Char Siu Chili

"叉烧 Char Siu BBQ Pork - Quanjude Melbourne AUD8"
by avlxyz is marked with CC BY-SA 2.0. 
Marinated and Braised Pork Shoulder With An Asian Inspired Broth. Full Flavored Heat With Floral Notes From Macerated Chilies, Garlic, Shallot, and Ginger. Bodied With A Medley Of Dark Red Kidney, Black, and Great Northern Beans, and Fire-Roasted Tomatoes.



  • 1.5lbs Pork Shoulder, Marinated With 1 Char Siu Spice packets (Star Anise, Fennel, Szechuan Peppercorn, Clove, Cinnamon and Powdered Red Dye)

Dry Spices:

  • 1/2t Curry Powder
  • 8-12 dried Szechuan Peppercorns
  • 1t Chinese Five Spice
  • 2t Cumin
  • 1/2t Turmeric
  • 1/4t Black Pepper


  • Roasted Vegetables 
    • 2 Jalapeno
    • 3 Bird’s Eye (Thai) Chili
    • 1 head Garlic, halved
    • 1/2 Yellow Onion, quartered
  • 1/2T Ginger, fresh ground
  • 1/2T Garlic, fresh ground

Deglazing Base

  • 2oz Plum Sauce
  • 3 dashes Fish Sauce
  • 1/2oz Hoisin Sauce
  • 1/8c Oyster Sauce
  • 1/8c Soy Sauce
  • 1/8c Mirin (Sweet Japanese Wine)
  • 1/8c Rice Wine Vinegar
  • 2 dashes Sesame Oil
  • 1/3c Dry Sherry

Other Ingredients:

  • 2 cans Black Beans
  • 2 cans Dark Red Kidney Beans (rinsed)
  • 2 cans Great Northern Beans (rinsed)
  • 2 cans Roasted Tomatoes
  • 1/2 of a Lime, juiced
  • 1/8th head brunoised Cabbage
  • 1 medium brunoised Carrot
  • 4 white piece of Scallions, sliced thin
  • 4 small Shallots, sliced thin


  • Make Char Siu packet as described. Remove excess pork fat (reserve for use) and cube. Marinate as directed.
  • Set broiler to high, and toss Sofrito veggies in lard, bacon fat, or other non-neutral oil. Place on a lined baking sheet. Rotate every 5 minutes until peppers are blistered and soft. Once removed from the broiler, smash in a molcajete until a thick paste is formed.
  • In a dry non-stick skillet over medium heat, bloom spices. When fragrant grind dry spices and reserve.
  • Mix all liquids for deglazing base.
  • Remove pork from marinade and in a heavy bottom pot, heat reserved fats. Once enough fat is expressed, remove the crispy fat and sear Char Siu Pork and set aside.
  • Bloom ground spices in oil until fragrant, add sofrito and cook until beginning to darken like a roux, add vegetables (brunoised cabbage, carrots, scallions, shallots).
  • Add sauce mix and cook until alcohol smell dissipates and sauce thickens.
  • Add fire-roasted Tomatoes, lime juice, and water making sure to remove any caramelized sauce (frond) from the bottom of the pan.
  • Add beans. Simmer uncovered for 1 hour.
  • Reintroduce char siu pork and heat through before serving.