Easy Char Siu (Chinese BBQ Pork)
User Reviews
5
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Prep Time
5 mins
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Cook Time
45 mins
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marinating time
12 hrs
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Total Time
12 hrs 50 mins
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Servings
6
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Calories
228 kcal
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Course
Main Course, Lunch, Dinner
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Cuisine
Chinese
Easy Char Siu (Chinese BBQ Pork)
Description
This Easy Char Siu combines a multi-ingredient marinade blending honey, soy sauce, hoisin, rice wine vinegar, brown sugar, oyster sauce, Chinese five-spice, sesame oil, and white pepper. The mixture simmers briefly to meld flavors then cools before coating trimmed pork shoulder strips. The meat is marinated for at least 12 hours to develop depth and tenderness.
Roasting at high heat initially, then lowering the temperature, allows the sugars in the marinade to caramelize without burning. Cooking the pork on a wire rack over foil ensures even heat exposure and easy cleanup. The result is a pork with subtly sweet, savory, umami, and aromatic notes enhanced by five-spice. The texture is moist with slightly charred edges.
Char Siu is often served sliced as part of Chinese meals, complemented by steamed rice, noodles, or included in steamed buns. It showcases the characteristic red color of BBQ pork, which can be achieved traditionally with fermented red bean curd or modernly with food coloring, though this recipe omits the coloring.
Marinating time is important for flavor penetration and achieving the signature Char Siu profile. Using a wire rack prevents sticking and promotes even roasting. Adjust the soy sauce or add fermented red bean curd for more authentic color and flavor if desired.
Ingredients
- 4 tablespoons honey
- 3 tablespoons soy sauce
- 3 tablespoons hoisin sauce
- 1 tablespoon rice wine vinegar unseasoned
- 1 tablespoon dark brown sugar
- 2 teaspoons oyster sauce
- 1 1/2 teaspoons Chinese five-spice powder
- 1 teaspoon sesame oil
- 1/2 teaspoons white pepper
- 1 1/2 pounds pork shoulder boneless, trimmed, cut along the grain into long strips; aka pork butt
- 1 teaspoon salt
Instructions
oven instructions
- Pour honey, soy sauce, hoisin, vinegar, brown sugar, oyster sauce, Chinese five spice, sesame oil, and 1/4 teaspoon white pepper into a saucepan and stir together.
- Simmer over medium-low heat for about 5 minutes. Remove from heat and cool to room temperature.
- Set aside 6 tablespoons marinade into a small bowl.
- Season pork shoulder strips with salt and remaining white pepper.
- Place seasoned pork strips in are-sealable plastic bag, pour remaining cooled marinade over pork, and shake bag around to ensure pork pieces are fully covered.
- Remove as much air from bag as possible, seal and refrigerate for 12 to 24 hours.
- Preheat oven to 425˚F. Remove pork strips from refrigerator and marinade and place onto a baking sheet covered in foil, with a wire cooling rack on top (sprayed with cooking spray), spacing pieces about 1 inch apart.
- Baste pork with reserved marinade.
- Roast pork for 15 minutes. Lower temperature to 375˚F and continue to roast for an additional 25 to 30minutes (or until the internal temperature reaches between 145˚F and 160˚F.), generously basting with marinade every 15 minutes.
- 1. Once pork has reached its internal temperature, glaze once more and broil on high for 1 to 2 minutes or until pork caramelizes. Remove pork from heat, transfer to cutting board and rest for 3 to 5 minutes.
- Slice and serve.
air fryer instructions
- Marinate pork as recipe above states.
- Lightly grease the air fryer basket with cooking spray.
- Place marinated pork strips into an air fryer, 1/2 inch apart.
- Preheat the air fryer to 400˚F and air fry for 16 minutes, stopping every 4-5 minutes to flip and baste with remaining marinade.
- Transfer pork strips to a cutting board and slice.
Notes
- Marinate the pork strips for at least 12 hours, preferably 24 hours, to develop full flavor and tender texture.
- Use a wire rack placed over a foil-lined baking sheet to ensure even cooking and easy cleanup.
- Spray or brush the rack with oil to prevent the sweet marinade from sticking to it during roasting.
- Traditional red Char Siu color can come from fermented red bean curd; this recipe omits it but you can add it by mixing with the sauce ingredients.
- Reducing the soy sauce to 1 tablespoon and blending it with fermented bean curd creates a paste for authentic red color and flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 228 kcal
% Daily Value*
| Calories | 228kcal | 11% |
| Carbohydrates | 18g | 6% |
| Protein | 27g | 54% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 68mg | 23% |
| Sodium | 1137mg | 47% |
| Potassium | 483mg | 10% |
| Fiber | 1g | 4% |
| Sugar | 16g | 32% |
| Vitamin A | 4IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 23mg | 2% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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