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–+ servings

Char Siu - Reboot

"Fork Roasted" pork, with a spicy, sweet, salty glaze. Perfect over rice, in noodles, or in a stir fry.
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Prep Time 30 minutes
Cook Time 1 hour
Marinate 1 day
Servings: 6
Course: Ingredient, Main Course, Sauce
Cuisine: Asian
Calories: 289
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 lb boneless pork roast Cut across grain, ~ 2-3" strips
Sauce / Marinade
  • 2 tbsp Dark Soy Sauce Low Sodium
  • 2 tbsp Light Soy Sauce
  • 2 tbsp Hoisin sauce
  • 1 tbsp Five Spice Powder
  • 2 tbsp Honey Real Stuff
  • 1 tbsp Sesame Oil
  • 1 tbsp Grated Ginger
  • 1 tbsp Minced Garlic
  • 1 tbsp Rice Wine
  • 2 tbsp Molasses
  • 1 ea Jalapeno Washed, Seeded, Minced

Equipment

  • Sheet pan with wire rack

Method
 

Sauce / Marinade
  1. Combine all sauce ingredients, and mix well
  2. Taste, Season, and balance flavors
Assembly / Roasting
  1. Reserve 3-4 tbsp of the sauce
  2. Add meat and sauce into a zip lock and rest in fridge at least overnight
  3. Preheat oven to at least 475, 500 is better
  4. Line the sheet pan with foil, and insert rack
  5. Retrieve meat from fridge and lay on rack, do not overlap
  6. Add 2 cups of water to bottom of sheet pan, keeps down smoke
  7. Roast pork in oven for 20-25 minutes, flip and baste with reserved sauce
  8. Roast an additional 20-25 minutes. The pork should be caramelized, and have a crispy skin
    One can baste once again and broil for 5-10 minutes.
  9. Remove, baste with rest of sauce and rest 15 minutes
  10. Slice thin and serve, or use in additional dishes

Nutrition

Calories: 289kcalCarbohydrates: 15gProtein: 35gFat: 9gSaturated Fat: 2gCholesterol: 95mgSodium: 500mgPotassium: 709mgFiber: 1gSugar: 12gVitamin C: 1mgCalcium: 35mgIron: 2mg

Notes

A basic oven asian bbq.
Do not walk away during the final stages as the sugar in the glaze will burn quite quickly
The roast pork from this can be used in stir frys, pork buns, served on rice, noodles, or in a ramen bowl.
One can replace the roast with a rack of pork chops, but adjust the cooking times.
 
Use of a fork or meat piercing tool to perforate the pork will help in tenderization and the absorption of the marinade.

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