Okay first off BBQ Pork or Char Siu as Cantonese people call it is usually made with pork shoulder. Today we going to make it with the Pork Neck Fillet. I like to use this cause 1 the portion is small enough for just two people and the meat is extremely well marbled making it very succulent. Think of it as waygu or kobe of pork parts.
Now as you can see in the image on the right the tops can be pretty fatty. You want to buy the ones with the top layer and bottom later of fat trimmed off. So its nice and clean like the image on the left. Now if you look at the image on the right closely you will see that the meat is nice and marbled. That is what make this my favourite part of the pork it just melts in your mouth.
1 or 2 pieces of pork jowl
1/4 cup of dark soy sauce
2 table spoon of Hoisin sauce
1 table spoon of Chinese cooking wine (Shao Hsing wine)
1 table spoon of garlic powder
1 table spoon of ginger powder
1/4 cup of of dark brown sugar
3 table spoons of fermented red bean curd
Mix all the ingredients together and let the pork jowl marinate for at least a couple of hours.
Turn the oven on 350 and bake in the oven for 20 – 30 min. (I use a convection oven so it bakes very fast for me).
Let the meat rest for a few mins slice it up and serve.