Char Siu (Chinese BBQ Pork)

Hi guys!

Today I’m sharing delicious Chinese style BBQ pork called Char Siu! 

There are so many different ways to make this Chinese BBQ all around Asian countries. And this recipe is totally my version of it! 🙂

When they just came out from the oven, I was just like- WOW..!!! lol 
This is a great piece of pork that you can make sandwich, steamed buns, topping for a bowl of ramen and more! It is simply delicious by itself with a bowl of warm cooked rice too. 🙂

Lots of Chinese recipe calls red food coloring, but it’s not really necessary if you have dark soy sauce. 

Dark soy is very easy to get from local Asian grocery stores or even online!

If you want to enjoy right away, you can let it rest for 20 to 30 minutes and slice. If you want to slice thiner for other dishes, then you need to let it cool down completely. 
Jacob and I really enjoyed on top of bowl of ramen noodles! ;-D Superb YUMMY!!

Hope you guys give my Char Siu recipe a try and enjoy!

Char Siu (Chinese BBQ Pork)

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

• Author: Seonkyoung Longest

Print Recipe

Pin Recipe

Description

[url href=”https://seonkyounglongest.com/wp-content/uploads/2015/09/IMG_3672-copy-400×600.png”][/url]

---

Ingredients

Units USM Scale 1x2x3x

• 1 1/2 Pork belly or butt
• 6 Green onions
• 6 Cloves garlic
• 4 to 6 of 1/8” thin sliced ginger
• 1/2 cup Shaoxing wine, Chinese cooking wine (Omit if you don’t use alcohol for your cooking)
• 1/4 cup Soy sauce
• 2 Tbs. Dark soy sauce
• 2 Tbs. Hoisin sauce
• 1/4 cup Honey or Sugar
• 1 tsp. Chinese five spice

Cook Mode Prevent your screen from going dark

---

Instructions

1. Prepare pork into 1/2 lb pieces or 1lb piece, place into a large ziplock bag.

   [url href=”https://seonkyounglongest.com/wp-content/uploads/2015/09/Screen-Shot-2015-09-09-at-12.21.09-PM.png”][/url] [url href=”https://seonkyounglongest.com/wp-content/uploads/2015/09/Screen-Shot-2015-09-09-at-12.21.03-PM.png”][/url]
2. Wash green onion throughly because we are going to use roots and top ends. Cut green onion into halves, crush garlic cloves and add into ziplock bag with ginger slices. Add rest of ingredients into ziplock bag as well.
   [url href=”https://seonkyounglongest.com/wp-content/uploads/2015/09/Screen-Shot-2015-09-09-at-1.01.17-PM.png”][/url] [url href=”https://seonkyounglongest.com/wp-content/uploads/2015/09/Screen-Shot-2015-09-09-at-1.01.27-PM.png”][/url] [url href=”https://seonkyounglongest.com/wp-content/uploads/2015/09/Screen-Shot-2015-09-09-at-12.21.27-PM.png”][/url]
3. Get ride of air as much as possible from ziplock bag and close tightly. Mix everything together using your hands so all ingredients will mix well and pork will evenly coated with marinade. Place it in a bowl or plate just in case they leak and marinate it in a refrigerator at least 2 hours to over night.
   [url href=”https://seonkyounglongest.com/wp-content/uploads/2015/09/Screen-Shot-2015-09-09-at-12.21.38-PM.png”][/url] [url href=”https://seonkyounglongest.com/wp-content/uploads/2015/09/Screen-Shot-2015-09-09-at-12.21.45-PM.png”][/url] [url href=”https://seonkyounglongest.com/wp-content/uploads/2015/09/Screen-Shot-2015-09-09-at-12.21.50-PM.png”][/url] [url href=”https://seonkyounglongest.com/wp-content/uploads/2015/09/Screen-Shot-2015-09-09-at-12.21.56-PM.png”][/url]
4. Preheated oven over 425 degrees.

   Line a large baking dish (I recommend 4 quart roaster, about 3 inch deep for minimum splashes) with aluminum foil. Pour everything in ziplock bag in foil lined baking dish. Turn pork pieces fat side up and spread ginger, green onion and garlic pieces around.
   [url href=”https://seonkyounglongest.com/wp-content/uploads/2015/09/Screen-Shot-2015-09-09-at-12.22.05-PM.png”][/url] [url href=”https://seonkyounglongest.com/wp-content/uploads/2015/09/Screen-Shot-2015-09-09-at-12.22.11-PM.png”][/url] [url href=”https://seonkyounglongest.com/wp-content/uploads/2015/09/Screen-Shot-2015-09-09-at-12.22.34-PM.png”][/url]
5. With no cover, place into preheated oven and roast them until they are fully cooked and tender, 40 minutes for 1/2 lb pieces of pork and 1 hour for 1lb piece of pork.
   [url href=”https://seonkyounglongest.com/wp-content/uploads/2015/09/Screen-Shot-2015-09-09-at-12.22.48-PM.png”][/url] [url href=”https://seonkyounglongest.com/wp-content/uploads/2015/09/Screen-Shot-2015-09-09-at-12.22.59-PM.png”][/url]
6. Take them out after amount of time baked and flip pork piece upside down; pop it under high broiler for 2 to 3 minutes so pork surface will be crispy all around. Repeat process on sides as well, as it needs.
   [url href=”https://seonkyounglongest.com/wp-content/uploads/2015/09/Screen-Shot-2015-09-09-at-12.23.02-PM.png”][/url] [url href=”https://seonkyounglongest.com/wp-content/uploads/2015/09/Screen-Shot-2015-09-09-at-12.23.05-PM.png”][/url] [url href=”https://seonkyounglongest.com/wp-content/uploads/2015/09/Screen-Shot-2015-09-09-at-12.23.14-PM.png”][/url]
7. Cool it down in baking dish, at least 20 minutes to 30 minutes before slice.
   [url href=”https://seonkyounglongest.com/wp-content/uploads/2015/09/Screen-Shot-2015-09-09-at-12.23.25-PM.png”][/url]
8. Enjoy between slices of bread, steamed buns, topping for a bowl of ramen or just simply with warm cooked rice!
   [url href=”https://seonkyounglongest.com/wp-content/uploads/2015/09/Screen-Shot-2015-09-09-at-12.23.35-PM.png”][/url] [url href=”https://seonkyounglongest.com/wp-content/uploads/2015/09/Screen-Shot-2015-09-09-at-12.23.54-PM.png”][/url] [url href=”https://seonkyounglongest.com/wp-content/uploads/2015/09/Screen-Shot-2015-09-09-at-12.23.46-PM.png”][/url]

Notes

If you want to make my BBQ Pork Bun recipe with this Char Siu Recipe follow the directions down below! 🙂
We are going to use the juice after cooking the char siu! Just discard all the solid vegetables by strain the sauce, and let it cool in the refrigerator for over night. You will see solid white fat on top of the surface, discard that as well, and bring the sauce in to a sauce pan, add additional 1/4 cup of chicken stock and bring it to boil. Make cornstarch water by mixing 1 Tbs. of cornstarch and cold water each. Pour slowly only half of the amount into the sauce while stirring. If it’s too watery, add more. If the texture is thick enough, then don’t add more. Now chop up your char siu into small pieces about 1/4-inch cubes and add into the sauce. 🙂 Let it cool before you using it as a filling, so it will be easier to handle!

Recipe Card powered by