Char Siu (Chinese BBQ Pork)
Char Siu (Chinese BBQ Pork)
Ingredients
For the Pork
- 2 1/2 pounds boneless pork shoulder, or pork butt
- 1 tablespoon Chinese cooking wine
For the Marinade
- 5 tablespoons granulated sugar
- 3 tablespoons honey
- 3 tablespoons soy sauce
- 2 red fermented bean curd, pieces, from a jar
- 1/2 teaspoon salt
- 1 tablespoon garlic, grated
- 1/2 teaspoon five-spice powder
- 1 tablespoon red food coloring, optional, for presentation
- 1 1/2 tablespoons tapioca starch or cornstarch
- 2 tablespoons water, for starch slurry
For Basting
- 1/4 cup honey
Instructions
- 1
Prepare the pork: Slice the boneless pork shoulder into rectangular pieces, approximately 2 inches thick. Using a fork, prick the pork all over to allow the marinade to penetrate deeply. Rub the Chinese cooking wine evenly over the pork pieces, then pat them dry thoroughly with paper towels.
⏱️ 10 min
- 2
Prepare the marinade: In a medium saucepan, combine the granulated sugar, 3 tablespoons honey, soy sauce, red fermented bean curd, salt, grated garlic, five-spice powder, and optional red food coloring. Heat the mixture over medium-low heat, stirring constantly, until all ingredients are well combined and the sugar has dissolved. Do not boil.
⏱️ 7 min
- 3
Thicken the marinade: In a small bowl, whisk together the tapioca starch (or cornstarch) and 2 tablespoons of water to create a slurry. Gradually add the starch slurry to the heated marinade in the saucepan, stirring continuously, until the marinade thickens to a consistency that will coat the back of a spoon. Remove from heat and let cool slightly.
⏱️ 5 min
- 4
Marinate the pork: Place the prepared pork pieces in a large bowl or a resealable bag. Pour the cooled, thickened marinade over the pork. Using gloved hands, thoroughly mix the pork with the marinade, ensuring every piece is completely coated. Cover the bowl or seal the bag and refrigerate overnight, or for at least 8 hours, for best results.
⏱️ 8 min
- 5
Preheat oven and prepare for baking: Once marinated, remove the pork from the refrigerator. Preheat your oven to 375°F. Line a large baking sheet with aluminum foil for easy cleanup, then place a wire rack on top of the foil-lined sheet. Arrange the marinated pork pieces on the wire rack, ensuring there is some space between them for even cooking.
⏱️ 5 min•🌡️ 375
- 6
First bake: Bake the Char Siu for 20 minutes. While it bakes, warm the remaining 1/4 cup of honey slightly, if needed, to make it easier to brush.
⏱️ 20 min•🌡️ 375
- 7
Baste and continue baking: Carefully remove the baking sheet from the oven. Flip the pork pieces, then generously brush them with the warm honey. Return to the oven and bake for another 15 minutes.
⏱️ 15 min•🌡️ 375
- 8
Final basting and baking: Remove the Char Siu from the oven again. Flip the pork pieces one last time and brush generously with the remaining honey. Return to the oven and bake for a final 15 minutes, or until the pork is caramelized, glossy, and cooked through (internal temperature of 145°F).
⏱️ 15 min•🌡️ 375
- 9
Rest and serve: Once cooked, remove the Char Siu from the oven and let it rest for 5-10 minutes before slicing. Slice the vibrant red Char Siu into thin pieces, revealing its juicy interior. Serve immediately and enjoy!
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Char Siu (Chinese BBQ Pork)
Ingredients
For the Pork
- 2 1/2 pounds boneless pork shoulder, or pork butt
- 1 tablespoon Chinese cooking wine
For the Marinade
- 5 tablespoons granulated sugar
- 3 tablespoons honey
- 3 tablespoons soy sauce
- 2 red fermented bean curd, pieces, from a jar
- 1/2 teaspoon salt
- 1 tablespoon garlic, grated
- 1/2 teaspoon five-spice powder
- 1 tablespoon red food coloring, optional, for presentation
- 1 1/2 tablespoons tapioca starch or cornstarch
- 2 tablespoons water, for starch slurry
For Basting
- 1/4 cup honey
Instructions
- 1
Prepare the pork: Slice the boneless pork shoulder into rectangular pieces, approximately 2 inches thick. Using a fork, prick the pork all over to allow the marinade to penetrate deeply. Rub the Chinese cooking wine evenly over the pork pieces, then pat them dry thoroughly with paper towels.
⏱️ 10 min - 2
Prepare the marinade: In a medium saucepan, combine the granulated sugar, 3 tablespoons honey, soy sauce, red fermented bean curd, salt, grated garlic, five-spice powder, and optional red food coloring. Heat the mixture over medium-low heat, stirring constantly, until all ingredients are well combined and the sugar has dissolved. Do not boil.
⏱️ 7 min - 3
Thicken the marinade: In a small bowl, whisk together the tapioca starch (or cornstarch) and 2 tablespoons of water to create a slurry. Gradually add the starch slurry to the heated marinade in the saucepan, stirring continuously, until the marinade thickens to a consistency that will coat the back of a spoon. Remove from heat and let cool slightly.
⏱️ 5 min - 4
Marinate the pork: Place the prepared pork pieces in a large bowl or a resealable bag. Pour the cooled, thickened marinade over the pork. Using gloved hands, thoroughly mix the pork with the marinade, ensuring every piece is completely coated. Cover the bowl or seal the bag and refrigerate overnight, or for at least 8 hours, for best results.
⏱️ 8 min - 5
Preheat oven and prepare for baking: Once marinated, remove the pork from the refrigerator. Preheat your oven to 375°F. Line a large baking sheet with aluminum foil for easy cleanup, then place a wire rack on top of the foil-lined sheet. Arrange the marinated pork pieces on the wire rack, ensuring there is some space between them for even cooking.
⏱️ 5 min•🌡️ 375 - 6
First bake: Bake the Char Siu for 20 minutes. While it bakes, warm the remaining 1/4 cup of honey slightly, if needed, to make it easier to brush.
⏱️ 20 min•🌡️ 375 - 7
Baste and continue baking: Carefully remove the baking sheet from the oven. Flip the pork pieces, then generously brush them with the warm honey. Return to the oven and bake for another 15 minutes.
⏱️ 15 min•🌡️ 375 - 8
Final basting and baking: Remove the Char Siu from the oven again. Flip the pork pieces one last time and brush generously with the remaining honey. Return to the oven and bake for a final 15 minutes, or until the pork is caramelized, glossy, and cooked through (internal temperature of 145°F).
⏱️ 15 min•🌡️ 375 - 9
Rest and serve: Once cooked, remove the Char Siu from the oven and let it rest for 5-10 minutes before slicing. Slice the vibrant red Char Siu into thin pieces, revealing its juicy interior. Serve immediately and enjoy!
⏱️ 10 min