Char Siu
Cantonese BBQ Pork
A classic Cantonese BBQ pork, characterized by its glossy, vibrant red lacquer and a delightful balance of sweet and savory flavors. The pork shoulder is marinated in a rich blend of sauces and spices, then roasted to tender, caramelized perfection.
🧂 Ingredients
- 1 kg Pork shoulder (Boston butt)(Cut into strips approximately 2.5 cm (1 inch) thick and 15 cm (6 inches) long. Ensure even thickness for consistent cooking.)
- 3 tbsp Hoisin sauce(Provides a rich, savory base and helps with browning.)
- 2 tbsp Soy sauce (preferably light soy sauce)(Adds salinity and umami.)
- 2 tbsp Shaoxing wine(Chinese cooking wine, essential for authentic flavor. If unavailable, dry sherry can be substituted.)
- 3 tbsp Honey(Contributes sweetness and helps create a glossy glaze.)
- 1 tsp Five-spice powder(A fragrant blend of star anise, cloves, cinnamon, Sichuan pepper, and fennel seeds.)
- 2 cubes Red fermented tofu (fu yu)(Mashed. This is crucial for the characteristic red color and unique savory-sweet flavor. Available in Asian markets.)
- 3 tbsp Maltose(For glazing. Dilute with 1 tbsp hot water until pourable if it's too thick.)
- 1/4 tsp Red food coloring(Optional, for a more vibrant red hue. Adjust to desired color intensity.)
👨🍳 Instructions
- 1
Prepare the marinade: In a medium bowl, combine the hoisin sauce, soy sauce, Shaoxing wine, honey, five-spice powder, and mashed red fermented tofu. If using, stir in the red food coloring until well incorporated. Whisk until the mixture is smooth and homogenous.
⏱️ 5 minutes - 2
Marinate the pork: Add the pork strips to the marinade. Ensure each piece is thoroughly coated. Cover the bowl tightly with plastic wrap or transfer the pork and marinade to a resealable plastic bag. Refrigerate for at least 8 hours, or preferably overnight, to allow the flavors to penetrate the meat.
⏱️ 8 hours (minimum) - 3
Preheat the oven: Position an oven rack in the center of the oven. Preheat the oven to 200°C (400°F). Line a baking sheet with foil for easier cleanup and place a wire rack on top.
⏱️ 15 minutes - 4
Roast the pork: Remove the pork strips from the marinade, letting excess drip off. Discard the remaining marinade. Arrange the pork strips on the prepared wire rack, ensuring they are not touching. Place the baking sheet with the rack into the preheated oven. Roast for 20 minutes.
⏱️ 20 minutes - 5
Baste and continue roasting: After 20 minutes, carefully remove the baking sheet from the oven. Using a brush, generously baste the pork strips with some of the reserved marinade (if you saved some before discarding the rest, or use a fresh batch if preferred). Return to the oven and continue roasting for another 20 minutes, basting every 10 minutes, until the pork is cooked through and slightly browned. The internal temperature should reach 71°C (160°F).
⏱️ 20 minutes - 6
Glaze and caramelize: In a small bowl, mix the maltose with 1 tablespoon of hot water to create a pourable glaze. Increase the oven temperature to 230°C (450°F). Carefully brush the maltose glaze evenly over all sides of the pork strips. Return the pork to the oven for a final 5-10 minutes, watching closely to prevent burning, until the glaze is bubbly and caramelized, and the edges of the pork are beautifully lacquered and slightly charred.
⏱️ 5-10 minutes - 7
Rest and serve: Remove the Char Siu from the oven. Let it rest on the wire rack for at least 10 minutes before slicing. This allows the juices to redistribute, resulting in more tender and flavorful pork. Slice the Char Siu against the grain into desired thickness.
⏱️ 10 minutes
💡 Pro Tips
- ✓The red fermented tofu is key for authentic color and a unique savory-sweet flavor profile. Look for it in Asian grocery stores.
- ✓Maltose is essential for achieving the signature glossy, lacquered finish. If it's too thick, warm it slightly with a little water.
- ✓Marinating overnight allows the flavors to fully infuse the pork, resulting in a more delicious final product.
- ✓Don't overcrowd the baking rack; this ensures even cooking and browning. Use two racks if necessary.
- ✓Resting the pork after cooking is crucial for tenderness. Slicing too soon can lead to dry meat.
✨ Twist Ideas
Inspiration for your own version of this recipe
- For a richer, fattier Char Siu, substitute pork belly for pork shoulder. Adjust cooking time as needed.
- Leftover Char Siu is excellent as a filling for Char Siu Bao (BBQ Pork Buns) or added to fried rice and noodle dishes.