Description
Succulent Chinese BBQ pork char siu brings sizzling Cantonese street flavors straight to your kitchen. Marinated in sweet and savory sauce, this classic dish promises tender meat with caramelized edges that will satisfy your craving for authentic Asian cuisine.
Ingredients
Scale
Protein:
- 2 lbs (907 grams) pork shoulder (or pork belly, for a fattier version)
Marinade Ingredients:
- 3 tablespoons (45 milliliters) honey
- 2 tablespoons (30 milliliters) hoisin sauce
- 2 tablespoons (30 milliliters) oyster sauce
- 2 tablespoons (30 milliliters) soy sauce
- 1 tablespoon (15 milliliters) dark soy sauce
- 1 tablespoon (15 milliliters) Shaoxing wine (or dry sherry)
- 1 tablespoon (15 milliliters) Chinese five-spice powder
- 1 tablespoon (15 milliliters) minced garlic
- 1 teaspoon (5 milliliters) sesame oil
- ½ teaspoon (2.5 milliliters) white pepper
- ½ teaspoon (2.5 milliliters) red food coloring (optional, for traditional red color)
Glaze:
- 2 tablespoons (30 milliliters) honey
- 1 tablespoon (15 milliliters) water
Instructions
- Prepare the protein by trimming excess fat and slicing into elongated strips approximately 1.5 inches thick, ensuring uniform cooking and maximum flavor penetration.
- Create a vibrant marinade by combining aromatic ingredients like hoisin sauce, oyster sauce, soy sauces, Shaoxing wine, five-spice powder, minced garlic, sesame oil, white pepper, and optional red food coloring in a spacious mixing bowl.
- Thoroughly massage the marinade into the meat strips, guaranteeing complete coverage, then seal in a container and refrigerate for a minimum of 6 hours, ideally overnight to enhance flavor complexity.
- Position the oven rack in the middle position and preheat to 375F (190C). Strategically arrange a wire rack over a foil-lined baking sheet to facilitate even heat circulation and easy cleanup.
- Transfer marinated meat strips onto the prepared rack, maintaining adequate spacing between pieces to promote uniform roasting. Cook for approximately 25 minutes, then carefully flip each piece.
- Continue roasting for an additional 20 minutes until the meat develops a rich, golden exterior.
- Blend honey with water to create a glossy basting liquid. Elevate oven temperature to 425F (220C) for caramelization.
- Generously brush meat with honey mixture, returning to oven and roasting for 5-7 minutes until edges become slightly charred and glistening.
- Remove from oven and allow meat to rest for 10 minutes, enabling juices to redistribute and ensuring tender, succulent results.
- Slice the char siu against the grain and present alongside steamed rice, noodles, or as a delectable filling for traditional bao buns.
Notes
- Slice pork uniformly to guarantee consistent cooking and ensure each piece absorbs marinade equally.
- Choose fatty pork cuts like pork belly or pork shoulder for richer, more tender results that melt in your mouth.
- Avoid aluminum containers when marinating, as they can react with acidic ingredients and alter the meat’s flavor profile.
- Pat meat dry before marinating to help seasonings adhere better and create a perfect caramelized exterior.
- Experiment with alternative sweeteners like maltose or brown sugar for deeper, more complex caramelization.
- For gluten-free adaptation, replace traditional soy sauce with tamari and verify oyster sauce ingredients.
- Prep extra marinade as a delicious sauce for serving, which enhances the dish’s overall flavor intensity.
- Use a meat thermometer to check internal temperature, aiming for 145F to maintain optimal juiciness and food safety.
- Leftover char siu can be refrigerated for up to 4 days and transforms beautifully into fried rice or noodle dishes.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Lunch, Dinner, Snacks
- Method: Roasting
- Cuisine: Chinese
Nutrition
- Serving Size: 4
- Calories: 470
- Sugar: 16 g
- Sodium: 900 mg
- Fat: 22 g
- Saturated Fat: 7 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 1 g
- Protein: 28 g
- Cholesterol: 95 mg