Crispy and glazed with a fabulous Chinese BBQ sauce, Char Siu Chinese BBQ Pork is absolutely mouth-watering good! 

Serve Char Siu Chinese BBQ Pork with rice, topped with green onions and almonds & Roasted Asian Broccoli.  Now that’s a delicious Weekday Gourmand meal!

The entire concept of the Weekday Gourmand Meal Planner is to eat fabulous foods all week long. So this recipe for Char Siu Chinese BBQ Pork  is where this World Tour Week’s menus start off.

Monday’s full menu is:  Char Siu Chinese BBQ Pork, Rice w/Green Onions & Almonds, Roasted Asian Broccoli

 

HOW YOU MAKE FABULOUS CHINESE BBQ PORK ON A WEEKNIGHT!

You’ll start by cutting a boneless pork roast into 2 inch chunks or strips on Sunday night.  It’ll marinate in the refrigerator until Monday evening when you’re ready to roast it.

I like to package up a little of the marinade and reserve it for basting the pork in the last stages of cooking. 

NAN’S TIP: NEVER USE MARINADE THAT’S BEEN IN CONTACT WITH RAW MEAT FOR BASTING DURING THE COOKING PROCESS. 

 

ROASTING YOUR PORK FAST AND HOT!

You’ll want to make sure your smoke alarms are in working order!  Char Siu Chinese BBQ Pork needs to be roasted at a very high temperature, in fact at least 475°F.  And preferably 500°F, if your oven goes that high.

You’ll be turning and basting the meat during the roasting process, but the total time is only 50 minutes flat!

 

 

If  you’re following the World Tour Week Menu, you’ll be roasting the broccoli with the pork for the last few minutes.  Weeknight Gourmand Meal Planner menus are created with efficiency in mind!

NAN’S TIP: LINE YOUR BROILER PAN WITH FOIL AND ADD 1 1/2 CUPS WATER.  WHEN THE PORK IS ROASTING, THE WATER WILL REDUCE THE AMOUNT OF SMOKE IT PRODUCES.

 

HOW TO STORE YOUR LEFTOVER RICE 

You’ll need 3 cups of rice for Friday night’s Crispy Pancetta Rice Cakes with Tomato Basil Relish. 

So I want to make sure you know how to properly store your leftover rice in the refrigerator if you choose not to freeze it. 

Tips for storing cooked rice:

• Let your rice cool properly before you put it in the fridge. Putting your rice in the fridge while it’s still hot can allow moisture to pool and collect, which encourages bacterial growth and makes your rice spoil faster.
• Use airtight containers. Keep unwanted moisture out of refrigerated rice by using resealable plastic bags, or airtight containers. The less exposure to bacteria, the safer it will be to eat the next day.

 

Rice in the refrigerator will last just under a week, but frozen rice has a much longer shelf life. You’ll be able to keep it anywhere from six to eight months in your freezer before it’s no longer usable.

 

AND WHAT HAPPENS TO THE LEFTOVER CHAR SIU CHINESE BBQ PORK?

When Wednesday rolls around, you’ll be preparing Asian dumplings for your Weekday Gourmand dinner, with a side of Simple Asian Slaw.

Whether you make Steamed Chinese BBQ Pork Dumplings, Pan-Fried Chinese BBQ Pork Dumplings or both, is totally up to you!

Wow, and that’s only two of the seven Weekday Gourmand Meal Planner menus in the World Tour Week plan! Now, let me tell you a little more about my meal planner series.

 

WEEKDAY GOURMAND’S MEAL PLANNER

I’m thrilled to introduce you to a new series I’ll be featuring here at Ingredients For A Fabulous Life.  The Weekday Gourmand’s Meal Planner features 7 days of gourmet dinner menus, not just one recipe per day.

Periodically I’ll add a new week of fresh and creative gourmet menus and recipes for you to try at home.  I think you’ll love the “Weekday Gourmand” meal planning concept I’ve come up with for you.

Not only do you eat fabulous meals every night, my menu plans are created to use up all your ingredients too!  Yes, you’ll need some pancetta for WEEKNIGHT BEEF BOURGUIGNON and HARICOTS VERTS WITH SHALLOT- PANCETTA BUTTER on Thursday. 

But you’ll use up the rest making CRISPY PANCETTA RICE FRITTERS WITH TOMATO BASIL RELISH the very next day.  It’s just that simple!

 

Check out the entire Weekday Gourmand’s Meal Planner “WORLD TOUR WEEK” menus:

• MONDAY – Char Siu Chinese BBQ Pork, Rice w/Green Onions & Almonds, Roasted Asian Broccoli
• TUESDAY – Mushroom Butternut Barley Risotto, Pineapple Spears with Salted Caramel Sauce & Toasted Almonds
• WEDNESDAY – Steamed Chinese BBQ Pork Bao Buns or Pan-Fried Chinese BBQ Pork Dumplings, Simple Asian Slaw
• THURSDAY – Weeknight Beef Bourguignon, Overnight Thyme-Parmesan Polenta and Haricots Verts with Pancetta-Shallot Butter
• FRIDAY – Crispy Pancetta Rice Cakes with Tomato-Basil Relish, Cranberry Caramel Baked Apples
• SATURDAY – Beef Bourguignon Barley Soup, Blue Cheese Toasts
• SUNDAY – Roman Gnocchi with Mediterranean Vegetable Sauce, Green Apple & Arugula Salad with Blue Cheese and Sugared Walnuts

 

ARE YOU READY FOR A FAB WEEK OF GOURMET MEALS?

