char siu pork

Recipe video above. Your favourite Chinese barbecue pork made at home! Slow cooked so it&#039;s juicy on the inside with the most incredible sticky glaze, this is finger licking&#039; good! Chicken version here.

Char Siu Pork - Chinese Bbq Pork

tbsp brown sugar ((white also ok))

honey

hoisin sauce

tbsp light soy sauce (,

tsp Chinese five spice powder ((Note 2))

tbsp oil ((vegetable

tsp red food colouring (, optional (Note 4))

pork

Honey

Char Siu Pork - Chinese BBQ Pork

Cut pork in half to make two long strips. (Note 5)

Mix Marinade ingredients in a bowl.

Place the pork and Marinade in a stain proof container or ziplock bag. Marinate 24 to 48 hours in the fridge (3 hours is the bare minimum).

Marinade pork:

Preheat oven to 160C/320F.

Line a tray with foil and place a rack on top (recommended but not critical).

Remove pork from the marinade, save Marinade. Place pork on rack.

Roast for 30 minutes.

Meanwhile, pour reserved marinade in a saucepan. Mix Extra Honey into marinade. Bring to simmer over medium high and cook for 2 minutes until syrupy. Remove from heat.

Remove pork from oven. Dab marinade all over, then turn. Baste then roast for a further 30 minutes.

Remove pork from oven. Brush with marinade again, then turn, brush with marinade and roast for a further 20 minutes. If charring too quickly, cover with foil.

Baste again on surface then bake for a further 10 minutes until caramelised and sticky. Meat should be tender but not falling apart, like with pulled pork. Allow to rest for 10 minutes before slicing.

Serve with rice and steamed Chinese greens. See notes for more uses!

To Roast:

A delicious and simple recipe for Chinese Barbecue Pork (Char Siu Pork) which you can make at home with everyday pantry ingredients in just 10 minutes!

Chinese Barbecue Pork (Char Siu Pork)

vegetable oil

sesame oil

brown sugar

runny honey

oyster sauce

soy sauce

Chinese five spice powder

runny honey (extra

Place all of the ingredients for the marinade into a bowl and whisk to combine.

Place the pork into a large ziplock freezer bag and pour the marinade inside. Make sure the pork is well-coated in the marinade.

Place the bag into the fridge and leave it to marinate for at least 2-3 hours, or overnight.

When you are ready to roast the pork, take it out of the fridge and let it come to room temperature in the marinade (this will take about 30 minutes).

Preheat the oven to 350°F (180°C) (without fan).

Place a wire rack over a large roasting tray and half fill the tray with boiling water. The rack needs to be high enough so that, when the meat is sitting on top of the rack, the meat should not touch the water. The water helps to create a steam in the oven to cook the pork and to keep it moist.

Do not

Roast the pork for about 30 minutes, basting every 10 minutes or so (see next step).

Meanwhile, pour the reserved marinade into a small saucepan and add the extra 2 tablespoons of honey. Bring the sauce to a boil and simmer gently for a few minutes until the sauce is thick and syrupy. Use this sauce to baste the pork.

After 30 minutes, turn the oven to grill (or broil) mode on high heat. If possible, place the tray as high as possible in the oven under the grill. Baste the pork generously every 3-5 minutes, making sure that it is browning nicely and doesn&#8217;t burn. Once the pork has caramelised nicely, remove the tray from the oven.

Let the pork rest for about 10 minutes before slicing.

This pork looks so juicy and flavorful! Yum!

A wonderful way to cook pork, the chinese flavours are amazing. A great recipe to be able to make this at home.

Mmm.. II am waiting for Summer and grill and chill :) Amazing and mouthwatering photos. Thank you for sharing!

This tenderloin is gorgeously glazed and cooked to perfection! I'm litteraly drooling! I need to try it as soon as I can :)

I made this for my family in Easter Sunday.  It is absolutely delicious and has become a favorite.  Very simple to make and quick to cook.  Couldn't get any better than that

This looks so amazing I am making it this year as an alternative to Turkey for Christmas!

delicious! I've made it twice in 3 weeks already. Thank you

This is amazing, taste beautiful. Would definitely recommend it

I️ just drooled!!! This looks heaven! I want some! YUM!

