Char Siu Chinese BBQ Pork Recipe

Pork shoulder: A fatty cut of pork that becomes tender and flavorful when cooked. Hoisin sauce: A thick, fragrant sauce used in Chinese cuisine for its sweet and salty taste. Soy sauce: Adds a salty, umami flavor to the marinade. Honey: Provides sweetness and helps to caramelize the pork. Chinese rice wine: Adds depth and complexity to the marinade. Oyster sauce: A savory sauce made from oysters, adding a rich umami flavor. Sesame oil: Adds a nutty aroma and flavor to the dish. Five-spice powder: A blend of spices that gives the pork its distinctive flavor. Garlic: Adds a pungent, aromatic flavor to the marinade. Red food coloring: Optional, used to give the pork its traditional red color.

When preparing char siu, ensure that the pork shoulder is cut into even strips to promote uniform cooking. To achieve a deeper flavor, use a ziplock bag for marinating, as it allows the marinade to coat the meat more thoroughly. For an extra caramelized exterior, consider broiling the pork for the last 3-5 minutes of cooking, keeping a close eye to prevent burning.

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

• 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 provides a similar umami flavor to soy sauce.

• honey - Substitute with maple syrup: Maple syrup offers a similar sweetness and viscosity, making it a good alternative to honey.

• chinese rice wine - Substitute with dry sherry: Dry sherry has a comparable flavor profile and can be used as a substitute for Chinese rice wine.

• oyster sauce - Substitute with hoisin sauce: Hoisin sauce can provide a similar depth of flavor, though it is slightly sweeter than oyster sauce.

• sesame oil - Substitute with olive oil: Olive oil can be used as a substitute, though it lacks the nutty flavor of sesame oil. Adding a small amount of toasted sesame seeds can help mimic the flavor.

• five-spice powder - Substitute with ground cinnamon and star anise: A mix of ground cinnamon and star anise can replicate the warm, aromatic notes of five-spice powder.

• minced garlic - Substitute with garlic powder: Garlic powder can be used as a substitute, though it is less pungent than fresh minced garlic.

• red food coloring - Substitute with beet juice: Beet juice can provide a natural red color without the use of artificial food coloring.

• Allow the pork to cool completely before storing. This helps maintain the texture and flavor.
• 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 the char siu longer, freezing is a great option. Wrap each piece tightly in plastic wrap to prevent freezer burn.
• After wrapping, place the pork in a freezer-safe bag or container, ensuring to remove as much air as possible. Label with the date for easy tracking.
• When ready to enjoy, thaw the char siu in the refrigerator overnight. This slow thawing process helps retain its moisture and flavor.
• Reheat the pork in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through. Alternatively, you can use a microwave, but be cautious as it may dry out the meat.
• For an extra burst of flavor, brush the char siu with a bit of honey or the reserved marinade before reheating.

• Oven Method: Preheat your oven to 325°F (165°C). Place the leftover pork on a baking sheet lined with foil. Cover the pork with another piece of foil to prevent it from drying out. Heat for about 15-20 minutes or until warmed through. This method helps maintain the juiciness and flavor of the char siu.

• Stovetop Method: Slice the leftover pork 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 3-5 minutes, or until heated through. This method is quick and adds a slight crispiness to the char siu.

• Microwave Method: Place the leftover pork on a microwave-safe plate. Cover with a damp paper towel to keep the meat moist. Microwave on medium power for 1-2 minutes, checking halfway through to ensure it doesn’t overcook. This method is convenient but may not retain the same texture as other methods.

• Steaming Method: Set up a steamer and bring the water to a boil. Place the leftover pork on a heatproof plate and put it in the steamer. Cover and steam for about 5-7 minutes, or until heated through. This method helps retain the moisture and tenderness of the char siu.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the leftover pork in the air fryer basket in a single layer. Heat for 5-7 minutes, shaking the basket halfway through to ensure even heating. This method gives the char siu a slightly crispy exterior while keeping the inside juicy.

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

• Whisk: This will help you mix the marinade ingredients evenly.

• Measuring cups: Essential for accurately measuring the hoisin sauce, soy sauce, honey, and other liquid ingredients.

• Measuring spoons: Necessary for measuring smaller quantities like the five-spice powder and sesame oil.

• Knife: Use this to cut the pork shoulder into strips.

• Cutting board: Provides a stable surface for cutting the pork.

• Garlic press: Handy for mincing the garlic cloves.

• Baking tray: This will hold the marinated pork while it bakes in the oven.

• Aluminum foil: Line the baking tray with this to prevent sticking and make cleanup easier.

• Basting brush: Use this to baste the pork with the remaining marinade during baking.

• Oven: Preheat and bake the pork to perfection.

• Tongs: Useful for handling the hot pork strips once they are cooked.

• Cooling rack: Let the pork rest on this after baking to ensure even cooling.

• Serving platter: Present the sliced pork on this for a beautiful presentation.

Prepare the marinade in advance: Mix the hoisin sauce, soy sauce, honey, chinese rice wine, oyster sauce, sesame oil, five-spice powder, and garlic a day before to save time on the cooking day.

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

Line the baking tray: Use foil or parchment paper to line the baking tray for quick cleanup.

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

Batch cooking: Double the recipe and freeze half for a quick meal later.