Char Siu (Chinese BBQ Pork)
Char Siu (Chinese BBQ Pork)
Ingredients
For the Pork
- 4 pounds pork shoulder, boneless, cut into 2-inch thick, elongated pieces
- 2 tablespoons Shaoxing wine
For the Char Siu Marinade & Glaze
- 10 tablespoons granulated sugar
- 6 tablespoons honey
- 6 tablespoons soy sauce, low sodium preferred
- 4 red fermented bean curd, pieces (e.g., Wangzhihe brand)
- 1 teaspoon salt
- 2 tablespoons garlic, grated
- 1 teaspoon five-spice powder
- 2 tablespoons red food coloring, optional, for presentation
- 2 tablespoons cornstarch
- 4 tablespoons water, for slurry
Instructions
- 1
Prepare the pork: Using a fork, stab holes all over the pork pieces to help absorb the marinade. Rub the pork with Shaoxing wine, then pat it thoroughly dry with paper towels. Set aside.
⏱️ 10 min
- 2
Prepare the marinade: In a medium saucepan, combine the granulated sugar, honey, soy sauce, red fermented bean curd, salt, grated garlic, five-spice powder, and optional red food coloring. Heat over medium-low heat, stirring until the sugar dissolves and the bean curd breaks down and is well mixed.
⏱️ 8 min
- 3
Thicken the marinade: In a small bowl, whisk together the cornstarch and 2 tablespoons of water to create a slurry. Pour the slurry into the simmering marinade, whisking continuously until the marinade thickens to a consistency that coats the back of a spoon. Remove from heat and let cool slightly.
⏱️ 7 min
- 4
Marinate the pork: Place the prepared pork pieces in a large metal bowl. Pour the cooled marinade over the pork. Using a plastic glove, thoroughly mix and coat the pork with the marinade, ensuring every piece is well covered. Cover the bowl and refrigerate to marinate overnight, or for at least 8 hours, up to 24 hours for best flavor.
⏱️ 5 min
- 5
Preheat oven and prepare roasting pan: Preheat your oven to 375°F. Line a baking sheet with foil and place a wire rack on top. Lightly grease the wire rack to prevent sticking. This setup allows air to circulate around the pork for even cooking.
⏱️ 10 min•🌡️ 375
- 6
Roast the pork: Arrange the marinated pork pieces on the prepared wire rack, ensuring there is some space between each piece. Roast for 20 minutes.
⏱️ 20 min•🌡️ 375
- 7
Flip and continue roasting: Flip the pork pieces over and continue to roast for another 15 minutes.
⏱️ 15 min•🌡️ 375
- 8
Glaze and finish roasting: Remove the pork from the oven. Brush generously with any reserved marinade (or a fresh glaze of honey if preferred). Return to the oven and roast for a final 10-15 minutes, or until the internal temperature reaches 145°F and the edges are slightly charred and caramelized. Watch carefully to prevent burning.
⏱️ 15 min•🌡️ 375
- 9
Rest and serve: Remove the Char Siu from the oven and let it rest for 5-10 minutes before slicing against the grain into thin pieces. Serve immediately.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Char Siu (Chinese BBQ Pork)
Ingredients
For the Pork
- 4 pounds pork shoulder, boneless, cut into 2-inch thick, elongated pieces
- 2 tablespoons Shaoxing wine
For the Char Siu Marinade & Glaze
- 10 tablespoons granulated sugar
- 6 tablespoons honey
- 6 tablespoons soy sauce, low sodium preferred
- 4 red fermented bean curd, pieces (e.g., Wangzhihe brand)
- 1 teaspoon salt
- 2 tablespoons garlic, grated
- 1 teaspoon five-spice powder
- 2 tablespoons red food coloring, optional, for presentation
- 2 tablespoons cornstarch
- 4 tablespoons water, for slurry
Instructions
- 1
Prepare the pork: Using a fork, stab holes all over the pork pieces to help absorb the marinade. Rub the pork with Shaoxing wine, then pat it thoroughly dry with paper towels. Set aside.
⏱️ 10 min - 2
Prepare the marinade: In a medium saucepan, combine the granulated sugar, honey, soy sauce, red fermented bean curd, salt, grated garlic, five-spice powder, and optional red food coloring. Heat over medium-low heat, stirring until the sugar dissolves and the bean curd breaks down and is well mixed.
⏱️ 8 min - 3
Thicken the marinade: In a small bowl, whisk together the cornstarch and 2 tablespoons of water to create a slurry. Pour the slurry into the simmering marinade, whisking continuously until the marinade thickens to a consistency that coats the back of a spoon. Remove from heat and let cool slightly.
⏱️ 7 min - 4
Marinate the pork: Place the prepared pork pieces in a large metal bowl. Pour the cooled marinade over the pork. Using a plastic glove, thoroughly mix and coat the pork with the marinade, ensuring every piece is well covered. Cover the bowl and refrigerate to marinate overnight, or for at least 8 hours, up to 24 hours for best flavor.
⏱️ 5 min - 5
Preheat oven and prepare roasting pan: Preheat your oven to 375°F. Line a baking sheet with foil and place a wire rack on top. Lightly grease the wire rack to prevent sticking. This setup allows air to circulate around the pork for even cooking.
⏱️ 10 min•🌡️ 375 - 6
Roast the pork: Arrange the marinated pork pieces on the prepared wire rack, ensuring there is some space between each piece. Roast for 20 minutes.
⏱️ 20 min•🌡️ 375 - 7
Flip and continue roasting: Flip the pork pieces over and continue to roast for another 15 minutes.
⏱️ 15 min•🌡️ 375 - 8
Glaze and finish roasting: Remove the pork from the oven. Brush generously with any reserved marinade (or a fresh glaze of honey if preferred). Return to the oven and roast for a final 10-15 minutes, or until the internal temperature reaches 145°F and the edges are slightly charred and caramelized. Watch carefully to prevent burning.
⏱️ 15 min•🌡️ 375 - 9
Rest and serve: Remove the Char Siu from the oven and let it rest for 5-10 minutes before slicing against the grain into thin pieces. Serve immediately.
⏱️ 10 min