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Honey glazed char siu BBQ pork
Pineapple pork tacos
3 lbs coppa or boneless Boston butt pork
1 ½ cups sugar
1 cup oyster sauce
2/3 cup hoisin sauce
3 tablespoons ginger, finely chopped
1 tablespoons sesame oil
1 cube red fermented beancurd, mashed (optional)
½ teaspoon red liquid food colouring (optional)
1/3 cup maltose (optional)
1/3 cup honey
Slice the pork coppa into long slices, about 1 inch thick, following the grain of the meat.
Make the marinade by mixing oyster sauce, hoisin, ginger, sesame oil, fermented tofu, and food colouring.
Mix with pork and let marinate as little as 3 hours, preferably overnight.
Place a heatproof rack on a baking sheet.
Preheat over to 300 f, bake for 25-30 minutes on the middle rack height.
For the glaze, using a warm and wet spoon, (dip spoon in a mug of hot tap water) scoop out maltose and microwave on high for 30 seconds to loosen.
Then incorporate honey.
Remove pork from the oven, set oven to broil
Baste with cooking juices, then drizzle the glaze evenly over the meat and put under broiler until gently charred at the tips
Flip over and repeat basting and drizzle glaze, then broil until charred tips.
Rest char siu for 5 minutes then slice thinly across the grain.
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