How To Cook Chinese Roast Pork

Chinese roast pork, also known as Char Siu, is a beloved dish that combines sweet, savory, and slightly tangy flavors. Its crispy exterior and juicy, tender interior make it a delight for the senses. Whether you’re a seasoned chef or a beginner in the kitchen, this article will guide you through every step of the process, from selecting the right pork to crafting a delicious marinade and roasting the meat to perfection.

Selecting the Right Pork

The first step in making Chinese roast pork is to choose the right pork. The best cuts for this dish are pork shoulder or pork belly, as they have a good balance of fat and lean meat, which results in a juicy, flavorful roast. Look for pork that is fresh, firm to the touch, and has a nice pink color. Avoid pork that is slimy, has a strong odor, or is overly pale, as these may be signs of spoilage.

Preparing the Pork

Once you’ve selected your pork, it’s time to prepare it for cooking. Start by rinsing the pork under cold running water to remove any blood or impurities. Pat the meat dry with paper towels to remove excess moisture, which can prevent the marinade from adhering properly and ensure a better sear when roasting.

Next, trim any excess fat from the pork, but leave some on for flavor and moisture. If you’re using pork shoulder, you may need to remove the bone. If you’re using pork belly, you can leave the skin on for a crispy exterior, or remove it if you prefer a smoother texture.

Crafting a Delicious Marinade

The marinade is the key to making Chinese roast pork. It should be sweet, savory, and slightly tangy, with a hint of spice. Here’s a simple marinade recipe to get you started:

Ingredients:

1/4 cup honey
1/4 cup soy sauce
1/4 cup hoisin sauce
2 tablespoons Chinese rice wine or dry sherry
2 tablespoons oyster sauce
1 tablespoon dark soy sauce (optional, for a deeper color)
2 cloves garlic, minced
1 teaspoon grated fresh ginger
1/2 teaspoon five-spice powder
1/4 teaspoon white pepper
1/4 teaspoon red pepper flakes (optional, for a bit of heat)

Instructions:

In a large bowl, whisk together the honey, soy sauce, hoisin sauce, Chinese rice wine or dry sherry, and oyster sauce until well combined.

Add the dark soy sauce, if using, and stir to incorporate.

Add the minced garlic, grated ginger, five-spice powder, white pepper, and red pepper flakes, if using, and stir until the marinade is smooth and well combined.

Place the prepared pork in a large resealable plastic bag or a non-reactive container. Pour the marinade over the pork, making sure to coat all sides evenly.

Seal the bag or cover the container and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to meld and the meat to absorb the marinade.

Roasting the Pork

Now that your pork is marinated, it’s time to roast it. Preheat your oven to 350°F (175°C). Line a roasting pan with aluminum foil for easier cleanup, and place a wire rack inside the pan. This will help the pork cook evenly and prevent it from sticking to the bottom of the pan.

Remove the pork from the marinade, allowing any excess to drip off. Place the pork on the wire rack in the roasting pan. If you’re using pork belly with the skin on, score the skin in a crosshatch pattern with a sharp knife, being careful not to cut into the meat. This will help the skin crisp up during roasting.

Roast the pork for about 1 hour and 30 minutes to 2 hours, or until the internal temperature reaches 145°F (63°C) for medium-rare, or 160°F (70°C) for well-done. If you prefer a crispier exterior, you can turn up the oven to 400°F (200°C) for the final 10-15 minutes of roasting.

To check for doneness, insert an instant-read thermometer into the thickest part of the pork, making sure not to touch the bone if you’re using pork shoulder. The internal temperature should be at least 145°F (63°C) for medium-rare, or higher if you prefer your pork well-done.

Serving the Roast Pork

Once your Chinese roast pork is done, remove it from the oven and let it rest for 10-15 minutes before slicing. This will allow the juices to redistribute, making the meat even more juicy and flavorful.

To serve, slice the pork thinly with a sharp knife, making sure to cut against the grain for the tenderest texture. Serve the roast pork on its own, or with steamed rice, pickled vegetables, and a drizzle of the leftover marinade for extra flavor.

Conclusion

Chinese roast pork is a delicious, satisfying dish that brings together sweet, savory, and tangy flavors in perfect harmony. By following the steps outlined in this article, you can make your own Char Siu at home, enjoying the delicious aroma and taste of this classic Chinese dish. Whether you’re serving it as a main course or a party appetizer, Chinese roast pork is sure to be a hit with family and friends. So why wait? Gather your ingredients, preheat your oven, and start cooking your own delicious Chinese roast pork today!

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