chinese bbq pork

Char Siu - Chinese BBQ Pork หมูแดง

2 lb pork shoulder roast

2 Tbsp soy sauce

2 Tbsp hoisin sauce

red bean curd + 1 Tbsp liquid

1 Tbsp five spice powder

2 Tbsp honey

2 Tbsp Chinese cooking wine, optional

white pepper

1 tsp sesame oil, optional

2 cloves garlic, finely grated or mashed

2-3 tsp red bean curd liquid

Cut the pork roast, along the direction of the meat&#8217;s grain, into long strips no larger than 2-inch thick. You can trim off big chunks of fat but don&#8217;t trim off too much.

In a small mixing bowl, mash the red bean curd until there are no more big chunks. Add all remaining ingredients (except for the glaze ingredients) and whisk until combined.

Pour the marinade over the pork and make sure all pieces are coated. Marinate in the fridge for 24-48 hours (do not do less than this!), turning the pork half way through to ensure even distribution of marinade.

When ready to roast, preheat the oven at 375°F/190°C convection (if your oven has a fan) or 400°F/200°C regular (no fan).

Line a baking sheet with foil then put a roasting rack on it. Place the pork on the rack. Roast for 15 minutes.

While the pork is roasting, combine the honey and the red bean curd liquid (or cooked leftover marinade) to make the glaze.

Remove the pork after 15 minutes, brush the glaze on it (don&#8217;t worry about the bottom side), then put it back for another 5-7 minutes or until the glaze has dried onto the pork.

Remove the pork and glaze again, then put it back in the oven for another 5-7 minutes.

Glaze the pork again (you should glaze a total of 3 times), then roast until the pork is done. If using a thermometer, the internal temp should reach 155°F before removing from the oven.

If the pork has not browned or charred to your liking at this point, you can switch the oven to &#8220;broil&#8221; and broil the pork on the top rack, with the oven door open, for a few minutes to get some charring.

Let the pork rest for 10-15 minutes before slicing and eating. Enjoy!

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Char siu, or Chinese BBQ Pork, is a delicious Cantonese roast meat. Make authentic Chinatown char siu at home with our restaurant-quality recipe!

Char Siu (Chinese BBQ Pork)

pork shoulder/pork butt ((select a piece with some good fat on it))

white sugar

salt

½ teaspoon five spice powder

sesame oil

Shaoxing rice wine

soy sauce

hoisin sauce

molasses

red food coloring ((optional))

garlic

water

Cut the pork into long strips or chunks about 3 inches thick. Don’t trim any excess fat, as it will render off and add flavor.

Combine the sugar, salt, five spice powder, white pepper, sesame oil, wine, soy sauce, hoisin sauce, molasses, food coloring (if using), and garlic in a bowl to make the marinade (i.e. the BBQ sauce).

Reserve about 2 tablespoons of marinade and set it aside. Rub the pork with the rest of the marinade in a large bowl or baking dish. Cover and refrigerate overnight, or at least 8 hours. Cover and store the reserved marinade in the fridge as well.

Preheat your oven to the highest setting (475-550 degrees F or 250-290 degrees C) with a rack positioned in the upper third of the oven. It&#039;s amazing how oven temperatures vary so be sure to check your char siu after the first few minutes of roasting and adjust your oven temperature accordingly.

Line a sheet pan with foil and place a metal rack on top. Using the metal rack keeps the pork off of the pan and allows it to roast more evenly, like it does in commercial ovens described above. Place the pork on the rack, leaving as much space as possible between pieces. Pour 1 ½ cups water into the pan below the rack. This prevents any drippings from burning or smoking.

Transfer the pork to your preheated oven and roast for 25 minutes. After 25 minutes, flip the pork. If the bottom of the pan is dry, add another cup of water. Turn the pan 180 degrees to ensure even roasting. Roast another 15 minutes.

Meanwhile, combine the reserved marinade with the maltose or honey (maltose is very viscous––you can heat it up in the microwave to make it easier to work with) and 1 tablespoon hot water. This will be the sauce you’ll use for basting the pork.

