Traditionally, Char Siu Pork is roasted in an oven, and it takes a few hours to prepare. I take on the challenge of making the juiciest and tastiest Char Siu Pork in just 30 minutes without an oven. This recipe is a total game-changer for anyone who loves Char Siu pork but doesn’t have the time or equipment to make it the traditional way.
Serving: 2-4
Prep time: 10 minutes
Cook time: 20 minutes
For the pork
3 pieces (1 ½ pounds) pork butt
2 tablespoons oil
2 cloves garlic, smashed
1 cup water
For the marinade:
2 pieces fermented red bean curd
2 tablespoons fermented red bean curd sauce
2 tablespoons oyster sauce
2 tablespoons hoisin sauce
1 tablespoon soy sauce
1 tablespoon dark soy sauce
3 tablespoons rice wine
2 tablespoons honey
½ teaspoon five-spice powder
½ teaspoon white pepper
1 cup water
Char Siu Pork Recipe
To prepare the pork:
- Use a fork to pierce all over the pork butt. (This helps the marinade to go in faster and speeds up the cooking process.)
To marinate the pork:
- In a bowl, combine the fermented red bean curd, fermented red bean curd sauce, oyster sauce, hoisin sauce, soy sauce, dark soy sauce, rice wine, honey, five-spice powder, and white pepper.
- Add the pork butt to the mixture and mix well to coat. Marinate for about 5 minutes.
To make the char siu pork:
- In a pan over medium heat, add the oil, then add the pork inside. Cook until lightly browned on both sides for 2 minutes.
- Next, add the garlic, the remaining of the marinade, and water.
- Cover the pan with a lid, and braise for about 15 minutes until completely cooked through. Ensure the internal temperature of the pork is at least 165 degrees F or 74 degrees C.
- Uncover the lid, increase to high heat, and reduce the sauce for about 3 minutes. Continuously pour the sauce over the char siu pork during this time.
To serve:
- Cut into small pieces and serve!
