Char Siu Pork: The Ultimate Guide to Making Perfect BBQ Pork

Char Siu Pork, that glistening, mahogany-red, sweet and savory delight, is calling your name! Have you ever walked past a Chinese BBQ restaurant and been instantly captivated by the sight of those perfectly roasted pork strips hanging in the window? That, my friends, is the magic of Char Siu, and today, I’m going to show you how to recreate that restaurant-quality experience right in your own kitchen.

This Cantonese classic, with its roots stretching back centuries, isn’t just a meal; it’s a cultural icon. The name “Char Siu” literally translates to “fork roast,” a nod to the traditional method of cooking the pork on skewers over an open fire. While modern methods often involve ovens or specialized BBQ smokers, the essence of Char Siu remains the same: perfectly cooked, tender pork with a signature sweet and savory glaze.

What makes Char Siu Pork so irresistible? It’s the symphony of flavors, the tender, almost melt-in-your-mouth texture, and the beautiful caramelized crust. The combination of sweet honey, savory soy sauce, and aromatic spices creates an unforgettable taste sensation. Whether enjoyed on its own, sliced into steamed buns (bao), or as a star ingredient in noodles and stir-fries, Char Siu is a versatile and beloved dish that brings joy to every table. Get ready to embark on a culinary adventure, because this recipe is about to become a new favorite!

this Recipe

Ingredients:

• For the Pork:
• 3 lbs pork shoulder (butt), cut into 1-inch thick strips, about 6-8 inches long
• For the Marinade:
• 1/2 cup honey
• 1/4 cup soy sauce
• 1/4 cup hoisin sauce
• 2 tablespoons Shaoxing rice wine (or dry sherry)
• 2 tablespoons granulated sugar
• 1 tablespoon maltose syrup (or more honey, but maltose gives a better glaze)
• 1 tablespoon five-spice powder
• 1 teaspoon red food coloring (optional, for that classic red color)
• 4 cloves garlic, minced
• 1 inch ginger, grated
• 1/2 teaspoon white pepper
• For the Glaze (applied during cooking):
• 1/4 cup honey
• 1 tablespoon maltose syrup (or honey)
• 1 tablespoon Shaoxing rice wine (or dry sherry)

Preparing the Marinade:

1. In a large bowl, whisk together the honey, soy sauce, hoisin sauce, Shaoxing rice wine (or dry sherry), granulated sugar, maltose syrup (or extra honey), five-spice powder, red food coloring (if using), minced garlic, grated ginger, and white pepper. Make sure everything is well combined and the sugar is dissolved. This is the heart of the Char Siu flavor, so give it a good whisk!

Marinating the Pork:

1. Place the pork strips into a large resealable bag or a non-reactive container (glass or ceramic). Pour the marinade over the pork, ensuring that all pieces are thoroughly coated.
2. Seal the bag or cover the container tightly. Massage the marinade into the pork, making sure it gets into all the nooks and crannies.
3. Refrigerate the pork for at least 24 hours, or preferably 48-72 hours. The longer it marinates, the more flavorful and tender it will become. Turn the bag or container occasionally to ensure even marinating. I usually flip it every 12 hours or so.

Cooking the Char Siu:

There are a few ways to cook Char Siu, and I’ll outline two popular methods: oven baking and grilling. Both yield delicious results, so choose the one that best suits your equipment and preferences.

Oven Baking Method:

1. Preheat your oven to 350°F (175°C). Place a wire rack inside a baking sheet. This allows the air to circulate around the pork and helps it to cook evenly and develop a nice crust.
2. Remove the pork from the marinade, reserving the marinade for basting later. Place the pork strips on the wire rack, making sure they are not touching each other.
3. Bake for 30 minutes.
4. While the pork is baking, prepare the glaze by whisking together the honey, maltose syrup (or honey), and Shaoxing rice wine (or dry sherry) in a small bowl.
5. Remove the pork from the oven and brush generously with the glaze.
6. Increase the oven temperature to 400°F (200°C) and bake for another 15-20 minutes, or until the pork is cooked through and has a deep reddish-brown color. Baste with the reserved marinade every 5-7 minutes during this final stage. Watch carefully to prevent burning. The sugars in the marinade can caramelize quickly.
7. Remove the pork from the oven and let it rest for 10-15 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful final product.

