Chinese BBQ Pork Char Siu

Introduction

Chinese BBQ Pork, also known as Char Siu, is a beloved dish with a rich history that dates back centuries. Its sweet and savory glaze, combined with tender, juicy pork, makes it a favorite among food enthusiasts. This dish is famous for its vibrant red color and fragrant aroma, making it a popular choice in Chinese cuisine. In this article, we will explore a delightful Char Siu recipe that captures the essence of this traditional dish, perfect for any occasion.

Detailed Ingredients with measures

Pork shoulder – 2 pounds
Soy sauce – 1/4 cup
Hoisin sauce – 1/4 cup
Chinese five-spice powder – 1 tablespoon
Brown sugar – 2 tablespoons
Honey – 2 tablespoons
Rice wine or Shaoxing wine – 2 tablespoons
Garlic – 4 cloves, minced
Red food coloring (optional) – 1/2 teaspoon

Prep Time

30 minutes

Cook Time, Total Time, Yield

Cook Time – 1 hour
Total Time – 1 hour 30 minutes
Yield – 4 servings

Detailed Directions and Instructions

Step 1: Prepare the Marinade

Combine the soy sauce, hoisin sauce, honey, rice vinegar, five-spice powder, and minced garlic in a bowl. Whisk until well blended, creating a thick marinade.

Step 2: Marinate the Pork

Place the pork in a resealable plastic bag or a shallow dish. Pour the marinade over the pork, ensuring it is well coated. Seal the bag or cover the dish, then refrigerate for at least 4 hours, preferably overnight for maximum flavor.

Step 3: Preheat the Oven

Preheat your oven to 375°F (190°C). Prepare a baking sheet by lining it with aluminum foil for easy cleanup.

Step 4: Prepare the Pork for Baking

Remove the pork from the marinade and place it on the prepared baking sheet. Reserve the marinade for basting. Use a brush to coat the pork with a thin layer of the marinade.

Step 5: Bake the Pork

Bake the pork in the preheated oven for about 25 minutes. Halfway through, baste the pork with the reserved marinade to keep it moist and flavorful.

Step 6: Broil for a Charred Finish

After 25 minutes, switch your oven to broil. Broil the pork for an additional 3-5 minutes, watching closely to ensure it doesn’t burn. The outside should be caramelized and slightly charred.

Step 7: Rest the Pork

Remove the pork from the oven and let it rest for about 10 minutes before slicing. This allows the juices to redistribute, resulting in a tender bite.

Step 8: Slice and Serve

Slice the pork thinly and serve it with steamed rice or in a stir-fry. Drizzle any remaining sauce over the top or use it as a dipping sauce.

Notes

Note 1: Pork Selection

Use pork shoulder or pork belly for a tender and juicy result. These cuts have enough fat to keep the meat moist during cooking.

Note 2: Marinade Time

For the best flavor, marinate the pork overnight. If time is limited, aim for at least 4 hours.

Note 3: Basting

Basting the pork while baking helps to develop a rich glaze and adds extra flavor.

Note 4: Cooking Time Variations

Cooking times may vary based on the size of your pork pieces. Always check for doneness by ensuring the internal temperature reaches at least 145°F (63°C).

Note 5: Leftovers Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.

Cook techniques

Marinating

Marinating the pork is essential as it allows the flavors to penetrate the meat, resulting in a juicier and more flavorful dish. This process typically requires several hours to overnight for the best results.

Roasting

Roasting the char siu at a high temperature helps to develop a caramelized exterior. This technique ensures that the meat cooks evenly and achieves that coveted sticky glaze.

Basting

Basting the pork during cooking helps to keep it moist and enhances the flavor. A mixture of honey, soy sauce, and marinade can be brushed on the meat at intervals.

Slicing

Proper slicing is crucial for presentation and texture. Cutting the char siu against the grain ensures tender pieces that are easy to chew.

FAQ

What type of pork is best for char siu?

Pork shoulder is commonly used due to its balance of meat and fat, which helps keep the meat tender and juicy.

Can I use a different cooking method?

Yes, you can grill or use a rotisserie for a different flavor profile. Just ensure the cooking time is adjusted according to the method used.

How do I store leftover char siu?

Leftover char siu can be stored in an airtight container in the refrigerator for up to three days. It can also be frozen for longer shelf life.

What can I serve with char siu?

Char siu is often served with rice, steamed buns, or noodles, and is also great in stir-fries and salads.

How can I tell when char siu is done cooking?

Char siu should reach an internal temperature of 145°F for safety, but many prefer to remove it at around 160°F for optimal tenderness.

Conclusion

The Chinese BBQ Pork Char Siu is not only a delightful dish that captivates the palate with its sweet and savory flavors, but it is also a versatile recipe that can be enjoyed in various forms. Whether served as a main dish, in a bun, or atop rice, this char siu can elevate any meal. Its rich flavor profile and appealing color make it a wonderful addition to any dining experience, and preparing it at home allows for customization according to personal taste preferences.

More recipes suggestions and combination

Char Siu Pork Buns

Transform your char siu into steamed buns for a popular dim sum dish. The soft, pillowy buns filled with the sweet and smoky pork create a delightful treat.

Char Siu Fried Rice

Incorporate leftover char siu into fried rice for a quick and flavorful meal. Just add vegetables, eggs, and soy sauce for an easy weeknight dinner.

Char Siu Noodles

Toss sliced char siu with egg noodles and a mix of vegetables in a light soy sauce or oyster sauce for a satisfying stir-fry.

Char Siu Salad

Serve char siu over a bed of mixed greens, topped with crunchy vegetables and a sesame dressing for a refreshing, light meal.

Char Siu Lettuce Wraps

Create a fun appetizer by using char siu as the filling for lettuce wraps, along with fresh herbs and a drizzle of hoisin sauce.