Char Siu / Chinese BBQ Pork Recipe

Pork shoulder: A cut of pork that is well-marbled and ideal for slow roasting or grilling.

Hoisin sauce: A thick, sweet, and salty sauce made from fermented soybeans, garlic, vinegar, and various spices.

Soy sauce: A staple in Asian cooking, it adds a salty and umami flavor to the marinade.

Honey: Adds sweetness and helps to caramelize the pork during roasting.

Chinese five-spice powder: A spice blend that includes star anise, cloves, Chinese cinnamon, Sichuan peppercorns, and fennel seeds.

Shaoxing wine: A traditional Chinese rice wine that enhances the flavor of the marinade.

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

When marinating the pork shoulder, make sure to massage the marinade into the meat thoroughly. This ensures that the flavors penetrate deeper, resulting in a more flavorful char siu. Additionally, turning the pork strips occasionally while marinating will help distribute the marinade evenly.

• Pork shoulder - Substitute with chicken thighs: Chicken thighs have a similar texture and can absorb the marinade well, providing a comparable flavor profile.

• Hoisin sauce - Substitute with plum sauce: Plum sauce has a similar sweet and tangy flavor, making it a good alternative 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 can caramelize well during cooking.

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

• Shaoxing wine - Substitute with dry sherry: Dry sherry has a similar flavor profile and can be used as a direct substitute for Shaoxing wine.

• Garlic - Substitute with garlic powder: Garlic powder can provide a similar garlic flavor if fresh garlic is not available.

• Allow the char siu to cool completely before storing. This helps maintain its texture and flavor.
• For short-term storage, place the pork in an airtight container and refrigerate. It will stay fresh for up to 3-4 days.
• To freeze, wrap each piece of char siu tightly in plastic wrap or aluminum foil. This prevents freezer burn and keeps the meat moist.
• Place the wrapped pork in a resealable freezer bag or an airtight container. Label with the date to keep track of freshness.
• For best quality, consume frozen char siu within 2-3 months. Beyond this period, the flavor and texture may degrade.
• When ready to use, thaw the char siu in the refrigerator overnight. This slow thawing process helps retain its moisture.
• Reheat the pork in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through. Alternatively, you can reheat in a microwave, but be cautious not to overcook and dry it out.
• For added flavor, brush with a bit of hoisin sauce or honey before reheating. This helps to revive the glaze and enhance the taste.
• Serve the reheated char siu with your favorite sides, such as steamed rice, bok choy, or noodles. Enjoy the delicious flavors as if freshly made!

• Oven Method: Preheat your oven to 325°F (165°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 for even heating. Heat a non-stick skillet over medium heat and add a splash of water or chicken broth. Add the sliced pork and cover the skillet with a lid. Steam for about 5-7 minutes, stirring occasionally, until the pork is heated through. This method keeps the pork moist and tender.

• Microwave Method: Place the char siu on a microwave-safe plate. Cover with a damp paper towel to retain moisture. Heat on medium power for 1-2 minutes, checking halfway through to ensure it doesn’t overcook. This is the quickest method but may not preserve the texture as well as the others.

• Steaming Method: Set up a steamer basket over a pot of simmering water. Place the char siu in the basket, cover, and steam for about 5-7 minutes. This gentle reheating method helps keep the pork moist and flavorful.

• Air Fryer Method: Preheat your air fryer to 300°F (150°C). Place the char siu in the air fryer basket in a single layer. Heat for about 5-7 minutes, shaking the basket halfway through. This method can help retain a slight crispiness on the outside while keeping the inside juicy.

• Mixing bowl: A large bowl used to combine the marinade ingredients and coat the pork strips evenly.

• Whisk: Useful for thoroughly mixing the marinade ingredients to ensure a smooth and consistent mixture.

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

• Garlic press: Handy for mincing the garlic clove efficiently.

• Wire rack: Placed on a baking tray to allow air circulation around the pork strips for even roasting.

• Baking tray: Used to catch any drippings from the pork while it roasts on the wire rack.

• Basting brush: Ideal for applying the remaining marinade to the pork strips during roasting.

• Oven: Preheated to 375°F (190°C) for roasting the marinated pork strips.

• Tongs: Useful for turning the pork strips during roasting to ensure they cook evenly.

• Knife: Needed for slicing the pork strips after they have rested.

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

Prepare the marinade in advance: Mix the hoisin sauce, soy sauce, honey, chinese five-spice powder, shaoxing wine, and minced garlic the night before to save time.

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 arrange the pork strips on the wire rack to save time.

Double the recipe: Make extra char siu and freeze leftovers for a quick meal later.