How to Make Char Siu Pork~ with Chef Frank

Asian cuisine has never been my strength. I have made this pork a few times and it gets better every time. Not authentic but delicious. Never be afraid to try new things in the kitchen. This pork has so many uses, fried rice, ramen & pork buns to name a few. Hope you enjoy my version of Char Siu.

Serves 4-6

2-3# fatty pork butt, cut into long strips 1 inch square
1 cup soy sauce
1/4 cup hoisin sauce
3 large cloves garlic, chopped
1/2 honey
1/3 cup sugar
1 cinnamon stick, broken
2 1/2 star anise
1/3 cup dry sherry or Chinese rice wine
1 tsp salt (optional)

place everything in a ziplock bag and marinate for at least 2 hours, preferably overnight. Preheat oven to 400 degrees F. Remove pork from marinade and place on a rack on a sheet tray. put some water in the bottom of the tray so the drippings won't burn. strain marinade into a small sauce put and reduce by half over medium heat. After the pork is in for about 20 minutes turn and baste with marinade. When the pork is done, about 40 minutes, let rest for 5 minutes then slice.

Camera, Product & Editing: Kyra Proto
Production: Karen Proto

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