Char Siu, that glistening, mahogany-red barbecued pork, is a dish that stops you in your tracks. The sweet and savory aroma alone is enough to make your mouth water, promising a culinary experience unlike any other. Have you ever wondered how to recreate that restaurant-quality Char Siu at home? Well, wonder no more! This recipe will guide you through each step, ensuring you achieve that perfect balance of flavors and textures.
Originating in Guangdong province in China, Char Siu (??) literally translates to “fork roasted,” a nod to the traditional method of cooking the pork on skewers over an open fire. Over centuries, this technique has been refined and adapted, spreading throughout Asia and beyond, becoming a beloved staple in Chinatowns worldwide. It’s more than just a dish; it’s a symbol of Cantonese culinary artistry.
What makes Char Siu so irresistible? It’s the symphony of flavors the sweetness of honey and maltose, the savory depth of soy sauce and hoisin, and the subtle warmth of five-spice powder. The tender, slightly chewy texture, with its caramelized edges, is equally captivating. Whether enjoyed on its own, tucked into fluffy steamed buns (Char Siu Bao), or served atop a bed of rice, Char Siu is a versatile and satisfying dish that brings joy to any meal. Let’s embark on this delicious journey together and create some unforgettable Char Siu!
Ingredients:
- For the Marinade:
- 2 lbs boneless pork shoulder (butt), cut into strips about 1 inch thick and 6 inches long
- 1/2 cup honey
- 1/4 cup soy sauce
- 1/4 cup hoisin sauce
- 2 tablespoons Shaoxing rice wine (or dry sherry)
- 2 tablespoons granulated sugar
- 1 tablespoon maltose or corn syrup (for glazing, optional)
- 1 tablespoon five-spice powder
- 1 tablespoon grated fresh ginger
- 2 cloves garlic, minced
- 1 teaspoon red food coloring (optional, for traditional color)
- 1/2 teaspoon white pepper
- For the Glaze (Optional):
- 1/4 cup honey
- 1 tablespoon maltose or corn syrup
- 1 tablespoon Shaoxing rice wine (or dry sherry)
Preparing the Pork and Marinade:
- Prepare the Pork: First, trim any excess fat from the pork shoulder, but leave a little bit for flavor. Cut the pork into strips that are about 1 inch thick and 6 inches long. This size allows for even cooking and maximum surface area for the marinade.
- Combine the Marinade Ingredients: In a large bowl, whisk together the honey, soy sauce, hoisin sauce, Shaoxing rice wine (or dry sherry), granulated sugar, maltose or corn syrup (if using), five-spice powder, grated ginger, minced garlic, red food coloring (if using), and white pepper. Make sure everything is well combined and the sugar is dissolved.
- Marinate the Pork: Add the pork strips to the marinade, ensuring that each piece is fully coated. Use your hands to massage the marinade into the pork. This helps the flavors penetrate deeply.
- Refrigerate: Cover the bowl with plastic wrap or transfer the pork and marinade to a resealable plastic bag. Refrigerate for at least 24 hours, or preferably 48 hours. The longer the pork marinates, the more flavorful it will be. Turn the pork occasionally to ensure even marinating.
Cooking the Char Siu:
There are several ways to cook Char Siu, each with its own advantages. I’ll outline both oven and grill methods.
Oven Method:
- Preheat the Oven: Preheat your oven to 325°F (160°C). Place a wire rack inside a baking sheet lined with foil. This allows the fat to drip away from the pork, resulting in a crispier exterior.
- Arrange the Pork: Remove the pork from the marinade, reserving the marinade. Arrange the pork strips on the wire rack, making sure they are not touching each other.
- Bake: Bake for 30 minutes.
- Baste: Remove the baking sheet from the oven and baste the pork with the reserved marinade.
- Increase Temperature and Bake Again: Increase the oven temperature to 400°F (200°C) and bake for another 15-20 minutes, or until the internal temperature reaches 145°F (63°C). The pork should be nicely browned and slightly charred. Baste with the marinade again halfway through this second baking period.
