Pork
Easy Char Siu Pork Recipe (Authentic Chinese BBQ Pork)
Char Siu pork is a beloved and iconic Cantonese dish for good reason. Its tantalizing appearance immediately entices the senses, while its symphony of flavors and textures creates a truly unforgettable eating experience. In this article, we’ll explore what makes Char Siu pork so amazing and learn how to make authentic Char Siu at home. Let’s get cooking.
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The History and Cultural Significance of Char Siu Pork
Char Siu pork has its origins in the Guangdong province of southern China. Chinese immigrants brought it over to the Americas in the 1800s during the mass migration from China to the west coast.
Over time, Cantonese chefs developed the distinctive Char Siu flavor by experimenting with different spices and ingredients. The creation of five spice powder – comprised of star anise, cinnamon, fennel seeds, cloves and Sichuan pepper – allowed Char Siu to evolve into the sweet, savory and slightly spicy dish we know and love today.
In traditional Chinese culture, Char Siu pork is more than just a delicious recipe – it’s incorporated into celebrations, festivals and family gatherings. The glistening, dark red Char Siu is considered a symbol of luck, happiness and prosperity. It’s no wonder why it remains so close to the hearts of Chinese people worldwide.
How to Make Authentic Char Siu Pork
Now let’s get into the fun part – making Char Siu pork! The keys to crafting authentic Char Siu are nailing the marinade and using the right roasting techniques.
The Char Siu marinade strikes a perfect balance of sweet and savory. Common marinade ingredients are:
- Soy sauce – for saltiness
- Hoisin sauce – for sweetness
- Shaoxing wine – for aroma
- Five spice powder – for that signature spicy-sweet flavor
- Sugar – to caramelize the meat
- Garlic and ginger – for a punch of aroma
To make the marinade, simply combine all ingredients and stir until well incorporated. The ideal marinating time is at least 2-3 hours, or overnight, to allow the pork to fully absorb the flavors.
Now onto the cooking process! Char Siu roasting employs both moist-heat and dry-heat techniques. First, the pork should be roasted at a high temperature to quickly sear and caramelize the exterior. Then, the temperature is reduced to let the meat gently cook through while basting it in the sweet Char Siu glaze.
Basting the pork with the glaze towards the end of cooking allows the sugars to caramelize, forming that sticky, glossy crust we know and love. The perfect glaze consists simply of honey or maltose syrup mixed with some of the original marinade. Brush liberally and let it drizzle down the sides.
Serving Char Siu Pork
In Cantonese cuisine, Char Siu is usually sliced into thin cuts and served with fluffy white rice. Some popular accompaniments are:
- Steamed greens – like Chinese broccoli or bok choy
- Soup – wonton or egg drop soup
- Soy sauce – for dipping the meat
- Hot chili oil – to amp up the flavors
Beyond traditional pairings, Char Siu also shines in modern recipes. Try using it in:
- Sandwiches and wraps
- Over rice bowls
- Chopped on pizza
- Stir fries with veggies
- Eggs benedict topping
The possibilities are endless with this versatile meat. Bring on the Char Siu innovation!
Why Char Siu Pork is a Culinary Masterpiece
Upon first bite, you’ll immediately understand why Char Siu enjoys worldwide fame. The glistening pork envelops your senses with its ambrosial combination of savory, sweet and spicy flavors.
Texturally, you get the perfect contrast between the melt-in-your-mouth tenderness of the interior meat and the finger-licking crispiness of the caramelized glaze crust. It’s simply pork nirvana.
Beyond taste and texture, Char Siu represents generations of Chinese culture and tradition. Through this iconic Cantonese classic, we’re connected to the mothers, grandmothers and ancestors who crafted and enjoyed Char Siu for centuries. Now, we carry on their legacy by making Char Siu in our own kitchens.
Conclusion: Char Siu Pork
Char Siu pork – the Queen of Cantonese cuisine. With its crowd-pleasing taste and visual allure, it’s easy to see why Char Siu has been cherished for generations. We hope this article has inspired you to make authentic Char Siu pork right at home.
