Char Siu with Rice and Steamed Greens
Char Siu with Rice and Steamed Greens
Ingredients
For the Char Siu (Chinese BBQ Pork)
- 2 pounds pork shoulder, cut into 2-inch thick strips
- 1/2 cup hoisin sauce
- 1/4 cup soy sauce
- 1/4 cup honey
- 2 tablespoons Shaoxing wine
- 2 tablespoons brown sugar, packed
- 4 garlic, cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon five-spice powder
- 1/4 teaspoon red food coloring, liquid, optional
- 1 teaspoon sesame oil
For the Jasmine Rice
- 2 cups jasmine rice, rinsed
- 3 cups water
For the Steamed Greens
- 1 1/2 pounds bok choy, trimmed and halved lengthwise
- 2 garlic, cloves, minced
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
For Garnish
- 1 tablespoon sesame seeds, toasted
- 2 green onions, stalks, sliced
Instructions
- 1
Prepare the Char Siu marinade: In a large bowl, whisk together the hoisin sauce, soy sauce, honey, Shaoxing wine, brown sugar, minced garlic, grated ginger, five-spice powder, red food coloring (if using), and sesame oil until well combined.
⏱️ 5 min
- 2
Marinate the pork: Add the pork strips to the marinade, ensuring all pieces are thoroughly coated. Cover the bowl and refrigerate for at least 4 hours, or preferably overnight, for best flavor.
⏱️ 5 min
- 3
Preheat oven and prepare baking sheet: When ready to cook, preheat your oven to 375°F. Line a baking sheet with foil for easy cleanup, then place a wire rack on top. This allows air to circulate around the pork.
⏱️ 5 min•🌡️ 375
- 4
Roast the Char Siu: Remove the pork from the marinade, letting any excess drip off. Reserve the remaining marinade. Place the pork strips on the prepared wire rack. Bake for 20 minutes.
⏱️ 20 min•🌡️ 375
- 5
Baste and continue roasting: While the pork bakes, bring the reserved marinade to a boil in a small saucepan, then reduce heat and simmer for 2-3 minutes until slightly thickened. This will be your basting glaze. After 20 minutes, brush the pork generously with the glaze, flip the strips, and baste the other side. Return to the oven and bake for another 15-20 minutes, or until the internal temperature reaches 145°F and the edges are slightly caramelized. Baste once more halfway through this second baking period.
⏱️ 20 min•🌡️ 375
- 6
Cook the jasmine rice: While the Char Siu finishes cooking, combine the rinsed jasmine rice and water in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes, or until all water is absorbed. Remove from heat and let stand, covered, for 5 minutes before fluffing with a fork.
⏱️ 20 min
- 7
Steam the greens: While the rice cooks, place the trimmed bok choy in a steamer basket over boiling water. Cover and steam for 5-7 minutes, or until tender-crisp and bright green.
⏱️ 7 min
- 8
Prepare the greens sauce: In a small bowl, whisk together the minced garlic, soy sauce, and sesame oil for the steamed greens. Alternatively, you can quickly sauté the garlic in a pan with a touch of oil, then add soy sauce and sesame oil.
⏱️ 3 min
- 9
Rest and slice Char Siu: Once cooked, remove the Char Siu from the oven and let it rest on a cutting board for 5-10 minutes. This helps the juices redistribute. Then, slice the pork against the grain into 1/4-inch thick pieces.
⏱️ 10 min
- 10
Assemble and serve: Divide the jasmine rice, sliced Char Siu, and steamed bok choy among four plates. Drizzle the bok choy with the prepared garlic-soy sauce. Garnish the Char Siu and greens with toasted sesame seeds and sliced green onions. Serve immediately.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Char Siu with Rice and Steamed Greens
Ingredients
For the Char Siu (Chinese BBQ Pork)
- 2 pounds pork shoulder, cut into 2-inch thick strips
- 1/2 cup hoisin sauce
- 1/4 cup soy sauce
- 1/4 cup honey
- 2 tablespoons Shaoxing wine
- 2 tablespoons brown sugar, packed
- 4 garlic, cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon five-spice powder
- 1/4 teaspoon red food coloring, liquid, optional
- 1 teaspoon sesame oil
For the Jasmine Rice
- 2 cups jasmine rice, rinsed
- 3 cups water
For the Steamed Greens
- 1 1/2 pounds bok choy, trimmed and halved lengthwise
- 2 garlic, cloves, minced
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
For Garnish
- 1 tablespoon sesame seeds, toasted
- 2 green onions, stalks, sliced
Instructions
- 1
Prepare the Char Siu marinade: In a large bowl, whisk together the hoisin sauce, soy sauce, honey, Shaoxing wine, brown sugar, minced garlic, grated ginger, five-spice powder, red food coloring (if using), and sesame oil until well combined.
⏱️ 5 min - 2
Marinate the pork: Add the pork strips to the marinade, ensuring all pieces are thoroughly coated. Cover the bowl and refrigerate for at least 4 hours, or preferably overnight, for best flavor.
⏱️ 5 min - 3
Preheat oven and prepare baking sheet: When ready to cook, preheat your oven to 375°F. Line a baking sheet with foil for easy cleanup, then place a wire rack on top. This allows air to circulate around the pork.
⏱️ 5 min•🌡️ 375 - 4
Roast the Char Siu: Remove the pork from the marinade, letting any excess drip off. Reserve the remaining marinade. Place the pork strips on the prepared wire rack. Bake for 20 minutes.
⏱️ 20 min•🌡️ 375 - 5
Baste and continue roasting: While the pork bakes, bring the reserved marinade to a boil in a small saucepan, then reduce heat and simmer for 2-3 minutes until slightly thickened. This will be your basting glaze. After 20 minutes, brush the pork generously with the glaze, flip the strips, and baste the other side. Return to the oven and bake for another 15-20 minutes, or until the internal temperature reaches 145°F and the edges are slightly caramelized. Baste once more halfway through this second baking period.
⏱️ 20 min•🌡️ 375 - 6
Cook the jasmine rice: While the Char Siu finishes cooking, combine the rinsed jasmine rice and water in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes, or until all water is absorbed. Remove from heat and let stand, covered, for 5 minutes before fluffing with a fork.
⏱️ 20 min - 7
Steam the greens: While the rice cooks, place the trimmed bok choy in a steamer basket over boiling water. Cover and steam for 5-7 minutes, or until tender-crisp and bright green.
⏱️ 7 min - 8
Prepare the greens sauce: In a small bowl, whisk together the minced garlic, soy sauce, and sesame oil for the steamed greens. Alternatively, you can quickly sauté the garlic in a pan with a touch of oil, then add soy sauce and sesame oil.
⏱️ 3 min - 9
Rest and slice Char Siu: Once cooked, remove the Char Siu from the oven and let it rest on a cutting board for 5-10 minutes. This helps the juices redistribute. Then, slice the pork against the grain into 1/4-inch thick pieces.
⏱️ 10 min - 10
Assemble and serve: Divide the jasmine rice, sliced Char Siu, and steamed bok choy among four plates. Drizzle the bok choy with the prepared garlic-soy sauce. Garnish the Char Siu and greens with toasted sesame seeds and sliced green onions. Serve immediately.
⏱️ 2 min