{"id":9462,"date":"2020-05-08T22:26:22","date_gmt":"2020-05-08T22:26:22","guid":{"rendered":"https:\/\/redhousespice.com\/?p=9462"},"modified":"2022-06-07T17:07:58","modified_gmt":"2022-06-07T17:07:58","slug":"char-siu-chinese-bbq-pork","status":"publish","type":"post","link":"https:\/\/redhousespice.com\/char-siu-chinese-bbq-pork\/","title":{"rendered":"Easy Char Siu (Chinese BBQ pork, \u53c9\u70e7)"},"content":{"rendered":"\n

Aromatic, smoky, savoury & a little sweet, Cantonese classic dish Char Siu (Chinese BBQ pork) is one of the tastiest ways to roast pork. Try my easy recipe!<\/em><\/p>\n\n\n\n

\"Sliced<\/figure>\n\n\n\n
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Chinese cooking seldom involves an oven, but there are exceptions, such as Char Siu (叉烧), the signature dish of Cantonese cuisine<\/a>. Today I’m sharing an easy version of this delicacy that tastes as good as what you get from restaurants.<\/p>\n\n\n\n

What is Char Siu<\/span><\/h2>\n\n\n\n

Char Siu (叉烧), also knows as Chinese BBQ pork, is a type of roasted pork originating from Cantonese cuisine. Traditionally, the marinated pork is skewered with long forks and roasted in an oven or over an open fire. That’s where its Chinese name Char\/叉 (fork) Siu\/烧 (roast) comes from.<\/p>\n\n\n\n

Having an aromatic, sweet, savoury and smoky flavour, Char Siu can be enjoyed on its own, as the centrepiece of a multi-course meal, or with some staple food forming an all-in-one dish, such as Char Siu Rice (叉烧饭), Char Siu Noodles (叉烧面) and Char Siu Bao (叉烧包)<\/a>.<\/p>\n<\/div>\n\n\n\n

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The workflow <\/span><\/h2>\n\n\n\n
\"Two<\/figure>\n\n\n\n

Char Siu may look like a sophisticated dish to cook. It actually involves very simple procedures. There are no special skills required (unlike dumpling folding<\/a> or noodle pulling<\/a>). Once you’ve got all the ingredients in hand, what you need to do is simply follow the temperature and timing instructions.<\/p>\n<\/div>\n\n\n\n

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Here is the summary of the process:<\/p>\n\n\n\n

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  1. Mix all the ingredients for the marinade.<\/li>\n\n\n\n
  2. Marinate the pork overnight in the fridge.<\/li>\n\n\n\n
  3. Roast the meat on a wire rack in the oven. Take out about halfway to flip over and brush more marinade.<\/li>\n\n\n\n
  4. Towards the end, brush the honey mixture then roast under higher temperature for a short while to produce a nice glaze.<\/li>\n<\/ol>\n<\/div>\n\n\n\n
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    Choose the cut<\/span><\/h2>\n\n\n\n
    \"Two<\/figure>\n\n\n\n

    According to traditional recipes, Méi Tóu Róu\/梅头肉 is the ideal cut of pork for Char Siu. It refers to boneless pork shoulder (aka pork butt\/Boston butt)<\/a> which comes from the upper part of the shoulder from the front leg of the pig. This part of pork has a small amount of fat so it’s not as lean as pork fillet yet not as fatty as pork belly.<\/p>\n<\/div>\n\n\n\n

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    For my recipe, I use pork shoulder steaks which are boneless and thin. It takes less time to cook than chunkier pieces. Also, I find that the marinade penetrates more easily thus the cooked Char Siu becomes tastier.<\/p>\n\n\n\n

    Note: <\/strong>If you prefer bone-in meat, try my recipe for Char Siu Ribs<\/a>, or Char Siu Chicken<\/a>. <\/p>\n<\/div>\n\n\n\n

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    Make the marinade<\/span><\/h2>\n\n\n\n

    The ingredient list<\/h3>\n\n\n\n
    \"Marinade<\/figure>\n\n\n\n

    Here comes the most important part of Char Siu making: marinate the pork with a well-balanced sauce. I’ve tested several different mixtures and finally decided to share the following one with you.<\/p>\n\n\n\n