Char Siu is a classic Cantonese dish renowned for its tender pork coated in a rich, glossy glaze with a hint of sweetness and savory spices. Traditionally served in Chinese barbecues and dim sum parlors, the beautifully caramelized exterior and vibrant red hue make it visually striking and packed with flavor. This dish highlights the use of five-spice powder, hoisin sauce, and a hint of Shaoxing wine for depth. Whether enjoyed on its own, over rice, or in a bun, Char Siu promises an unforgettable dining experience.
Ingredients:
- 2 lbs pork shoulder or pork belly
- 1 tbsp honey (for glazing)
For the marinade:
- 3 tbsp hoisin sauce
- 3 tbsp soy sauce
- 2 tbsp oyster sauce
- 2 tbsp Shaoxing wine or dry sherry
- 1/4 cup brown sugar
- 1 tbsp honey
- 2 tsp five-spice powder
- 1 tbsp minced garlic
- 1 tbsp red food coloring (optional for traditional color)
Preparation:
Step 1:
- Trim the pork into long strips, about 2-3 inches thick, to ensure even cooking and full coverage of the marinade. Pat the pork dry with paper towels.
Step 2:
- Mix the marinade by combining hoisin sauce, soy sauce, oyster sauce, Shaoxing wine, brown sugar, honey, five-spice powder, garlic, and food coloring in a bowl. Stir until smooth.
Step 3:
- Marinate the pork strips by placing them in a large sealable plastic bag or container. Pour the marinade over the pork, ensuring all sides are evenly coated. Marinate in the refrigerator for at least 8 hours, preferably overnight, for the best flavor.
Step 4:
- Preheat the oven to 375°F (190°C). Line a baking sheet with aluminum foil and place a wire rack on top. Arrange the marinated pork strips on the rack, letting excess marinade drip off.
Step 5:
- Roast the pork in the oven for 30 minutes. Flip the strips halfway through for even cooking. Reserve any remaining marinade for basting.
Step 6:
- Baste and broil: Brush the pork generously with the leftover marinade. Increase the oven to broil (or 450°F/230°C) and cook for another 8-10 minutes until caramelized, turning once and basting again.
Step 7:
- Glaze with honey: In the final minute, brush the pork with honey to create a sticky, glossy finish. Allow the pork to rest for 10 minutes before slicing.
Variation:
- For a deeper smoky flavor, grill the pork over charcoal instead of roasting, turning regularly to achieve the perfect char.
Cooking Note:
- The pork should be cooked to an internal temperature of 145°F (63°C). For an even richer color and texture, you can glaze the pork multiple times during roasting.
Serving Suggestions:
- Slice the Char Siu into thin pieces and serve it over steamed white rice with a side of bok choy.
- Add it to a banh mi sandwich with pickled vegetables and fresh cilantro for a fusion twist.
- Incorporate the sliced pork into fried rice or noodle bowls for a satisfying meal.
Tips:
- Choose pork belly for a fattier cut if you prefer richer, juicier Char Siu. Pork shoulder provides a leaner alternative.
- Marinate overnight for maximum flavor absorption.
- Use red food coloring if you want the traditional appearance, but it’s optional.
- Reserve some marinade separately for dipping or brushing near the end of cooking.
- Honey glaze is essential for the signature glossy finish; don’t skip it!
Prep Time:
20 minutes (plus overnight marination)
Cooking Time:
40 minutes
Total Time:
1 hour (excluding marination)
Nutritional Information:
- Calories: 320 per serving (based on 8 servings)
- Protein: 22g
- Sodium: 700mg
FAQs
Q: Can I use pork loin instead of pork shoulder or belly?
A: Yes, but be aware that pork loin is leaner and may result in drier Char Siu. Adjust cooking time accordingly to prevent overcooking.
Q: What can I substitute for Shaoxing wine?
A: Dry sherry or mirin (sweet rice wine) makes a suitable replacement. You can also use rice vinegar, though it will be less sweet.
Q: How do I store leftover Char Siu?
A: Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 1 month.
Q: Can I make Char Siu without a broiler?
A: Yes, simply roast it at a slightly higher temperature (400°F) and baste more frequently for a similar effect.
Conclusion
Char Siu is a flavorful, eye-catching dish that captures the essence of Cantonese cuisine with its combination of savory, sweet, and aromatic flavors. Its glossy, caramelized surface and vibrant red color make it an impressive centerpiece for meals or gatherings. Whether roasted or grilled, served with rice or tucked into a sandwich, Char Siu is a versatile recipe that brings bold flavors to your table.
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Char Siu (Chinese BBQ Pork) Recipe
- Total Time: 1 hour (excluding marination)
Ingredients
Ingredients:
- 2 lbs pork shoulder or pork belly
- 1 tbsp honey (for glazing)
For the marinade:
- 3 tbsp hoisin sauce
- 3 tbsp soy sauce
- 2 tbsp oyster sauce
- 2 tbsp Shaoxing wine or dry sherry
- 1/4 cup brown sugar
- 1 tbsp honey
- 2 tsp five-spice powder
- 1 tbsp minced garlic
- 1 tbsp red food coloring (optional for traditional color)
Instructions
Preparation:
Step 1:
- Trim the pork into long strips, about 2-3 inches thick, to ensure even cooking and full coverage of the marinade. Pat the pork dry with paper towels.
Step 2:
- Mix the marinade by combining hoisin sauce, soy sauce, oyster sauce, Shaoxing wine, brown sugar, honey, five-spice powder, garlic, and food coloring in a bowl. Stir until smooth.
Step 3:
- Marinate the pork strips by placing them in a large sealable plastic bag or container. Pour the marinade over the pork, ensuring all sides are evenly coated. Marinate in the refrigerator for at least 8 hours, preferably overnight, for the best flavor.
Step 4:
- Preheat the oven to 375°F (190°C). Line a baking sheet with aluminum foil and place a wire rack on top. Arrange the marinated pork strips on the rack, letting excess marinade drip off.
Step 5:
- Roast the pork in the oven for 30 minutes. Flip the strips halfway through for even cooking. Reserve any remaining marinade for basting.
Step 6:
- Baste and broil: Brush the pork generously with the leftover marinade. Increase the oven to broil (or 450°F/230°C) and cook for another 8-10 minutes until caramelized, turning once and basting again.
Step 7:
- Glaze with honey: In the final minute, brush the pork with honey to create a sticky, glossy finish. Allow the pork to rest for 10 minutes before slicing.
Notes
Cooking Note:
- The pork should be cooked to an internal temperature of 145°F (63°C). For an even richer color and texture, you can glaze the pork multiple times during roasting.
- Prep Time: 20 minutes (plus overnight marination)
- Cook Time: 40 minutes
Nutrition
- Calories: 320 per serving (based on 8 servings)
- Sodium: 700mg
- Protein: 22g