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CHAR SIU (CHINESE BBQ PORK)

Char Siu (Chinese BBQ Pork)

Char siu, a beloved Cantonese delicacy, is a fragrant and flavorful Chinese barbecue pork dish characterized by its glossy, caramelized exterior. This recipe allows you to recreate the authentic flavors of Chinatown in your own kitchen with a well-balanced marinade and precise roasting technique.
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Prep Time 10 minutes
Cook Time 48 minutes
Total Time 1 hour
Course Main Course
Cuisine Chinese
Servings 6 People

Ingredients
  

  • 3 pounds boneless pork shoulder or pork butt choose a cut with ample marbling for tenderness
  • ¼ cup granulated sugar
  • 2 teaspoons salt
  • ½ teaspoon five-spice powder
  • ¼ teaspoon ground white pepper
  • ½ teaspoon sesame oil
  • 1 tablespoon Shaoxing rice wine or dry cooking sherry, optional
  • 1 tablespoon soy sauce
  • 1 tablespoon hoisin sauce
  • 2 teaspoons molasses
  • 3 cloves garlic finely minced
  • ⅛ teaspoon red food coloring optional, for traditional appearance
  • 2 tablespoons maltose or honey
  • 1 tablespoon hot water

Instructions
 

  • Slice the pork into long, thick strips measuring 2 to 3 inches wide, ensuring that excess fat remains intact to enrich the flavor during roasting.
  • In a mixing bowl, whisk together the sugar, salt, five-spice powder, white pepper, sesame oil, Shaoxing wine, soy sauce, hoisin sauce, molasses, red food coloring (if using), and minced garlic to create the marinade.
  • Reserve two tablespoons of the marinade, covering and storing it separately in the refrigerator. Submerge the pork strips in the remaining marinade, coating evenly. Cover the dish and refrigerate for at least 8 hours or overnight to enhance depth of flavor.
  • Preheat the oven to 475°F (246°C) and position the oven rack in the upper third. If using a convection oven, be mindful that cooking times may be slightly shorter due to increased airflow. For accuracy, consider using an oven thermometer to monitor fluctuations in temperature.
  • Line a baking sheet with aluminum foil and place a wire rack on top. Arrange the marinated pork pieces on the rack, ensuring adequate spacing between them. Pour 1 ½ cups of water into the lined baking sheet to prevent drippings from burning and creating excessive smoke.
  • Transfer the pork to the preheated oven and roast for 10 minutes at 475°F (246°C). Reduce the temperature to 375°F (190°C) and continue roasting for another 15 minutes. After this initial cooking phase, carefully flip the pork and rotate the pan 180 degrees for even caramelization. If the water in the baking sheet evaporates, add another cup to maintain moisture.
  • While the pork is roasting, combine the reserved marinade with maltose or honey and mix in 1 tablespoon of hot water to create a basting sauce. Warm the maltose slightly if necessary to ease mixing.
  • After a total of 40 minutes in the oven, baste the pork generously with the prepared glaze, then flip and baste the opposite side. Return the pork to the oven for a final 10 minutes of roasting.
  • At the 50-minute mark, assess the caramelization of the pork. If a deeper char is desired, activate the broiler for 1-2 minutes, keeping a close watch to avoid burning. The internal temperature should reach 145°F (63°C) per USDA guidelines, with a 3-minute resting time before serving.
  • Remove the pork from the oven, brush with any remaining basting sauce, and allow it to rest for 10 minutes. Slice against the grain and serve warm.

Notes

The preparation time excludes the overnight marination process.
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