char siu bbq pork
This fabulous char siu pork is a 'must include' on any list of great luau recipes ....
This fabulous asian bbq pork is melt-in-your-mouth good. You could make double or triple what you think you'll need and there still won't be any leftovers!
'Char sui' or 'fork roast' meats are traditionallly cooked on skewers or long forks in a covered oven or over a fire.
An outdoor grill or fire pit is fine for this if you have a few hours to kill, but it's so much easier in an oven.
This works equally well as boneless country-style ribs or racks of baby back ribs.
And if you have any vegetarian friends, don't leave them out. This marinade is a fabulous sauce for barbecued tofu.
for every 1-2 pounds of ribs, you'll need:
luau recipes - char siu pork
- 1/4 cup brown sugar, packed
- 2 tablespoons red bean curd sauce - you can substitute Hoi Sin sauce if you don't have access to red bean curd
- 1/4 cup honey
- 1/2 teaspoon five spice powder
- 1 teaspoon kosher salt
- 2 tablespoons rice wine or dry sherry
- 1 clove garlic, crushed
- up to 1 tablespoon of minced fresh ginger
here's how you do it:
luau recipes - char sui pork
1. Combine all the ingredients and mix well.
2. Place the ribs and marinade in large ziploc bags and remove as much air as possible before sealing. Squish the bag around until all the ribs are coated with the marinade. Refrigerate for at least 12 hours, preferably 24 hours.
3. Preheat the oven to 325 degrees.
4. Place the ribs on a rack over a baking pan and bake for 30 minutes.
5. Turn and baste the ribs. Bake for another 30 minutes, or until an instant read thermonmeter reads 155 to 160 degrees.
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