char siu recipe

If you love a juicy, sweet &amp; sticky char siu (Chinese BBQ Pork), try this easy recipe! Delicious char siu is achievable at home in an oven or on a grill!

Sweet and Sticky Char Siu (Chinese BBQ Pork)

honey ((or maltose

red fermented tofu

hoisin sauce

soy sauce

garlic ((roughly chopped,

ginger

Chinese five spice powder

Chinese rice cooking wine ((or dry sherry))

salt

Korean pepper flakes

pork

honey

leftover marinade

Cut the pork shoulder into long strips, that are roughly 3 inch thick. Mine are usually sized around 3 inches wide, and 5-7 inches long.

Combine the ingredients in the marinade section into a ziplock or a big bowl and combine it with the pork.

Marinate it in the fridge for 24 hours.

Cutting and Marinating the Meat

Remove the meat from the marinade and let it sit for an hour in room temperature.

Add the marinade to a small pot and remove the chunks of garlic and ginger

Add 2 tablespoons of honey into the marinade and mix well.

Cook it on low heat on a stove for 5 minutes or when the sauce starts to boil.

Set it aside for later, we will use this for glazing at the end of grilling

Preparing the Glaze

Heat up BBQ to 325F (162C)

Cook the char siu for 15 mins on one side, then flip it for another 10 mins. Check the meat thermometer. The temperature should be around 145F (62C). If it's not, keep the meat on longer until it reaches that internal temperature.

Once it hits an internal temperature of 145F (62C), we glazed 4-5 times, flipping the meat every minute to prevent burning

When the meat looks red, sticky and slightly burnt, remove it from the BBQ and let it rest for 20 mins on a plate before cutting into it.

Once the meat has rested, cut it up and enjoy!! ?

(Option 1) Grilling the Pork on the BBQ

Set up the meat on the tray or roasting rack and use a rack so there is air flow below the meat. I like it to line it with foil before setting down a rack for an easier cleanup. If you don't have a rack, you can take foil and crunch them up into loose foil balls and rest the meat on that.

Pre-heat the oven to 400F (204C).

Once the oven has reached 400F (204C) bake the pork for 20 minutes.

Flip the pork and cook for another 20 minutes

For the next 20 minutes, flip and glaze the meat every 3-5 minutes until all the glaze is brushed on. Don't worry if there are charred sections, it's a trademark of char siu as well! :)

Once the meat is done (when it reaches an internal temperature of 145F (62C)), let it rest for 10-15 minutes, cut it up and enjoy! :)

(Option 2) Cooking the Char Siu in the Oven

A delicious and simple recipe for Chinese Barbecue Pork (Char Siu Pork) which you can make at home with everyday pantry ingredients in just 10 minutes!

Chinese Barbecue Pork (Char Siu Pork)

vegetable oil

sesame oil

brown sugar

runny honey

oyster sauce

runny honey (extra

Place all of the ingredients for the marinade into a bowl and whisk to combine.

Place the pork into a large ziplock freezer bag and pour the marinade inside. Make sure the pork is well-coated in the marinade.

Place the bag into the fridge and leave it to marinate for at least 2-3 hours, or overnight.

When you are ready to roast the pork, take it out of the fridge and let it come to room temperature in the marinade (this will take about 30 minutes).

Preheat the oven to 350°F (180°C) (without fan).

Place a wire rack over a large roasting tray and half fill the tray with boiling water. The rack needs to be high enough so that, when the meat is sitting on top of the rack, the meat should not touch the water. The water helps to create a steam in the oven to cook the pork and to keep it moist.

Do not

Roast the pork for about 30 minutes, basting every 10 minutes or so (see next step).

Meanwhile, pour the reserved marinade into a small saucepan and add the extra 2 tablespoons of honey. Bring the sauce to a boil and simmer gently for a few minutes until the sauce is thick and syrupy. Use this sauce to baste the pork.

