Y’all! I can not even describe how much I enjoyed the Char Siu pork that I made the other day. The mixture of sweet and savory hit just the right note for this perfectly cooked pork. Seriously, eating it was euphoric! Unfortunately, my sad picture does not come remotely close to doing the dish justice. (No, I did not use a flash. Char Siu is known for its shiny appearance from the sticky glaze. Plus, I am using an old, faded platter).
Also referred to as Chinese BBQ pork, Char Siu is a Cantonese-style of roast pork. It is both marinated and basted to give its iconic color, flavor, and shine. It is also my new favorite way to make/eat pork roast…or at least a pork shoulder (a.k.a. butt) roast.
Although you can buy jarred Char Siu sauce, I think making your own is easy and is usually so much better. I also make my own Chinese Five Spice mix by grinding most of the spices myself. I like adjusting the amount of each spice to suit my family’s tastes. However, the premade Chinese five-spice mix is also very good.
There are several substitutions and possible omissions listed in this recipe. Although mei kuei lu chiew or Chinese rose wine is a traditional wine (it is a spirit really as it has such a high alcohol content), I used Shaoxing wine because it is what I had and it is often used in Char Sui in the United States. It is easier to buy here and cheaper. It worked well…I just accounted for the extra salt in the wine by not adding any extra to the marinade as called for in some recipes. You can use sherry instead or just omit alcohol entirely.
Many of the products can be purchased in the international section of a grocery store, but some may not be found unless you buy them at an Asian market or online at a retailer like Amazon. Fermented red fermented bean curd (tofu) is one of those items available at Asian markets and on Amazon, but probably not found in your local supermarket. (No, it is not like adding tofu to your roast. It just adds a depth of flavor that you won’t be able to place exactly…even if you don’t like bean curd). You can just leave it out and add more oyster sauce instead.
Red yeast rice powder will add red naturally and it is what is used to make the fermented bean curd red. The red yeast rice powder can be purchased easily from health food/supplement shops and Amazon. Finding it in powder form instead of capsules was the most challenging part. If you don’t want to make the investment, you can omit any red coloring or use food coloring. I like that red yeast rice powder has other possible health benefits as well.
The recipe is explains how to roast the pork in the oven. You can cook it on the grill instead. If using charcoal, you want an area for indirect cooking and an area to cook directly over the coals. Most of the time, you cook the pork indirectly, but you glaze/char over the direct heat.
Chinese BBQ Pork: Char Siu
Ingredients
- 3 to 4 lbs. pork shoulder (pork belly or loin)
Marinade
- 1 cube red fermented bean curd (aka. tofu)* OPTIONAL
- 1 to 2 Tsp. red fermented bean curd liquid (if using red fermented bean curd)*
- 1 or 2 cloves garlic, grated (or 1 tsp. granulated garlic), to taste
- 2 Tbsp. Shaoxing wine, Chinese rose wine (mei kuei lu chiew), or Mirin (omit for an alcohol-free version)
- 2 Tbsp. dark soy sauce (1 Tbsp. regular or light soy sauce may be substituted)
- 2 1/2 Tbsp. hoisin sauce
- 1 1/2 Tbsp. oyster sauce
- 3 Tbsp. sorghum, maltose, barley syrup, or honey
- 2 Tbsp. honey
- 1 1/2 tsp. Chinese five-spice powder
- 1 Tbsp. red yeast rice powder OPTIONAL (for color)**
- 1 Tbsp. water
Glaze
- 2 or 3 Tbsp. reserved marinade
- 2 or 3 Tbsp. honey or maltose
- 1 Tbsp. water
Instructions
- Cut the pork into 1" to 1 1/2" strips.
- Make the marinade by mashing the cube of bean curd in a small bowl.
- Stir in garlic, wine, soy sauce, hoisin, oyster sauce, sorghum, honey, Chinese five-spice, red yeast rice powder, and water.
- Reserve at least 2 Tbsp. of the marinade in a container to be refrigerated for later use.
- Use a fork or knife tip to make several holes in the pork strips.
- Place cut pork in a large zipper plastic bag or another appropriate container.
- Pour marinade over the pork making sure all of the pork gets covered with it.
- Place the pork in the refrigerator for at least 8 hours..up to 24 hours. Turn every few hours to make sure the pork gets evenly marinated.
- Remove pork from refrigerator
- Preheat oven to 435 degrees F.
- Line a baking sheet with foil (for easier clean up).
- Place wire rack(s) on top of the baking sheet.
- Set the pork on the wire racks allowing about 1/2 inch between each piece.
- Place on an oven rack in the top portion of the oven.
- Roast for 25 minutes.
- Turn each piece over. Rotate the baking sheet 180 degrees, if needed.
- Roast for an additional 25 minutes (for 50 minutes total).
- Meanwhile, make a glaze by combining the reserved marinade, honey or maltose, and water.
- Baste the top of each pork piece with the glaze, turn each piece over and baste the other side.
- Roast for an additional 5 minutes.
- Continue basting both sides every 5 minutes for a total of 15 minutes of additional cook time beyond the initial 50 minutes.
- Check the internal temperature to make sure it is at least 155 degrees F.^
- Remove from oven, tent with foil, and allow to rest for 10 minutes.
- Baste with more of the glaze immediately after removing from the oven.
- Thinly slice to server.
- Refrigerate or freeze leftovers.
Notes
* Regular fermented bean curd may be used if you do not have red. You can also just omit the bean curd all together and use another Tablespoon of oyster sauce instead.
** You will not have the classic red color of Char Siu unless you add red yeast rice powder or food coloring, especially if you also do not use the red fermented bean curd and some of its liquid.
^I still adhere to older guidelines, so I like mine to at least 165. However, the USDA has lowered the safe temp to 145 degrees F. If you are using a loin or tenderloin cut, perhaps consider a lower temperature. However, the shoulder or belly needs to render and will not dry out as easily, so I suggest a higher temperature.
Leftover pork can be reheated easily by wrapping it in foil an placing in a 350 degree F oven. You can use it to make Bahn Mi, which was my original plan when I decided to make Char Siu. You can dice it and include it in Fried Rice. You can . . . well, you get the idea.
Enjoy!
