Char Siu Pork Chinese Bbq Pork

Char Siu Pork aka Chinese BBQ Pork

This Char Siu Pork recipe is my little secret to recreating the magic of traditional Chinese BBQ pork right in the comfort of your home. I’ve tweaked the classic method to make it simpler and more approachable for everyday cooking, without losing an ounce of that authentic, sweet and savory flavor. Every bite is a delightful experience, offering a perfect balance of tender meat and a glossy, sticky glaze. It’s my go-to for impressing guests or just treating my family to something incredibly delicious and surprisingly easy to make.

Pork Tenderloin or Pork Shoulder: These cuts provide the perfect texture for Char Siu. Pork tenderloin is leaner, while pork shoulder offers more fat and flavor. Hoisin Sauce: This adds a sweet and tangy depth. As a substitute, a combination of soy sauce and a sweet element like plum jam can work. Soy Sauce (Low Sodium): This gives the marinade its savory umami flavor. You can substitute with tamari for a gluten-free option. Honey or Maltose: Honey brings a natural sweetness and helps in caramelizing the pork. Maltose will give a more traditional glossy finish. You can use Maple syrup as an alternative. Oyster Sauce: This contributes to the dish’s complex flavor profile. A mix of soy sauce and a little sugar could serve as a replacement. Shaoxing Wine: It adds a distinctive aroma and depth. Try dry sherry or a splash of sake as alternatives. Five-Spice Powder: This provides the signature Chinese flavor. There’s no direct substitute, but a blend of ground star anise, cloves, Chinese cinnamon, Sichuan pepper, and fennel seeds can mimic it. Sesame Oil: It adds a nutty flavor. Try a mild-flavored oil like canola as a substitute. Garlic (Minced): Essential for its pungent, earthy flavor. You can substitute with garlic powder if you don’t have any fresh garlic. Granulated Sugar: It balances the marinade’s flavors. Sub with brown sugar or even honey for a different kind of sweetness. Red Food Coloring (Optional): This gives Char Siu its characteristic red hue. I prfer to use the gel kind. Beet juice or paprika can offer a natural color substitute. Sesame Seeds (Garnish): These add a subtle crunch and visual appeal. Green Onions (Garnish): They provide a fresh, sharp contrast to the sweet pork.

Let me show you how easy it is to make this Char Siu Pork. You’re going to love how simple yet delicious this dish is! First things first, grab a bowl and let’s mix up the marinade. Toss in the hoisin sauce, soy sauce, honey, oyster sauce, Shaoxing wine, five-spice powder, sesame oil, minced garlic, and sugar. Stir it all together until it’s well combined. If you want that classic Char Siu red color, now’s the time to add a few drops of red food coloring. If you’re using pork shoulder, I recommend cutting the pork into large chunks, about 3 inches. Otherwise, if you’re using tenderloin, I prefer to just add them whole, up to you. Once you’ve got your pork cut up, place the pieces in a large resealable bag or dish. Pour the marinade over the pork, making sure each piece is nicely coated. Toss everything together to ensure all the pork is covered in that delicious marinade. Pop it in the fridge to marinate. Let it sit there for at least 4 hours, but if you can wait overnight, it’ll taste even better. When you’re ready to cook, preheat your oven to 425°F (220°C). Place the marinated pork on a rack over a baking tray. Make sure there’s space between each piece so they cook evenly. Don’t toss that leftover marinade – we’re going to use it for basting. Bake the pork for about 25-30 minutes. Remember to turn and baste it with the leftover marinade every 10 minutes to get that perfect caramelization. For an extra touch of flavor, broil the pork for the last 2-3 minutes. Once the pork is done, let it rest for about 10 minutes. This helps keep it juicy. Then, slice it up, and if you want, garnish with sesame seeds and green onions.

Storage

After cooking, let the Char Siu cool to room temperature. Then, you can store it in an airtight container in the refrigerator for up to 3-4 days. If you need to keep it longer, Char Siu freezes beautifully. Wrap the pork tightly in cling film or aluminum foil, then place it in a freezer-safe bag or container. It can be frozen for up to 3 months.