Char Siu is a type of Cantonese roast meat. It is marinated in a sweet BBQ sauce and then roasted.

While different cuts of pork can be used to make Char Siu, from lean boneless pork loin to fattier cuts, those fatty cuts like pork shoulder/pork butt really are best suited to making a tasty Chinese BBQ pork char siu.

Ingredients:
1 lb pork shoulder/butt
2 - 3 tablespoon Lee Kum Kee Char Siu Sauce
Honey or Molasses for basting

Cut the pork into long strips or chunks about an inch thick.

I am using Lee Kum Kee Char Siu Sauce for the marinade. If you want to make your own marinade it’s a combination of sugar, salt, five spice powder, white pepper, sesame oil, wine, soy sauce, hoisin sauce, molasses, food coloring (optional).

Rub the pork with the marinade. Cover and refrigerate overnight, or at least 8 hours.

1. Place the pork around the center of the Glass Tray. Baste some of the marinade sauce on top of the pork. Spray or brush oil on top of the meat. Slide the Glass Tray into top shelf and press green button.

2. When Brava prompts you, about 12 minutes, flip pork, baste marinade sauce on top and spray or brush oil on top of the meat. Slide the Glass Tray into top shelf and press green button to continue.

3. When Brava prompts you, in about 10 minutes, baste the top with honey or molasses. Slide the Glass Tray into top shelf and press green button to continue.

4. When Brava prompts you, baste the top side with honey or molasses. Slide the Glass Tray into top shelf and press green button to continue.

5. When Brava prompts you, in about 2 minutes, flip pork, baste the top side with honey or molasses. Slide the Glass Tray into top shelf and press green button to continue.

6. When Brava prompts you, flip pork. Slide the Glass Tray into top shelf and press green button to continue.

TIPS:
Wipe off any sauce on the glass around the meat as it will burn and smoke because of the honey.
If you want a more BBQ look, add more top sear to a specific zone.