So, now you’ve got an arsenal filled with 15 fabulous weeknight gourmet recipes.  That’s great, but how do you work the “menu plan” itself?

Here’s where my printable Weekday Gourmand’s 9 Page Meal Planner comes into play.   Below is a list of the components of the Weekday Gourmand’s planner. This is exactly  and how it will help you have a stress-free week of gourmet meals.  I’ve done all the thinking, planning and calculating for the whole week’s menu, so you won’t have to.  

• “World Tour Week” Menu with Reused Ingredient Notations
• Grocery Shopping Checklist with quantities noted
• Post-Grocery Shopping Meal Prep Tasks to keep weeknights simple
• Daily Meal Prep List
• “Next Day’s Meal” Tasks to give you a head start on tomorrow’s dinner
• Meal Planner Worksheet for you to make notes and help plan your week
• Custom “Weekday Gourmand” 5″ x 7″ blank recipe cards because I love my readers!

 

WHAT ARE YOU WAITING FOR?

Want to read more about the “WEEKDAY GOURMAND MEAL PLANNER”? 

FOR THE WHOLE SCOOP AND ALL THE RELATED RECIPES CLICK HERE:

Weekday Gourmand’s Meal Planner – World Tour Week Menus

 

YOU’RE NOT ON THE LIST YET?  Why not join in on the fun!

There’s always something fabulous happening here at Ingredients For A Fabulous Life, you don’t want to miss out, do you?  

Join the IFAFL Email Subscriber List to get instant access to the IFAFL Resource Library and receive our twice-weekly emails.  Just fill out the form below and you’ll have exclusive access to all the FREE DIGITAL DOWNLOADS.

Come join the gang in our Facebook group and get in on the gabfest at, The Fab Life!  That’s where we show off our triumphs and share our pursuit of “the good life” with each other all week long.  

 

 

Char Siu Chinese BBQ Pork

Yield: 8 Servings

Prep Time: 20 minutes

Cook Time: 50 minutes

Additional Time: 8 hours

Total Time: 9 hours 10 minutes

Crispy and glazed with a fabulous Chinese BBQ sauce, this pork recipe is absolutely mouth-watering good! Serve it with rice, topped with green onion and almonds and Roasted Asian Broccoli for a delicious Weekday Gourmand meal!

Print

Ingredients

• 4 lb. boneless pork butt or shoulder roast
• 2 Tbsp. rice wine
• 1 1/2 tsp. sesame oil
• 1/2 cup white sugar
• 2 Tbsp. soy sauce
• 2 Tbsp. hoisin sauce
• 1 Tbsp. molassas
• 1 Tbsp. garlic, minced
• 3 Tbsp. honey
• 3 tsp. kosher salt
• 1/2 tsp. freshly ground black pepper
• 1 tsp. 5 Spice powder
• 1 tsp. onion powder

Instructions

1. NIGHT BEFORE OR 8 HOURS BEFORE COOKING - Cut the pork into 2 inch chunks or strips, leaving fat untrimmed.
2. Combine the marinade ingredients in a medium bowl, whisking to combine well.
3. Reserve 1/3 cup of marinade and store in refrigerator to baste pork in the last phase of cooking. Place the remaining marinade and pork in a zipper bag or tightly covered storage container and refrigerate at least 8 hours or overnight.
4. COOKING PORK - Preheat oven to 500°F, place in the rack in the upper-third portion of oven. Line your broiler pan with foil and pour in 1 1/2 cups of water. Cover with it's grill top and lightly coat with an oil spray. (refill water as needed to during cooking process)
5. Take pork out of marinade and place on broiler pan so pieces don't touch. Cook the pork for 25 minutes. Turn pork over with tongs and check water level, adding more water as necessary. (take out reserved marinade from refrigerator also so it can come to room temp before basting pork)
6. Return to oven and cook 15 more minutes. Baste both sides of pork with reserved marinade and return to the oven to cook for 10 more minutes, or until glazed and sizzling. (50 mins total)

Notes

NOTE: IF YOU WANT A CRISPIER FINAL BBQ, POP THE PORK UNDER THE BROILER FOR A FEW MINUTES AFTER IT'S FINISHED COOKING.

Nutrition Information

Yield 8 Serving Size 1
Amount Per Serving Calories 742Total Fat 46gSaturated Fat 17gTrans Fat 0gUnsaturated Fat 25gCholesterol 208mgSodium 1315mgCarbohydrates 22gFiber 0gSugar 20gProtein 56g

Calorie and fat counts will vary with amount of marinade used and portion sizes.