I used to live within walking distance of Chinatown in SF. Now I have to make my own.
If you can find the ingredients in an Asian market, it will come out sooooo much better than the ingredients available from the local grocery store.
Char siu marinate
1/4 cup hoisin sauce or 1/8 chinese bbq sauce and 1/8 korean bbq sauce
1/4 cup brandy
1/8 cup honey
1/8 cup soy sauce
1 tablespoon dark sesame oil
1 teapoon chili powder, such as african bird or thai dragon
1 tablespoon grated fresh ginger
1 clove grated fresh garlic
2 tablespoons grated fresh onion
2 teaspoons Chinese five-spice powder
1 teaspoon fresh ground black pepper
Reserve 1/4-1/3 of the recipe for use as a glaze. In a saucepan over medium heat, reduce the reserved marinade by 1/4-1/3 to use as a glaze.
Pour over pork butt, belly or loin(even chicken) in a sealed zipper bag and keep refrigerated. The longer you marinate(2-4 days), the better.
Edited by sfprankster - 6/11/16 at 9:00am