- Glaze (Optional): If you’re using the glaze, mix the honey, maltose or corn syrup, and Shaoxing rice wine (or dry sherry) in a small saucepan. Heat over low heat until the maltose is dissolved and the glaze is smooth. Brush the glaze over the pork during the last 5 minutes of baking for a glossy finish.
- Rest: Remove the Char Siu from the oven and let it rest for 10 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful pork.
Grill Method:
- Prepare the Grill: Preheat your grill to medium heat (about 350°F or 175°C). If using a charcoal grill, arrange the coals to create a two-zone fire, with one side hotter than the other.
- Grill the Pork: Remove the pork from the marinade, reserving the marinade. Place the pork strips on the grill grates, over the direct heat.
- Sear and Cook: Sear the pork for 2-3 minutes per side, until nicely browned and slightly charred.
- Move to Indirect Heat: Move the pork to the indirect heat side of the grill.
- Baste and Cook: Baste the pork with the reserved marinade. Close the grill lid and cook for another 10-15 minutes, or until the internal temperature reaches 145°F (63°C). Baste with the marinade again halfway through this cooking period.
- Glaze (Optional): If you’re using the glaze, mix the honey, maltose or corn syrup, and Shaoxing rice wine (or dry sherry) in a small saucepan. Heat over low heat until the maltose is dissolved and the glaze is smooth. Brush the glaze over the pork during the last 5 minutes of grilling for a glossy finish.
- Rest: Remove the Char Siu from the grill and let it rest for 10 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful pork.
Slicing and Serving:
- Slice the Pork: After the pork has rested, slice it thinly against the grain. This will make it more tender and easier to chew.
- Serve: Serve the Char Siu hot or at room temperature. It’s delicious on its own, or as part of a larger meal.
Serving Suggestions:
- With Rice: Char Siu is traditionally served with steamed white rice. The sweet and savory flavors of the pork complement the plain rice perfectly.
- In Noodles: Add sliced Char Siu to noodle soups or stir-fries for a protein-packed and flavorful meal.
- In Buns (Char Siu Bao): Use the Char Siu as a filling for steamed buns (Char Siu Bao). This is a classic Cantonese dim sum dish.
- In Fried Rice: Dice the Char Siu and add it to fried rice for a delicious and satisfying meal.
- As an Appetizer: Serve sliced Char Siu as an appetizer with a dipping sauce, such as a mixture of soy sauce, sesame oil, and rice vinegar.
- In Spring Rolls: Add shredded Char Siu to spring rolls for a flavorful and unique twist.
- With Vegetables: Serve Char Siu with stir-fried vegetables, such as bok choy, gai lan, or Chinese broccoli.
- In Sandwiches: Use sliced Char Siu as a filling for sandwiches or banh mi.
Tips and Variations:
- Pork Selection: While pork shoulder (butt) is the most traditional cut for Char Siu, you can also use pork loin or pork belly. Pork loin is leaner, while pork belly is fattier and more flavorful. Adjust the cooking time accordingly.
- Marinade Variations: Feel free to adjust the marinade to your liking. You can add other ingredients, such as oyster sauce, fish sauce, or chili garlic sauce, for a different flavor profile.
- Sweetness Level: Adjust the amount of honey and sugar in the marinade to your desired sweetness level.
- Spice Level: Add more or less five-spice powder to adjust the spice level. You can also add a pinch of chili flakes for a little heat.
- Color: The red food coloring is optional, but it gives the Char Siu its characteristic red color. If you prefer not to use food coloring, you can omit it. Some people use beet juice as a natural alternative.
- Maltose Substitute: If you can’t find maltose, you can substitute it with corn syrup or honey. Maltose adds a unique stickiness and shine to the Char Siu, but the other substitutes will work as well.
- Cooking Time: The cooking time will vary depending on the thickness of the pork and the temperature of your oven or grill. Use a meat thermometer to ensure that the pork is cooked to an internal temperature of 145°F (63°C).
