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Authentic Cantonese Char Siu (Chinese BBQ Pork)

Close-up of four glistening, thick-cut pieces of homemade chinese bbq pork with a rich red-brown glaze.
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Make the best Chinese BBQ Pork at home with this recipe for authentic Char Siu, featuring a sticky, sweet, and savory glaze and the characteristic red color.

Ingredients

Scale
  • 2 lbs pork shoulder (Boston butt), cut into 1.5-inch thick strips
  • 1/4 cup soy sauce
  • 1/4 cup hoisin sauce
  • 2 tablespoons honey
  • 2 tablespoons maltose (or substitute with more honey)
  • 2 tablespoons Shaoxing rice wine (or dry sherry)
  • 1 tablespoon dark soy sauce (for color)
  • 1 tablespoon brown sugar
  • 1 teaspoon five-spice powder
  • 1/2 teaspoon ground white pepper
  • 2 cloves garlic, minced
  • 1/4 teaspoon red food coloring (optional, for deep color)
  • 2 tablespoons water (for basting)

Instructions

  1. Combine all marinade ingredients (soy sauce, hoisin sauce, honey, maltose, rice wine, dark soy sauce, brown sugar, five-spice powder, white pepper, garlic, and food coloring if using) in a bowl. Whisk until the sugar dissolves.
  2. Place the pork strips in a large, non-reactive container or zip-top bag. Pour the marinade over the pork, ensuring all pieces are coated.
  3. Marinate the pork in the refrigerator for at least 6 hours, or preferably overnight, turning the meat halfway through.
  4. Preheat your oven to 400°F (200°C). Line a baking sheet with foil and place a wire rack on top. This allows air to circulate around the pork.
  5. Remove the pork from the marinade, letting excess drip off. Reserve the remaining marinade. Place the pork strips on the wire rack, ensuring they do not touch.
  6. Roast the pork for 20 minutes.
  7. While roasting, heat the reserved marinade in a small saucepan over medium heat until it simmers. Cook for 2 minutes to sterilize and thicken slightly. This is your basting glaze.
  8. After the initial 20 minutes, brush the pork generously with the glaze. Flip the pork pieces.
  9. Return the pork to the oven and roast for another 15-20 minutes, brushing with glaze every 5-7 minutes until the pork is cooked through (internal temperature reaches 145°F) and the exterior is sticky and caramelized. For extra char, briefly place under the broiler for the last 1-2 minutes, watching closely to prevent burning.
  10. Remove the Char Siu from the oven and let it rest for 10 minutes before slicing against the grain into desired thickness.

Notes

  • For a grilled Chinese BBQ Pork Recipe, cook over medium-low heat, turning frequently and basting often to prevent flare-ups and burning the sugars.
  • If you prefer a fattier cut, substitute pork shoulder with pork belly for a richer flavor.
  • To achieve the traditional red hue without artificial coloring, you can substitute the red food coloring with 1 tablespoon of fermented red bean curd (Nam Yu).

Nutrition

Find it online: https://rosatasty.com/chinese-bbq-pork-recipe-homemade-char-siu/