Delicious Char Siu (Chinese BBQ Pork)

Char siu, a traditional Han Chinese dish in Guangdong Province, belongs to Cantonese cuisine and is a type of roasted meat. It evolved from "inserting roast" where pork is skewered and roasted over fire. Its name, "char siu," derives from this method, with the meat typically appearing red and having a slightly sweet flavor. Good char siu is characterized by its tender and juicy texture, vibrant color, and bold aroma. It is best when the meat has a balanced ratio of fat and lean, often referred to as "half-fat, half-lean."

Char siu is tender and juicy with a rich soy sauce flavor, making it enjoyable whether served simply as a cold appetizer—fresh and crispy without being greasy—or paired with noodles, pleasing both adults and children alike. Here are some tips and considerations for making delicious char siu:

1.What is Char siu?

Char siu, also known as Chinese barbecue pork, is a cooked meat product prepared by marinating specially selected cuts of pork or poultry with a marinade typically consisting of soy sauce, salt, sugar, and sometimes wine. The meat is skewered with a special fork and roasted over an open flame, traditionally using electric or charcoal grilling methods. Char siu is characterized by its reddish color, lean cuts, and slight sweetness imparted by the marinade.

2.What kind of meat to choose for char siu?

The key to making delicious char siu lies in choosing the right meat. When selecting meat, avoid cuts that are too lean or too fatty. Meat with a good balance of lean and fat is ideal. Pork tenderloin (also known as pork shoulder or pork butt), located in the center of the shoulder blade, is often considered the best cut due to its marbling. Pork belly and pork collar are also good options after pork tenderloin.

3.Do you have to use an oven to make char siu?

If you don't have an oven at home, you can use a rice cooker instead. Place the marinated meat pieces into the rice cooker, pour in enough marinade to cover half of the meat, cover with the lid, and press the cook button to braise. After the rice cooker switches off, open the lid, flip the meat pieces, and press the cook button again to braise. Two rounds of braising should be sufficient. Remove the meat, let it cool, and then slice it for serving.

4.How to achieve a vibrant red color for char siu?

①Use red yeast rice powder: Add a suitable amount of red yeast rice powder during the marinating process. This not only enhances the red color of the char siu but also imparts a unique aroma and flavor.

②Adjust the marinade sauce:Use specific sauces for marinating, such as honey glaze char siu sauce, hoisin sauce, or seafood sauce. These sauces contain natural pigments that can enhance the reddish color of char siu.

③Adding honey and maltose:During the baking process, brushing on honey and maltose can create a glossy surface on the char siu while enhancing its red color brightness.

④Control baking temperature and time:Proper baking temperature and duration can induce caramelization on the surface of char siu, resulting in its characteristic red appearance. Typically, higher temperatures and longer baking times contribute to achieving this effect.

Today, I'm going to share a char siu recipe with everyone. Follow this method, and I guarantee the char siu will be so delicious that you'll want to lick your fingers!