After 30 minutes, turn the oven to grill (or broil) mode on high heat. If possible, place the tray as high as possible in the oven under the grill. Baste the pork generously every 3-5 minutes, making sure that it is browning nicely and doesn&#8217;t burn. Once the pork has caramelised nicely, remove the tray from the oven.

Let the pork rest for about 10 minutes before slicing.

This pork looks so juicy and flavorful! Yum!

A wonderful way to cook pork, the chinese flavours are amazing. A great recipe to be able to make this at home.

Mmm.. II am waiting for Summer and grill and chill :) Amazing and mouthwatering photos. Thank you for sharing!

This tenderloin is gorgeously glazed and cooked to perfection! I'm litteraly drooling! I need to try it as soon as I can :)

I made this for my family in Easter Sunday.  It is absolutely delicious and has become a favorite.  Very simple to make and quick to cook.  Couldn't get any better than that

This looks so amazing I am making it this year as an alternative to Turkey for Christmas!

delicious! I've made it twice in 3 weeks already. Thank you

This is amazing, taste beautiful. Would definitely recommend it

I️ just drooled!!! This looks heaven! I want some! YUM!

Wow! This is the best recipe for Char-siu. I prepared it as directed and it is super moist and oh, so flavorful. I sliced it and arranged on a tray with hot mustard for dipping as an Hors D'oeuvres. The guests all raved about how wonderful it was. Not one slice was left!

Tried this recipe a few nights ago - amazing!! I didn't have a wire rack so I roasted it in the pan lined with aluminum foil as suggested. It was easily the best pork I've ever had. I would just suggest making a little more marinade - I ran out while basting. Can't wait to make this again!

I just made this char siu pork did the quick 3 hour marinade and it was spectacular! I will be trying it again with a 24 hr marinade to try the enhanced flavour version... so good definitely reminds me of the authentic china town vendors I love. Thanks a bunch!

What else can i say, except wow oh wow! This was so good. Couldn't find my wire racks so roasted on aluminum foil. Made it with plain white rice and drizzled the extra marinade on the rice and my goodness.... making it again this week!

I make Chinese roast pork frequently with bottled  lee kum kee rib or char sui sauce and Ah-So sauce  but today I used your recipe and added a little Ah-so sauce to the marinade for the red coloring...cant wait to taste it.  Note:  leftovers good for making lo mein or fried rice or even as a side for this dish.

This was amazing! So glad I found it on Pinterest

I've made this twice. It is a wonderful jumping off point. The second time, I added a tablespoon of rice vinegar to balance the sweetness. I only roasted for 25 minutes, and started the basting/broiling process 5 minutes earlier to ensure deep caramelization without overcooking. This is one of my go-to pork recipes now! Thanks for sharing it with us!

Fantastic recipe!!! I’ve made this recipe twice and my family say it is their favorite dish now. The second time I added Sriracha to the marinade. I highly recommend it! A very useful recipe to have.

We just made this as well as your bao buns for dinner tonight and served with quick pickled cucumbers and carrots plus cilantro and green onion. It was fabulous and will go into our rotation for special weekend dinners. The pork was easy! The bao took some time but for a lazy weekend at home they were a fun project. Thanks!

Made this dish twice and both times I followed it to a T and both times were a bust. The pork didn’t turn out the way that it should be. Not sure what I’m doing wrong. Couldn’t get the marinade syrupy it was still pretty watered down. I added more honey but didn’t work. I’ll give it a try a 3rd time.

Great recipe! I would recommend turning the pork over at the very end for a few minutes. I have made this recipe a few times and each I found the center at 150° and the very bottom (only about a 1/4 inch at the thickest part) temping at 135°

Made again today. Fantastic recipe.
Really simple to make.

I cooked this for my family tonight. It was absolutely delicious.  I served it with egg fried rice and stir-fried broccoli and peppers. Everyone loved it. I cooked one 600g joint of meat as that was what I had. I halved all the marinade ingredients and that was actually enough to feed the 4 of us (just).  Next time I will try and get 2 x 1lb joints as my son was looking for seconds!  Thanks for the recipe, from a cook in Scotland.

