Slow-Cooker Chinese Barbecued Pork (Char Siu)

Hold the phone. Hold your horses. Hold your babies. I cooked pork willingly. I ate it willingly. And I liked it! Also amazingly, the Fudgelet ate it and liked it, too! I was very happy to find a recipe we could all love.

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I wish I had taken a picture of the sliced pork, but you will have to trust me that these are tasty inside and out. K wanted more sauce for dipping, so next time I would set some aside, or maybe make a little extra. He also wanted the slices thinner to allow for a higher sauce to meat ratio. All things to consider if you want to make this, too.

Directions for Slow-Cooker Chinese Barbecued Pork (Char Siu)

Slightly adapted from America’s Test Kitchen

  • 1.5 teaspoons kosher salt
  • 3/4 teaspoon five-spice powder, twice (see recipe)
  • 1/2 teaspoon ground pepper
  • 5-6 pound boneless pork butt/Boston butt/etc., trimmed of hard fat pieces and sliced crosswise into 1-inch thick (or could try slightly thinner) steaks
  • 1/3 cup hoisin sauce
  • 1/3 cup honey
  • 1/4 cup sugar
  • 1/4 cup soy sauce
  • 1/4 cup ketchup
  • 2 Tablespoons dry sherry
  • 1 Tablespoon sesame oil
  • 1 Tablespoon minced ginger
  • 2 teaspoons minced garlic

In a bowl, stir together the salt, pepper, and 3/4 teaspoon five-spice powder.

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Rub the mixture all over the pork pieces, and then place the pork in the slow cooker. Cook on low until it is tender, 5-6 hours.

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When the pork is almost done, set a wire rack inside a foil-lined rimmed baking sheet. Pour 1 cup water into the sheet (I forgot the water but will try it next time). Place the oven rack 4-inches from the broiler and preheat the broiler on high. Stir together the hoisin, honey, sugar, soy sauce, ketchup, sherry, oil, ginger, garlic, and remaining 3/4 teaspoon of five-spice powder.

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Place the pork slices on the wire rack, spread apart.

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Brush the top and sides of each piece with the hoisin sauce mixture, then place in the oven and broil for about 5-7 minutes. The top will caramelize lightly.

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Then, remove from the oven, flipping the pork carefully (it might splatter), then brush the sauce on the new top and sides. Broil again until lightly caramelized (5-7 minutes). Remove from the oven and carefully flip the pork again, back to the first side.

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Brush a third coat of sauce on, and broil until it is a deep mahogany color, about 3 minutes. Let the pork rest for 10 minutes before slicing and serving.

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Directions for Slow-Cooker Chinese Barbecued Pork (Char Siu) (without pictures)

Slightly adapted from America’s Test Kitchen

  • 1.5 teaspoons kosher salt
  • 3/4 teaspoon five-spice powder, twice (see recipe)
  • 1/2 teaspoon ground pepper
  • 5-6 pound boneless pork butt/Boston butt/etc., trimmed of hard fat pieces and sliced crosswise into 1-inch thick (or could try slightly thinner) steaks
  • 1/3 cup hoisin sauce
  • 1/3 cup honey
  • 1/4 cup sugar
  • 1/4 cup soy sauce
  • 1/4 cup ketchup
  • 2 Tablespoons dry sherry
  • 1 Tablespoon sesame oil
  • 1 Tablespoon minced ginger
  • 2 teaspoons minced garlic

In a bowl, stir together the salt, pepper, and 3/4 teaspoon five-spice powder. Rub the mixture all over the pork pieces, and then place the pork in the slow cooker. Cook on low until it is tender, 5-6 hours.

When the pork is almost done, set a wire rack inside a foil-lined rimmed baking sheet. Pour 1 cup water into the sheet (I forgot the water but will try it next time). Place the oven rack 4-inches from the broiler and preheat the broiler on high. Stir together the hoisin, honey, sugar, soy sauce, ketchup, sherry, oil, ginger, garlic, and remaining 3/4 teaspoon of five-spice powder.

Place the pork slices on the wire rack, spread apart. Brush the top and sides of each piece with the hoisin sauce mixture, then place in the oven and broil for about 5-7 minutes. The top will caramelize lightly. Then, remove from the oven, flipping the pork carefully (it might splatter), then brush the sauce on the new top and sides. Broil again until lightly caramelized (5-7 minutes). Remove from the oven and carefully flip the pork again, back to the first side. Brush a third coat of sauce on, and broil until it is a deep mahogany color, about 3 minutes. Let the pork rest for 10 minutes before slicing and serving.

 

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