Wow! This is the best recipe for Char-siu. I prepared it as directed and it is super moist and oh, so flavorful. I sliced it and arranged on a tray with hot mustard for dipping as an Hors D'oeuvres. The guests all raved about how wonderful it was. Not one slice was left!

Tried this recipe a few nights ago - amazing!! I didn't have a wire rack so I roasted it in the pan lined with aluminum foil as suggested. It was easily the best pork I've ever had. I would just suggest making a little more marinade - I ran out while basting. Can't wait to make this again!

I just made this char siu pork did the quick 3 hour marinade and it was spectacular! I will be trying it again with a 24 hr marinade to try the enhanced flavour version... so good definitely reminds me of the authentic china town vendors I love. Thanks a bunch!

What else can i say, except wow oh wow! This was so good. Couldn't find my wire racks so roasted on aluminum foil. Made it with plain white rice and drizzled the extra marinade on the rice and my goodness.... making it again this week!

I make Chinese roast pork frequently with bottled  lee kum kee rib or char sui sauce and Ah-So sauce  but today I used your recipe and added a little Ah-so sauce to the marinade for the red coloring...cant wait to taste it.  Note:  leftovers good for making lo mein or fried rice or even as a side for this dish.

This was amazing! So glad I found it on Pinterest

I've made this twice. It is a wonderful jumping off point. The second time, I added a tablespoon of rice vinegar to balance the sweetness. I only roasted for 25 minutes, and started the basting/broiling process 5 minutes earlier to ensure deep caramelization without overcooking. This is one of my go-to pork recipes now! Thanks for sharing it with us!

Fantastic recipe!!! I’ve made this recipe twice and my family say it is their favorite dish now. The second time I added Sriracha to the marinade. I highly recommend it! A very useful recipe to have.

We just made this as well as your bao buns for dinner tonight and served with quick pickled cucumbers and carrots plus cilantro and green onion. It was fabulous and will go into our rotation for special weekend dinners. The pork was easy! The bao took some time but for a lazy weekend at home they were a fun project. Thanks!

Made this dish twice and both times I followed it to a T and both times were a bust. The pork didn’t turn out the way that it should be. Not sure what I’m doing wrong. Couldn’t get the marinade syrupy it was still pretty watered down. I added more honey but didn’t work. I’ll give it a try a 3rd time.

Great recipe! I would recommend turning the pork over at the very end for a few minutes. I have made this recipe a few times and each I found the center at 150° and the very bottom (only about a 1/4 inch at the thickest part) temping at 135°

Made again today. Fantastic recipe.
Really simple to make.

I cooked this for my family tonight. It was absolutely delicious.  I served it with egg fried rice and stir-fried broccoli and peppers. Everyone loved it. I cooked one 600g joint of meat as that was what I had. I halved all the marinade ingredients and that was actually enough to feed the 4 of us (just).  Next time I will try and get 2 x 1lb joints as my son was looking for seconds!  Thanks for the recipe, from a cook in Scotland.

I have made this and it is beautiful. Am I OK to cook the meat in the morning and reheat sliced with the stir fry veg in the evening.

Have used the recipe countless times and it’s a huge hit every time! Highly recommend giving it a go!

This recipe is the Cantonese style Char Siu (Chinese barbecue pork). It is the improved version from the similar recipe that I posted a few years ago.

Char Siu 叉烧 (Chinese Barbecue Pork)

Shoulder loin

(1 tsp) red yeast rice

milliliters (4 tsp) rice wine

milliliters (2 tbsp) light soy sauce

(3 tbsp) oyster sauce

tsp white pepper

garlic, bashed

ginger

(2.5 tbsp) maltose

(2.5 tbsp) sugar

milliliters (4 tsp) maltose

Cut the shoulder loin into strips about 1...