I have made this and it is beautiful. Am I OK to cook the meat in the morning and reheat sliced with the stir fry veg in the evening.

Have used the recipe countless times and it’s a huge hit every time! Highly recommend giving it a go!

This recipe is the Cantonese style Char Siu (Chinese barbecue pork). It is the improved version from the similar recipe that I posted a few years ago.

Char Siu 叉烧 (Chinese Barbecue Pork)

Shoulder loin

(1 tsp) red yeast rice

milliliters (4 tsp) rice wine

milliliters (2 tbsp) light soy sauce

(3 tbsp) oyster sauce

tsp white pepper

garlic, bashed

(2.5 tbsp) maltose

(2.5 tbsp) sugar

milliliters (4 tsp) maltose

Cut the shoulder loin into strips about 1...

Cut the shoulder loin into strips about 1 1/2 to 2 inches wide.

Mix the red yeast rice with hot water....

Mix the red yeast rice with hot water. Break up the rice and steep in the liquid for 10 minutes to extract the red color. Discard the broken red yeast rice by passing it through a wire mesh strainer. 

Mix the remaining ingredients of the marinade with...

Mix the remaining ingredients of the marinade with the red yeast rice extract.

Put the pork and marinade into a Ziploc...

Put the pork and marinade into a Ziploc bag. Marinate overnight.

Line a baking tray with either aluminum foil...

Line a baking tray with either aluminum foil or baking paper.

Bake the pork at 200°C/390°F., for twenty minutes. 

Mix two parts of maltose and one part...

Mix two parts of maltose and one part of the marinade to form the basting sauce. 

Baste the pork and bake for 10 minutes.

Then turn over the char siu and baste...

Then turn over the char siu and baste the other side and bake for another 10 minutes, or until the edges are slightly charred. 

Remove. Let it cools, then cut it into...

Remove. Let it cools, then cut it into slices and serve.

https://mediavine-res.cloudinary.com/video/upload/dcfwczc9vrqidrdsmwji.mp4

This is an easy char siu recipe (Chinese barbecue pork, 叉烧).  It is one of the most popular dishes among the Chinese.
Here is a detailed explanation of how do I prepare my Char Siu step by step.

Recipe:
( https://tasteasianfood.com/char-siu-chinese-barbecue-pork/ )
Ingredients
400g Shoulder loin
For the marinade (Char Siu sauce):
10g (1 tsp) red yeast rice (mixed with 30ml hot water)
20ml (4 tsp) rice wine
30ml (2 tbsp) light soy sauce
45ml (3 tbsp) oyster sauce
1/4 tsp white pepper
1 clove garlic, bashed
1 slice ginger
40g (2.5 tbsp) maltose
40g (2.5 tbsp) sugar
For the basting liquid:
20ml (4 tsp) maltose
10ml (2 tsp) of the marinade from above

Instructions:
- Cut the shoulder loin into strips about 1 1/2 to 2 inches wide.
- Mix the red yeast rice with hot water. Break up the rice and steep in the liquid for 10 minutes to extract the red color. Discard the broken red yeast rice by passing it through a wire mesh strainer. 
- Mix the remaining ingredients of the marinade with the red yeast rice extract.
- Put the pork and marinade into a Ziploc bag. Marinate overnight.
- Line a baking tray with either aluminum foil or baking paper.
- Bake the pork at 200°C/390°F. for twenty minutes. 
- Mix two parts of maltose and one part of the marinade to form the basting sauce. 
- Baste the pork at 20th min and then at 30th min.
- Bake until the edges are slightly charred. 
- Remove. Let it cools, then cut it into slices and serve.

#CharSiu #ChineseBarbecuePork #叉烧

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Char Siu Recipe 叉烧 (Cantonese style)

Char Siu. Delicious, charred, sweet, and savoury barbeque pork with a Chinese five spice flavour. A popular meat dish in Chinese cuisine and is used in many other dishes. Great for dinner or lunch with rice and leafy greens.

