Pro Tips
**Chef's Tips & Troubleshooting:**
- Soak bamboo skewers in water for 30 minutes before grilling to prevent them from burning.
- Grill over medium-hot coals rather than high flame to cook the meat through without charring the outside.
- Add fish sauce gradually and taste as you go — it is saltier than regular salt.
- Score the pork skin in a crosshatch pattern for maximum crispiness without cutting into the meat.
Cooking Tips
Let the meat rest at room temperature for 15–20 minutes before grilling so it cooks evenly from edge to center. Baste the marinade on during the last few minutes of grilling — applying it too early can char the sugars and create bitter flavors.
Ingredient Substitutions
No soy sauce? Use tamari (gluten-free), coconut aminos (paleo-friendly), or a mix of fish sauce and water for a different but delicious umami profile. For a low-sodium version, use light soy sauce or dilute regular soy sauce with a splash of water or broth. Pork alternatives: Chicken thighs work well in most pork recipes (they stay moist like pork does). For a leaner option, use turkey breast or firm tofu. Short on time? A pressure cooker (Instant Pot) can reduce cooking time by roughly half for most braised and stewed Filipino dishes. Reduce liquid slightly since less evaporates.
Storage & Reheating
Store in an airtight container in the refrigerator for up to 3–4 days. The flavors often deepen overnight, making leftovers even more delicious. Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
Barbecued Pork Char Siu
Filipino-style BBQ — skewered meat marinated in a sweet-savory sauce and grilled over charcoal. Street food at its best.
Instructions
- Make the marinade by combining sugar, sherry, soy sauce, hoisin sauce, sesame oil, and oyster sauce. Stir and set aside.
- Place pork in a Ziploc or a bowl then pour-in the marinade. Place inside the fridge and marinate for a minimum of 12 hours.
- Preheat oven to 450 degrees.
- Pour boiling water in a roasting pan.
- Put a wire rack over the roasting pan and arrange the marinated pork. Note: Make sure that the pork does not touch the water.
- Roast for 16 minutes, and then baste with the remaining marinade.
- Turn the heat down to 325 degrees Fahrenheit and roast for 10 minutes.
- Mix in 1 teaspoon of water to the honey and mix. Baste the pork with the honey mixture and continue roasting for 5 minutes or until the pork turns brown.
- Remove from the oven and let cool.
- Slice and then transfer to a serving plate.
- Serve.
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Pro Tips & Troubleshooting
- Soak bamboo skewers in water for 30 minutes before grilling to prevent them from burning.
- Grill over medium-hot coals rather than high flame to cook the meat through without charring the outside.
- Add fish sauce gradually and taste as you go — it is saltier than regular salt.
- Score the pork skin in a crosshatch pattern for maximum crispiness without cutting into the meat.
Cooking Tips
Baste the marinade on during the last few minutes of grilling — applying it too early can char the sugars and create bitter flavors.
Substitutions
For a low-sodium version, use light soy sauce or dilute regular soy sauce with a splash of water or broth.
Pork alternatives: Chicken thighs work well in most pork recipes (they stay moist like pork does). For a leaner option, use turkey breast or firm tofu.
Short on time? A pressure cooker (Instant Pot) can reduce cooking time by roughly half for most braised and stewed Filipino dishes. Reduce liquid slightly since less evaporates.
Storage & Reheating
Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
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