Cut the shoulder loin into strips about 1 1/2 to 2 inches wide.

Mix the red yeast rice with hot water....

Mix the red yeast rice with hot water. Break up the rice and steep in the liquid for 10 minutes to extract the red color. Discard the broken red yeast rice by passing it through a wire mesh strainer. 

Mix the remaining ingredients of the marinade with...

Mix the remaining ingredients of the marinade with the red yeast rice extract.

Put the pork and marinade into a Ziploc...

Put the pork and marinade into a Ziploc bag. Marinate overnight.

Line a baking tray with either aluminum foil...

Line a baking tray with either aluminum foil or baking paper.

Bake the pork at 200°C/390°F., for twenty minutes. 

Mix two parts of maltose and one part...

Mix two parts of maltose and one part of the marinade to form the basting sauce. 

Baste the pork and bake for 10 minutes.

Then turn over the char siu and baste...

Then turn over the char siu and baste the other side and bake for another 10 minutes, or until the edges are slightly charred. 

Remove. Let it cools, then cut it into...

Remove. Let it cools, then cut it into slices and serve.

https://mediavine-res.cloudinary.com/video/upload/dcfwczc9vrqidrdsmwji.mp4

This is an easy char siu recipe (Chinese barbecue pork, 叉烧).  It is one of the most popular dishes among the Chinese.
Here is a detailed explanation of how do I prepare my Char Siu step by step.

Recipe:
( https://tasteasianfood.com/char-siu-chinese-barbecue-pork/ )
Ingredients
400g Shoulder loin
For the marinade (Char Siu sauce):
10g (1 tsp) red yeast rice (mixed with 30ml hot water)
20ml (4 tsp) rice wine
30ml (2 tbsp) light soy sauce
45ml (3 tbsp) oyster sauce
1/4 tsp white pepper
1 clove garlic, bashed
1 slice ginger
40g (2.5 tbsp) maltose
40g (2.5 tbsp) sugar
For the basting liquid:
20ml (4 tsp) maltose
10ml (2 tsp) of the marinade from above

Instructions:
- Cut the shoulder loin into strips about 1 1/2 to 2 inches wide.
- Mix the red yeast rice with hot water. Break up the rice and steep in the liquid for 10 minutes to extract the red color. Discard the broken red yeast rice by passing it through a wire mesh strainer. 
- Mix the remaining ingredients of the marinade with the red yeast rice extract.
- Put the pork and marinade into a Ziploc bag. Marinate overnight.
- Line a baking tray with either aluminum foil or baking paper.
- Bake the pork at 200°C/390°F. for twenty minutes. 
- Mix two parts of maltose and one part of the marinade to form the basting sauce. 
- Baste the pork at 20th min and then at 30th min.
- Bake until the edges are slightly charred. 
- Remove. Let it cools, then cut it into slices and serve.

#CharSiu #ChineseBarbecuePork #叉烧

=============================
Website: https://tasteasianfood.com/
https://www.facebook.com/TasteOfAsianFood/
https://twitter.com/KwanKaPang
https://plus.google.com/u/0/115952786059763150760/posts
https://www.instagram.com/kwankapang/

Char Siu Recipe 叉烧 (Cantonese style)

Use your Air Fryer to make this amazing Cantonese&nbsp;Char Siu Pork recipe! It's a traditional recipe made the modern way, and this version uses a homemade sauce.

Air Fryer Char Siu Pork | Chinese Roast Pork

Sugar Or Other Sweetener Equivalent

Shaoxing Wine

Garlic

Ginger

Chinese Five Spice

Boneless Pork Shoulder (or pork belly)

Using a fork, pierce the slices of pork well.

Make the Sauce: Mix all ingredients for the sauce (except the pork shoulder) together in a small microwave-safe bowl.

