Char siu (叉烧), or Chinese barbecue pork, is a type of Cantonese roast meat. Char siu is its Cantonese name, while in Mandarin it is known as cha shao. The literal translation is "fork roast" referring to the traditional method of cooking this dish: seasoning pork strips and roasting them over a fire or in a covered oven. Some consider this recipe "Chinese restaurant-style pork."
My husband is a passionate carnivore and enjoys cooking pork, so this char siu recipe is more his than mine (note that while char siu is traditionally grilled, this is a recipe for the oven). He loves the marinade and the juicy, tender pork. According to him, while you could use different cuts of pork to make char siu, it’s ideal to use boneless pork shoulder.
This pork recipe isn’t difficult to make but it does require time and patience; a slower, longer cook time makes the meat juicy, which results in fantastic caramelization. Perfect! Thebarbecue porkis marinated and brushed with a Chinese barbecue sauce, then roasted until a deep, restaurant-quality flavor is reached. My husband recommends serving char siu with rice or noodles.
Note: Traditional char siu gets its authentic red color from an ingredient called fermented red bean curds, which can be hard to find. If the color is important to you, you can use red food coloring. I personally don’t ever add any; it doesn’t impact the flavor, so I’m not worried about it. You could serve it for dinner with this homemade char siu sauce.
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Cuisine: Chinese
Prep Time: 10 minutes plus 1 to 2 days to marinate
Cook Time: 1 1/2 hours
Total Time: 1 1/2 hours plus marinating time
Serves 6
Ingredients
Pork
- 1 pork shoulder (2 to 3 pounds)
- 2 tablespoons honey
Marinade
Helpful Products
Recipe Notes
- If you have leftovers, use the pork shoulder in pork fried rice or add it to stir fry.
Here's how to make it:
- Combine all the marinade ingredients in a plastic zipper food storage bag or shallow bowl. Add the pork and marinate 24 to 48 hours, or 3 hours minimum.
- Remove the pork from the marinade and put onto a foil-lined baking sheet. (Save the marinade!) Roast in a preheated 325-degree F oven for about 30 minutes.
- While the pork cooks, pour the reserved marinade into a saucepan. Add the 2 tablespoons of honey. Bring to a simmer over medium-high heat and cook until it reaches a syrup consistency, about 2 to 3 minutes. Remove from heat and set aside.
- Remove the pork from the oven and brush it on both sideswith the marinade. Cook another 30 minutes. Remove the pork again and brush it all over with the marinade. Continue to cook about 20 minutes. (If the pork is getting to dark, cover it with foil.) Brush the pork one more time and cook for about 10 more minutes or until caramelized and sticky. (Meat should be fork-tender.) Allow the pork to rest for 10 minutes before serving. Drizzle with any remaining marinade.
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FAQs
What are the best cuts of pork for char siu? My dad uses pork butt, also known as "Boston butt” or "pork shoulder,” and this seems to be among the most popular cuts for char siu. It's ideal to use more fatty cuts, so some other options would be the pork neck end or pork belly.
What is char siu sauce made of? ›
Still, there's a fairly common base set of ingredients including hoisin, honey, soy sauce, sherry, and Chinese five spice powder that imparts the ubiquitous flavor and glossy sheen to Char Siu.
What does Siu mean in Chinese food? ›
Cantonese cuisine
Char siu literally means "fork roasted" (siu being burn/roast and cha being fork, both noun and verb) after the traditional cooking method for the dish: long strips of seasoned boneless pork are skewered with long forks and placed in a covered oven or over a fire.
What should I serve with char siu pork? ›
Traditionally, this dish would be served up sliced over rice with a side of steamed greens, but you can also serve with noodles or in steamed buns. Don't forget to read our tips further down, including marinating the pork the day before, to allow time for the sauce to penetrate better into the meat.
What does char siu mean in English? ›
The name 'char siu' literally means 'fork roasted' after the traditional cooking method, where long thin pieces of the marinated meat are threaded onto special forks or skewers, then slow-cooked in a covered oven or over fire.
What is a substitute for Chinese char siu sauce? ›
The original sauce uses fermented soybean paste which is quite tricky to find. I cannot always find it, so instead, I use hoisin sauce which is more widely available. Hoisin sauce adds a kick of umami and a subtle tanginess. You can use store-bought or follow my recipe to make your own hoisin sauce.
What is the red stuff on Chinese pork? ›
Red food colouring – to make the pork red, like you get at the Chinese barbecue shop. This is optional. Authentic Char Siu uses red bean curd for colouring and a touch of flavour – it can be found at Asian stores, use about 2 tbsp of the liquid and no red food colouring.
Is hoisin sauce the same as char siu sauce? ›
No they are not the same. Hoisin sauce is made from fermented soybeans mixed with garlic, chilli, sesame, Chinese spices and vinegar. Char siu sauce is a condiment made from hoisin sauce, sugar, Chinese five spice powder, Chinese cooking wine, soy sauce, garlic and often also food colouring.
Is char siu Japanese or Chinese? ›
Japanese have adapted the famous Chinese barbecued pork called Char Siu (叉燒) as chāshū (チャーシュー). Unlike the Chinese version which requires roasting over high heat, we prepare the meat by rolling it into a log and then braising it over low heat in a sauce seasoned with soy sauce, sake, and sugar.
What does SIU mean in English? ›
Proper noun. SIU. (law enforcement, Canada) Initialism of special investigation(s)/investigating unit.
1-Step recipe sauce. A thick, honey and soy bean based, oriental barbeque sauce. The rich tangy sweet taste gives new dimension to barbequed, baked or grilled meat, especially chicken wings.
What temperature should char siu be cooked to? ›
We'll use a ChefAlarm® to keep track of the temperature, basting our pork once it reaches 145°F (63°C) and then again when it reaches 165°F (74°C), finishing the meat at 170°F (77°C).
What is hoisin sauce made of? ›
Ingredients. The key ingredient of hoisin sauce is fermented soybean paste. Some hoisin sauce ingredients include starches such as sweet potato, wheat and rice, and water, sugar, soybeans, sesame seeds, white distilled vinegar, salt, garlic, red chili peppers, and sometimes preservatives or coloring agents.
What flavor is char siu? ›
Char Siu Ingredients
The wonderfully sweet and savory flavor of this Chinese dish comes from a unique blend of pantry ingredients. Soy sauce, honey, ketchup, and brown sugar create the base of the luscious marinade, while hoisin sauce and red bean curd add depth.
What is the best beef cut for Chinese food? ›
The Best Beef Cuts for Popular Asian Recipes. Flank, ribeye, sirloin or mince. We simplify the ideal cut of beef for your Asian dish of choice.
What is the best cut of meat for pork burnt ends? ›
Pitmasters use pork belly to create pig meat burnt ends. Popularized in the 1970s, brisket burnt ends are both the most traditional and most popular type of burnt ends. Modern pitmasters also make burnt ends out of pork belly meat, which has a similar fat-to-protein ratio as brisket.
What is the best cut of meat for BBQ pork? ›
Pork butt is an ideal choice for barbecue pulled pork, but it also lends itself to braising and stewing, which tenderizes the meat and melts the fat. Use pork butt in any recipe where you're looking for fall-apart-tender meat and a rich, porky flavor, such as pulled pork, carnitas or stew.
What is the best tender pork cut? ›
Speaking of the loin region, the tenderloin cut also comes from this area. The tenderloin is the most tender meat found on the pig and is exceptionally versatile. Tenderloins are boneless, making them easy to cook whole or break down into pieces. Tenderloins can overcook easily, so ensure you have your thermometer.
