Char Siu, also known as Chinese BBQ pork, is a popular dish that is often enjoyed in Chinese cuisine. This delicious, sweet, and savory pork is commonly found in restaurants but can be made at home with just a few simple ingredients. In this article, we will walk you through how to make Char Siu pork in the oven, step by step, ensuring you can achieve a tender, flavorful, and perfectly cooked dish right in your kitchen.
What is Char Siu Pork?
Char Siu is a Cantonese-style barbecued pork that gets its distinct red color and rich flavor from a marinade made with honey, hoisin sauce, soy sauce, Chinese five-spice powder, and other spices. It is traditionally roasted in a wood or charcoal fire, but with the convenience of modern kitchens, it can be easily cooked in an oven. Char Siu is commonly served with steamed rice, added to noodles, or used as a filling in buns.
Ingredients for Char Siu Pork
To make Char Siu pork in the oven, you will need the following ingredients:
Pork Shoulder or Pork Belly (1.5 to 2 pounds): Pork shoulder is the most common choice for Char Siu. It has a good balance of meat and fat, making it tender and juicy after roasting. You can also use pork belly if you prefer a fattier cut.
Honey (2 tablespoons): This helps to create the sweet, sticky glaze that Char Siu is known for.
Soy Sauce (3 tablespoons): Provides saltiness and depth of flavor.
Hoisin Sauce (2 tablespoons): This adds a savory, slightly sweet flavor.
Rice Wine or Shaoxing Wine (2 tablespoons): This gives the pork a unique flavor and enhances the marinade’s complexity.
Chinese Five-Spice Powder (1 teaspoon): A blend of star anise, cloves, Chinese cinnamon, Sichuan peppercorns, and fennel seeds. It’s a key ingredient in Char Siu, giving it a distinctive taste.
Garlic (2 cloves, minced): Fresh garlic adds an aromatic flavor.
Ginger (1 tablespoon, grated): Provides a fresh, slightly spicy note to the marinade.
Red Food Coloring (optional): Char Siu often has a bright red color, but this is entirely optional. If you prefer an authentic appearance, you can add a few drops of food coloring to the marinade.
Equipment Needed
Oven: The primary cooking tool for this recipe.
Roasting Pan or Baking Sheet: To roast the pork in the oven.
Aluminum Foil: To line the pan and help with cleanup.
Basting Brush: For applying the marinade onto the pork.
Meat Thermometer (optional): To ensure the pork is cooked through.
Knife: To trim any excess fat or prepare the pork if needed.
Preparing the Pork
Choose the Right Cut of Pork: Start by selecting a good cut of pork. Pork shoulder is the most common choice, but pork belly can also work if you want a richer, fattier dish. You can ask your butcher to cut the pork into strips or chunks, but it’s also fine to roast it whole and slice it afterward.
Trim the Fat (if necessary): If you have a piece of pork with excessive fat, you might want to trim it down a bit. However, leave some fat on the meat as it will help keep the pork tender and juicy during roasting.
Slice the Pork: For even cooking and a nice texture, cut the pork into long strips about 1.5 to 2 inches wide. These strips will allow the marinade to penetrate the meat and give it the signature flavor.
Prepare the Marinade: In a medium-sized bowl, combine all the marinade ingredients: honey, soy sauce, hoisin sauce, rice wine, Chinese five-spice powder, garlic, ginger, and red food coloring (if using). Whisk everything together until well combined. This mixture will coat the pork and infuse it with flavor during the marination process.
Marinate the Pork: Place the pork strips into a large ziplock bag or a shallow dish. Pour the marinade over the pork and make sure the meat is evenly coated. Seal the bag or cover the dish, and refrigerate it for at least 2 hours. For the best results, marinate the pork overnight. This allows the flavors to develop more fully.
Cooking Char Siu Pork in the Oven
Preheat the Oven: Preheat your oven to 375°F (190°C). A moderate temperature ensures the pork cooks evenly and gets that nice caramelized exterior without burning the sugars in the marinade.
Prepare the Baking Pan: Line a roasting pan or baking sheet with aluminum foil. This will make cleanup easier, as the marinade can get quite sticky. Place a wire rack inside the pan if you have one; this allows the heat to circulate around the pork and helps it cook more evenly. If you don’t have a rack, you can skip this step.
Transfer the Pork to the Pan: After marinating, remove the pork from the fridge. Place the pork strips onto the prepared baking rack or directly onto the lined baking sheet. Leave a little space between each piece so they cook evenly.
Baste the Pork: Using a basting brush, apply a generous amount of the marinade onto the pork strips. This will help create a sticky, glossy glaze as the pork cooks. Be sure to reserve some marinade for later basting during the cooking process.
Roast the Pork: Place the pan in the preheated oven. Roast the pork for about 25 to 30 minutes, flipping the strips halfway through the cooking time. Baste the pork with the remaining marinade every 10 minutes to keep it moist and to develop a deep, rich color.
Check for Doneness: After 25 to 30 minutes, check the internal temperature of the pork with a meat thermometer. The pork should be cooked through, with an internal temperature of 145°F (63°C) for medium-rare or up to 160°F (71°C) for well-done. The outside should be slightly charred, and the pork should be tender and juicy.
Crisp the Exterior (Optional): If you like your Char Siu with a slightly crispy, caramelized crust, you can switch the oven to broil for the last 2-3 minutes of cooking. Keep a close eye on the pork to prevent it from burning.
Serving the Char Siu Pork
Once the Char Siu pork is cooked, remove it from the oven and let it rest for a few minutes. This will allow the juices to redistribute, keeping the pork moist and flavorful.
Slice the Pork: After resting, slice the pork into thin pieces against the grain. The slices should be tender and juicy with a glossy, caramelized exterior.
Serving Suggestions: Char Siu pork can be served in various ways. It is commonly paired with steamed rice, noodles, or even used as a filling in steamed buns. You can also serve it with stir-fried vegetables for a complete meal. Some people like to drizzle extra hoisin sauce or chili sauce on top for an added flavor boost.
Garnish: For an added touch, garnish the pork with some sliced green onions, sesame seeds, or cilantro. These simple garnishes will add freshness and color to the dish.
Tips for Perfect Char Siu Pork
Marinate for Longer: The longer you marinate the pork, the more flavor it will absorb. Aim to marinate the meat for at least 2 hours, but ideally, overnight.
Use a Meat Thermometer: To ensure your pork is cooked perfectly, a meat thermometer can be very helpful.
Adjust the Marinade: If you like your Char Siu to be more savory, you can reduce the amount of honey or add more soy sauce to balance the sweetness.
Choose the Right Cut: Pork shoulder is the most common choice for Char Siu because it has the right amount of fat and meat. Pork belly is a richer option but also works well.
Watch the Broil: When broiling the pork for the last few minutes, keep an eye on it to avoid burning. The sugar in the marinade can cause the meat to char quickly.
Conclusion
Making Char Siu pork in the oven is a simple and delicious way to enjoy this classic Chinese BBQ dish at home. With the right ingredients and a little patience, you can achieve tender, flavorful pork with a beautiful glaze. Whether you serve it with rice, noodles, or as a filling for buns, Char Siu is sure to be a hit with your family and friends. Follow the steps above, and you’ll be able to enjoy this tasty treat any time you like.
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