char siew

Char siu (叉烧)or Chinese BBQ pork is as iconic as Peking duck at Chinese restaurants. This quintessential sweet and savory roast pork is easy to make at home and super versatile! You can enjoy it on a bed of plain white rice or use the leftover to make roast pork fried rice, char siu bao, and more.

Char Siu (Chinese BBQ Pork)

pork

hoisin sauce

sugar

soy sauce

Shaoxing rice wine

red bean curd (regular red

red yeast rice

garlic powder

Chinese five spice powder

honey (or maltose syrup)

water

Marinate the pork:In a bowl, mix together all the ingredients for the char siu except the pork shoulder (hoisin sauce, sugar, soy sauce, rice wine, bean curd, red yeast rice or food coloring, garlic powder, and five spice powder).*We recommend smashing up the fermented bean curd in the bowl using the back of a spoon or fork first to make mixing easier.*

Place the pork shoulder or country ribs into a resealable bag, along with the prepared marinade. Using the bag, rub and massage the marinade all over the pork. Refrigerate and allow the pork to marinate for at least 8 hours or overnight.*You can also marinate the pork in a baking dish. Just make sure to cover tightly before refrigerating.*

Roast the pork:Preheat the oven to 425°F, with the baking rack positioned in the middle of the oven. Also, prepare a sheet pan lined with aluminum foil and a roasting rack.

While waiting on the oven to preheat, place the marinated pork on the prepared roasting rack, leaving as much space in between each piece as possible. Reserve the leftover marinade and transfer it into a bowl.

Place the pork into the preheated oven and bake for 45 minutes. Every 15 minutes, flip each piece of pork and baste on a layer of the reserved marinade. If the marinade dripping starts to burn, add a few tablespoons of water to the pan, refill the water as needed if the pan becomes dry.*Every oven is different, and usually require more time to preheat than when the oven signals that it&#39;s preheated. We suggest allowing the oven to preheat for at least 15 minutes, but it is best to keep an oven thermometer in the oven for the most accurate temperature reading.*

Make the honey glaze:While the char siu is roasting, make the honey glaze by combining the honey and water in a bowl. Mix well and set aside.

Finish:After the final 15 minutes of roasting (a total of 45 minutes), the pork should be juicy and perfectly cooked on the inside and slightly charred and caramelized on the outside. If the char siu is not caramelized enough, you can set the oven to the high broil setting for a couple of minutes. Make sure to keep a very careful eye on the char siu! The broiling function is very hot and can burn the sweet char siu marinade in seconds!*Also, depending on the thickness of your pork cuts, the cook time could vary. You can use a thermometer to check that the internal temperature of the char siu has reached 145°F, as suggested by USDA.*

Once the char siu is done roasting, remove it from the oven and allow it to rest for 10 minutes. While resting, lightly brush some prepared honey glaze on the char siu. Make sure to use a clean brush and tongs!

After resting, cut the char siu into ¼ inch slices or your desired thickness. Drizzle a bit more honey glaze on the char siu and enjoy!

This Stove Top Char Siu (Chinese BBQ Pork) is just as sweet, sticky, and delicious. Watch it disappear in no time when served. Easy to prepare.

Stove Top Char Siu (Chinese BBQ Pork)

vegetable oil

garlic ((minced))

lbs pork shoulder

five-spice powder

tsp sesame oil

water ((120 milliliters))

oz maltose (or honey (227 grams))

Salt (to taste)

tsp dark soy sauce

Heat vegetable oil in a large non-stick fry pan. Saute garlic for 30 seconds.

Add pork shoulder strips. Sprinkle five-spice powder all over pork. Add sesame oil, hoisin sauce, water, and maltose.

Using a pair of tongs, flip the meat when sauce comes to a boil. Place lid over the pan, reduce heat to medium, and cook for 15 minutes.

Remove the lid and flip the meat again. Cover and continue to cook for 15 minutes.

Remove the lid, add salt and dark soy sauce. Cover and continue to cook for 15 minutes.

Remove the lid and flip the meat again. Cover and continue to cook for another 15 minutes.

Remove the lid. This time the sauce has started to thicken.  Once again, flip the meat and allow the sauce to thicken without the lid to a thick and syrupy consistency. Turn off the stove.

When char siu is cool enough to handle, slice and serve with rice or noodles.

This Air Fried Char Siu takes half the time to cook than the oven baked method. Also, find out what makes the enticing shiny lacquered glaze.

Air Fried Char Siu (Chinese BBQ Pork)

red soybean curd ((nam yee))

rice wine

tbsp maltose or honey (***)

tbsp maltose or honey

Trim off excessive fat from pork shoulder. Cut into 2 inch thick strips. Place in a large bowl.

Place fermented red soybean in a bowl or measuring cup. Mash with a spoon.

Add Shao Hsing cooking wine, dark soy sauce, maltose, hoisin sauce,

sesame oil, five-spice powder, and minced garlic. Stir vigorously for maltose to melt and combine.

Pour marinade over pork in the bowl. Stir to get pork strips coated with marinade. Cover bowl with plastic wrap. Place bowl in the refrigerator overnight. It is better if you can marinate for 48 hours.

When ready to cook, remove bowl from refrigerator. Transfer marinated pork strips to a tray. Reserve the remaining marinade.

Place all glaze ingredients in a bowl and

stir vigorously to combine.

Line air fryer basket with aluminum foil. This is to make an imprint of the shape of the air fryer basket. Remove and set aside.

Place air fryer basket (without aluminum foil) in the unit. Close the hood and set air fryer to 390⁰F (200⁰C) for 24 minutes. Press start to begin preheating.

When unit beeps, open the hood and place aluminum foil in the air fryer basket. Then, arrange pork strips on the aluminum foil in the air fryer basket. Close hood to let pork strips cook for 8 minutes.

After 8 minutes, open the hood and flip the pork strips over. Close the hood and continue cooking for another 8 minutes.

Open the hood and brush prepared glaze on top and sides of the pork strips. Close the hood and continue cooking for another 4 minutes.

After 4 minutes, open the hood and flip the pork strips. Brush remaining glaze on top of the pork strips. Close hood and continue cooking for remaining 4 minutes.

When cooking is complete, check to make sure the thickest part of pork strips registers 145⁰F/63⁰C. Remove char siu from air fryer and let it rest on a tray covered with aluminum foil.

Strain reserved marinade into a small saucepan. Add any leftover glaze and ¼ cup (60ml) water. Bring sauce to a boil over medium heat. Continue to boil until sauce is thick and syrupy, about 10 minutes. Turn off stove.

Slice char siu into thin pieces and arrange them on a plate. To serve, pour some of the sauce over the sliced char siu.

Top 3 char siew recipes from across the web

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Char Siu (Chinese BBQ Pork)

Stove Top Char Siu (Chinese BBQ Por...

Air Fried Char Siu (Chinese BBQ Por...

Top 3 char siew recipes from across the web

The most viewed char siew recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Char Siu (Chinese BBQ Pork)

Stove Top Char Siu (Chinese BBQ Por...

Air Fried Char Siu (Chinese BBQ Por...

The most viewed char siew recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine