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Irresistible Chinese BBQ Pork (Char Siu) Recipe: A Delicious Classic

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Chinese BBQ Pork, also known as Char Siu, is a delightful Cantonese dish that boasts a perfect balance of sweet, savory, and smoky flavors.

Ingredients

  • 2 pounds pork shoulder or pork belly
  • 3 tablespoons hoisin sauce
  • 2 tablespoons soy sauce
  • 2 tablespoons oyster sauce
  • 2 tablespoons honey
  • 2 tablespoons Chinese rice wine (Shaoxing wine)
  • 1 tablespoon dark soy sauce
  • 1 tablespoon Chinese five-spice powder
  • 1 teaspoon sesame oil
  • 4 cloves garlic, minced
  • 1 piece of ginger (about 1 inch), grated
  • 1 tablespoon red food coloring (optional)
  • 1/4 cup brown sugar

Steps

  1. Prepare the Marinade
    • First, combine the hoisin sauce, soy sauce, oyster sauce, honey, Chinese rice wine, dark soy sauce, Chinese five-spice powder, sesame oil, minced garlic, and grated ginger in a large bowl. Mix well until the sugar is dissolved and all ingredients are thoroughly combined. If you prefer the traditional vibrant red color, add the red food coloring at this stage.
  2. Marinate the Pork
    • Cut the pork shoulder or belly into long strips about 2 inches wide. Add the pork strips to the marinade, ensuring they are well-coated. Cover the bowl with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to infuse deeply into the meat.
  3. Preheat the Oven
    • When you’re ready to cook, preheat your oven to 375°F (190°C). Line a baking sheet with aluminum foil and place a wire rack on top. This setup will allow the heat to circulate around the pork, ensuring even cooking.
  4. Bake the Pork
    • Remove the pork from the marinade, letting any excess marinade drip off. Place the pork strips on the wire rack and bake for 30 minutes. While the pork is baking, transfer the remaining marinade to a small saucepan and bring it to a boil. Reduce the heat and let it simmer for about 10 minutes until it thickens into a glaze.
  5. Glaze and Finish
    • After the initial baking period, brush the pork with the thickened marinade. Increase the oven temperature to 425°F (220°C) and bake for an additional 15-20 minutes, brushing with more glaze every 5 minutes. The pork should develop a rich, caramelized exterior. Once done, remove the pork from the oven and let it rest for 10 minutes before slicing.

Tips For Variation

  1. Spice it Up: Add a teaspoon of chili paste or sriracha to the marinade for a spicy kick.
  2. Herb Infusion: Incorporate fresh herbs like cilantro or scallions into the marinade for added freshness.
  3. Different Cuts: Try using pork loin or ribs for a different texture and flavor profile.
  4. Grill It: Cook the pork on a grill instead of baking for an extra smoky flavor.
  5. Honey Substitute: Use maple syrup or agave nectar as a substitute for honey to alter the sweetness profile.
  6. Ginger Boost: Increase the amount of ginger for a more pronounced, zesty flavor.
  7. Sauce Variation: Experiment with adding a tablespoon of hoisin sauce to the glaze for a thicker, richer coating.
  8. Vegetarian Version: Substitute pork with tofu or seitan for a vegetarian-friendly version.

Macros

  • Calories: 320 per serving
  • Protein: 25g
  • Fat: 18g
  • Carbohydrates: 12g
  • Fiber: 1g
  • Sugar: 10g

FAQs

  1. What cut of pork is best for Char Siu?
    • Pork shoulder or pork belly are the best cuts for Char Siu due to their higher fat content, which results in a juicier and more flavorful dish. Pork loin can be used for a leaner option but may not be as tender.
  2. Can I make Char Siu without an oven?
    • Yes, you can cook Char Siu on a grill or stovetop. For the grill, cook the pork over indirect heat, basting with the glaze. For the stovetop, use a heavy skillet or grill pan, searing the pork until caramelized.
  3. How long should I marinate the pork?
    • For the best flavor, marinate the pork for at least 4 hours, but overnight is preferable. This allows the marinade to deeply penetrate the meat.
  4. Can I freeze Char Siu?
    • Yes, Char Siu can be frozen. Allow the cooked pork to cool completely, then wrap it tightly in plastic wrap and foil before freezing. It can be stored for up to 3 months. Reheat it in the oven or microwave before serving.
  5. What should I serve with Char Siu?
    • Char Siu pairs well with steamed rice, noodles, or stir-fried vegetables. It can also be used in sandwiches, bao buns, or salads for a versatile meal option.

Irresistible Chinese BBQ Pork (Char Siu): A Delicious Classic

Grey
Chinese BBQ Pork, or Char Siu, is a Cantonese delicacy that's a perfect blend of sweet, savory, and smoky flavors. This recipe guides you in making tender, juicy pork with a caramelized glaze that's rich in umami. Whether paired with steamed rice, noodles, or used in sandwiches and salads, Char Siu's versatility and mouthwatering taste make it a standout dish that's sure to impress.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour
Marinating the pork 4 hours
Course Main Course

Ingredients
  

  • 2 pounds pork shoulder or pork belly
  • 3 tablespoons hoisin sauce
  • 2 tablespoons soy sauce
  • 2 tablespoons oyster sauce
  • 2 tablespoons honey
  • 2 tablespoons Chinese rice wine Shaoxing wine
  • 1 tablespoon dark soy sauce
  • 1 tablespoon Chinese five-spice powder
  • 1 teaspoon sesame oil
  • 4 cloves garlic minced
  • 1 piece of ginger about 1 inch, grated
  • 1 tablespoon red food coloring optional
  • ¼ cup brown sugar

Instructions
 

Prepare the Marinade

  • In a large bowl, combine 3 tablespoons of hoisin sauce, 2 tablespoons of soy sauce, 2 tablespoons of oyster sauce, 2 tablespoons of honey, 2 tablespoons of Chinese rice wine (Shaoxing wine), 1 tablespoon of dark soy sauce, 1 tablespoon of Chinese five-spice powder, 1 teaspoon of sesame oil, 4 minced garlic cloves, and 1 inch of grated ginger. Mix thoroughly until the sugar is fully dissolved and all ingredients are well combined. For a traditional red color, add 1 tablespoon of red food coloring if desired.

Marinate the Pork

  • Cut the pork shoulder or pork belly into long strips, about 2 inches wide. Place the pork strips in the bowl with the marinade, ensuring each piece is well-coated. Cover the bowl with plastic wrap and refrigerate. For best results, let the pork marinate for at least 4 hours, but overnight is ideal for deeper flavor.

Preheat the Oven

  • When you’re ready to cook, preheat your oven to 375°F (190°C). Line a baking sheet with aluminum foil and set a wire rack on top. This setup will help the heat circulate around the pork, promoting even cooking and a crisp exterior.

Bake the Pork

  • Remove the pork from the marinade, allowing any excess to drip off. Arrange the pork strips on the wire rack. Bake in the preheated oven for 30 minutes. While the pork is baking, pour the remaining marinade into a small saucepan. Bring to a boil, then reduce the heat and let it simmer for about 10 minutes, or until it thickens into a glaze.

Glaze and Finish

  • After the initial 30 minutes of baking, brush the pork with the thickened glaze. Increase the oven temperature to 425°F (220°C) and continue baking for an additional 15-20 minutes. During this time, brush the pork with more glaze every 5 minutes to build up a caramelized coating. The pork is done when it has a rich, glossy exterior and is tender inside. Remove from the oven and let it rest for 10 minutes before slicing.

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