Char Siu (Cantonese BBQ Pork)

Name: Char Siu (Cantonese BBQ Pork)
Cook time: 200 min
Total time: 200 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 1 kg Pork Shoulder, pork collar/neck, cut into 4 long strips; 2 tbsp Light Soy Sauce; 1 tbsp Dark Soy Sauce; 2 tbsp Shaoxing Wine; 2 cubes of Red Fermented Bean Curd, nam yu, mashed; 1 tbsp Brine, from the red fermented bean curd jar; 2 tbsp Granulated Sugar; 1 tsp Five-Spice Powder; 1/2 tsp White Pepper; 2 cloves of Garlic, finely minced; 2 tbsp Maltose, or honey, warmed; 1 tbsp Water, hot, to loosen the maltose; 1 tsp Light Soy Sauce

Char Siu is a lacquered Cantonese barbecue pork with a sweet-savory crust and melt-in-your-mouth interior. This recipe uses classic aromatics—soy, Shaoxing wine and five-spice—plus red fermented bean curd for that signature color and depth, finished with a glossy maltose glaze for irresistible shine and caramelized edges.

Char Siu is a lacquered Cantonese barbecue pork with a sweet-savory crust and melt-in-your-mouth interior. This recipe uses classi... Show more

Traditional Chinese Recipe

Health Grade

C- · Balanced

Rating

4.2

Time

3 hrs

Price

0,73 €

Calories

585 kcal

low calorie

high protein

low carb

kid friendly

Method

Prep the pork

If it isn't already cut, slice the Pork Shoulder into 4 long strips. Finely mince the Garlic, then pat the pork dry with paper towels so the marinade grabs onto the meat instead of sliding off.

Mix the marinade

In a large bowl, mash the Red Fermented Bean Curd with the Brine from the jar until it turns into a smooth paste. Whisk in the Light Soy Sauce, Dark Soy Sauce, Shaoxing Wine, Granulated Sugar, Five-Spice Powder, White Pepper, and the minced garlic until the marinade is thick, glossy, and evenly red-brown.

Marinate the pork

Add the pork strips to the bowl and turn them until every side is coated. Cover and refrigerate for at least 120 minutes so the meat picks up the color and flavor, and use this time to make the glaze and get the oven ready near the end.

Make the glaze

Stir the Maltose with the hot Water until it loosens, then whisk in 1 tsp light soy sauce. Keep stirring until the glaze looks smooth, shiny, and easy to brush.

Preheat the oven

Set the oven to 220° C and let it fully heat. While it comes up to temperature, line a baking tray with foil.

Roast and glaze

Take the pork out of the marinade, letting the excess drip off, and discard the used marinade. Arrange the strips on the prepared tray with a little space between them. Roast for 15 minutes, flip the pork, brush on a thin layer of glaze, roast for 15 minutes more, then brush again and roast for 5 minutes until the surface is glossy, sticky, and lightly charred at the edges.

Rest the pork

Move the char siu to a cutting board and let it rest for 10 minutes so the juices settle and the glaze sets.

Slice and serve

Slice the pork against the grain into thin pieces, then arrange the slices on a platter and spoon over any juices from the board. Serve while the glaze is still shiny and sticky.