Description
Succulent Chinese BBQ Pork Char Siu delivers a symphony of sweet and savory flavors that dance across your palate. Marinated and roasted to perfection, this classic dish brings the authentic taste of Cantonese cuisine straight to your kitchen with minimal effort.
Ingredients
Scale
Meat:
- 2 lbs (0.9 kg) pork shoulder
Marinade Ingredients:
- 3 tablespoons honey
- 2 tablespoons hoisin sauce
- 2 tablespoons oyster sauce
- 2 tablespoons soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon Shaoxing wine (or dry sherry)
- 1 tablespoon Chinese five-spice powder
- 1 tablespoon minced garlic
- 1 teaspoon sesame oil
- ½ teaspoon white pepper
- ½ teaspoon red food coloring (optional, for traditional red color)
Glaze:
- 2 tablespoons honey
- 1 tablespoon water
Instructions
- Transform succulent pork into classic Chinese barbecue by slicing meat into elongated strips approximately 1.5 inches thick, promoting uniform cooking and optimal marinade penetration.
- Craft an aromatic marinade by blending honey, hoisin sauce, oyster sauce, soy sauces, Shaoxing wine, five-spice powder, minced garlic, sesame oil, white pepper, and optional red food coloring in a spacious mixing vessel.
- Thoroughly massage marinade into meat strips, guaranteeing comprehensive coverage, then seal and refrigerate for a minimum of 6 hours, ideally overnight to intensify flavor profiles.
- Position wire rack atop foil-lined baking sheet, strategically arranging marinated pork strips with adequate spacing, then roast in preheated 375F (190C) oven for initial 25-minute segment.
- Carefully rotate meat pieces, continuing roasting for subsequent 20 minutes to ensure balanced caramelization and consistent internal temperature.
- Prepare honey-water basting mixture, then elevate oven temperature to 425F (220C), delicately brushing pork with sweet glaze.
- Continue roasting for additional 5-7 minutes, watching for elegant charred edges and glistening caramelized surface.
- Allow meat to rest peacefully for 10 minutes post-roasting, enabling juices to redistribute throughout protein.
- Slice meticulously and present alongside steamed rice, tender noodles, or nestled within pillowy bao buns for an authentic culinary experience.
Notes
- Select pork with good marbling to ensure tender, juicy results that melt in your mouth.
- Use the fattiest cut like pork belly or pork shoulder for maximum flavor and succulence.
- Consider using a digital meat thermometer to check internal temperature, aiming for 145F to guarantee perfect doneness without drying out the meat.
- Customize the marinade by adjusting spice levels or replacing Shaoxing wine with dry sherry for a similar depth of flavor.
- Prepare extra marinade as a glaze or dipping sauce for added excitement to the dish.
- Swap food coloring with natural alternatives like beet juice for traditional color without artificial ingredients.
- Transform leftovers into delicious fried rice, banh mi sandwiches, or chopped toppings for noodle bowls.
- Store marinated uncooked pork in the freezer for up to 3 months, allowing spontaneous meal preparation anytime.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Dinner, Appetizer, Snacks
- Method: Roasting
- Cuisine: Chinese
Nutrition
- Serving Size: 4
- Calories: 480
- Sugar: 18 g
- Sodium: 800 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 0 g
- Protein: 36 g
- Cholesterol: 90 mg