Char Siu, with its deep red color and irresistible aroma, is one of the most iconic Cantonese dishes. It’s a type of Cantonese barbecued pork, traditionally cooked over an open fire or in an oven until the meat is tender, slightly charred, and coated in a sweet, savory, and sticky glaze. Often found hanging in the windows of Chinese BBQ shops, Char Siu is beloved for its perfect balance of flavors and its juicy texture. The good news is that you don’t need a commercial kitchen or a special oven to make delicious, authentic Char Siu at home. With the right ingredients and techniques, you can bring this classic dish into your kitchen and experience the flavors of Cantonese cuisine whenever you like.
A Brief Background of Char Siu
Char Siu, meaning “fork roasted” in Cantonese, gets its name from the traditional method of skewering long strips of marinated pork on forks and cooking them over an open flame. This cooking method has been adapted over time to home ovens, making it accessible to anyone with a passion for Chinese cooking. The hallmark of Char Siu is its distinctive red hue, which is often achieved using fermented red bean curd or food coloring. However, it’s not just about the color—the true secret lies in the depth of flavor, with each bite offering a harmonious mix of sweetness, saltiness, and a touch of umami.
Choosing the Right Cut of Pork
The foundation of any good Char Siu is selecting the right cut of pork. The ideal cut for Char Siu is pork shoulder or pork collar (often referred to as pork butt in the U.S.), as it has a good balance of fat and lean meat, which keeps the finished product juicy and tender. Pork belly can also be used if you prefer a richer, fattier version. The key is to choose a cut that will stay tender during the cooking process without drying out.
The Perfect Char Siu Marinade
The magic of Char Siu lies in its marinade. The marinade combines a mixture of sweet, salty, and aromatic ingredients that penetrate deep into the meat, imparting its signature flavor. Here’s what you’ll need:
Ingredients for Marinade:
- 1/2 cup hoisin sauce
- 1/4 cup soy sauce
- 1/4 cup honey
- 2 tablespoons oyster sauce
- 2 tablespoons Chinese Shaoxing wine (or dry sherry)
- 1 tablespoon five-spice powder
- 1 tablespoon sesame oil
- 2 tablespoons sugar
- 1 tablespoon red fermented bean curd (optional, for authentic color)
- 3 cloves garlic, minced
Mix all of the ingredients together in a bowl until they are well combined. The fermented red bean curd is optional but recommended for achieving the traditional red hue and additional depth of flavor. If you don’t have it, you can use a few drops of red food coloring as a substitute.
Marinating the Pork
To prepare the pork, cut it into long strips, about 2 inches wide and 8-10 inches long. This shape helps to ensure even cooking and maximizes the surface area for the marinade to penetrate. Place the pork strips into a resealable plastic bag or a shallow dish, and pour the marinade over the meat. Massage the marinade into the pork to make sure each piece is thoroughly coated.
Refrigerate the pork for at least 4 hours, but preferably overnight. The longer the pork marinates, the more intense the flavor will be. Make sure to occasionally turn the pork in the marinade to ensure even coverage.
Cooking the Char Siu
Once the pork has been marinated to perfection, it’s time to cook it. While traditional Char Siu is cooked over a charcoal fire, you can achieve delicious results at home using an oven.
1. Preheat the Oven
Preheat your oven to 375°F (190°C). Line a baking tray with aluminum foil and place a wire rack on top. This setup allows the heat to circulate around the pork, helping it cook evenly. The foil will also catch any drippings, making for easier cleanup.
2. Roast the Pork
Place the marinated pork strips on the wire rack, reserving the leftover marinade. Roast the pork in the preheated oven for about 25-30 minutes. Halfway through cooking, baste the pork with the reserved marinade to keep it moist and to build up that sticky, caramelized coating that makes Char Siu so delectable.
3. Caramelize the Glaze
After the initial roasting time, increase the oven temperature to 425°F (220°C) or switch to the broiler setting. Brush the pork generously with honey, and return it to the oven for another 10-15 minutes, or until the edges are slightly charred and caramelized. Be sure to keep an eye on the pork during this step, as the honey can burn quickly. The goal is to achieve a deep, sticky glaze with crispy, caramelized edges.
Letting It Rest
Once the Char Siu is done cooking, remove it from the oven and let it rest for about 10 minutes before slicing. Resting the pork allows the juices to redistribute throughout the meat, ensuring every bite is juicy and flavorful.
Serving Suggestions
Char Siu is incredibly versatile and can be enjoyed in many ways. Here are a few serving suggestions to inspire you:
1. Char Siu with Rice
One of the simplest and most popular ways to enjoy Char Siu is served over a bed of steamed jasmine rice. The savory and slightly sweet flavors of the pork pair perfectly with the fragrant rice, making for a comforting and satisfying meal. Add some steamed bok choy or gai lan (Chinese broccoli) on the side for a complete dish.
2. Char Siu Noodle Soup
Char Siu also makes an excellent addition to noodle soup. Add slices of the pork to a bowl of hot broth with egg noodles, baby bok choy, and sliced green onions. The richness of the Char Siu adds a wonderful depth of flavor to the soup, making it a perfect dish for a chilly day.
3. Char Siu Bao (BBQ Pork Buns)
If you’re feeling a bit more adventurous, use your homemade Char Siu as the filling for Char Siu Bao—those delicious steamed or baked BBQ pork buns. The sweet and savory pork filling wrapped in a soft, fluffy bun is a dim sum classic that’s sure to impress.
Tips for Perfect Char Siu
1. Don’t Rush the Marinade
Marinating the pork for an extended period is crucial for achieving that deep, well-rounded flavor. Overnight marination is ideal, but if you’re short on time, try to marinate it for at least 4 hours to allow the flavors to penetrate the meat.
2. Use a Wire Rack
Cooking the pork on a wire rack allows the heat to circulate evenly, which results in more consistent cooking. It also helps the glaze caramelize without the pork sitting in its own juices, which can make the bottom soggy.
3. Baste for Extra Flavor
Basting the pork with the leftover marinade during cooking helps to build up layers of flavor and keeps the meat moist. Just make sure to stop basting during the final high-heat step, as the sugar content in the marinade can easily burn.
4. Achieving the Signature Red Color
If you want your Char Siu to have that classic red hue, use red fermented bean curd in your marinade. Not only does it give the pork its signature color, but it also adds a subtle umami flavor that enhances the overall taste. Alternatively, you can use a few drops of red food coloring for the aesthetic effect.
Bringing Cantonese BBQ Home
Making authentic Char Siu at home is a rewarding endeavor that allows you to bring the flavors of Cantonese BBQ into your own kitchen. With its sticky-sweet glaze, tender meat, and smoky undertones, Char Siu is a dish that captures the essence of Chinese comfort food. Whether enjoyed over rice, in a bowl of noodles, or simply on its own, Char Siu is sure to become a favorite in your household. So fire up your oven, gather your ingredients, and treat yourself to the delicious experience of homemade Char Siu.
