Char Siu (BBQ Pork)
Char Siu, also known as Chinese BBQ pork, is a classic Cantonese dish famous for its glossy red appearance, caramelized edges, and irresistible sweet-savory flavor. Traditionally cooked in specialized ovens, Char Siu is often seen hanging in Chinese restaurant windows, showcasing its beautifully glazed exterior.
What makes this dish special is its unique marinade made with hoisin sauce, soy sauce, honey, and aromatic spices. The pork is marinated for hours, then roasted until perfectly tender inside with slightly charred edges outside. The result is juicy, flavorful meat that pairs wonderfully with rice, noodles, or even inside buns.
The good news? You can recreate this restaurant-style Char Siu easily at home using your oven.
Ingredients
For Pork
500 grams pork (pork shoulder or pork belly, long strips)
For Marinade
2 tablespoons soy sauce
1 tablespoon hoisin sauce
1 tablespoon oyster sauce
2 tablespoons honey
1 tablespoon brown sugar
1 teaspoon five-spice powder
1 tablespoon rice wine (or vinegar)
3 cloves garlic (minced)
1 teaspoon ginger (grated)
½ teaspoon red food coloring (optional, for classic look)
For Glaze
2 tablespoons honey
1 tablespoon warm water
How to Make Char Siu
Step 1: Prepare the Pork
Cut the pork into long strips (about 1–2 inches thick). This helps it cook evenly and gives the traditional Char Siu shape.
Step 2: Make the Marinade
In a bowl, mix soy sauce, hoisin sauce, oyster sauce, honey, brown sugar, five-spice powder, rice wine, garlic, ginger, and food coloring (if using). Stir well until smooth.
Step 3: Marinate the Pork
Add pork strips to the marinade and coat thoroughly. Cover and refrigerate for at least 6 hours, preferably overnight. This allows the flavors to penetrate deeply.
Step 4: Roast the Pork
Preheat your oven to 200°C (400°F). Place the pork on a wire rack with a tray underneath to catch drippings.
Roast for 25–30 minutes, turning halfway through.
Step 5: Apply Glaze
Mix honey and warm water. Brush this glaze over the pork during the last 10 minutes of roasting.
Turn the oven to grill/broil mode for 3–5 minutes to get those signature charred edges.
Step 6: Rest and Slice
Remove from oven and let it rest for 5–10 minutes. Slice into thin pieces and serve.
Chef’s Notes
Best cut of pork: Pork shoulder is ideal for juicy texture; pork belly gives richer flavor.
Marination time: Longer marination = deeper flavor. Overnight is highly recommended.
No food color? You can skip it—taste remains the same.
Charred edges: Slight charring is key to authentic flavor, but avoid burning.
Oven tip: Use foil in the tray for easy cleanup as glaze can drip and caramelize.
Nutritional Information (Approx per serving)
Calories: 350–400 kcal
Protein: 25–30 grams
Carbohydrates: 15–20 grams
Fat: 18–22 grams
Sugar: Moderate (from honey and sauces)
Sodium: Moderate to high
Values may vary based on ingredients and portion size.
FAQs
- Can I make Char Siu without an oven?
Yes, you can cook it in an air fryer at 180°C for 15–20 minutes or on a grill for a smoky flavor.
- What gives Char Siu its red color?
Traditionally, red fermented bean curd or food coloring is used. It’s optional and only for appearance.
- Can I use chicken instead of pork?
Yes, chicken thighs work well and absorb the marinade beautifully.
- How do I store leftovers?
Store in an airtight container in the fridge for up to 3 days. Reheat gently before serving.
- What dishes can I use Char Siu in?
You can add it to fried rice, noodles, bao buns, or serve it with steamed rice.
Conclusion
Char Siu is a perfect blend of sweet, savory, and smoky flavors with a mouthwatering caramelized finish. With simple ingredients and a bit of patience, you can recreate this Chinese restaurant favorite at home. Whether served as a main dish or used in other recipes, Char Siu is guaranteed to impress with its rich taste and beautiful presentation.
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