Pork Char Siu, also known as Chinese BBQ Pork, is a beloved delicacy from Cantonese cuisine. This succulent and flavorful dish has captured the hearts and palates of food enthusiasts worldwide. Its popularity stems from its remarkable balance of sweet, savory, and smoky flavors, making it a staple in Chinese restaurants and a source of culinary inspiration for chefs and home cooks alike. Below, we’ll guide you through the step-by-step process of making this delicious dish.
Ingredients
To make Pork Char Siu, you’ll need the following ingredients:
Pork: 0.7 kg (about 1.5 pounds) of boneless pork shoulder or pork butt. Select a piece with some good fat on it, as it will render off and add flavor.
Sugar: 25 grams (about 1 ounce) of granulated white sugar.
Salt: 1 teaspoon.
Five-Spice Powder: 0.25 teaspoon.
White Pepper: 0.13 teaspoon.
Sesame Oil: 0.25 teaspoon.
Shaoxing Rice Wine: 7.5 ml (about 1.5 teaspoons).
Soy Sauce: 7.5 ml (about 1.5 teaspoons).
Hoisin Sauce: 7.5 ml (about 1.5 teaspoons).
Molasses: 1 teaspoon.
Red Food Coloring: A pinch (optional, for a deeper red color).
Garlic: 1.5 cloves, finely minced.
Maltose or Honey: 15 ml (about 1 tablespoon).
Hot Water: 7.5 ml (about 1.5 teaspoons), for mixing with the maltose or honey.
Preparation
Cutting the Pork
Begin by cutting the pork into long strips or chunks about 2 to 3 inches thick. Do not trim any excess fat, as it will render off during cooking and add flavor to the dish.
Making the Marinade
In a bowl, combine the sugar, salt, five-spice powder, white pepper, sesame oil, Shaoxing rice wine, soy sauce, hoisin sauce, molasses, red food coloring (if using), and minced garlic. Mix well to create the marinade, which will also serve as the BBQ sauce.
Reserve about 1 tablespoon of marinade and set it aside. This will be used later for basting the pork.
Marinating the Pork
Rub the pork with the rest of the marinade in a large bowl or baking dish. Cover and refrigerate overnight, or at least for 8 hours, to allow the flavors to fully infuse the meat. Store the reserved marinade in the fridge as well.
Cooking
Preheating the Oven
Preheat your oven to 475°F (246°C) with a rack positioned in the upper third of the oven. If you have a convection oven, keep in mind that it will heat more quickly, and your Char Siu will roast faster. Regardless, be sure to check your Char Siu every 10 minutes, reducing or increasing the temperature as needed.
Preparing the Baking Sheet
Line a sheet pan with foil and place a metal rack on top. Using the metal rack keeps the pork off the pan and allows it to roast more evenly. Place the pork on the rack, leaving as much space as possible between pieces. Pour 1.5 cups of water into the pan below the rack to prevent any drippings from burning or smoking.
Roasting the Pork
Transfer the pork to the preheated oven. Roast for 25 minutes, keeping the oven setting at 475°F for the first 10 minutes of roasting, and then reduce the oven temperature to 375°F (190°C). After 25 minutes, flip the pork. If the bottom of the pan is dry, add another cup of water. Turn the pan 180 degrees to ensure even roasting. Roast for another 15 minutes.
Throughout the roasting time, check your Char Siu often (every 10 minutes) and reduce the oven temperature if it looks like it is burning.
Basting the Pork
Meanwhile, combine the reserved marinade with the maltose or honey (maltose is very viscous, so you can heat it up in the microwave to make it easier to work with) and 1 tablespoon of hot water. This mixture will be used for basting the pork.
After flipping the pork, brush it generously with the basting sauce. Continue to baste the pork every 5 to 10 minutes until it is done roasting.
Serving
Once the Pork Char Siu is done roasting, remove it from the oven and let it rest for a few minutes before slicing. Serve it on a bed of white rice, with bac choi or morning glory as a side dish. The pork should be juicy, tender, and caramelized on the outside, with a deep, rich flavor that is both sweet and savory.
Tips and Variations
Marinating Time: The longer you marinate the pork, the more flavor it will absorb. Overnight marinating is recommended, but you can get good results with just a few hours if you’re in a rush.
Cooking Temperature: The key to achieving that glossy, caramelized exterior is to start roasting at a high temperature and then reduce it to finish cooking. This allows the sugars in the marinade to caramelize and form a delicious crust.
Basting: Basting the pork with the reserved marinade and honey mixture during roasting helps to keep it moist and adds an extra layer of flavor.
Variations: Feel free to experiment with different spices and ingredients in the marinade. Some people like to add a touch of honey or even some fruit juice (like pineapple or orange juice) for a unique flavor twist.
Conclusion
Pork Char Siu is a delicious and versatile dish that can be enjoyed in a variety of ways. Whether you’re serving it as a standalone main course, incorporating it into other Cantonese staples like fried rice or noodle dishes, or even using it as a topping for steamed buns, this dish is sure to delight your taste buds. With its rich history and cultural significance within the Cantonese tradition, Pork Char Siu is not just about the food itself but also about the rich heritage and deep-rooted traditions that it represents. So, why not give this dish a try and experience the culinary excellence of Cantonese cuisine? Enjoy your cooking!
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