Ingredients
- Pork:
- 1½ - 2 pounds boneless pork shoulder or pork butt, cut into 1-2 inch thick slices
- Marinade:
- ½ cup honey
- ½ cup hoisin sauce
- ¼ cup soy sauce (preferably light soy sauce)
- 2 tablespoons Chinese rice wine or Shaoxing wine
- 2 tablespoons dark brown sugar
- 1 tablespoon red fermented bean curd (optional, but adds color and flavor)
- 1 tablespoon garlic, minced
- 1 tablespoon ginger, minced
- 1 teaspoon five-spice powder
- ½ teaspoon ground black pepper
- Toasted sesame seeds (for garnish, optional)
Instructions
- Prepare the Pork: Trim any excess fat from the pork shoulder or butt. Cut the pork into slices about 1-2 inches thick.
- Make the Marinade: In a large bowl, combine all marinade ingredients: honey, hoisin sauce, soy sauce, rice wine, brown sugar, red fermented bean curd (if using), minced garlic, minced ginger, five-spice powder, and black pepper. Mix well to create a smooth marinade.
- Marinate the Pork: Add the pork slices to the marinade, ensuring they are well coated. Cover the bowl and refrigerate for at least 24 hours, or ideally 48 hours, to allow the flavors to develop fully. The longer you marinate, the richer the flavor will be.
- Preheating and Optional Skewers (choose one):
- Oven Method: Preheat your oven to 400°F (200°C). Line a baking tray with foil for easier cleaning.
- Broiler Method: Preheat your broiler to high. Line a broiler pan with foil and place a wire rack on top. This allows air to circulate around the pork for even cooking.
- Optional Skewering: You can thread the marinated pork slices onto skewers for easier handling during cooking. However, this step is not necessary.
- Cooking the Char Siu Pork:
- Oven Method: Arrange the marinated pork slices (or skewers) on the prepared baking tray. Bake for 20-25 minutes. Then, remove the pan from the oven and baste the pork generously with the remaining marinade. Broil the pork for the last 5-7 minutes, or until the glaze thickens and becomes caramelized around the edges. Be watchful during broiling to avoid burning the pork.
- Broiler Method: Place the marinated pork slices (or skewers) on the wire rack over the broiler pan. Broil for 5-7 minutes per side, or until cooked through and the glaze thickens and caramelizes. Baste the pork with the remaining marinade occasionally while broiling.
- Resting (Optional): Once cooked, you can optionally let the char siu pork rest for 5-10 minutes before carving. This allows the juices to redistribute for a more tender result.
- Serve and Enjoy: Slice the char siu pork thinly and arrange on a plate. Garnish with toasted sesame seeds (optional) and serve with steamed rice or noodles.
Notes
- Marinating Time: While 24 hours is sufficient, marinating for 48 hours allows the flavors to penetrate deeper for a more intense char siu flavor.
- Basting: Basting the pork with the remaining marinade during cooking adds extra flavor and keeps the pork moist.
- Don't Overcook: Be mindful of the cooking time to avoid drying out the pork.
- Serving Suggestions: Char siu pork can be enjoyed on its own, served over rice or noodles, or used in various stir-fries or salads.
- Leftovers: Leftover char siu pork can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or oven until warmed through.
Nutrition Facts
Char Siu Pork Recipe (Authentic Chinese BBQ Pork)
Serves: 4-6 servings
|
Amount Per Serving: Per Serving
|
||
|---|---|---|
| Calories | 400-500 kcal | |
| % Daily Value* | ||
| Total Fat 20-30 g | 30.8% | |
| Saturated Fat 10-15 g | 50% | |
| Trans Fat 0 g | ||
| Cholesterol 100-150 mg | 33.3% | |
| Sodium 800-1200 mg | 33.3% | |
| Total Carbohydrate 30-40 g | 10% | |
| Dietary Fiber 2-3 g | 8% | |
| Sugars 30-40 g | ||
| Protein 40-50 g | ||
| Vitamin A Low | Vitamin C Low | |
| Calcium 50-100 mg | Iron 4-6 mg | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Vietnamese food recipe
Hello! I’m Christine Ha – a food nerd in love with eating, cooking, photography, science, and culture.
Vietnamese food was always on the table when I was a kid, but I didn’t really care for it until my late teens (what a waste!). I was a super picky eater and mostly just wanted fast food. Somewhere down the line I flipped a switch, and now home-cooked food is something I appreciate so much more. ⮕About me