Grilling Method:

1. Preheat your grill to medium heat (around 350°F or 175°C). Make sure the grill grates are clean and lightly oiled to prevent sticking.
2. Remove the pork from the marinade, reserving the marinade for basting later.
3. Place the pork strips on the grill grates, making sure they are not touching each other.
4. Grill for 5-7 minutes per side, or until the pork is cooked through and has a deep reddish-brown color. Baste frequently with the reserved marinade during grilling. Again, watch carefully to prevent burning, as the sugars in the marinade can caramelize quickly.
5. While the pork is grilling, prepare the glaze by whisking together the honey, maltose syrup (or honey), and Shaoxing rice wine (or dry sherry) in a small bowl.
6. During the last few minutes of grilling, brush the pork generously with the glaze, turning frequently to ensure even coating.
7. Remove the pork from the grill and let it rest for 10-15 minutes before slicing.

Slicing and Serving:

1. After the pork has rested, slice it thinly against the grain. This will make it more tender and easier to chew.
2. Serve the Char Siu hot, warm, or even at room temperature. It’s delicious on its own, or as part of a larger meal.

Serving Suggestions:

• With Rice: Char Siu is a classic accompaniment to steamed rice. Drizzle some of the pan juices or extra glaze over the rice for added flavor.
• In Noodles: Add sliced Char Siu to your favorite noodle soup or stir-fry. It pairs particularly well with egg noodles or wonton noodles.
• In Banh Mi: Use Char Siu as a filling for Vietnamese Banh Mi sandwiches. Combine it with pickled vegetables, cilantro, and a spicy mayonnaise for a truly delicious treat.
• In Steamed Buns (Bao): Stuff sliced Char Siu into fluffy steamed buns for a quick and easy snack or meal.
• As an Appetizer: Serve sliced Char Siu as an appetizer with a dipping sauce of your choice. A simple mixture of soy sauce, rice vinegar, and sesame oil works well.

Tips and Tricks:

• Pork Shoulder is Key: While you can technically use other cuts of pork, pork shoulder (butt) is the best choice for Char Siu. It has a good amount of fat, which helps to keep the pork moist and tender during cooking.
• Don’t Skip the Marinade: The marinade is what gives Char Siu its signature flavor. Don’t skimp on the marinating time. The longer it marinates, the better.
• Maltose Syrup vs. Honey: Maltose syrup gives the Char Siu a slightly stickier and glossier glaze than honey. If you can find it, it’s worth using. However, honey is a perfectly acceptable substitute.
• Watch the Heat: The sugars in the marinade and glaze can burn easily, so keep a close eye on the pork while it’s cooking. Adjust the oven temperature or grill heat as needed to prevent burning.
• Resting is Important: Letting the pork rest after cooking allows the juices to redistribute, resulting in a more tender and flavorful final product. Don’t skip this step!
• Experiment with Flavors: Feel free to adjust the marinade to your liking. Add a pinch of chili flakes for some heat, or a splash of sesame oil for added flavor.
• Freezing: Cooked Char Siu can be frozen for later use. Wrap it tightly in plastic wrap and then in aluminum foil. It will keep in the freezer for up to 2 months. Thaw it in the refrigerator overnight before reheating.

