If you’re anything like me, summer gatherings are an excuse to fire up the grill and get experimental in the kitchen. BBQ Chinese pork has become one of my go-to dishes for these occasions.
With its mouthwatering flavor and sweet tang, this dish pairs beautifully with coconut jasmine rice or even a cool cucumber salad.Your friends and family will rave about it, making you the backyard superstar in no time!
BBQ Chinese pork, known as Char Siu in its native language, is a popular dish in Chinese cuisine. Traditionally made using a specific marinade and slow-roasted to perfection, this dish brings a delightful sweet and savory flavor profile to the table.
It’s great served alongside rice, noodles, or in a sandwich, making it a versatile meal for any occasion.
You Might Like These Recipes!
What is BBQ Chinese Pork Recipe?
BBQ Chinese pork, or Char Siu, is a classic Cantonese dish known for its striking red color and slightly sweet flavor. The pork shoulder, often chosen for its fat content, absorbs a mix of soy sauce, spices, and sweeteners, resulting in a tender, flavorful meal. Typically made in a restaurant or take-out style, recreating this at home gives you the chance to control the ingredients and flavor profile, ensuring a fresher and healthier version.
How Does It Taste Like?
Expect an explosion of flavor with BBQ Chinese pork. The marinade combines sweet and savory elements, thanks to the brown sugar, hoisin, and soy sauces. The five-spice powder adds an aromatic depth, while the subtle heat from the red fermented bean curd balances everything beautifully. Altogether, every bite is juicy, tender, and slightly sticky from the basting, making it hard to resist going back for seconds.
Why You’ll Love This?
You’ll appreciate the simplicity of this recipe, especially since it doesn’t require complex techniques or rare ingredients. It’s a dish that feels grand but is easily achievable. Plus, it’s make-ahead friendly! Whether you’re prepping for a busy week or hosting a BBQ, this Chinese BBQ pork will impress without taking up all your time.
The Ingredients
Here’s what you’ll need:
– Main Ingredients:
– 3 lb pork shoulder (or another fatty cut if preferred)
– Char Siu Sauce Ingredients:
– 1.5 tbsp garlic salt
– 6 tbsp dark brown sugar
– 3 tbsp oyster sauce
– 3 tbsp light soy sauce
– 1.5 tbsp hoisin sauce
– 3 tbsp red wine
– 1.5 tbsp Shaoxing wine
– 1.5 cubes red fermented bean curd
– 1.5 tsp five-spice powder
– 1.5 tsp sesame oil (new ingredient for added flavor)
– Basting Ingredients:
– 3 tbsp honey
– 3 tsp water
– 0.38 tsp red food coloring (optional)
– 1 tbsp rice vinegar (new ingredient for additional tang)
Ingredients From : madewithlau.com
How to Make BBQ Chinese Pork Recipe?
Making BBQ Chinese pork is a straightforward process broken down into simple steps. You’ll prepare the pork, create a flavorful marinade, allow it to soak in, and then roast it for that perfect finish. With each step, anticipation for delicious BBQ pork builds!
Step-by-step Directions
Step 1: Prepare the Pork
First things first, let’s get that pork ready! Slice the 3 lb pork shoulder into long strips, aiming for about one inch thick. Uniform slices allow for even cooking—nobody wants some pieces well done and others rare. Take a fork and poke each side of the meat repeatedly to create small holes, which will help the marinade seep in deeply, enhancing the flavors.
Step 2: Prepare the Marinade
In a decent-sized bowl, mix together the following ingredients:
– 1.5 tbsp garlic salt
– 6 tbsp dark brown sugar
– 3 tbsp oyster sauce
– 3 tbsp light soy sauce
– 1.5 tbsp hoisin sauce
– 3 tbsp red wine
– 1.5 tbsp Shaoxing wine
– 1.5 cubes red fermented bean curd, crumbled smoothly
– 1.5 tsp five-spice powder
– 1.5 tsp sesame oil
– Optional for color: A few drops of red food coloring
Stir the mixture well until everything is evenly combined. If you want that signature red hue to your pork, consider using the food coloring, but it’s purely optional.
Step 3: Marinate the Pork
Grab a zip-top plastic bag and carefully place the pork slices inside. Pour the marinade over the meat and seal the bag, extracting as much air as possible. Now, with clean hands, give the bag a good massage for 2 minutes. Make sure every slice is coated well. Place the bag in the fridge and let it marinate overnight or for at least 6 to 8 hours. A chef’s tip: Don’t go over 24 hours; it can affect the tenderness. Before cooking, allow the pork to sit out for an hour to come to room temperature.
Step 4: Prepare Char Siu for Oven
Time to kick it up a notch! Preheat your oven to 425°F (218°C). Line a baking pan with aluminum foil for easy cleanup, and set a baking rack on top of the foil. Lay the marinated pork strips on the rack. Add 1 to 2 tablespoons of water to the bottom of the pan to generate steam—this helps in keeping the drippings from burning and intensifies the flavors. Place the rack in the oven carefully.
Step 5: Roast and Baste the Char Siu
Now, the fun begins! We need to baste the pork to keep it flavorful and moist. Here’s how it goes down:
– After 15 minutes, remove the pork from the oven and baste both sides with some leftover marinade.
– Put it back for another 15 minutes and baste again.
– After that, cook for 10 more minutes and this time, baste with the honey diluted with water.
– Finally, crank the oven temperature up to 450°F for an extra kick, cook for 5 more minutes, and give it a final baste with more honey.
All in, the cooking time is around 50 minutes, and each step of the basting process helps build layers of flavor.
Step 6: Final Touches
Once the char siu is out of the oven, drizzle it with the remaining honey diluted with water on both sides. Let it cool for about 5 minutes before slicing. Trust me, this brief rest ensures perfect juiciness! Then, dig in and relish the flavors.