Easy Char Siu (Chinese BBQ Pork

1.115 lb pork butt

red fermented bean curd

tsp Chinese five spice

dry sherry wine

tbsp Honey

tbsp Hoisin

tbsp red fermented bean curd

In a medium size bowl, whisk together your marinade ingredients. You may need a fork to crush the fermented bean curd cubes into a paste. Set aside.

Slice your pork butt into two long equal sized pieces.

Pour the marinade into a sealable container or ziplock bag and place pork into container or bag. Ensure enough marinade coats the top of the pork. Refrigerate overnight or for at leas 2-3 hours.

Preheat oven to 400 degrees F.

Line your large deep baking dish with foil and fill it ¼ of the way with water. Place a wired rack over top and make sure there is enough space between the rack and the water so the pork doesn’t touch the water as it roasts.

Place pork loins on the wired rack giving enough space between each other. Bake for 10 minutes.

Meanwhile, whisk together your basting glaze.

Remove the pork from the oven and baste ensuring all of the pork is covered in the glaze.  Bake for 10 minutes.

Then remove the pork from the oven and baste again. Bake for 10 minutes. Repeat one more time.  (You should baste a total of 3 times and bake 4 times at 10 minute intervals).

Finally broil it for 5 minutes by raising the temperature to 500 degrees F until the edges become charred. Make sure the internal temperature of the pork reaches 145 degrees F.

Remove from the oven and allow this to rest for 10-15 minutes before slicing.

Air Fryer Char Siu (Chinese BBQ Pork). Juicy tender pork cooked to perfection in a sweet sticky glaze with a bit of char. A popular meat dish in Cantonese cuisine that you can make in the air fryer. If you don&#39;t own an air fryer, check out my standard Char Siu recipe using a conventional oven by clicking here.

The BEST Air Fryer Char Siu (Chinese BBQ Pork)

pork pork

bean curd ((75 g))

hoisin sauce ((50 g))

brown sugar ((50 g))

tbsp honey ((30 g))

tbsp Shaoxing wine (or sub with Dry Sherry (30 g))

tsp Chinese five spice ((5.69 g))

tbsp Honey ((45 g))

tbsp hoisin sauce ((30 g))

tbsp red fermented bean curd ((30 g))

Pat dry your pork butt with paper towels. Slice pork butt into two long equal pieces with enough fat marbling through each piece. Approximate dimensions: 2 inches thick x 3 inches wide and 6 inches long. It's okay if you're off by a few centimeters.

In a medium size bowl, combine Marinade ingredients and mix until smooth. You may need a fork to mash the fermented red bean curd.

Place both pieces of pork in a Ziploc bag or large bowl. Pour marinade over the pork and ensuring most of pork is covered by the marinade. If you&#39;re using a Ziplock bag, squeeze out any air pockets. If you&#39;re using a large bowl, cover with a lid or plastic wrap. Marinate for at least 6 hours or overnight in the fridge.

In a small bowl, combine Basting Glaze and mix well until smooth.

Lightly oil spray air fryer basket. Place marinated pork into air fryer basket in a single layer giving each piece enough space for air circulation.

Brush basting glaze on top of each pork piece and along the sides. Air fry for 16 minutes in total at 400 F, flipping over and basting at every 4-minute mark. Until you reach an internal temperature of 145 F or until juices run clear. If you'd like it more charred, air fry for another 2 minutes but no more than that.

Remove the pork from air fryer basket and place on cutting board. Let this sit for 10 minutes before cutting to keep in the juices.

Cut into 0.5 - 0.75 cm thick pieces. Enjoy!

https://mediavine-res.cloudinary.com/video/upload/t_original/v1666193497/ecxmwv7k2qedg6kkih3i.mp4

Air Fryer Char Siu (Chinese BBQ Pork). Juicy tender pork cooked to perfection in a sweet sticky glaze with a bit of char.