Place the pork slices in a ziplock bag or bowl, and pour in half the sauce. Mix well and let the pork marinate for at least 30 minutes, and up to 24 hours in the refrigerator.&nbsp;&nbsp;

Remove pork from the marinade and place in a single layer in your air fryer basket.&nbsp;

Set the air fryer to 390F for 15 minutes, flipping and basting the pork half way through.&nbsp;

While the Char siu is cooking, place the reserved half of the sauce in the microwave and cook on high for 45-60 seconds stirring every 15 seconds. You are doing this to thicken the sauce a little. Since it has honey in it, be careful to not overcook otherwise you will have char siu toffee (ask me how I know).&nbsp;

Using a meat thermometer, ensure your pork has reached an internal temperature of 145F.

Remove the pork to a cutting board and let it rest for 10 minutes.

Brush with the thickened, cooked sauce and serve.&nbsp;&nbsp;

Air Fryer Instructions

Cut the pork tenderloin into 4-5 evenly sized pieces and place in gallon ziplock bag

Pour in half of the char siu sauce and zip up the back securely

Knead the sauce into the tenderloin and put in the fridge for at least 4 hours and up to 24 hours

Heat oven to 375 F

Line a baking sheet with foil and place a rack on top of it

Place the tenderloin pieces on top of the foil and dab on the remaining sauce on each side of the meat

Bake for 25 minutes on one side

Cook for another 15-20 minutes, or until a thermometer reads 145 degrees

Dab on to the meat and flip it over, dab on this side as well. Don&#039;t try to spread it, just dab it so it goes on thicker

Put the meat back in and cook for another 20-25 minutes, or until a thermometer reads 165 degrees

Oven Instructions

A delicious, savory, homemade Char Siu (Chinese BBQ Pork) recipe that couldn&#039;t be easier! We love serving this thinly sliced over rice, noodles, in a sandwich, steamed in bao buns, the options are endless!

Easy Char Siu (Chinese BBQ Pork)

unseasoned rice wine vinegar

dark brown sugar

white pepper

salt

Pour honey, soy sauce, hoisin, vinegar, brown sugar, oyster sauce, Chinese five spice, sesame oil, and 1/4 teaspoon white pepper into a saucepan and stir together.

Simmer over medium-low heat for about 5 minutes. Remove from heat and cool to room temperature.

Set aside 6 tablespoons marinade into a small bowl.

Season pork shoulder strips with salt and remaining white pepper.

Place seasoned pork strips in are-sealable plastic bag, pour remaining cooled marinade over pork, and shake bag around to ensure pork pieces are fully covered.

Remove as much air from bag as possible, seal and refrigerate for 12 to 24 hours.

Preheat oven to 425˚F. Remove pork strips from refrigerator and marinade and place onto a baking sheet covered in foil, with a wire cooling rack on top (sprayed with cooking spray), spacing pieces about 1 inch apart.

Baste pork with reserved marinade.

Roast pork for 15 minutes. Lower temperature to 375˚F and continue to roast for an additional 25 to 30minutes (or until the internal temperature reaches between 145˚F and 160˚F.), generously basting with marinade every 15 minutes.

1.     Once pork has reached its internal temperature, glaze once more and broil on high for 1 to 2 minutes or until pork caramelizes. Remove pork from heat, transfer to cutting board and rest for 3 to 5 minutes.

Slice and serve.

Instant Pot Char Siu is the pressure cooker adaptation of the popular and iconic Chinese pork bbq dish found at Chinese restaurants.  Hoisin, soy sauce, honey, and spices combine to create a sweet, salty, sticky glaze that gives the tender pork bold flavors.  Slice the pork and serve in a rice or noodle bowl or shred the pork for Asian-inspired tacos.

Instant Pot Char Siu | Chinese Pork Bbq

Tbsp honey

Tbsp dark soy sauce

Tbsp light soy sauce

Tbsp sesame oil

Chinese rice wine ((Shaoxing wine))

tsp Chinese five-spice powder

Tbsp ginger (minced)

garlic

water

pork shoulder

tsp sesame seeds (to garnish)

Cut pork into long strips about 3 inches thick .