Troubleshooting:

• Pork is Dry: If your Char Siu is dry, it could be due to overcooking. Make sure to use a meat thermometer to check the internal temperature. Pork shoulder is best cooked to an internal temperature of around 190-200°F (88-93°C). Also, be sure to baste frequently with the marinade during cooking.
• Pork is Burnt: If your Char Siu is burnt, it’s likely due to the high sugar content in the marinade and glaze. Reduce the oven temperature or grill heat, and watch the pork carefully during cooking. Baste frequently to prevent the sugars from burning.
• Marinade is Too Salty: If your marinade is too salty, reduce the amount of soy sauce. You can also add a little bit of water or rice wine to dilute the saltiness.
• Pork is Not Red Enough: If you want your Char Siu to have that classic red color, use red food coloring. However, this

  

  Conclusion:

  This isn’t just another pork recipe; it’s an invitation to experience the magic of homemade Char Siu Pork. The vibrant color, the sweet and savory glaze, and the melt-in-your-mouth tenderness – it’s a flavor explosion that will transport you straight to a bustling Hong Kong street food stall. I know, I know, making Char Siu at home might seem intimidating, but trust me, this recipe breaks it down into manageable steps, making it totally achievable for even beginner cooks. The reward is absolutely worth the effort.

  Why is this a must-try? Because you’ll be creating something truly special, something far superior to anything you can buy pre-made. The depth of flavor you achieve by marinating the pork yourself is unparalleled. Plus, you get to control the ingredients, ensuring a healthier and more authentic experience. Forget those overly sweet, artificially colored versions – this is the real deal.

  But the best part? The versatility! While I absolutely adore it served simply with steamed rice and a side of bok choy, the possibilities are endless. Imagine thinly sliced Char Siu nestled in fluffy bao buns with pickled vegetables and a drizzle of hoisin sauce. Or how about adding it to a stir-fry for a burst of sweet and savory goodness? You could even chop it up and toss it into fried rice for an extra layer of flavor.

  Here are a few serving suggestions to get your creative juices flowing:

  * Char Siu Bao: As mentioned, this is a classic for a reason! The sweet pork perfectly complements the soft, steamed buns.
  * Char Siu Noodles: Toss sliced Char Siu with egg noodles, vegetables, and a light soy sauce-based sauce.
  * Char Siu Fried Rice: A simple and delicious way to use up leftover rice and add a protein boost.
  * Char Siu Salad: Add sliced Char Siu to a mixed green salad with a sesame ginger dressing for a unique and flavorful lunch.
  * Char Siu Pizza: Get adventurous and top your homemade pizza with Char Siu, mozzarella, and a sprinkle of green onions.

  And if you’re feeling particularly adventurous, here are a few variations you might want to experiment with:

  * Spicy Char Siu: Add a tablespoon or two of chili garlic sauce to the marinade for a fiery kick.
  * Honey Char Siu: Increase the amount of honey in the marinade for an even sweeter glaze.
  * Five-Spice Char Siu: Add a teaspoon of five-spice powder to the marinade for a more complex and aromatic flavor.
  * Lemon Grass Char Siu: Add a tablespoon of finely chopped lemon grass to the marinade for a citrusy and refreshing twist.

  I truly believe that once you try this recipe, you’ll be hooked. It’s a guaranteed crowd-pleaser, perfect for family dinners, potlucks, or even a special occasion. So, gather your ingredients, put on your apron, and get ready to embark on a culinary adventure.

  I’m so excited for you to try this Char Siu Pork recipe! Don’t be afraid to experiment and make it your own. And most importantly, please share your experience with me! Leave a comment below, tag me in your photos on social media, and let me know how it turned out. I can’t wait to see your creations and hear your feedback. Happy cooking!

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  Char Siu Pork: The Ultimate Guide to Making Perfect BBQ Pork

  Delicious, authentic Char Siu (Chinese BBQ Pork) with flavorful marinade and glaze. Perfect with rice, noodles, or banh mi.

  Prep Time20 minutes

  Cook Time45 minutes

  Total Time1505 minutes

  Category: Dinner

  Yield: 6-8 servings

  Save This Recipe

  Ingredients

  • 3 lbs pork shoulder (butt), cut into 1-inch thick strips, about 6-8 inches long
  • 1/2 cup honey
  • 1/4 cup soy sauce
  • 1/4 cup hoisin sauce
  • 2 tablespoons Shaoxing rice wine (or dry sherry)
  • 2 tablespoons granulated sugar
  • 1 tablespoon maltose syrup (or more honey, but maltose gives a better glaze)
  • 1 tablespoon five-spice powder
  • 1 teaspoon red food coloring (optional, for that classic red color)
  • 4 cloves garlic, minced
  • 1 inch ginger, grated
  • 1/2 teaspoon white pepper
  • 1/4 cup honey
  • 1 tablespoon maltose syrup (or honey)
  • 1 tablespoon Shaoxing rice wine (or dry sherry)

  Instructions

  1. Prepare the Marinade: In a large bowl, whisk together the honey, soy sauce, hoisin sauce, Shaoxing rice wine (or dry sherry), granulated sugar, maltose syrup (or extra honey), five-spice powder, red food coloring (if using), minced garlic, grated ginger, and white pepper. Make sure everything is well combined and the sugar is dissolved.
  2. Marinate the Pork: Place the pork strips into a large resealable bag or a non-reactive container (glass or ceramic). Pour the marinade over the pork, ensuring that all pieces are thoroughly coated. Seal the bag or cover the container tightly. Massage the marinade into the pork. Refrigerate for at least 24 hours, or preferably 48-72 hours, turning occasionally.
  3. Oven Baking Method:
     • Preheat oven to 350°F (175°C). Place a wire rack inside a baking sheet.
     • Remove the pork from the marinade, reserving the marinade for basting later. Place the pork strips on the wire rack, making sure they are not touching each other.
     • Bake for 30 minutes.
     • Prepare the glaze by whisking together the honey, maltose syrup (or honey), and Shaoxing rice wine (or dry sherry) in a small bowl.
     • Remove the pork from the oven and brush generously with the glaze.
     • Increase the oven temperature to 400°F (200°C) and bake for another 15-20 minutes, or until the pork is cooked through and has a deep reddish-brown color. Baste with the reserved marinade every 5-7 minutes during this final stage. Watch carefully to prevent burning.
     • Remove the pork from the oven and let it rest for 10-15 minutes before slicing.
  4. Grilling Method:
     • Preheat your grill to medium heat (around 350°F or 175°C). Make sure the grill grates are clean and lightly oiled to prevent sticking.
     • Remove the pork from the marinade, reserving the marinade for basting later.
     • Place the pork strips on the grill grates, making sure they are not touching each other.
     • Grill for 5-7 minutes per side, or until the pork is cooked through and has a deep reddish-brown color. Baste frequently with the reserved marinade during grilling. Watch carefully to prevent burning.
     • Prepare the glaze by whisking together the honey, maltose syrup (or honey), and Shaoxing rice wine (or dry sherry) in a small bowl.
     • During the last few minutes of grilling, brush the pork generously with the glaze, turning frequently to ensure even coating.
     • Remove the pork from the grill and let it rest for 10-15 minutes before slicing.
  5. Slicing and Serving: After the pork has rested, slice it thinly against the grain. Serve hot, warm, or at room temperature.

  Notes

  • Pork shoulder (butt) is the best cut for Char Siu due to its fat content.
  • Marinating time is crucial for flavor and tenderness.
  • Maltose syrup provides a glossier glaze, but honey is a good substitute.
  • Watch the heat carefully to prevent burning due to the sugars in the marinade and glaze.
  • Resting the pork after cooking is essential for a tender result.
  • Experiment with flavors by adding chili flakes or sesame oil to the marinade.
  • Cooked Char Siu can be frozen for up to 2 months.
  • Internal temperature of the pork shoulder is best cooked to an internal temperature of around 190-200°F (88-93°C).