Chinese BBQ pork, also known as Char Siu, is a popular dish in Chinese cuisine. It is known for its sweet and savory flavor, and its vibrant red color. This dish is often served as a main course, in buns, or as a topping for noodles and rice. Making Chinese BBQ pork at home is easier than you might think, and the results are incredibly rewarding. In this article, we will guide you through the process step by step, from selecting the right ingredients to the final cooking method.
Ingredients for Chinese BBQ Pork
Main Ingredients
Pork Shoulder or Pork Butt: 2 pounds (about 1 kg). These cuts are ideal because they have the right balance of fat and meat, which keeps the pork moist and flavorful during cooking.
Char Siu Sauce: 1 cup. This is the key to achieving the authentic flavor. You can either buy it pre-made from an Asian grocery store or make your own (recipe provided below).
Homemade Char Siu Sauce Ingredients
Hoisin Sauce: 1/2 cup. This is a thick, fragrant sauce commonly used in Chinese cooking.
Soy Sauce: 1/4 cup. Use a good quality soy sauce for the best flavor.
Honey: 1/4 cup. This adds sweetness and helps in caramelizing the pork.
Chinese Five-Spice Powder: 1 teaspoon. This is a blend of star anise, cloves, Chinese cinnamon, Sichuan pepper, and fennel seeds.
Garlic: 3 cloves, minced. Garlic adds a depth of flavor.
Red Fermented Bean Curd (optional): 1 piece. This adds a unique flavor and helps in achieving the red color.
Red Food Coloring (optional): A few drops. This is used to enhance the red color, but it’s optional.
Marinade Ingredients
Char Siu Sauce: 1 cup (as prepared above).
Shaoxing Wine: 2 tablespoons. This is a type of Chinese rice wine that adds a rich flavor.
Sesame Oil: 1 tablespoon. This adds a nutty aroma.
Sugar: 2 tablespoons. This helps in caramelization and adds sweetness.
Equipment Needed
Mixing Bowls: For marinating the pork.
Plastic Wrap: To cover the pork while it marinates.
Baking Tray: For roasting the pork in the oven.
Aluminum Foil: To line the baking tray for easy cleanup.
Basting Brush: For applying the sauce during cooking.
Meat Thermometer: To ensure the pork is cooked to the right temperature.
Step-by-Step Instructions
Prepare the Pork
Trim the Pork: Start by trimming any excess fat from the pork shoulder or pork butt. Leave a thin layer of fat to keep the meat moist during cooking.
Cut into Strips: Cut the pork into long strips, about 2 inches wide and 1 inch thick. This size is ideal for even cooking and allows the marinade to penetrate the meat.
Make the Char Siu Sauce
Combine Ingredients: In a mixing bowl, combine the hoisin sauce, soy sauce, honey, Chinese five-spice powder, minced garlic, and red fermented bean curd (if using). Mix well until all the ingredients are fully incorporated.
Add Food Coloring (Optional): If you want a more vibrant red color, add a few drops of red food coloring and mix well.
Marinate the Pork
Mix Marinade: In a large mixing bowl, combine the Char Siu sauce, Shaoxing wine, sesame oil, and sugar. Stir well to ensure the sugar is dissolved.
Add Pork: Place the pork strips into the marinade, making sure each piece is well-coated. Use your hands to massage the marinade into the meat.
Cover and Refrigerate: Cover the bowl with plastic wrap and refrigerate for at least 4 hours, or preferably overnight. The longer the pork marinates, the more flavorful it will be.
Preheat the Oven
Set Temperature: Preheat your oven to 375°F (190°C). This temperature is ideal for roasting the pork without drying it out.
Prepare Baking Tray: Line a baking tray with aluminum foil and place a wire rack on top. This setup allows the heat to circulate evenly around the pork, ensuring it cooks evenly.
Roast the Pork
Arrange Pork Strips: Remove the pork from the marinade and place the strips on the wire rack. Reserve the marinade for basting.
Initial Roasting: Roast the pork in the preheated oven for 20 minutes. This initial roasting helps to set the outer layer of the meat.
Baste the Pork: After 20 minutes, remove the pork from the oven and baste it with the reserved marinade. This step adds more flavor and helps to keep the meat moist.
Continue Roasting: Return the pork to the oven and roast for another 20 minutes. Baste the pork again halfway through this cooking period.
Check Temperature: Use a meat thermometer to check the internal temperature of the pork. It should reach at least 145°F (63°C) for safe consumption. For a more tender result, you can cook it to 160°F (71°C).
Finish with a Glaze
Prepare Glaze: In a small saucepan, heat the remaining marinade over medium heat. Bring it to a boil, then reduce the heat and let it simmer until it thickens into a glaze. This should take about 5-10 minutes.
Glaze the Pork: Once the pork is done roasting, remove it from the oven and brush it with the glaze. This final step adds a shiny, flavorful coating to the pork.
Rest and Slice
Rest the Pork: Let the pork rest for about 10 minutes before slicing. This allows the juices to redistribute throughout the meat, making it more tender and flavorful.
Slice the Pork: Cut the pork into thin slices, about 1/4 inch thick. Serve immediately.
Serving Suggestions
As a Main Dish
With Rice: Serve the sliced BBQ pork over steamed jasmine rice. Drizzle some of the glaze over the rice for extra flavor.
With Vegetables: Pair the pork with stir-fried vegetables like bok choy, broccoli, or green beans.
In Buns
Char Siu Bao: Use the sliced pork to fill steamed buns. Add some hoisin sauce and sliced cucumbers for a classic Chinese BBQ pork bun.
With Noodles
Char Siu Noodles: Add the sliced pork to a bowl of egg noodles or rice noodles. Top with some green onions and a drizzle of soy sauce.
Tips for Perfect Chinese BBQ Pork
Choose the Right Cut of Pork: Pork shoulder or pork butt are the best cuts for this dish because they have enough fat to keep the meat moist during cooking.
Marinate Overnight: For the best flavor, marinate the pork overnight. This allows the flavors to penetrate deeply into the meat.
Use a Meat Thermometer: To ensure the pork is cooked to the right temperature, use a meat thermometer. This prevents overcooking and keeps the meat tender.
Baste Frequently: Basting the pork with the marinade during cooking adds layers of flavor and keeps the meat moist.
Let it Rest: Always let the pork rest for a few minutes before slicing. This allows the juices to redistribute, making the meat more tender.
Conclusion
Making Chinese BBQ pork at home is a rewarding experience that allows you to enjoy this delicious dish anytime you want. By following the steps outlined in this article, you can create a flavorful and tender Char Siu that rivals what you would find in a restaurant. Whether you serve it as a main dish, in buns, or with noodles, this Chinese BBQ pork is sure to be a hit with your family and friends. So, roll up your sleeves, gather your ingredients, and start cooking!
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