After 40 minutes of total roasting time, baste the pork, flip it, and baste the other side as well. Roast for a final 10 minutes.

By now, the pork has cooked for 50 minutes total. It should be cooked through and caramelized on top. If it’s not caramelized to your liking, you can turn the broiler on for a couple minutes to crisp the outside and add some color/flavor. Be sure not to walk away during this process, since the sweet char siu BBQ sauce can burn if left unattended. https://thewoksoflife.com/how-to/chinese-cooking-tools/#meat-thermometer

Remove from the oven and baste with the last bit of reserved BBQ sauce. Let the meat rest for 10 minutes before slicing, and enjoy!

https://content.jwplatform.com/videos/izmnSj7l.mp4

Char Siu - Chinese BBQ 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

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:

These oven baked ribs are made with a Chinese BBQ Pork (Char Siu) marinade. It&#x27;s better than any BBQ sauce you&#x27;ve ever tasted. The ribs cook in just 1 hour!

Char Siu-Style Oven Baked Ribs

baby back ribs ((1.4 kg))

sugar ((50 grams))

five spice powder

shaoxing wine

garlic ((finely minced))

Rinse the ribs and thoroughly pat them dry with paper towels. Mix the rest of the ingredients in a bowl to make the marinade.

Reserve about ⅓ of the marinade, and rub the ribs with the rest of it. Allow the ribs to marinate for at least 2 hours. For best results, allow to marinate overnight. 

Preheat your oven to 400 degrees, and put the ribs on a rack resting on a baking sheet. Pour 1 cup water into the pan, and transfer to the oven. Roast for 30 minutes.

Remove the ribs from the oven and baste with the marinade. Return to the oven and roast for another 30 minutes.

Allow the ribs to rest for 5 minutes. Slice and serve!

Flavourful marinated pork with a sweet-salty glaze, roasted to perfection. It's a classic Chinese BBQ that can be served with rice or noodles. (Prep time above doesn't include 24-48 hr marinating time.)

Cut the pork roast, along the direction of the meat's grain, into long strips no larger than 2-inch thick. You can trim off big chunks of fat but don't trim off too much.

Remove the pork after 15 minutes, brush the glaze on it (don't worry about the bottom side), then put it back for another 5-7 minutes or until the glaze has dried onto the pork.

If the pork has not browned or charred to your liking at this point, you can switch the oven to "broil" and broil the pork on the top rack, with the oven door open, for a few minutes to get some charring.

Let the pork rest for 10-15 minutes before slicing and eating. Enjoy!

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Pai, I have made so many of your recipes and every single one was a success. This was delicious and so easy to make! Thanks for being such a great teacher!

Delicious and very easy to make. Leftovers go well with garlic noodles.

This is simply great, and FYI, I am from Hong Kong, isn't that convincing enough?

https://content.jwplatform.com/videos/Wyb5u6rQ.mp4

Chinese BBQ Pork Recipe - Char Siu Chinese Recipe.mp4

If you love a juicy, sweet &amp; sticky char siu (Chinese BBQ Pork), try this easy recipe! Delicious char siu is achievable at home in an oven or on a grill!

Sweet and Sticky Char Siu (Chinese BBQ Pork)

honey ((or maltose

red fermented tofu

garlic ((roughly chopped,

ginger

Chinese five spice powder

Chinese rice cooking wine ((or dry sherry))

Korean pepper flakes

leftover marinade

Cut the pork shoulder into long strips, that are roughly 3 inch thick. Mine are usually sized around 3 inches wide, and 5-7 inches long.

Combine the ingredients in the marinade section into a ziplock or a big bowl and combine it with the pork.

Marinate it in the fridge for 24 hours.

Cutting and Marinating the Meat

Remove the meat from the marinade and let it sit for an hour in room temperature.

Add the marinade to a small pot and remove the chunks of garlic and ginger

Add 2 tablespoons of honey into the marinade and mix well.

Cook it on low heat on a stove for 5 minutes or when the sauce starts to boil.

