Char Siu Recipe (Chinese BBQ Pork)

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

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 pepper, and fennel seeds, providing a complex flavor profile.

Rice wine: A fermented alcoholic beverage used in Chinese cooking to add depth and enhance flavors.

Red food coloring: Optional, but traditionally used to give the pork its characteristic red hue.

Pork shoulder or pork belly: The main protein, cut into strips for even cooking and maximum flavor absorption.

When marinating the pork, make sure to massage the marinade into the meat thoroughly. This ensures that the flavors penetrate deeply, resulting in a more flavorful char siu. Additionally, using a ziplock bag for marinating can help distribute the marinade evenly and make cleanup easier.

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

• hoisin sauce - Substitute with teriyaki sauce: Teriyaki sauce provides a sweet and savory flavor that can mimic the taste of hoisin sauce.

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

• soy sauce - Substitute with coconut aminos: Coconut aminos is a soy-free option that provides a slightly sweeter but similar taste.

• honey - Substitute with maple syrup: Maple syrup offers a similar sweetness and viscosity.

• honey - Substitute with agave nectar: Agave nectar is another sweetener with a similar consistency to honey.

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

• chinese five-spice powder - Substitute with pumpkin pie spice: Pumpkin pie spice includes similar spices like cinnamon and cloves, offering a comparable flavor.

• rice wine - Substitute with dry sherry: Dry sherry provides a similar depth and complexity to dishes.

• rice wine - Substitute with white wine: White wine can offer a similar acidity and flavor profile.

• red food coloring - Substitute with beet juice: Beet juice provides a natural red color without artificial additives.

• red food coloring - Substitute with paprika: Paprika can add a red hue and a slight smoky flavor.

• pork shoulder - Substitute with pork loin: Pork loin is leaner but can still be used for a similar texture and flavor.

• pork shoulder - Substitute with chicken thighs: Chicken thighs offer a similar fatty and juicy texture, making them a good alternative.

• pork belly - Substitute with beef brisket: Beef brisket has a similar fat content and can be used for a rich, flavorful alternative.

• pork belly - Substitute with duck breast: Duck breast provides a similar richness and can be used as a luxurious substitute.

• Allow the char siu to cool completely before storing. This helps prevent condensation, which can make the meat soggy.
• For short-term storage, place the pork 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, then place them in a freezer-safe bag or container. This prevents freezer burn and keeps the flavors intact.
• Label the container with the date to keep track of its freshness.
• When ready to enjoy, thaw the char siu in the refrigerator overnight. This ensures even thawing and maintains the texture.
• Reheat the pork in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through. You can also 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 hoisin sauce or honey before reheating. This will give it a fresh, glossy finish.
• Serve the reheated char siu with rice or noodles, or incorporate it into other dishes like fried rice or bao buns.

• 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 texture of the pork.

• Stovetop Method: Heat a non-stick skillet over medium heat. Add a small amount of vegetable oil or sesame oil. Place the char siu slices in the skillet and cover with a lid. Heat for about 3-5 minutes, flipping occasionally, until the pork is heated through. This method can give the pork a slightly crispy edge.

• Microwave Method: Place the char siu on a microwave-safe plate. Cover with a damp paper towel to keep the pork moist. Microwave on medium power for 1-2 minutes, checking halfway through. Be cautious not to overheat, as this can make the pork tough.

• Steaming Method: Set up a steamer basket over boiling water. Place the char siu in the basket, cover, and steam for about 5-7 minutes or until heated through. This method ensures the pork remains tender and moist.

• Sous Vide Method: If you have a sous vide machine, place the char siu in a vacuum-sealed bag. Set the sous vide to 140°F (60°C) and heat for about 30 minutes. This method is excellent for preserving the flavor and texture of the pork.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the char siu in the basket and heat for about 5-7 minutes, shaking the basket halfway through. This method can give the pork a nice, crispy exterior while keeping the inside juicy.

• Mixing bowl: Use this to combine the hoisin sauce, soy sauce, honey, Chinese five-spice powder, rice wine, and red food coloring.

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

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

• Wire rack: Place this on a baking tray to allow the pork to cook evenly and to let the excess marinade drip off.

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

• Tongs: Handy for turning the pork strips while they are roasting.

• Basting brush: Use this to apply the remaining marinade to the pork during roasting.

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

• Knife: Essential for slicing the pork after it has rested.

• Cutting board: Use this as a surface to slice the roasted pork.

• Aluminum foil: Optional, but can be used to line the baking tray for easier cleanup.

Prepare the marinade ahead: Mix the hoisin sauce, soy sauce, honey, chinese five-spice powder, rice wine, and red food coloring (if using) a day before to save time.

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

Preheat the oven early: Start preheating the oven while you arrange the pork strips on the wire rack to save time.

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

Use a meat thermometer: Ensure the pork is cooked through without overcooking by using a meat thermometer.