Just when you thought your homemade Chinese cuisine couldn’t get any better, here comes this char siu recipe to prove you wrong. Juicy, flavorful, and with that iconic red hue, this dish is a game-changer for your dinner table.
Why This Recipe Works
- The perfect balance of sweet and savory flavors makes this char siu irresistibly delicious.
- Marinating the pork overnight ensures deep flavor penetration and tenderness.
- Using a combination of oven roasting and broiling mimics the traditional BBQ method, giving you that authentic char siu texture.
Ingredients
- 2 lbs pork shoulder, cut into long strips
- 1/4 cup honey
- 1/4 cup soy sauce
- 2 tbsp hoisin sauce
- 2 tbsp Chinese rice wine
- 1 tbsp five-spice powder
- 2 cloves garlic, minced
- 1 tsp red food coloring (optional)
Equipment Needed
- Mixing bowls
- Whisk
- Baking sheet
- Aluminum foil
- Basting brush
Instructions
Step 1: Prepare the Marinade
In a large mixing bowl, whisk together honey, soy sauce, hoisin sauce, Chinese rice wine, five-spice powder, minced garlic, and red food coloring if using. This marinade is the soul of your char siu, so make sure every ingredient is well incorporated. Tip: For an extra layer of flavor, consider adding a tablespoon of peanut butter to the marinade.
Step 2: Marinate the Pork
Add the pork strips to the marinade, ensuring each piece is thoroughly coated. Cover the bowl with plastic wrap and refrigerate for at least 4 hours, though overnight is best. This patience-testing step is crucial for achieving that signature char siu flavor.
Step 3: Preheat and Prepare
Preheat your oven to 375°F and line a baking sheet with aluminum foil for easy cleanup. Arrange the marinated pork strips on a rack placed over the baking sheet, reserving the marinade for basting. This setup allows for even cooking and that desirable caramelization.
Step 4: Roast to Perfection
Roast the pork in the preheated oven for 25 minutes, then baste with the reserved marinade. Flip the strips and baste again before roasting for another 25 minutes. Tip: For those who love a bit of char, switch to broil for the last 5 minutes, watching closely to prevent burning.
Step 5: Rest and Serve
Remove the char siu from the oven and let it rest for 10 minutes before slicing. This rest period allows the juices to redistribute, ensuring your pork is moist and flavorful. Serve with steamed rice or noodles for a complete meal.
Tips and Tricks
Char siu is versatile, and so are the tricks to perfecting it. For a smokier flavor, add a teaspoon of liquid smoke to the marinade. If you’re short on time, scoring the pork before marinating can help speed up the flavor absorption. For a healthier version, trim excess fat from the pork before cooking. Remember, the key to that glossy finish is the honey in the marinade, so don’t skip it!
Recipe Variations
- Try using chicken thighs instead of pork for a lighter version of char siu.
- For a vegetarian twist, marinate thick slices of tofu or tempeh in the char siu sauce and roast as directed.
- Add a spicy kick by incorporating chili flakes or sriracha into the marinade.
- Experiment with different sweeteners like maple syrup or agave nectar for a unique flavor profile.
Frequently Asked Questions
Can I make char siu without red food coloring?
Absolutely! The red food coloring is traditional but purely aesthetic. Your char siu will still be delicious without it, though it might not have that classic vibrant red color.
How do I store leftover char siu?
Leftover char siu can be stored in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze it for up to 2 months. Reheat gently in the oven or microwave before serving.
Can I grill the char siu instead of roasting it?
Yes, grilling is a fantastic way to cook char siu, especially if you’re aiming for that authentic BBQ flavor. Just be sure to keep an eye on it, as the sugar in the marinade can cause it to burn easily.
Summary
This char siu recipe brings the flavors of your favorite Chinese restaurant right into your kitchen. With a perfect marinade and simple cooking techniques, you’ll achieve tender, flavorful pork that’s sure to impress.