Lindas Char Siu Pork Recipes

Steps:

• Cut pork with the grain into strips 1 1/2- to 2-inches long; put into a large resealable plastic bag.
• Stir soy sauce, honey, ketchup, brown sugar, rice wine, hoisin sauce, red food coloring or red bean curd (see Cook's Note), and Chinese five-spice powder together in a saucepan over medium-low heat. Cook and stir until just combined and slightly warm, 2 to 3 minutes. Pour the marinade into the bag with the pork, squeeze air from the bag, and seal. Turn bag a few times to coat all pork pieces in marinade.
• Marinate pork in refrigerator, 2 hours to overnight.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Remove pork from marinade and shake to remove excess liquid. Discard remaining marinade.
• Cook pork on preheated grill for 20 minutes. Put a small container of water onto the grill and continue cooking, turning the pork regularly, until cooked through, about 1 hour. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

Steps:

• Cut the pork lengthways into strips 2 inches wide and 1-inch thick and put into a nonreactive container. Combine the marinade ingredients in a saucepan over low heat and stir together. Leave to cool, then stir in the garlic and massage the marinade into the pork. Cover with plastic wrap and marinate in the refrigerator for 5-6 hours or overnight.
• Preheat the oven to 425°F. Bring the pork back to room temperature and drain off the excess marinade into a small bowl. Place the pork on a rack in the middle of the oven and put a roasting pan containing a cupful of hot water underneath on the bottom rack. Roast the meat for 20 minutes, basting with the marinade occasionally. Reduce the oven to 350°F and roast for a further 15 minutes or until the internal temperature of the meat reaches 165°F.
• Cool the pork briefly, then cut it into bite-size pieces. Garnish with spring onions and serve as an appetizer or with steamed rice as a light meal.

Steps:

• Mix all ingredients but the pork in a bowl to create the marinade.
• Place the roasts in a zip-lock bag and pour in the marinade. Marinate the meat overnight.
• Preheat oven to 300ºF.
• Place pork roasts onto a rack over a sheet pan. Reserve the left-over marinade. Don't forget to line the pan with aluminum foil or you'll be very sorry when clean-up time comes.
• Roast 1 hour.
• While pork is roasting, place the reserved marinade in a saucepan and boil vigorously for 5 to 10 minutes until thickened. Set aside.
• After the 1 hour roasting time, baste the pork with the thickened glaze. Place back into the oven for 10 to 15 minutes to set the glaze.
• Let rest 10 minutes. Slice the pork thinly and serve over noodles (or rice).

Steps:

• Using a sharp knife, make slashes along the top and bottom of the pork fillet.
• Combine all the remaining ingredients, and marinade the pork for 2-3 hrs., or overnight if you can.
• Preheat the oven to 350.
• Drain the pork from its marinade, and place on a rack set over a roasting pan, half-filled with hot water.
• Cook the pork for about 15 minutes, then coat with some sauce.
• Turn the meat over so it colors on all sides. Baste regularly with the extra marinade while cooking.
• Cook for 15-25 more minutes more, testing at 15 minutes to see if it's done to your liking.
• Let sit for 10 minutes to distribute juices, then slice into 1/4" pieces, and serve.