A while back I posted about making Char Siu but I had lost the marinade recipe. I lost it so hard that I can’t even find the original recipe online that I modified. So I had to test again and I have a new one. I’m testing the sauce today with pieces of pork butt, rather than a whole roast. My logic here is that there’s more surface area for that delicious marinade to cover, which might cut down on marination time and increase my happiness time.
**UPDATE** the experiment worked! I highly recommend cutting up the pork and marinating it that way before roasting in the oven.
Here we go!
Char Siu Marinade
1/2 cup hoisin
1/2 cup mirin
1/4 cup soy sauce
1/4 cup honey
2 TBSP sesame oil
1 TBSP chili oil (or hot sesame oil)
2 tsp ground ginger
2 tsp Chinese five spice (can go up to 1 TBSP)
2 TBSP granulated garlic
2 TBSP onion powder
2 tsp red food coloring (optional)
Mix all ingredients in a bowl and whisk until thoroughly combined. Use to marinate a 4 pound pork butt or a couple slabs of ribs or some pork but cut into bite size pieces. You can marinade the meat overnight to 2 days if you like. Roast in the oven until the pork is cooked thoroughly. Charring it a little bit in the oven is highly recommended.