Tips On Making BBQ Chinese Pork Recipe
– Use a high-fat cut of pork: This ensures juiciness and tenderness.
– Don’t skip the marination: It’s crucial for soaking in flavors.
– Room temperature pork cooks evenly: Bring the pork to room temp before cooking.
– Basting is key: It helps retain moisture while adding a sweet glaze.
– Experiment with spice: Feel free to adjust five-spice or add chili flakes for heat.
Storage Tips
Leftover BBQ Chinese pork can be stored in an airtight container in the fridge for up to 3–4 days. Make sure to let it cool completely before sealing it up. You can also freeze it for longer storage—up to 3 months! Just defrost and reheat before serving.
Serving Suggestions
– Serve over coconut jasmine rice: The sweetness complements the savory pork.
– Pair with stir-fried veggies: Adds a lovely crunch and freshness.
– Use in a bao bun: Make mini sandwiches for an exciting twist.
– Enjoy with a side of kimchi: The tanginess contrasts pleasantly with the sweetness.
– Top a mixed greens salad with pork slices: Adopts a lighter fare while still packing flavor.
What Other Substitute Can I Use in BBQ Chinese Pork Recipe?
– Pork loin: A leaner option, but can dry out more quickly.
– Chicken thighs: For a lighter protein choice, adjust cooking time.
– Beef brisket: Adds a different flavor profile that works well with sweet marinades.
– Tofu: For a vegetarian alternative; marinate the same way!
– Plant-based pork alternatives: Great for a vegan twist on this classic dish.
Conclusion
Whipping up BBQ Chinese pork at home is rewarding, both for the taste and the delightful aroma that fills your kitchen. The best bit? It’s easy enough for any weeknight but impressive enough for entertaining. So go ahead, gather your ingredients, and bring to life a dish that’s bound to become a beloved staple in your culinary repertoire. Enjoy!
You Might Also Like These Latest Recipes!
BBQ Chinese Pork Recipe – Grandma’s Tasty Recipes
Description
BBQ Chinese pork, known as Char Siu in its native language, is a popular dish in Chinese cuisine. Traditionally made using a specific marinade and slow-roasted to perfection, this dish brings a delightful sweet and savory flavor profile to the table.
8
- Main Ingredients:
- Char Siu Sauce Ingredients:
- Basting Ingredients:
Instructions
Step 1: Prepare the Pork
-
First things first, let’s get that pork ready! Slice the 3 lb pork shoulder into long strips, aiming for about one inch thick. Uniform slices allow for even cooking—nobody wants some pieces well done and others rare. Take a fork and poke each side of the meat repeatedly to create small holes, which will help the marinade seep in deeply, enhancing the flavors.
Step 2: Prepare the Marinade
-
In a decent-sized bowl, mix together the following ingredients:
-
- 1.5 tbsp garlic salt
-
- 6 tbsp dark brown sugar
-
- 3 tbsp oyster sauce
-
- 3 tbsp light soy sauce
-
- 1.5 tbsp hoisin sauce
-
- 3 tbsp red wine
-
- 1.5 tbsp Shaoxing wine
-
- 1.5 cubes red fermented bean curd, crumbled smoothly
-
- 1.5 tsp five-spice powder
-
- 1.5 tsp sesame oil
-
- Optional for color: A few drops of red food coloring
-
Stir the mixture well until everything is evenly combined. If you want that signature red hue to your pork, consider using the food coloring, but it’s purely optional.
Step 3: Marinate the Pork
-
Grab a zip-top plastic bag and carefully place the pork slices inside. Pour the marinade over the meat and seal the bag, extracting as much air as possible. Now, with clean hands, give the bag a good massage for 2 minutes. Make sure every slice is coated well. Place the bag in the fridge and let it marinate overnight or for at least 6 to 8 hours. A chef’s tip: Don’t go over 24 hours; it can affect the tenderness. Before cooking, allow the pork to sit out for an hour to come to room temperature.
Step 4: Prepare Char Siu for Oven
-
Time to kick it up a notch! Preheat your oven to 425°F (218°C). Line a baking pan with aluminum foil for easy cleanup, and set a baking rack on top of the foil. Lay the marinated pork strips on the rack. Add 1 to 2 tablespoons of water to the bottom of the pan to generate steam—this helps in keeping the drippings from burning and intensifies the flavors. Place the rack in the oven carefully.
Step 5: Roast and Baste the Char Siu
-
Now, the fun begins! We need to baste the pork to keep it flavorful and moist. Here’s how it goes down:
-
- After 15 minutes, remove the pork from the oven and baste both sides with some leftover marinade.
-
- Put it back for another 15 minutes and baste again.
-
- After that, cook for 10 more minutes and this time, baste with the honey diluted with water.
-
- Finally, crank the oven temperature up to 450°F for an extra kick, cook for 5 more minutes, and give it a final baste with more honey.
-
All in, the cooking time is around 50 minutes, and each step of the basting process helps build layers of flavor.
Step 6: Final Touches
-
Once the char siu is out of the oven, drizzle it with the remaining honey diluted with water on both sides. Let it cool for about 5 minutes before slicing. Trust me, this brief rest ensures perfect juiciness! Then, dig in and relish the flavors.
Note
- Use a high-fat cut of pork: This ensures juiciness and tenderness.
- Don’t skip the marination: It’s crucial for soaking in flavors.
- Room temperature pork cooks evenly: Bring the pork to room temp before cooking.
- Basting is key: It helps retain moisture while adding a sweet glaze.
- Experiment with spice: Feel free to adjust five-spice or add chili flakes for heat.