Set it aside for later, we will use this for glazing at the end of grilling

Preparing the Glaze

Heat up BBQ to 325F (162C)

Cook the char siu for 15 mins on one side, then flip it for another 10 mins. Check the meat thermometer. The temperature should be around 145F (62C). If it's not, keep the meat on longer until it reaches that internal temperature.

Once it hits an internal temperature of 145F (62C), we glazed 4-5 times, flipping the meat every minute to prevent burning

When the meat looks red, sticky and slightly burnt, remove it from the BBQ and let it rest for 20 mins on a plate before cutting into it.

Once the meat has rested, cut it up and enjoy!! ?

(Option 1) Grilling the Pork on the BBQ

Set up the meat on the tray or roasting rack and use a rack so there is air flow below the meat. I like it to line it with foil before setting down a rack for an easier cleanup. If you don't have a rack, you can take foil and crunch them up into loose foil balls and rest the meat on that.

Pre-heat the oven to 400F (204C).

Once the oven has reached 400F (204C) bake the pork for 20 minutes.

Flip the pork and cook for another 20 minutes

For the next 20 minutes, flip and glaze the meat every 3-5 minutes until all the glaze is brushed on. Don't worry if there are charred sections, it's a trademark of char siu as well! :)

Once the meat is done (when it reaches an internal temperature of 145F (62C)), let it rest for 10-15 minutes, cut it up and enjoy! :)

(Option 2) Cooking the Char Siu in the Oven

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

brown sugar

runny honey

oyster sauce

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!

Authentic and homemade Chinese BBQ pork marinated with sticky char siu sauce and roasted in oven. This recipe is easy and tastes just like the best Chinese restaurants.

Chinese BBQ Pork

garlic,

cooking oil

maltose

Chinese rose wine or Shaoxing wine

Add all the ingredients in the Chinese BBQ...

Add all the ingredients in the Chinese BBQ Pork Sauce in a sauce pan, heat it up on low heat. Stir to combine well. The sauce is ready when it thickens and becomes sticky.  (It yields 1/2 cup sauce.) Transfer out and let cool.

Rub the garlic on the pork. Add 2/3...

Rub the garlic on the pork. Add 2/3 of the sauce to marinate the pork for at least 4 hours, or best overnight.

Add the cooking oil to the remaining sauce....

Add the cooking oil to the remaining sauce. Keep the sauce in the fridge.

The next day, heat the oven to 375°F...

The next day, heat the oven to 375°F (190°C). Line a baking tray with parchment paper or aluminum foil. Place the pork on the baking tray and roast for 20 minutes. (Shake off the excess sauce before roasting.)

Transfer the pork out of the oven. Let...

Transfer the pork out of the oven. Let cool and thread the pork pieces on metal skewers. Brush the remaining char siu sauce on the pork and grill them over fire on an outdoor grill. You may also grill them over fire on a gas cooktop. If you don't have either, you may select the Broil function on your oven and broil each side of the pork, about 1 minute each, or until slightly charred.

Slice the Chinese BBQ pork into bite-size pieces,...

Slice the Chinese BBQ pork into bite-size pieces, drizzle the remaining sauce over and serve immediately with steamed white rice.

Char siu (Chinese BBQ pork) is a delicious, flavorful, traditional roasted pork dinner slathered in a distinct sticky, sweet, savory barbecue sauce glaze.

 Char Siu (Chinese BBQ Pork)

(3 pound) pork belly

tablespoons honey (or granulated sugar)

Shaoxing rice wine (or mirin)

red bean curd (optional, for coloring)

garlic, minced

white pepper or black pepper

Use a paper towel to pat dry the pork belly completely before adding seasoning.

In a Ziploc bag, combine pork with all the ingredients (hoisin sauce, honey, soy sauce, Shaoxing wine, red bean curd, sesame oil, garlic, five spice powder, and pepper). Press the air out of the bag and seal tightly. Press the marinate around the pork to coat and place in the fridge to marinate for at least 3 hours or overnight. The longer you let the pork marinate, the better the flavor.

Arrange the marinated pork on the wire rack of a roasting pan (or place oven-safe wire rack on a large half sheet baking pan). Reserve the marinade.

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