- Resting Time: Don’t skip the resting time! This is crucial for allowing the juices to redistribute and ensuring that the pork is tender and flavorful.
- Storage: Store leftover Char Siu in an airtight container in the refrigerator
Conclusion:
So, there you have it! This Char Siu recipe isn’t just another recipe; it’s a passport to flavor town, a culinary adventure waiting to happen right in your own kitchen. I truly believe that once you’ve tasted homemade Char Siu, you’ll never look at the store-bought stuff the same way again. The depth of flavor, the perfectly caramelized edges, and the sheer satisfaction of creating something so delicious from scratch it’s an experience you won’t soon forget.
Why is this a must-try? Well, beyond the incredible taste, it’s surprisingly versatile. It’s perfect for a weeknight dinner, impressive enough for a weekend gathering, and a fantastic way to elevate your lunch game. Forget boring sandwiches; imagine succulent slices of Char Siu nestled between soft bread with a smear of hoisin sauce and some crisp cucumber. Trust me, your colleagues will be envious!
But the fun doesn’t stop there! Let’s talk serving suggestions and variations. The classic way to enjoy Char Siu is, of course, sliced and served with steamed rice and some stir-fried greens. But don’t be afraid to get creative!
Serving Suggestions and Variations:
* Char Siu Bao (Steamed Buns): This is a classic for a reason! Use your homemade Char Siu as the filling for fluffy, steamed buns. You can find recipes for the buns online, or even use store-bought ones to save time.
* Char Siu Fried Rice: Dice up the Char Siu and add it to your favorite fried rice recipe for a burst of sweet and savory flavor.
* Char Siu Noodles: Toss sliced Char Siu with noodles (egg noodles, ramen, or even spaghetti work well) and a simple sauce made from soy sauce, sesame oil, and a touch of honey.
* Char Siu Pizza: Yes, you read that right! Use Char Siu as a topping on your homemade or store-bought pizza. It pairs surprisingly well with mozzarella cheese and a drizzle of hoisin sauce.
* Char Siu Salad: Add sliced Char Siu to a fresh salad for a protein-packed and flavorful meal. It goes particularly well with Asian-inspired salads with ingredients like shredded cabbage, carrots, and a sesame ginger dressing.
* Char Siu Scramble: Dice up leftover Char Siu and add it to your morning scrambled eggs for a delicious and protein-rich breakfast.And if you’re feeling adventurous, you can experiment with different marinades. Try adding a touch of five-spice powder for a more complex flavor, or a splash of rice wine vinegar for a bit of tang. You can also adjust the amount of honey or sugar to suit your personal preference. The key is to have fun and make it your own!
I’m so excited for you to try this recipe and experience the magic of homemade Char Siu. It’s a labor of love, but the results are well worth the effort. I’ve poured my heart into perfecting this recipe, and I truly believe it’s the best you’ll find.
So, what are you waiting for? Gather your ingredients, fire up your oven (or grill!), and get ready to embark on a culinary adventure. And when you do, please, please, please share your experience with me! I’d love to hear how it turned out, what variations you tried, and any tips or tricks you discovered along the way. You can leave a comment below, tag me on social media, or even send me an email. I can’t wait to see your creations! Happy cooking, and enjoy your delicious homemade Char Siu!
Char Siu: The Ultimate Guide to Making Perfect Chinese BBQ Pork
Sweet and savory Cantonese BBQ pork (Char Siu) with a flavorful honey-soy marinade, perfect for serving with rice, noodles, or in buns.
Ingredients
- 2 lbs boneless pork shoulder (butt), cut into strips about 1 inch thick and 6 inches long
- 1/2 cup honey
- 1/4 cup soy sauce
- 1/4 cup hoisin sauce
- 2 tablespoons Shaoxing rice wine (or dry sherry)
- 2 tablespoons granulated sugar
- 1 tablespoon maltose or corn syrup (for glazing, optional)
- 1 tablespoon five-spice powder
- 1 tablespoon grated fresh ginger
- 2 cloves garlic, minced
- 1 teaspoon red food coloring (optional, for traditional color)
- 1/2 teaspoon white pepper
- 1/4 cup honey
- 1 tablespoon maltose or corn syrup
- 1 tablespoon Shaoxing rice wine (or dry sherry)
Instructions
- Prepare the Pork: Trim any excess fat from the pork shoulder, leaving a little for flavor. Cut the pork into strips about 1 inch thick and 6 inches long.
