Quick & Easy Double-Marinated BBQ Pork (Char Siu)
Quick & Easy Double-Marinated BBQ Pork (Char Siu)
A quick route to sticky, savory, and tender Chinese BBQ pork, using commercial sauces for an authentic flavor.
Summary & Overview
| Time & Servings | Details |
|---|---|
| Prep Time | 5 minutes |
| Cook Time | 40–41 minutes |
| Total Time | 45–46 minutes (Hands-on cooking) |
| Marination Time | 5 hours (Minimum) |
| Servings | 4–6 (Depending on pork size) |
| Style | Chinese BBQ (Char Siu) |
| Difficulty | Easy |
| Note | Uses premade sauces |
Ingredients
Main Components
| Ingredient | Quantity | Note |
|---|---|---|
| Pork Shoulder | 1.5–2 lbs (approx. 680–900g) | Cut into long, thick strips (2 inches wide) |
| Aluminum Foil | As needed | For covering during the first bake |
Seasoning & Sauce
| Ingredient | Quantity | Note |
|---|---|---|
| Lobo Roast Red Pork Seasoning Mix | 2 tbsp | To be mixed with water for the first marinade |
| Water | Enough to cover pork | For the Lobo marinade |
| Lee Kum Kee Char Siu Sauce | 2–3 tbsp | For the second, rubbed marinade |
| Lee Kum Kee Char Siu Sauce (Extra) | As needed | For the final glaze |
| Syrup (Honey/Maltose) | As needed | For the final glaze (approx. 2 tbsp) |
Detailed Instructions
1. Prep Work
Cut the pork shoulder into thick strips. Pat the pork completely dry.
2. Initial Cook (Marinade 1)
In a bowl, mix 2 tbsp of the Lobo Roast Red Pork Seasoning Mix with enough water to fully cover the pork strips. Submerge the pork and marinate for 3 hours.
3. Adding Mains (Marinade 2)
Remove the pork from the liquid Lobo marinade and pat it dry. Rub the entire surface of the pork with just 2–3 tbsp of the Lee Kum Kee Char Siu Sauce. Marinate for an additional 2 hours.
4. Mixing (First Bake Prep)
Preheat your oven or air fryer to 180°C or 360°F. Tightly wrap the marinated pork in a sheet of aluminum foil.
5. Sauce/Seasoning (Bake Stage 1)
Place the wrapped pork into the preheated oven/air fryer and bake for 15 minutes.
6. Simmer/Cover (Bake Stage 2)
Take the pork out. Carefully unwrap the foil, flip the pork upside down, re-cover it, and put it back in the oven/air fryer for an extra 15 minutes at 180°C or 360°F.
7. Final Checks (Glaze Prep)
Take the pork out and remove the foil. Increase the oven/air fryer temperature to 200°C. Brush the pork generously with the Lee Kum Kee Char Siu Sauce and a drizzle of syrup (the first glaze layer).
8. Glaze Bake (Stage 1)
Put the glazed pork back into the 200°C oven/air fryer and bake for 5 minutes to set the glaze on the first side. Take it out, flip, and apply a final generous layer of Char Siu Sauce and syrup. Bake for another 5–6 minutes until the glaze is dark, sticky, and caramelized.
9. Final Glaze & Slice
Let rest for 5 minutes, slice, and serve hot.
Enjoy your homemade Chinese BBQ pork!
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