or Loin
1 Tablespoon Hoisin Sauce
1 cup low sodium soy sauce
1 teaspoon 5 spice
1 1/2 cups brown sugar
1 teaspoon garlic powder
1 teaspoon red food coloring, optional
In a medium bowl combine the hoisin, soy sauce, 5 spice, brown sugar, garlic powder, and red food coloring (if using).
Cut the pork into long strips about 3-4 inches thick.
Place in a ziptop bag with the marinade and chill for at least 6 hours or up to overnight.
Heat oven to 375 degrees.
Line a baking sheet with foil and a rack. Remove the pork from the marinade and place on the rack. Bake for 1 hour, flipping over after 30 minutes.
Chinese BBQ Pork
Ingredients
- 3-4 lbs Pork Butt or Loin
- 1 Tablespoon Hoisin Sauce
- 1 cup low sodium soy sauce
- 1 teaspoon 5 spice
- 1 1/2 cups brown sugar
- 1 teaspoon garlic powder
- 1 teaspoon red food coloring, optional
Instructions
- In a medium bowl combine the hoisin, soy sauce, 5 spice, brown sugar, garlic powder, and red food coloring (if using).
- Cut the pork into long strips about 3-4 inches thick.
- Place in a ziptop bag with the marinade and chill for at least 6 hours or up to overnight.
- Heat oven to 375 degrees.
- Line a baking sheet with foil and a rack. Remove the pork from the marinade and place on the rack. Bake for 1 hour, flipping over after 30 minutes.
