Char Siu Pork - Chinese BBQ Pork
User Reviews
5
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Prep Time
5 mins
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Cook Time
1 hr 30 mins
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Marinating
2 d
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Total Time
2 d 1 hr 35 mins
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Servings
6 -8 people
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Calories
438 kcal
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Cuisine
Chinese
Char Siu Pork - Chinese BBQ Pork
Description
This Char Siu Pork recipe involves slicing 1.2 to 1.5 kg of pork shoulder or pork neck into strips and marinating them for 24 to 48 hours in a blend of brown sugar, honey, hoisin sauce, light soy sauce, Chinese five-spice powder, neutral oil, and optionally red food coloring for traditional color. The pork absorbs the marinade flavors deeply during this resting period in the refrigerator.
For roasting, the pork is placed on a rack in a foil-lined tray and cooked at 160°C, initially for 30 minutes. The reserved marinade is simmered with extra honey to create a sticky glaze. The pork is basted with this glaze multiple times throughout roasting, totaling around 90 minutes, to develop a caramelized, glossy coating while keeping the meat juicy inside.
The finished Char Siu has a balance of sweet honey and hoisin with savory soy and aromatic five-spice, lending the meat a classic Chinese BBQ flavor. The sticky glaze contributes a rich texture contrast with tender, flavorful pork beneath. This pork is versatile and can be eaten as slices, used in fried rice, noodles, or soups.
This recipe advises on the selection of pork cuts suited for slow roasting to develop caramelization without drying and offers tips for freezing leftovers or substituting marinade ingredients. Basting is crucial to achieving the signature charred glaze.
Ingredients
Marinade
- 1 1/2 tbsp brown sugar (white also ok)
- 1/4 cup honey
- 1/4 cup hoisin sauce
- 2 tbsp soy sauce or all purpose soy (Note 1, light
- 1 tbsp soy sauce , just all purpose (or more light soy) (Note 1)
- 1 tsp Chinese five-spice powder Note 2
- 1 tbsp neutral cooking oil vegetable or canola) (Note 3, generic cooking oil
- 2 tsp red food colouring , optional (Note 4)
Cooking:
- 1.2 - 1.5kg / 2.4 - 3lb pork scotch fillet Note 5, aka collar neck, pork neck or pork shoulder
- 2 tbsp honey extra
Instructions
Marinade pork:
- Cut pork in half to make two long strips. (Note 5)
- Mix Marinade ingredients in a bowl.
- Place the pork and Marinade in a stain proof container or ziplock bag. Marinate 24 to 48 hours in the fridge (3 hours is the bare minimum).
To Roast:
- Preheat oven to 160C/320F.
- Line a tray with foil and place a rack on top (recommended but not critical).
- Remove pork from the marinade, save Marinade. Place pork on rack.
- Roast for 30 minutes.
- Meanwhile, pour reserved marinade in a saucepan. Mix Extra Honey into marinade. Bring to simmer over medium high and cook for 2 minutes until syrupy. Remove from heat.
- Remove pork from oven. Dab marinade all over, then turn. Baste then roast for a further 30 minutes.
- Remove pork from oven. Brush with marinade again, then turn, brush with marinade and roast for a further 20 minutes. If charring too quickly, cover with foil.
- Baste again on surface then bake for a further 10 minutes until caramelised and sticky. Meat should be tender but not falling apart, like with pulled pork. Allow to rest for 10 minutes before slicing.
- Serve with rice and steamed Chinese greens. See notes for more uses!
Notes
- Use light soy sauce or a combination of light and regular soy sauce; avoid dark soy sauce due to intense flavor.
- Chinese five-spice powder can be substituted with extra hoisin sauce but reduce sugar to prevent excessive sweetness.
- Neutral oil like vegetable or canola is preferred for the marinade.
- Red food coloring is optional; traditional recipes use red bean curd for color and flavor.
- Pork shoulder or scotch fillet (also called pork neck or collar) are ideal for roasting to juiciness and caramelization.
- If using pork shoulder, trim excess fat and cut into thin strips similar to pork neck.
- For pork tenderloin, roast at 180°C for about 25 minutes until internal temperature reaches 65-70°C, basting generously to create the glaze.
- Leftover Char Siu can be frozen or used in dishes like Singapore Noodles, fried rice, or noodle soup.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6-8 people
Amount Per Serving
Calories 438 kcal
% Daily Value*
| Calories | 438cal | 22% |
| Carbohydrates | 20g | 7% |
| Protein | 48g | 96% |
| Fat | 17g | 26% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 150mg | 50% |
| Sodium | 852mg | 36% |
| Potassium | 897mg | 19% |
| Fiber | 1g | 4% |
| Sugar | 18g | 36% |
| Vitamin C | 1mg | 1% |
| Calcium | 45mg | 5% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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