Mix together honey, hoisin, dark soy sauce, light soy sauce, sesame oil, rice wine, five spice powder, ginger, garlic and water.

If you have the time, marinate the pork in the sauce for 8 hours or overnight.

Transfer the pork and marinade to the Instant Pot.

Close the lid and pressure cook on High Pressure for 25 minutes.

Do a natural pressure release (NPR). [Read More: The Different Pressure Release Methods]

Open the Instant Pot and carefully remove pork from the Instant Pot using a large slotted spoon or tongs, place it in a bowl and let it cool for a few minutes.

Heat some oil in a large nonstick frying pan over medium heat.

Brown the pork, in batches, on both sides until caramelized and browned, about 5 to 8 minutes.  If necessary, pour 2 to 3 Tbsp of the sauce from the Instant Pot over the meat to moisten the pork while it’s cooking.  Make sure it doesn&#039;t burn.  Transfer pork to a serving dish.

In Saute mode, reduce the sauce in the Instant Pot until thickened.  If desired, add a cornstarch slurry to thicken the sauce.  To make the cornstarch slurry, combine 1-2 tablespoons of cornstarch with equal parts of water and whisk into a smooth paste.  Gradually add the cornstarch to the sauce.

Slice the pork into medallions and serve with vegetables and rice or noodles.  Drizzle with reserved sauce and sprinkle with sesame seeds.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1599169161/ckkzjnjpekzkrggeluod.mp4

Instant Pot Char Siu is a pressure cooker adaptation of the iconic Chinese pork bbq dish popular at Chinese restaurants. Hoisin, soy sauce, honey, and spices combine to create a sweet, salty, sticky glaze that gives the tender pork bold flavors. Slice the pork and serve with sauteed vegetables in a rice or noodle bowl or shred the pork for Asian-inspired tacos.

Instant Pot Char Siu - Chinese BBQ Pork

Sweet and tender Pineapple Char Siu Pulled Pork pulled pork is made with a pork roast, pineapple, Hoisin and Soy sauce for an amazing flavor. This  pork recipe makes great  sandwiches or sliders for lunch, dinner or while watching the game on the weekend.

Crock Pot Pineapple Char Siu Pulled Pork

Boneless Pork Shoulder

can Pineapple Chunks in Pineapple Juice

Hoisin sauce

Florida orange blossom honey

Sesame oil

Chinese 5 Spice

cornstarch

Pineapple Chunks (optional)

Barbecue sauce (optional)

green onion (optional)

Asian Slaw (optional)

Place

Remove the plastic and string net from the pork roast and place it into a 4 quart crock pot slow cooker.

Pour

Pour the sauce over the pork roast in the crock pot.

Slow cook

Cook on low for 8-10 hours or 4-6 hours on high.

Shred

Once the pork is cooked through and easily falls apart shred the pork either in the slow cooker or on a large baking sheet.

Thicken

To thicken the sauce mix the cornstarch and water. Add to the crock pot and increase heat to high.

Top 7 char siu pork recipes from across the web

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

Top Tags

Char Siu Pork - Chinese Bbq Pork

Chinese Barbecue Pork (Char Siu Por...

Char Siu 叉烧 (Chinese Barbecue Pork)

Air Fryer Char Siu Pork | Chinese R...

Easy Char Siu (Chinese BBQ Pork)

Instant Pot Char Siu | Chinese Pork...

Crock Pot Pineapple Char Siu Pulled...

Top 7 char siu pork recipes from across the web

The most viewed char siu pork 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 Pork - Chinese Bbq Pork

Chinese Barbecue Pork (Char Siu Por...

Char Siu 叉烧 (Chinese Barbecue Pork)

Air Fryer Char Siu Pork | Chinese R...

Easy Char Siu (Chinese BBQ Pork)

Instant Pot Char Siu | Chinese Pork...

Crock Pot Pineapple Char Siu Pulled...

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