Air Fryer Char Siu (Chinese BBQ Pork)

A sweet, sticky BBQ pork found all over Chinatown. Perfect for sandwiches, noodle soups, stir-fries, or over steamed rice, its versatility makes it a must to double or triple the recipe at home!

Vietnamese/Chinese Barbecue Pork (Thit Xa Xiu/Char Siu)

lbs pork shoulder/butt

Red Pork Seasoning Mix

Chinese Five Spice Powder

½ teaspoon ground black or white pepper

garlic powder

chicken bouillon powder

all-purpose soy sauce

sugar

water

Marinate pork

Cut the pork into long strips about 2 inches wide. Make sure strips are uniform for evening cooking. In a small bowl, mix together red pork seasoning mix, five-spice powder, black/white pepper, garlic powder, chicken/mushroom bouillon powder, hoisin sauce, oyster sauce, soy sauce, sesame oil, and sugar until you get a smooth paste. Slather the mixture evenly on the pork strips and marinate for at least one hour or overnight in the fridge for better results.

Roast

Preheat oven to 400°F. Place the pork on a wire rack with a pan underneath to catch the drippings. Roast for 30 minutes. Flip the pork and roast for another 30 minutes.

Prepare glaze

Combine honey and hot water in a small bowl until completely dissolved. Slather the honey glaze onto the pork with a brush. Place it back into the oven and turn the heat up to 450°F. Bake for 10 minutes on each side to get a nice caramelized crust.

https://www.youtube.com/watch?v=dpLX9od8H04

How to make Vietnamese / Chinese BBQ Pork (Xa Xiu / Char Siu)

Ingredients:

Pork Marinade

3 lbs pork shoulder/butt (cut into long strips about 2 inches wide; make sure strips are uniform for evening cooking)
3 tablespoons Chinese BBQ Pork Seasoning Mix
1/2 teaspoon Chinese Five Spice Powder
1/2 teaspoon ground black or white pepper
1/2 teaspoon garlic powder
1 teaspoon chicken or mushroom stock powder
1 tablespoon hoisin sauce
1 tablespoon oyster sauce
1 tablespoon all-purpose soy sauce
1 tablespoon honey
1 teaspoon sesame oil
1 tablespoon granulated white sugar

Honey Glaze

1 tablespoon honey
1 tablespoon water

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Vietnamese/Chinese BBQ Roast Pork Recipe (Xa Xiu/Char Siu)

If you love Chinese BBQ pork (char siu), you will love this BBQ chicken recipe. This shortcut uses store-bought Chinese barbecue seasoning mix.

Easy Char Siu / Chinese Barbecue Chicken Recipe with Spice Premix

lbs chicken thighs (bone-in, skin-on preferred)

red pork seasoning dry mix

black pepper

onion powder

Butterfly the chicken thighs

 This will make them lay flat and thin. Start by cutting meat away from the thigh bone (the thickest area). Then turn the knife at an angle to cut the meat horizontally without cutting all the way through. Fold over the flap for more surface area.

Mix ingredients and coat the chicken

In a large bowl, mix together the rest of the ingredients. Add chicken and toss well, coating all pieces. Cover and refrigerate for at least one hour or overnight for best results.

Arrange the chicken: 

Cover a large baking sheet or roast pan with foil or parchment paper to reduce clean-up. Place a wire rack or roast pan on top. Lay chicken skin-side down without crowding.

Bake

 At 400°F, bake for 20 minutes. Flip and bake for another 20 minutes.

Broil

 On high, broil for 4-6 minutes to char the skin. For a beautiful shiny finish, brush with pan drippings or scallion oil.

Serve

 Pair with steamed rice and a vegetable side dish for a complete meal.

https://www.youtube.com/watch?v=h6nU86q7J8Y

Quick video of making char siu chicken.
Full printable and written recipe: https://www.vickypham.com/blog/easy-char-siu-red-chicken
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Char Siu Chicken

This simple char siu recipe is a popular way of preparing and making BBQ in Cantonese cuisine. It has a distinct strong savory flavor made the Asian way.

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