Chinese Barbecue Pork Char Siu Recipe

Juicy, flavour-packed char siu starts with the perfect cut and a secret ingredient you'll have to discover!

barbecue pork recipe details

Craving that irresistible, sweet-and-savory char siu from your favorite restaurant?

Now you can create this iconic Chinese barbecue pork at home, achieving tender, flavorful results that will impress everyone.

Get ready to embark on a culinary adventure where we unlock the secrets to making truly spectacular char siu, bite after delicious bite.

Ingredients

instruction lacking ingredient overview

Okay, let's talk ingredients—the heart and soul of our Char Siu adventure! You're gonna need 1.2 to 1.5 kg of pork. Scotch fillet works best—it's also known as pork neck. Pork shoulder is great too; just trim the fat!

I wouldn't use pork belly. It's too oily for my taste, I'm telling ya! Make sure you cut the pork into long strips, about two pieces—easy peasy!

Now, keep in mind that the magic is in the meat we're using — it should be juicy, tender, and ready to soak up all that flavor. Selecting the right cut guarantees the best texture and taste! You can achieve a similarly flavorful result by using a marinade of soy sauce, garlic, and ginger for your pork preparation.

And that's it, ingredient-wise! Now, onto the next exciting part! Trust me, this recipe's a winner; you'll nail it.

Marinade

seasoning food soaking liquid

To make the marinade that'll turn your pork into BBQ gold, I'm going to tell you everything you have to do! Grab a bowl – let's get mixing. It's really simple, I promise!

First, you'll need to blend all the marinade ingredients together. Don't be shy; really get in there and mix it up! The marinade should also include seasoning ingredients like soy sauce for that savory note. Here's what the final product will do for you:

  1. Tenderize: It'll make your pork super soft.
  2. Infuse Flavor: Get ready for an explosion of taste!
  3. Add Color: That beautiful red, because why not?!
  4. Moisturize: No one likes dry BBQ, right?

Now you've got a sweet and savory sauce ready to go. Don't taste it yet! We'll get to that when we baste the pork—patient, you must be, my young padawan! Keep following my directions here so you don't miss a step.

Preparing the Pork

cook the pork beforehand

With your marinade ready, it's time to get our hands on the star of the show—the pork! I like to use pork scotch fillet; it's also known as pork neck. Pork shoulder works great, too!

Now, if you're using a thick piece of pork, I suggest cutting it in half horizontally, creating two flatter pieces. But, hey, if yours isn't super thick, just slice it right down the middle. Don't sweat it too much; we're not aiming for perfection here, just deliciousness!

Place the pork in a stain-proof container or a ziplock bag along with the marinade. Make sure that every piece gets a good slathering! I'm talking completely coated – like it's getting a spa day of flavor!

Let it sit in the fridge for 24 to 48 hours – the longer, the better. If you are short on time, you can marinade it for 3 hours.

Roasting

cooking food with heat

Let's get this show on the road! It's roasting time, and I've got some inside knowledge. Preheat your oven to 320°F (160°C). Line a tray—foil's your friend here—and if you've got one, pop a rack on top. I'll show you how to get the best char siu.

Take out the marinated pork and put it on the rack. Now, roast the pork for 30 minutes and no peaking!

While that's happening, turn your marinade into a glaze. I mix in two tablespoons of extra honey for that extra shine. Simmer it on medium-high heat until it becomes thick—like magic!

Here's the plan:

  1. Baste with glaze, roast for 30 minutes.
  2. Baste again, flip! Roast for 20 minutes.
  3. If it's going too dark, use foil to cover.
  4. Then, baste and bake for 10 more minutes until delicious!

Serving Suggestions

food use recommendations

Now that we've roasted our pork to sticky, caramelized perfection, I'll bet you can't wait to dig in! So, let's talk serving suggestions – because what's the point of making amazing char siu if you don't know how to eat it, right?

First off, slice it up! I like to go against the grain – sounds rebellious, huh? Nah, it just means the meat's more tender. Plus, don't forget the sides – rice and steamed Chinese greens are the classic choices, offering a healthy, balanced meal.

But hey, let's think outside the box! Use it in Singapore Noodles. Or how about some Chinese Fried Rice? Leftovers? I'm still eating for days. You can use it with Egg Fried Rice or on top of Chinese Noodle Soup – talk about umami! It's so good, it'll make you wanna slap yo' mama!

Short Recipe Version

Char Siu Recipe (Short Version)

Prep Time: 15 minutes

Cook Time: 60 minutes

Serving Size: 4

Ingredients:

  • 1 lb pork shoulder
  • 1/4 cup honey
  • 1/4 cup soy sauce
  • 2 tbsp hoisin sauce
  • 1 tbsp rice wine
  • 1 tsp five-spice powder
  • 1 clove garlic, minced
  • 1/2 tsp red food coloring (optional)

Instructions:

  1. Cut pork into long strips.
  2. Mix honey, soy sauce, hoisin sauce, rice wine, five-spice powder, garlic, and food coloring (if using) in a bowl.
  3. Marinate pork in the mixture for at least 2 hours (or overnight).
  4. Preheat oven to 350°F (175°C).
  5. Place pork on a baking rack over a baking sheet.
  6. Bake for 30 minutes, then flip and bake for another 30 minutes, or until cooked through.
  7. Slice thinly against the grain.
  8. Serve with rice and Chinese greens.

Nutrition (per serving, estimated):

  • Calories: 350
  • Protein: 30g
  • Fat: 20g
  • Carbohydrates: 10g