Chinese BBQ Pork (Char Siu)

A beautiffly sweet and sticky bbq pork that will have you licking your fingers!

There is nothing to love about this bbq pork! It has a nice balance of sweet and salty flavors with a hint of Chinese Five Spice! Cook Char Siu in the oven or over an open flame grill. Top this delicious bbq over noodle soups, sandwiches, rice, or stuff it in a delicious bbq pork bun! (I have a recipe for a fluffy pork bun) This goes well with anything you can think of!

Which cut is the best?

Choosing the right cut will result in a juicer tender meat. Using the fattier cuts will help keep the pork moist in the cooking process. Pork shoulder, pork belly, pork butt, or country pork ribs works amazing in this recipe. Pick long thick strips of meat or you can simply ask your local butcher to cut them for you. Choosing a leaner cut will work too. The cooking times will have to be adjusted according to the size. Whichever cut of meat you choose it is all about the sauce!!

The sauce used in this pork is AMAZING!

Char Siu sauce is a sweet glossy glaze that has a deep red color. Traditionally to make it red, you will marinate it in a red bean curd. I found that hard to find so I opted out on using that in my dish. To create the same red color, I used a mixture of paprika, cayenne pepper, siracha, and red gel food coloring. It isn’t traditional, but it gets the job done! Marinating the pork over night will bring out the best flavors in this dish as well. But if you don’t have time, 1 hour is perfectly fine. So let’s get cooking!!

Ingredients:

Glaze:

  • 1/4 cup oyster sauce
  • 1/4 cup hoisin sauce
  • 3tbsp honey
  • 1/8 cup brown sugar
  • 1 tbsp dark soy sauce
  • 1/2 tsp Chinese Five Spice
  • 1 tbsp Siracha
  • 1 tbsp paprika
  • 1/2 tsp cayenne pepper
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tbsp red gel food coloring

Directions:

  1. Marinate pork over night in the refrigerator.
  2. Set oven to 225°F. Place in an aluminum tray and wrap tightly with aluminum foil. Cook for about an hour and 30 minutes or until the pork is tender. (Don’t over cook it or it will become TOO tender and that is not what you want.)
  3. Whisk together the glaze sauce and set aside into two bowls. One for glazing and extra sauce to drizzle.
  4. Once pork is cooked, uncover the foil and drain out the excess liquid. Change the oven temperature to 450°F and glaze one side for 2-3 minutes. Rotate and repeat glazing the pork to ensure an even amount of glaze.
  5. After 4 rounds of glazing, set your oven to BROIL. This will take less than 1 minute, so do not walk away! You can skip this step, but it gives the Char Siu a beautiful charred crust. You just want to be careful because the sugar will burn in the process.
  6. Cut thinly and serve over steamed rice or noodles! Store this in the refrigerator for up to 3 days. ENJOY!!
Serving Size: Approximately 3-4 people

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