Char Siu BBQ Pork: A Delicious Guide to Perfecting This Classic Dish

Char Siu BBQ Pork is a beloved dish that has captured the hearts and taste buds of many around the world. Originating from Cantonese cuisine, this succulent and flavorful pork is marinated in a sweet and savory sauce, then roasted to perfection, creating a beautiful caramelized exterior that is simply irresistible. The history of Char Siu dates back to ancient China, where it was traditionally prepared by hanging strips of marinated pork in a wood-fired oven, allowing the smoke to infuse the meat with a rich flavor.

People adore Char Siu BBQ Pork not only for its mouthwatering taste but also for its tender texture that melts in your mouth. The combination of sweet hoisin sauce, fragrant five-spice powder, and a hint of honey creates a symphony of flavors that is hard to resist. Plus, it’s incredibly versatile—perfect for serving over rice, in a bao bun, or even as a topping for noodles. Join me as we explore the delightful world of Char Siu BBQ Pork and learn how to recreate this iconic dish in your own kitchen!

Ingredients:

• 2 pounds pork shoulder or pork belly
• 1/4 cup soy sauce
• 1/4 cup hoisin sauce
• 1/4 cup honey
• 2 tablespoons Chinese rice wine (Shaoxing wine)
• 1 tablespoon five-spice powder
• 1 tablespoon sugar
• 1 teaspoon sesame oil
• 2 cloves garlic, minced
• 1 inch piece of ginger, grated
• Red food coloring (optional, for color)

Preparing the Marinade

1. In a large mixing bowl, combine the soy sauce, hoisin sauce, honey, Chinese rice wine, five-spice powder, sugar, sesame oil, minced garlic, and grated ginger. If you want that classic red color, add a few drops of red food coloring to the marinade. This step is optional, but it does give the Char Siu its signature look. 2. Whisk the marinade ingredients together until they are well combined. You want to ensure that the sugar is dissolved and the mixture is smooth. 3. Take your pork shoulder or pork belly and place it in a large resealable plastic bag or a shallow dish. Pour the marinade over the pork, making sure it is well coated. If using a bag, seal it tightly and massage the marinade into the meat. If using a dish, cover it with plastic wrap. 4. Refrigerate the marinating pork for at least 4 hours, but ideally overnight. This allows the flavors to penetrate the meat deeply, resulting in a more flavorful Char Siu.

Preparing the Oven

5. Preheat your oven to 375°F (190°C). This temperature is perfect for roasting the pork, allowing it to cook through while developing a nice caramelized exterior. 6. Line a baking sheet with aluminum foil for easy cleanup. Place a wire rack on top of the baking sheet. This setup allows the heat to circulate around the pork, ensuring even cooking and browning.

Cooking the Pork

7. Remove the pork from the marinade, allowing any excess marinade to drip off. Reserve the marinade for basting later. 8. Place the pork on the wire rack. This will help the fat render out and keep the pork from sitting in its juices, which can make it soggy. 9. Roast the pork in the preheated oven for about 25 minutes. After 25 minutes, take the pork out and baste it with the reserved marinade. This step is crucial as it adds flavor and helps create that beautiful glaze. 10. Return the pork to the oven and continue roasting for another 25 minutes. Again, baste the pork with the marinade halfway through this cooking time. 11. After a total of 50 minutes, check the internal temperature of the pork. It should reach at least 145°F (63°C) for safe consumption. If you prefer a more tender and juicy result, aim for around 160°F (71°C). 12. Once the pork is cooked to your liking, remove it from the oven and let it rest for about 10 minutes. This resting period allows the juices to redistribute throughout the meat, making it more succulent.

Slicing and Serving

13. After resting, slice the pork into thin strips, about 1/4 inch thick. The slices should be tender and juicy, with a beautiful glaze on the outside. 14. Serve the Char Siu warm, either on its own or with steamed rice and stir-fried vegetables. It also makes a fantastic filling for bao buns or as a topping for noodle dishes. 15. If you have any leftover marinade, you can simmer it in a small saucepan for a few minutes to thicken it slightly. Drizzle this over the sliced pork for an extra burst of flavor.

Storing Leftovers

16. If you have any leftovers, store them in an airtight container in the refrigerator. Char Siu can be kept for up to 3 days. To reheat, simply warm it in the oven or microwave until heated through. 17. You can also freeze the cooked Char Siu. Wrap it tightly in plastic wrap and then in aluminum foil, or place it in a freezer-safe container. It will keep well for up to 3 months. When ready to eat, thaw it in the refrigerator overnight and reheat as desired.

Tips for Perfect Char Siu

18. For the best flavor, use a pork cut with some fat, like pork belly or shoulder. The fat helps keep the meat moist

Conclusion:

In summary, this Char Siu BBQ Pork recipe is an absolute must-try for anyone looking to elevate their culinary skills and impress their friends and family. The combination of sweet and savory flavors, along with the tender, juicy texture of the pork, makes it a standout dish that will have everyone coming back for seconds. Whether you serve it over a bed of steamed rice, alongside some stir-fried vegetables, or in a delicious bao bun, the possibilities are endless. Feel free to get creative with your serving suggestions! You can add a drizzle of hoisin sauce for an extra kick, or even toss in some sesame seeds and chopped green onions for a pop of color and flavor. If you’re feeling adventurous, try marinating other proteins like chicken or tofu in the same sauce for a delightful twist. I encourage you to give this Char Siu BBQ Pork recipe a try and share your experience with me! I would love to hear how it turned out for you and any variations you might have tried. Cooking is all about experimenting and having fun, so don’t hesitate to make it your own. Happy cooking!

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