Char Siu (叉燒) – My Dad’s Recipe for Chinese BBQ Pork!

If you’re a fan of Chinese BBQ, you’re likely familiar with Char Siu (叉燒), the mouthwatering, tender, and flavorful BBQ pork that is a staple in Cantonese cuisine. As a child, I always looked forward to the weekends when my dad would whip up this irresistible dish. Today, I’m sharing my dad’s secret recipe for the perfect Char Siu, which combines tender pork with a sweet, savory glaze that will have your taste buds singing!

Ingredients:

500g pork shoulder or pork belly (best for a juicy and tender Char Siu)
2 tablespoons soy sauce (light soy sauce)
2 tablespoons hoisin sauce
2 tablespoons oyster sauce
2 tablespoons Chinese rice wine (or dry white wine)
1 tablespoon honey (for that glossy, sweet finish)
2 tablespoons sugar (for caramelization)
1 tablespoon five-spice powder
1 tablespoon minced garlic
1 tablespoon red fermented tofu (optional, for the traditional red color and extra flavor)
A pinch of salt and pepper

Instructions:

1. Preparing the Marinade:

In a mixing bowl, combine the soy sauce, hoisin sauce, oyster sauce, rice wine, honey, sugar, five-spice powder, garlic, and red fermented tofu (if using). Stir everything until the sugar dissolves, and you have a smooth, flavorful marinade.

2. Marinate the Pork:

Cut the pork into long strips about 2-3 inches wide. The thicker the strips, the juicier your Char Siu will be! Place the pork into a resealable plastic bag or shallow dish and pour the marinade over it. Massage the marinade into the meat to make sure it’s fully coated.

Cover and refrigerate the pork for at least 4 hours, but for the best results, marinate overnight. This will allow the flavors to fully penetrate the meat, making it tender and flavorful.

3. Roasting the Pork:

Preheat your oven to 375°F (190°C). Place a wire rack over a baking sheet to catch any drips from the pork. Arrange the marinated pork strips on the rack and roast for about 20 minutes.

4. Glaze the Pork:

After 20 minutes, remove the pork from the oven. Brush a little extra honey on the surface of the pork and return it to the oven for another 20 minutes, or until the pork is fully cooked and the glaze has caramelized to a deep golden brown.

If you want a slightly charred finish, increase the heat to 425°F (220°C) for the last 5 minutes, but keep an eye on it to avoid burning!

5. Rest and Serve:

Once the Char Siu is out of the oven, let it rest for 5 minutes. This allows the juices to redistribute within the pork, ensuring that each slice is tender and juicy.

Slice the Char Siu thinly and serve with steamed rice, noodles, or as a topping for bao buns. The sweet, savory flavor and the tender, juicy texture will surely leave everyone asking for more!

Tips for the Perfect Char Siu:

Marinate for Longer: If you have the time, marinate the pork overnight. The longer the pork sits in the marinade, the more flavorful it will be.
Adjust the Sweetness: Char Siu is meant to be slightly sweet, but you can adjust the sugar and honey levels to suit your taste.
Grill It: For an even smokier flavor, you can also grill the pork after marinating it, turning it often to get an even char.

Pairing Suggestions:

Char Siu pairs perfectly with a bowl of steaming hot white rice or noodles. If you want to recreate the dim sum experience at home, try serving it with Char Siu Bao (叉燒包), a fluffy steamed bun stuffed with tender Char Siu. You can also add it to stir-fries, or enjoy it on its own as a snack or appetizer.

Conclusion:

This recipe for Char Siu (叉燒) has been passed down through my family, and I’m excited to share it with you. It’s not just a dish – it’s a tradition that brings comfort and nostalgia, evoking memories of family gatherings and celebrations. Once you try this recipe, you’ll see why Char Siu is such a beloved part of Cantonese cuisine.

Enjoy the flavors of China from the comfort of your kitchen! Happy cooking!

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