Char siu (叉烧), or Chinese barbecue pork, is a type of Cantonese roast meat. Char siu is its Cantonese name, while in Mandarin it is known as cha shao. The literal translation is "fork roast" referring to the traditional method of cooking this dish: seasoning pork strips and roasting them over a fire or in a covered oven. Some consider this recipe "Chinese restaurant-style pork."
My husband is a passionate carnivore and enjoys cooking pork, so this char siu recipe is more his than mine (note that while char siu is traditionally grilled, this is a recipe for the oven). He loves the marinade and the juicy, tender pork. According to him, while you could use different cuts of pork to make char siu, it’s ideal to use boneless pork shoulder.
This pork recipe isn’t difficult to make but it does require time and patience; a slower, longer cook time makes the meat juicy, which results in fantastic caramelization. Perfect! Thebarbecue porkis marinated and brushed with a Chinese barbecue sauce, then roasted until a deep, restaurant-quality flavor is reached. My husband recommends serving char siu with rice or noodles.
Note: Traditional char siu gets its authentic red color from an ingredient called fermented red bean curds, which can be hard to find. If the color is important to you, you can use red food coloring. I personally don’t ever add any; it doesn’t impact the flavor, so I’m not worried about it. You could serve it for dinner with this homemade char siu sauce.
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Cuisine: Chinese
Prep Time: 10 minutes plus 1 to 2 days to marinate
Cook Time: 1 1/2 hours
Total Time: 1 1/2 hours plus marinating time
Serves 6
Ingredients
Pork
- 1 pork shoulder (2 to 3 pounds)
- 2 tablespoons honey
Marinade
Helpful Products
Recipe Notes
- If you have leftovers, use the pork shoulder in pork fried rice or add it to stir fry.
Here's how to make it:
- Combine all the marinade ingredients in a plastic zipper food storage bag or shallow bowl. Add the pork and marinate 24 to 48 hours, or 3 hours minimum.
- Remove the pork from the marinade and put onto a foil-lined baking sheet. (Save the marinade!) Roast in a preheated 325-degree F oven for about 30 minutes.
- While the pork cooks, pour the reserved marinade into a saucepan. Add the 2 tablespoons of honey. Bring to a simmer over medium-high heat and cook until it reaches a syrup consistency, about 2 to 3 minutes. Remove from heat and set aside.
- Remove the pork from the oven and brush it on both sideswith the marinade. Cook another 30 minutes. Remove the pork again and brush it all over with the marinade. Continue to cook about 20 minutes. (If the pork is getting to dark, cover it with foil.) Brush the pork one more time and cook for about 10 more minutes or until caramelized and sticky. (Meat should be fork-tender.) Allow the pork to rest for 10 minutes before serving. Drizzle with any remaining marinade.
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FAQs
What are the best cuts of pork for char siu? My dad uses pork butt, also known as "Boston butt” or "pork shoulder,” and this seems to be among the most popular cuts for char siu. It's ideal to use more fatty cuts, so some other options would be the pork neck end or pork belly.
What is char siu sauce made of? ›
Directions. In a small bowl, mix together hoisin sauce, honey, soy sauce, sherry, and five spice powder.
What does Siu mean in Chinese food? ›
Cantonese cuisine
Char siu literally means "fork roasted" (siu being burn/roast and cha being fork, both noun and verb) after the traditional cooking method for the dish: long strips of seasoned boneless pork are skewered with long forks and placed in a covered oven or over a fire.
What should I serve with char siu pork? ›
Traditionally, this dish would be served up sliced over rice with a side of steamed greens, but you can also serve with noodles or in steamed buns. Don't forget to read our tips further down, including marinating the pork the day before, to allow time for the sauce to penetrate better into the meat.
What does char siu mean in English? ›
char siu (uncountable) A style of preparation of barbecued pork in Cantonese cuisine, typically using honey and spices. [ from 20th c.]
What do Chinese use to make meat tender? ›
While there are several ways to velvet, a pound of meat needs about two teaspoons of cornstarch and two teaspoons of oil, says Leung. You may also include two to three tablespoons of water. For beef, add a 1/4-teaspoon of baking soda for tenderizing. Additional seasonings are optional and vary from recipe to recipe.
What is a substitute for hoisin sauce in char siu? ›
Teriyaki sauce is a brilliant substitute for hoisin sauce in most Japanese cooking and might actually be the more authentic flavor profile of the two in some Japanese recipes. It's also a good alternative when you're cooking for kids.
Is hoisin sauce the same as char siu sauce? ›
No they are not the same. Hoisin sauce is made from fermented soybeans mixed with garlic, chilli, sesame, Chinese spices and vinegar. Char siu sauce is a condiment made from hoisin sauce, sugar, Chinese five spice powder, Chinese cooking wine, soy sauce, garlic and often also food colouring.
Why is pork in Chinese food red? ›
The red hue on the pork comes from the sticky, crave-able barbecue sauce in which it's marinaded before roasting. Often, this deep crimson hue comes from a combination of Hoisin sauce, ketchup, soy sauce, and fermented red bean curd (aka fermented tofu, bean cheese, or tofu cheese).
Is char siu Japanese or Chinese? ›
One of the most famous Chinese meat preparations, char siu is Cantonese barbecue pork. Naturally, that makes it especially popular in the Cantonese parts of southern China, as well as popular in local adaptations throughout much of Southeast Asia.
Sudan Red, a banned yellowish-red lysochrome azo dye, triggered health concerns in Taiwan after being discovered over the past month in spicy seasoning such as chili powder, broth powder, shacha sauce and other products.
What temperature should char siu be cooked to? ›
We'll use a ChefAlarm® to keep track of the temperature, basting our pork once it reaches 145°F (63°C) and then again when it reaches 165°F (74°C), finishing the meat at 170°F (77°C).
What is hoisin sauce made of? ›
Ingredients. The key ingredient of hoisin sauce is fermented soybean paste. Some hoisin sauce ingredients include starches such as sweet potato, wheat and rice, and water, sugar, soybeans, sesame seeds, white distilled vinegar, salt, garlic, red chili peppers, and sometimes preservatives or coloring agents.
What flavor is char siu? ›
A good char siu recipe has depth of flavor––a salty/sweet contrast with a hint of spice that compliments the pork and allows it to stand alone with just a simple mound of steamed rice and blanched choy sum.
What kind of meat is char siu? ›
The name 'char siu' literally means 'fork roasted' after the traditional cooking method, where long thin pieces of the marinated meat are threaded onto special forks or skewers, then slow-cooked in a covered oven or over fire. Fatty, boneless cuts of pork are best – loin, belly, shoulder and neck, for example.
What is the best beef cut for Chinese food? ›
Most tender beef cuts, such as sirloin, tri-tip, ribeye, top loin (strip), tenderloin, shoulder center (Ranch Steak), shoulder top blade (Flat Iron) and shoulder petite tender, can be cut into strips for use in stir-fry recipes.
What is the best cut of meat for pork burnt ends? ›
The most traditional burnt ends come from beef, specifically from the brisket point cut. However, given their popularity, some modern pitmasters prepare pork belly in the same style as brisket burnt ends to recreate this tender-centered, crunchy-edged delicacy with pork meat.
What is the best cut of meat for BBQ pork? ›
Pork butt is an ideal choice for barbecue pulled pork, but it also lends itself to braising and stewing, which tenderizes the meat and melts the fat. Use pork butt in any recipe where you're looking for fall-apart-tender meat and a rich, porky flavor, such as pulled pork, carnitas or stew.
