Char Siu Chinese BBQ Pork Recipe

Pork shoulder: A tender cut of meat that becomes juicy and flavorful when roasted.

Hoisin sauce: A thick, fragrant sauce used in Chinese cuisine, adding sweetness and depth.

Soy sauce: A salty, umami-rich sauce that enhances the overall flavor.

Honey: Adds a natural sweetness and helps in caramelizing the pork.

Chinese five-spice powder: A blend of spices including star anise, cloves, Chinese cinnamon, Sichuan peppercorns, and fennel seeds, providing a complex flavor.

Rice wine: A slightly sweet alcoholic beverage used in cooking to add depth and complexity.

Garlic: Adds a pungent, aromatic flavor to the marinade.

Sesame oil: A fragrant oil that adds a nutty flavor to the dish.

When preparing char siu, ensure the pork shoulder is evenly coated with the marinade. This helps the flavors penetrate the meat more effectively. For best results, marinate the pork overnight in the refrigerator. When roasting, use a rack over a baking tray to allow the heat to circulate evenly around the meat, ensuring a uniform cook. Baste the pork occasionally with the leftover marinade to keep it moist and enhance the glaze. After roasting, let the pork rest for 10 minutes before slicing to allow the juices to redistribute, resulting in a more tender and flavorful dish.

• pork shoulder - Substitute with chicken thighs: Chicken thighs have a similar texture and can absorb the marinade well, making them a good alternative for pork shoulder.

• hoisin sauce - Substitute with plum sauce: Plum sauce has a similar sweet and tangy flavor profile, making it a suitable replacement for hoisin sauce.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative that offers a similar umami flavor to soy sauce.

• honey - Substitute with maple syrup: Maple syrup provides a similar sweetness and viscosity, making it a good substitute for honey.

• chinese five-spice powder - Substitute with garam masala: Garam masala has a complex spice blend that can mimic the depth of flavor found in chinese five-spice powder.

• rice wine - Substitute with dry sherry: Dry sherry offers a similar depth and complexity, making it a suitable alternative for rice wine.

• garlic - Substitute with garlic powder: Garlic powder can provide a similar flavor, though it lacks the fresh pungency of garlic.

• sesame oil - Substitute with olive oil: Olive oil can be used in place of sesame oil, though it will not have the same nutty flavor.

• Allow the pork shoulder to cool completely before storing. This prevents condensation, which can lead to sogginess and spoilage.
• For short-term storage, place the char siu in an airtight container and refrigerate. It will stay fresh for up to 3-4 days.
• If you plan to keep it longer, freezing is the best option. Slice the pork into manageable portions before freezing. This makes it easier to thaw only what you need.
• Wrap each portion tightly in plastic wrap or aluminum foil. Then, place the wrapped portions in a freezer-safe bag or container. This double-layer protection helps prevent freezer burn.
• Label the containers with the date of freezing. This helps you keep track of how long the char siu has been stored.
• When ready to use, thaw the pork in the refrigerator overnight. This slow thawing process helps maintain the texture and flavor.
• Reheat the char siu in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through. You can also reheat it in a microwave on medium power, but be careful not to overcook, as it can dry out the meat.
• For a quick meal, add the reheated char siu to stir-fries, noodle dishes, or fried rice. Its rich, savory flavor will enhance any dish.
• If you have leftover marinade, you can store it in the refrigerator for up to a week. Use it as a sauce or glaze for other meats or vegetables.
• Always ensure that the char siu is heated to an internal temperature of 165°F (74°C) before consuming, especially if it has been stored for a while. This ensures food safety and optimal taste.

• Oven Method: Preheat your oven to 350°F (175°C). Place the char siu on a baking sheet lined with aluminum foil. Cover the pork with another piece of foil to prevent it from drying out. Heat for about 10-15 minutes or until warmed through. This method helps maintain the juiciness and flavor of the pork.

• Stovetop Method: Slice the char siu into thin pieces. Heat a non-stick skillet over medium heat and add a small amount of sesame oil. Once the oil is hot, add the pork slices and stir-fry for 2-3 minutes until heated through. This method gives a slight crispiness to the edges.

• Microwave Method: Place the char siu on a microwave-safe plate and cover it with a damp paper towel. Microwave on medium power for 1-2 minutes, checking halfway through to ensure it doesn't overcook. This is the quickest method but can sometimes make the pork a bit chewy.

• Steaming Method: Place the char siu in a heatproof dish and set it in a steamer basket over boiling water. Cover and steam for about 5-7 minutes or until heated through. This method keeps the pork moist and tender.

• Sous Vide Method: If you have a sous vide machine, set it to 140°F (60°C). Place the char siu in a vacuum-sealed bag and immerse it in the water bath for about 45 minutes. This method ensures even reheating without drying out the pork.

• Mixing bowl: Use this to combine all the marinade ingredients thoroughly.

• Whisk: This helps in blending the marinade ingredients smoothly.

• Measuring spoons: Essential for accurately measuring the hoisin sauce, soy sauce, honey, five-spice powder, and rice wine.

• Garlic press: Convenient for mincing the garlic cloves quickly and efficiently.

• Baking tray: Place this under the rack to catch any drippings from the pork as it roasts.

• Wire rack: Elevates the pork shoulder, allowing heat to circulate evenly around the meat.

• Basting brush: Useful for applying the leftover marinade to the pork during roasting.

• Oven: Preheat and use this to roast the marinated pork shoulder to perfection.

• Meat thermometer: Optional but helpful to ensure the pork reaches the desired internal temperature.

• Cutting board: Use this to let the pork rest and then slice it after roasting.

• Sharp knife: Essential for slicing the rested pork shoulder into serving pieces.

Prepare the marinade ahead: Mix all the marinade ingredients the night before to save time on the day of cooking.

Use a ziplock bag: Marinate the pork shoulder in a ziplock bag for even coating and easy cleanup.

Preheat the oven early: Start preheating your oven while you prepare the pork to save time.

Line the baking tray: Use aluminum foil on the baking tray for quick cleanup.

Double the recipe: Make extra char siu and freeze portions for future meals.