Honey Char Siu and Secret Recipe Roast Pork Ribs
Compiled list of ingredients and preparation methods for honey-glazed char siu and signature BBQ ribs.
Ingredients
Pork shoulder (lean)
5 kg
Char siu sauce
1 kg
Honey syrup glaze
to taste
Marinating basin
1
Char siu skewer ring
1
Roast hook
1
Aluminum foil
to taste
Granulated sugar
400 g
Roast goose seasoning
100 g
MSG
100 g
Salt
100 g
Chicken bouillon powder
100 g
Light soy sauce
150 g
White pepper powder
10 g
Sand ginger powder
10 g
Chu hou paste
75 g
Rose liqueur (Mei Kuei Lu)
15 g
Lemon juice
30 g
Minced garlic
100 g
Minced shallots
100 g
Minced ginger
100 g
Granulated sugar
5 kg
Salt
10 kg
MSG
500 g
Chicken bouillon powder
500 g
Sand ginger powder
450 g
Five-spice powder
250 g
Chicken paste
250 g
Chu hou paste
250 g
Sesame paste
250 g
Peanut paste
250 g
Sesame oil
300 g
Red fermented tofu
150 g
Fermented tofu
250 g
Minced garlic
500 g
Cooking oil
400 g
Instructions
1
Step 1
Separate the lean meat from the fat and remove the fat. At the thicker parts of the meat, use a knife to slice the pork to an even thickness.
2
Step 2
Identify the char siu ends. Cut the pork shoulder along a set direction into long strips about 2 cm x 3 cm by 30 cm for the char siu. You can use a zigzag cutting technique.
3
Step 3
Lift the cut char siu strips — the goal is a tidy appearance that will not break easily.
4
Step 4
Lay the selected pork ribs flat on the work surface. On the raised (bone) side, score with the blade at a 45-degree angle, ideally cutting down to the bone, with cuts spaced about 2 to 3 cm apart.
5
Step 5
Score a second set of cuts crossing the first to form a crosshatch (pineapple) pattern. Flip the ribs over and lightly score a similar crosshatch on the meaty side, using a gentler pressure.
6
Step 6
Place the long strips of lean pork into the marinade and mix thoroughly. The marinade is ready when you can no longer feel any grainy lumps by hand.
7
Step 7
Place the ribs underneath the already-marinated char siu strips so they soak in the same marinade. Bury the ribs beneath the strips and rest for at least 3 hours, stirring every 0.5 to 1 hour so the flavor penetrates evenly.
8
Step 8
Skewer the marinated pork strips with char siu rings, leaving only a small gap between pieces. Wrap the ends of the char siu in aluminum foil to prevent burning.
9
Step 9
Place the skewered pork and hooked ribs into the oven. Roast over high heat for 20 minutes. Remove the char siu and ribs, brush with the honey syrup glaze, return to the oven for 10 minutes, remove and brush with glaze again, then return once more for 10 minutes and brush with glaze a third time.
10
Step 10
Repeat for a total of three roasts and three glazes — the first time at medium-high to high heat, the second at medium to low heat. Once done, remove from the oven and serve.
11
Step 11
Roast ribs and honey char siu are typically prepared together. This gives the ribs better flavor penetration, saves marinade, and saves time — these two siu mei (Chinese roast) classics are almost always marinated and roasted together.
12
Step 12
The honey syrup glaze should not be too thick — if it is overly concentrated, the char siu will brown too quickly.
13
Step 13
The first roast should be over high heat to develop a beautiful base color. After glazing with the honey syrup, be sure to switch to low heat.
14
Step 14
When skewering the char siu, pass the skewer through the lean portions of the meat.
