Char Siu, or Chinese BBQ Pork, is a beloved Cantonese delicacy known for its distinctive red hue, sweet and savory flavor, and incredibly tender texture. Often found hanging in Chinese delis, this roasted pork is a staple in many Asian dishes, from rice bowls to noodle soups.
Char Siu: Chinese BBQ Pork Recipe
Char Siu, or Chinese BBQ Pork, is a beloved Cantonese delicacy known for its distinctive red hue, sweet and savory flavor, and incredibly tender texture. Often found hanging in Chinese delis, this roasted pork is a staple in many Asian dishes, from rice bowls to noodle soups.
Ingredients
- 1 kg pork shoulder fat trimmed and cut into strips
- 4 tbsp hoisin sauce
- 3 tbsp soy sauce
- 2 tbsp honey plus extra for glazing
- 2 tbsp Shaoxing wine or dry sherry
- 1 tbsp brown sugar
- 1 tsp five-spice powder
- 2 cloves garlic minced
- 1 inch ginger grated
- 0.5 tsp red food coloring optional
- 1 tbsp sesame oil
Instructions
- Prepare the pork: Cut the pork shoulder into long strips, about 1.5-2 inches thick.
- Make the marinade: In a large bowl, combine hoisin sauce, soy sauce, honey, Shaoxing wine, brown sugar, five-spice powder, minced garlic, grated ginger, and red food coloring (if using). Mix well.
- Marinate the pork: Add the pork strips to the marinade, ensuring all pieces are fully coated. Cover the bowl and refrigerate for at least 4 hours, or preferably overnight (up to 24 hours).
- Preheat oven: Preheat your oven to 200°C (400°F). Line a baking sheet with foil and place a wire rack on top. This allows air to circulate and prevents sticking.
- Roast the pork: Arrange the marinated pork on the wire rack, leaving some space between pieces. Reserve any leftover marinade. Roast for 20 minutes.
- First glaze: Remove the pork from the oven. Brush generously with the reserved marinade. Flip the pork and brush the other side. Return to the oven and roast for another 15-20 minutes.
- Final glaze: While the pork is roasting, warm 2 tablespoons of honey with 1 tablespoon of the reserved marinade in a small saucepan over low heat until combined.
- Finish roasting: Take the pork out again. Brush with the honey-marinade glaze. Roast for a final 5-10 minutes, or until the pork is caramelized, tender, and slightly charred at the edges. Internal temperature should reach 63°C (145°F).
- Rest and serve: Remove from oven, cover loosely with foil, and let it rest for 10 minutes before slicing against the grain. Serve hot with rice, noodles, or in bao buns.
Notes
For best results, marinate the pork for at least 8 hours or overnight. Using pork shoulder (boston butt) yields the most tender and flavorful Char Siu. Serve with steamed rice, noodles, or tucked into bao buns. For a more intense red color, you can increase the amount of red food coloring slightly or use fermented red bean curd.
