Print

Chinese BBQ Pork – Char Siu

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Char Siu is a delicious Chinese BBQ pork dish known for its signature red glaze, sweet-savory flavor, and caramelized edges. It’s perfect for serving over rice, in noodle soups, or as a filling for bao buns.

Ingredients

Scale

For the Marinade:

  • 2 lbs pork shoulder (or pork belly, for a fattier version)
  • 3 tbsp honey
  • 2 tbsp hoisin sauce
  • 2 tbsp oyster sauce
  • 2 tbsp soy sauce
  • 1 tbsp dark soy sauce
  • 1 tbsp Shaoxing wine (or dry sherry)
  • 1 tbsp Chinese five-spice powder
  • 1 tbsp minced garlic
  • 1 tsp sesame oil
  • 1/2 tsp white pepper
  • 1/2 tsp red food coloring (optional, for traditional red color)

For Basting:

  • 2 tbsp honey
  • 1 tbsp water

Instructions

  1. Prepare the Pork:
    • Slice the pork into long strips about 1.5 inches thick. This allows for even cooking and maximum marinade absorption.
  2. Make the Marinade:
    • In a large bowl, whisk together honey, hoisin sauce, oyster sauce, soy sauces, Shaoxing wine, five-spice powder, garlic, sesame oil, white pepper, and red food coloring (if using).
  3. Marinate the Pork:
    • Coat the pork strips in the marinade, ensuring all sides are covered.
    • Cover and refrigerate for at least 6 hours, preferably overnight for best flavor.
  4. Roast the Pork:
    • Preheat oven to 375°F (190°C).
    • Line a baking sheet with foil and place a wire rack on top. Arrange the marinated pork on the rack, allowing space between each piece.
    • Roast for 25 minutes, then flip the pork and roast for another 20 minutes.
  5. Baste and Caramelize:
    • Mix honey and water in a small bowl for basting.
    • Increase oven temperature to 425°F (220°C).
    • Brush the pork with the honey mixture and roast for another 5-7 minutes or until caramelized and slightly charred at the edges.
  6. Rest and Serve:
    • Remove from the oven and let the pork rest for 10 minutes before slicing.
    • Serve with steamed rice, noodles, or as a filling for bao buns.

Notes

  • If you prefer a smokier flavor, grill the pork over charcoal instead of roasting in the oven.
  • Red food coloring is optional but gives Char Siu its signature color.
  • Pork shoulder is the best cut for juicy, tender Char Siu, but pork belly works well for a richer, fattier version.

Find it online: https://ukfinda.com/chinese-bbq-pork-char-siu/