- Combine the Marinade Ingredients: In a large bowl, whisk together the honey, soy sauce, hoisin sauce, Shaoxing rice wine (or dry sherry), granulated sugar, maltose or corn syrup (if using), five-spice powder, grated ginger, minced garlic, red food coloring (if using), and white pepper. Ensure everything is well combined and the sugar is dissolved.
- Marinate the Pork: Add the pork strips to the marinade, ensuring each piece is fully coated. Massage the marinade into the pork.
- Refrigerate: Cover the bowl with plastic wrap or transfer to a resealable plastic bag. Refrigerate for at least 24 hours, or preferably 48 hours, turning occasionally.
- Preheat the Oven: Preheat your oven to 325°F (160°C). Place a wire rack inside a baking sheet lined with foil.
- Arrange the Pork: Remove the pork from the marinade, reserving the marinade. Arrange the pork strips on the wire rack, making sure they are not touching each other.
- Bake: Bake for 30 minutes.
- Baste: Remove the baking sheet from the oven and baste the pork with the reserved marinade.
- Increase Temperature and Bake Again: Increase the oven temperature to 400°F (200°C) and bake for another 15-20 minutes, or until the internal temperature reaches 145°F (63°C). Baste with the marinade again halfway through this second baking period.
- Glaze (Optional): If you’re using the glaze, mix the honey, maltose or corn syrup, and Shaoxing rice wine (or dry sherry) in a small saucepan. Heat over low heat until the maltose is dissolved and the glaze is smooth. Brush the glaze over the pork during the last 5 minutes of baking for a glossy finish.
- Rest: Remove the Char Siu from the oven and let it rest for 10 minutes before slicing.
- Prepare the Grill: Preheat your grill to medium heat (about 350°F or 175°C). If using a charcoal grill, arrange the coals to create a two-zone fire, with one side hotter than the other.
- Grill the Pork: Remove the pork from the marinade, reserving the marinade. Place the pork strips on the grill grates, over the direct heat.
- Sear and Cook: Sear the pork for 2-3 minutes per side, until nicely browned and slightly charred.
- Move to Indirect Heat: Move the pork to the indirect heat side of the grill.
- Baste and Cook: Baste the pork with the reserved marinade. Close the grill lid and cook for another 10-15 minutes, or until the internal temperature reaches 145°F (63°C). Baste with the marinade again halfway through this cooking period.
- Glaze (Optional): If you’re using the glaze, mix the honey, maltose or corn syrup, and Shaoxing rice wine (or dry sherry) in a small saucepan. Heat over low heat until the maltose is dissolved and the glaze is smooth. Brush the glaze over the pork during the last 5 minutes of grilling for a glossy finish.
- Rest: Remove the Char Siu from the grill and let it rest for 10 minutes before slicing.
- Slice the Pork: After the pork has rested, slice it thinly against the grain.
- Serve: Serve the Char Siu hot or at room temperature.
Notes
- Pork shoulder (butt) is traditional, but pork loin or pork belly can be used. Adjust cooking time accordingly.
- Adjust marinade ingredients to your liking. Oyster sauce, fish sauce, or chili garlic sauce can be added.
- Adjust the amount of honey and sugar in the marinade to your desired sweetness level.
- Adjust the amount of five-spice powder to your desired spice level.
- Red food coloring is optional. Beet juice can be used as a natural alternative.
- If you can’t find maltose, you can substitute it with corn syrup or honey.
- Cooking time will vary. Use a meat thermometer to ensure the pork is cooked to an internal temperature of 145°F (63°C).
- Don’t skip the resting time!
- Store leftover Char Siu in an airtight container in the refrigerator.