Char Siu BBQ Pork: A Delicious Guide to Perfecting This Classic Dish

Char Siu BBQ Pork is a beloved dish that has captured the hearts and taste buds of many around the world. This succulent, sweet, and savory pork is not just a meal; it’s a culinary experience steeped in rich history and cultural significance. Originating from Cantonese cuisine, Char Siu translates to “fork roasted,” referring to the traditional method of cooking the marinated pork over an open flame. I remember the first time I tasted this dish; the tender, juicy meat, glazed with a glossy red marinade, was simply irresistible.

People adore Char Siu BBQ Pork for its incredible flavor profile and delightful texture. The combination of sweet hoisin sauce, fragrant five-spice powder, and a hint of honey creates a mouthwatering glaze that caramelizes beautifully during cooking. Not only is it delicious, but it’s also incredibly versatile—perfect for serving with rice, in a bao bun, or even as a topping for noodles. Join me as we explore the art of making this iconic dish, and discover why Char Siu BBQ Pork is a staple in many households and restaurants alike.

Ingredients:

• 2 pounds pork shoulder or pork belly
• 1/4 cup soy sauce
• 1/4 cup hoisin sauce
• 1/4 cup honey
• 2 tablespoons Chinese rice wine (or dry sherry)
• 1 tablespoon sugar
• 1 teaspoon five-spice powder
• 1 teaspoon sesame oil
• 2 cloves garlic, minced
• 1 tablespoon red food coloring (optional, for color)
• Sesame seeds (for garnish)
• Green onions, chopped (for garnish)

Preparing the Marinade

1. In a medium-sized bowl, combine the soy sauce, hoisin sauce, honey, Chinese rice wine, sugar, five-spice powder, sesame oil, minced garlic, and red food coloring (if using). Whisk everything together until the sugar is dissolved and the mixture is well combined. This marinade is what gives the Char Siu its signature sweet and savory flavor. 2. Taste the marinade and adjust the sweetness or saltiness according to your preference. If you like it sweeter, add a bit more honey; if you prefer it saltier, a splash more soy sauce will do the trick.

Marinating the Pork

3. Take your pork shoulder or pork belly and trim any excess fat if necessary. I like to leave a little fat on for flavor and moisture, but it’s up to you! 4. Place the pork in a large resealable plastic bag or a shallow dish. Pour the marinade over the pork, ensuring it’s well coated. Seal the bag or cover the dish with plastic wrap. 5. Refrigerate the pork for at least 4 hours, but for the best flavor, I recommend marinating it overnight. This allows the flavors to penetrate the meat deeply.

Preparing for Cooking

6. When you’re ready to cook, preheat your oven to 375°F (190°C). If you have a convection oven, that’s even better, as it will help achieve a nice caramelization on the pork. 7. Line a baking sheet with aluminum foil for easy cleanup. Place a wire rack on top of the baking sheet. This will allow the heat to circulate around the pork and help it cook evenly. 8. Remove the pork from the marinade, letting any excess drip off. Reserve the marinade for basting later. Place the pork on the wire rack.

Cooking the Pork

9. Roast the pork in the preheated oven for about 25-30 minutes. After this initial cooking time, take the pork out and baste it with the reserved marinade. This step is crucial for building that beautiful glaze. 10. Return the pork to the oven and continue roasting for another 25-30 minutes, basting every 10 minutes. You want the internal temperature of the pork to reach at least 145°F (63°C) for safe consumption, but I prefer to take it out at around 160°F (71°C) for a juicier result. 11. For the last 5-10 minutes of cooking, switch your oven to broil. This will give the pork a nice char and caramelization on the outside. Keep a close eye on it during this time to prevent burning.

Resting and Slicing the Pork

12. Once the pork is done, remove it from the oven and let it rest for about 10-15 minutes. This resting period allows the juices to redistribute throughout the meat, ensuring every bite is tender and juicy. 13. After resting, slice the pork into thin strips. I like to cut it against the grain for maximum tenderness. You can also cut it into bite-sized pieces if you prefer.

Serving the Char Siu

14. To serve, arrange the sliced Char Siu on a platter. Drizzle a little extra honey or the reserved marinade over the top for added flavor and shine. 15. Garnish with sesame seeds and chopped green onions for a pop of color and freshness. This dish pairs beautifully with steamed rice, stir-fried vegetables, or even in a bao bun. 16. Enjoy your homemade Char Siu BBQ Pork! It’s perfect for a family dinner, a special occasion, or just a delicious treat for yourself. The leftovers (if there are any) can be stored in an airtight container in the fridge for up to 3 days, and they taste great in fried rice or as a filling for sandwiches.

Tips for Perfect Char Siu

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Conclusion:

In summary, this Char Siu BBQ Pork recipe is an absolute must-try for anyone looking to elevate their culinary skills and impress their friends and family. The combination of sweet and savory flavors, along with the tender, juicy texture of the pork, makes it a standout dish that will have everyone coming back for seconds. Whether you serve it over a bed of fluffy rice, in a warm bao bun, or alongside some stir-fried vegetables, the possibilities are endless. Feel free to get creative with your serving suggestions! You can add a drizzle of hoisin sauce for an extra kick, or pair it with pickled vegetables for a refreshing contrast. If you’re feeling adventurous, try marinating the pork with different spices or adding a hint of chili for some heat. I encourage you to give this Char Siu BBQ Pork recipe a try and share your experience with me! I would love to hear how it turned out for you and any variations you might have tried. Cooking is all about experimenting and having fun, so don’t hesitate to make it your own. Happy cooking! Print