Gather Your Ingredients
Before You Begin
Pork butt is often labeled Boston butt in the supermarket. Shaoxing is a Chinese rice wine that can be found at Chinese markets; dry sherry can be substituted.The combination of red food coloring and pink curing salt provides the crimson appearance of char siu. You can omit these ingredients, but the char siu will not have its characteristic red color. Pink curing salt #1, which can be purchased online or in stores specializing in meat curing, is a mixture of table salt and nitrites; it is also called Prague Powder #1, Insta Cure #1, or DQ Curing Salt #1. Serve the pork with white rice and steamed greens or use it as a filling for our Char Siu Bolo Bao.
Instructions
1.
Cut pork into 4 pieces and butterfly to create ¾-inch-thick pieces. Divide pork between 2 one-gallon zipper-lock bags. Whisk soy sauce, sugar, hoisin, Shaoxing, ginger, sesame oil, garlic, food coloring, five-spice powder, and pepper together in large bowl. Measure out 1 cup marinade and set aside. Whisk pink curing salt into remaining marinade; divide equally between bags and rub to distribute evenly over pork. Press out as much air as possible from bags and seal; refrigerate pork for at least 10 hours or up to 16 hours.
2.
While pork marinates, whisk honey and reserved marinade together in medium saucepan. Cook over medium heat, stirring frequently, until glaze is reduced to 1 cup, 4 to 6 minutes. (Glaze can be prepared up to this point and refrigerated for up to 2 days.) IF FILLING BOLO BAO: Reserve 2 tablespoons glaze and set aside.
3.
Adjust oven rack to middle position and heat oven to 250 degrees F/121 degrees C. Line rimmed baking sheet with aluminum foil and set wire rack in sheet. Spray rack with vegetable oil spray.
4.
Remove pork from marinade, letting excess drip off, and place on prepared rack. Cover sheet tightly with aluminum foil, crimping edges to seal. Bake until pork registers 195 degrees F/90.5 degrees C, 2 to 2½ hours. Remove pork from oven and discard foil. Let pork rest on rack for 30 minutes. If filling Pineapple Buns: Pour pan juices into fat separator and let settle for 5 minutes. Pour off and reserve ¾ cup defatted juices; discard remaining juices.
5.
Heat broiler. Brush both sides of pork with half of remaining glaze; broil until top is mahogany, 2 to 6 minutes. Flip pork and broil until second side is mahogany, 2 to 6 minutes. Brush both sides with remaining glaze and continue to broil until top is dark mahogany and lightly charred, 2 to 6 minutes longer (second side does not get broiled again). Transfer pork to carving board, charred side up, and let rest for 10 minutes. Slice pork crosswise into ½-inch-thick strips and serve.
6.
IF FILLING BOLO BAO: Combine reserved defatted juices with reserved 2 tablespoons glaze in small saucepan and whisk in cornstarch. Bring to boil over medium heat, whisking constantly, and cook until mixture is thickened and glossy, about 1 minute. Transfer to bowl with 12 ounces chopped pork and toss to combine; set aside until ready to use. (Pork filling yields 1¼ pounds and can be refrigerated for up to 7 days.) Click here for the recipe.
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