China | Meats | Pork | Barbequeing | Roasting

CC Simon Shek
 Char Siu Recipe

Char Siu

(Chinese barbecue pork)

Yield: 4-6 servings


INGREDIENTS PREP AMOUNT
Hoisin sauce 3/4 cup
Soy sauce 1/2 cup
Sherry, dry 1/2 cup
Honey 1/3 cup
Sugar 1 tablespoon
 
Pork butt boneless 2-3 pounds

METHOD

Basic Steps:  Mix → Marinate → Roast
  1. Mix first set of ingredients together.
  2. Slice pork into strips about 2 inches wide and 5 inches long. Add pork to marinade and let stand from 2 hours to overnight.
  3. Preheat oven to 425°. Add a rack to a roasting pan, and fill the pan with water to just below the rack.
  4. Wipe excess marinade from the pork and line up in the roasting pan. Roast 10 minutes.
  5. Turn heat down to 325°, and continue roasting another 30-40 minutes. Turn and baste frequently with marinade, peanut oil or sesame oil. If you like, baste with honey during last 10 minutes to glaze.
  6. Cut into bite-size pieces and serve.

VARIATIONS

  • Char Siu Bao (Chinese barbecue pork buns): prepare the recipe above and shred the meat. Moisten with extra sauce and use as a filling, following the Bao Recipe.
  • Char Siu Shrimp with Bacon: Butterfly shrimp and marinate in char siu sauce for 30 minutes. Wrap the shrimp with bacon, skewer, and grill until cooked through.
  • Marinade Variations and Additions:
  • Add 1 tablespoon minced garlic and/or 1 tablespoon minced ginger.
  • Add 2 teaspoons of Chinese 5-spice powder.
  • Substitute 1/2 cup pineapple juice for the hoisin sauce.
  • Substitute wet bean curd for the hoisin sauce (can be found in Asian markets).
  • Add 1 tablespoon of toasted sesame oil.
  • Add 1 tablespoon hot bean paste for a spicier marinade.
  • Substitute Japanese mirin (sweetened rice wine) for the sherry.
  • Many recipes add up to 2 tablespoons of red food coloring to give a deep red color. This is generally unnessary.
  • Instead of pork butt, use pork spareribs and grill over a charcoal fire.
  • Marinate a whole pork loin, and roast as you normally would a whole pork loin.

NOTES

  • Although it originated in southeastern China, char siu is now a favorite all over Asia. The name literally translates as "fork-roasted," which describes the method of hanging strips of marinated meat on forked skewers and roasting them in an oven or over an open fire. Char siu can refer to either the marinade itself or to the roast barbecue pork that is the most common char siu dish.
  • Char siu is a versatile sauce that can be used in many ways and has endless variations. The above recipe is one of the simpler and tastier variations.