✨ Hong Kong-Style Kurobuta Char Siu (BBQ Pork) ✨
Unlock the signature amber-black caramelization with our Cantonese master technique!
📝 Ingredients
|
Category |
Details |
|---|---|
|
Main |
600g SRF Kurobuta pork collar (shoulder butt) |
|
Marinade |
• 2 tbsp Lee Kum Kee char siu sauce |
|
Glaze |
• 2 tbsp Lee Kum Kee char siu sauce |
👨🍳 Steps & Pro Techniques
🔪 STEP 1: Butcher's Secret
→ Cut pork with grain into 6cm-wide strips (thinner=dryness risk)
→ ⭐️ Diamond scoring: Make shallow 3mm crosshatch cuts on surface (prevents curling + maximizes flavor absorption)
🧂 STEP 2: Deep Flavor Infusion
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Mix marinade → Massage pork 3 mins (focus on scored areas)
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Vacuum-seal in bag (or remove air) → Marinate ≥4 hrs (overnight ideal)
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Bring to room temp 1 hr before roasting (even cooking)
🔥 STEP 3: Two-Stage Roasting
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Preheat oven 180°C/350°F → Place pork on rack over foil-lined tray
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Cover with foil → Roast 25 mins (fat-side up) → Pour marinade into tray
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Uncover & glaze:
→ ⬇️ Reduce heat to 100°C/210°F
→ Mix glaze → Brush every 5 mins for 3 coats -
Caramelize: Flip → Glaze 2 more coats → Blast at 220°C/430°F for 3 mins to create volcanic edges
🔪 STEP 4: Juicy Finishing
→ Rest 10 mins elevated (save drippings!) → Pour collected juices over pork
→ ⚠️ Diagonal thick slicing (45° against grain for tenderness)
📌 Tips + Key points review
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Low-Temp Glazing: 100°C allows honey penetration without burning
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High-Heat Finish: 220°C creates the iconic "lava edge" visual
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Kurobuta Advantage: Marbling melts into meat → Natural buttery richness
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Lychee Honey Hack: Higher fructose = caramelizes cleaner than regular honey