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Cantonese Char Siu (Chinese BBQ Pork)

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Cantonese Char Siu (Chinese BBQ Pork)

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Cantonese Char Siu

Tender, glossy, caramelized Chinese BBQ pork marinated in a sweet-savory sauce and roasted to perfection.

Servings: 6
Prep Time: 10 minutes
Marinating Time: 6–24 hours
Cook Time: 35–45 minutes
Total Time: About 7 hours (including marinating)
Dietary Notes: Contains soy and sugar

Ingredients (no measurements here as requested)

  • Boneless pork shoulder or pork butt
  • Soy sauce
  • Hoisin sauce
  • Honey
  • Brown sugar
  • Chinese five-spice
  • Oyster sauce
  • Shaoxing wine (or substitute)
  • Red food coloring (optional)
  • Garlic
  • Ginger
  • Salt and pepper

Instructions (concise)

  1. Cut pork into long strips and place in a bowl or bag.
  2. Mix marinade ingredients and pour over pork. Marinate 6–24 hours.
  3. Preheat oven and place pork on a rack over a lined tray.
  4. Roast, basting occasionally with marinade.
  5. Broil briefly to caramelize.
  6. Rest, slice, and serve.

Quick Notes

  • Pork shoulder gives the juiciest texture.
  • Red color is optional but gives the iconic Char Siu look.
  • Save extra marinade for basting, but boil it first for safety.

Introduction

This recipe-first format gives you instant access to the essentials, perfect for anyone craving authentic Chinese BBQ pork without scrolling endlessly. Char Siu is known for its deep red color, glossy shine, and irresistible balance of sweet, smoky, and savory flavors. Making it at home is easier than you think and more flavorful than store-bought versions.

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Brief Introduction

I created this Cantonese Char Siu recipe after countless attempts to match the rich, sticky, restaurant-style version I loved. After testing different marinades, cooking times, and cuts of meat, this method delivers juicy slices with caramelized edges every time. It’s perfect for weeknight dinners, dim sum spreads, or slicing over rice bowls.

Step-by-Step Cooking Guide

Step 1: Prepare the Pork

Slice pork shoulder into long strips about 2 inches thick.
Tip: Uniform thickness ensures even cooking.

Step 2: Make the Marinade

Combine soy sauce, hoisin sauce, honey, brown sugar, oyster sauce, five-spice, Shaoxing wine, minced garlic, ginger, and optional red coloring.
Tip: Red food coloring adds visual authenticity but does not affect flavor.

Step 3: Marinate

Place pork in a sealed bag or container. Pour in the marinade, ensuring each piece is coated. Refrigerate for 6 to 24 hours.
Tip: Longer marinating equals deeper flavor.

Step 4: Prepare for Roasting

Preheat oven to 400°F (205°C). Line a tray with foil and place a wire rack on top. Arrange pork strips on the rack.
Tip: The rack helps caramelization and prevents steaming.

Step 5: Roast

Roast for 20 minutes, then baste with leftover marinade (boil it first for food safety). Flip pork, baste again, and roast another 15–20 minutes.

Step 6: Broil for Finish

Broil for 2–4 minutes to achieve the signature shiny, charred edges.
Tip: Watch closely to prevent burning.

Step 7: Rest and Slice

Let pork rest for 5 minutes before slicing. This allows juices to redistribute.

Ingredient Details and Substitutions

Ingredient Explanations

  • Pork shoulder: Contains enough marbling to stay tender and juicy.
  • Hoisin sauce: Provides sweetness and depth.
  • Honey and brown sugar: Create the syrupy glaze during roasting.
  • Five-spice: Gives Char Siu its signature aromatic flavor.
  • Shaoxing wine: Adds complexity; replace with dry sherry if needed.

Quality Tips

  • Choose pork with good marbling; lean cuts can dry out.
  • Use fresh ginger for optimal flavor; powdered ginger won’t match the aroma.
  • High-quality honey improves the glaze.

Substitutions

  • Shaoxing wine → dry sherry or apple juice (for alcohol-free).
  • Hoisin → plum sauce or sweet bean sauce.
  • Honey → maple syrup
  • Pork shoulder → pork belly (richer) or pork loin (leaner).

Equipment Alternatives

  • No oven rack? Place rolled foil under the pork so heat circulates.
  • Air fryer: Cook at 380°F (193°C) for 18–22 minutes, flipping halfway.

Recipe Variations and Serving Suggestions

Flavor Variations

  • Add 1 tablespoon chili paste to the marinade for a spicy version.
  • Use maple syrup for a subtle smoky sweetness.
  • Add orange zest for a citrus twist.

Dietary Variations

  • Gluten-free: Use gluten-free soy sauce and hoisin sauce alternatives.
  • Low-sodium: Replace regular soy sauce with low-sodium versions.
  • Low-sugar: Reduce honey and sugar; glaze will be thinner but still flavorful.

Serving and Presentation

  • Serve sliced over steamed jasmine rice.
  • Add to noodle soups or stir-fries.
  • Use as filling for steamed buns.

Pairing Suggestions

  • Pair with hot tea or light beer for contrast.
  • Serve beside sautéed bok choy or pickled vegetables.

Storage and Make-Ahead Information

Storage

Store sliced Char Siu in an airtight container for up to 4 days.

Freezing

Freeze whole strips tightly wrapped for up to 2 months. Slice after reheating for best texture.

Reheating

  • Oven: Warm at 350°F (175°C) for 10 minutes.
  • Microwave: Heat in 30-second intervals, covered to retain moisture.
  • Stovetop: Sear lightly to refresh the glaze.

Make-Ahead Tips

Marinate the pork up to 24 hours ahead. Roast right before serving for best results.

Quality Notes

Glaze thickens and becomes stickier the next day, enhancing flavor.

Nutrition Information (Estimated Per Serving)

Calories: 390
Protein: 28 g
Carbohydrates: 18 g
Fat: 22 g
Sodium: varies based on soy sauce
Allergens: Soy

Frequently Asked Questions

Q: Can I grill Char Siu instead of roasting?
A: Yes. Grill over medium heat 15–20 minutes, basting often, until caramelized.

Q: Why doesn’t mine turn red?
A: Use optional red food color or red bean curd paste for a natural tint.

Q: Can I make this with chicken?
A: Yes, boneless chicken thighs work well; reduce cooking time to 25–30 minutes.

Q: Can I use pork loin?
A: Yes, but it is leaner and may not be as juicy; avoid overcooking.

Optional Story

My first attempts at Char Siu lacked the glossy exterior I admired at Cantonese barbecue shops. After adjusting the honey ratio and switching to pork shoulder, the transformation was immediate. The flavors settled deeper, the glaze held beautifully, and the final result tasted like a restaurant version made at home.

Reader Interaction

Share the marinades you used, your preferred cut of pork, or any creative variations in the comments.

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If you try this Cantonese Char Siu, leave a rating, share your photos, or tag your dish online so others can enjoy making this classic at home.

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