Easy Char Siu (Chinese BBQ pork, 叉烧)
User Reviews
5
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Prep Time
5 mins
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Cook Time
35 mins
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Total Time
40 mins
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Servings
3 servings
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Calories
419 kcal
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Course
Main Course
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Cuisine
Chinese
Easy Char Siu (Chinese BBQ pork, 叉烧)
Description
This Chinese BBQ pork recipe uses pork shoulder steaks, which provide a good fat content for moistness, marinated in a blend including Char Siu sauce, oyster sauce, light soy sauce, Chinese five-spice powder, sliced garlic and ginger, with optional chili powder for a subtle heat. The meat is marinated in a sealed bag for at least six hours or overnight to absorb the flavors thoroughly.
Roasting occurs at 425°F with a water tray placed in the oven to maintain moisture. The pork is cooked in intervals, flipped and basted with the reserved marinade, then finished with a honey glaze for a glossy, caramelized crust. This process yields a sticky, flavorful outside with tender meat inside.
The recipe suggests adjusting cooking times based on oven performance and pork thickness, watching carefully to avoid burning. The traditional red color from commercial Char Siu often uses coloring agents, which are optional. This recipe focuses on flavor rather than color authenticity.
Ingredients
- 2 pork shoulder steak about 350g/12oz, see note 1, aka pork butt
For the marinade
- 4 tablespoon Char Siu sauce see note 2
- 1 tablespoon oyster sauce
- ½ tablespoon soy sauce light
- ¼ teaspoon Chinese five-spice powder
- 4 cloves garlic finely sliced
- 5 lices ginger
- ½ teaspoon chilli powder optional, see note 4
You also need
- 2 teaspoon honey
Instructions
Marinate the meat
- Put pork steaks in a resealable plastic bag. Add all the ingredients for the marinade.
- Squeeze out air then seal the bag. Rub around for an even coating. Store in the fridge for at least 6 hours (ideally overnight).
- Take the meat out of the bag right before roasting. Keep the marinade for later use.
Prepare for roasting
- Preheat the oven at 425°F/220°C/Fan 200°C.
- If using a baking tray with a wire rack that fits inside, fill the tray with hot water (lower than the rack) and put the steak on the rack. Place the tray in the middle of the oven.
- Alternatively, place a large tray with hot water at the bottom of the oven. Then place the steak on the middle rack of the oven.
Roast & brush (see note 5)
- Leave the meat to roast for 15 mins. Take out and flip it over. Brush some marinade then put back into the oven (Make sure there is always enough water in the tray).
- Cook for a further 10 mins. While waiting, mix 2 teaspoons of honey with 2 teaspoons of the marinade.
- Then increase the oven temperature to 460°F/240°C/Fan 220°C. Take out the meat. Brush with the honey mixture.
- Put back into the oven for 5 mins. Then brush the other side with the honey mixture. Roast for a final 3 mins.
Serve
- Leave the meat to rest for 5 mins then slice and serve it in your preferred way.
- You may also heat up the remaining marinade (remove the garlic & ginger) then serve it as a sauce, a soup base, or a noodle seasoning, etc.
Notes
- Pork shoulder steak (pork butt) is ideal due to its fat content, but pork belly can be used if preferred.
- Use Lee Kum Kee Char Siu sauce or similar products found in Asian markets for authentic flavor.
- Coloring agents to achieve traditional red hue are optional; red yeast powder or food coloring can be added if desired.
- Chili powder is optional and adds a subtle spicy balance to the sweetness.
- Cooking times may vary; monitor the roast to prevent burning depending on oven and meat thickness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3servings
Amount Per Serving
Calories 419 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 419kcal | 21% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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