chinese roast pork

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

white pepper

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

Chinese roast pork or siu yuk. Save yourself a trip to Chinatown and use this easy recipe for the best and crispiest Chinese roast pork belly at home.

Chinese Roast Pork Belly 

lbs pork belly

five spice powder

Kosher salt, for layering

Preheat the oven to 350F/180C, arrange a pan...

Preheat the oven to 350F/180C, arrange a pan on the bottom 1/3 of oven rack and fill with water. The pork belly should be roasted using the rack above it.

Wash and use paper towels to dry the...

Wash and use paper towels to dry the pork belly.

Make some horizontal slits on the sides of...

Make some horizontal slits on the sides of the belly, then rub the meat side with the five spice powder.

Insert each garlic and push them deep inside...

Insert each garlic and push them deep inside the pork belly.

Layer the top of the pork belly with...

Layer the top of the pork belly with the salt evenly.

Place the pork belly on a wire rack....

Place the pork belly on a wire rack. This is how it should look before going into the oven.

Place the pork belly at the top 1/3...

Place the pork belly at the top 1/3 of the oven and roast for 1 hour. While baking, the oil will drip to the bottom pan with water.

Bake until the salt crust forms, the salt...

Bake until the salt crust forms, the salt should be hardened. Check water in the pan below and add if needed. This is how the pork belly and salt crust will look like in the oven. You have to insert the garlic deep inside the horizontal slits or else they will be pushed out during the roasting process.

Remove the pork belly from the oven, pull...

Remove the pork belly from the oven, pull off the salt crust and discard.

Raise the heat of oven to 465F/240C, place...

Raise the heat of oven to 465F/240C, place the pork belly back in the oven and roast for another 40 minutes.

Remove from oven and let set for 10...

Remove from oven and let set for 10 minutes.

Cut and serve immediately with some chili sauce...

Cut and serve immediately with some chili sauce and hoisin sauce, or eat as is.

https://mediavine-res.cloudinary.com/video/upload/dtaoc6wadelpoq5vd17l.mp4

Easy Chinese Roast Pork recipe that is better than Chinatown and you can make it at home.

Chinese Roast Pork

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

Chinese five spice powder

runny honey (extra

pork

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!

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

Honey

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;

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Char Siu (Chinese BBQ Pork)

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Top 4 chinese roast pork recipes from across the web

The most viewed chinese roast pork recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Char Siu (Chinese BBQ Pork)

Chinese Roast Pork Belly

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The most viewed chinese roast pork recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine