[Chinese Recipes] Char Siu - Glazed Roast Pork

Make your own restaurant-quality Chinese pork char siu in your oven. Serve the glazed roast pork thinly sliced over steamed white rice or as toppings for noodles.

Char Siu - Chinese Glazed Roast Pork.

Char Siu Marinade

The first step in making char siu is preparing the marinade, and these are what I use:
brown sugar
honey, or maltose
hoisin sauce
soy sauce
five-spice powder
oil
preserved bean curd, or dou ban jiang (chili bean sauce)
Shaoxing wine (绍兴酒), or Chinese rose wine (玫瑰露酒 - Mei Kuei Lu Chiew)
rose water, omit this if you use Chinese rose wine

If you cannot find all the listed ingredients, my suggestion is to omit rose water and preserved bean curd and try to keep everything else intact.

Arrange marinated pork on a wire rack over a baking sheet lined with aluminum foil.

Choosing the right pork cuts for char siu

The pork cut used by most Chinese restaurants for making char siu is the neck part. The neck cut is not easy to find unless you buy it from an Asian/Chinese market, and I often use other pork cuts too.

I have tried this with pork shoulder, pork sirloin, and pork tenderloin. All cuts produce a very acceptable result, and nobody has yet to point out something is wrong when I use one pork cut over the other.

Regardless of the cut you use, be sure to marinate for at least 24 hours and up to 48 hours. Even if you don’t have much time, please marinate for a minimum of 8 hours.

Boil the marinade and honey into a thick sauce. Use the sauce to baste the pork during roasting.

How to roast char siu in an oven

1. Roast the pork

Preheat oven to 160 Celsius (320 Fahrenheit). Line a baking sheet with aluminum foil, and place a wire rack on top. Arrange pork over a wire rack and roast (bake) for 30 minutes.

TIPS: I find that elevating the pork with a rack helps to get a better color overall because the meat doesn’t lay flat directly on the baking sheet. The final taste and texture are pretty similar whether you use a wire rack or not, so don’t worry too much if you can’t prepare this exact setup.

2. Prepare basting sauce

Meanwhile, prepare the basting sauce. Pour the remaining marinade into a small saucepot along with the two tablespoons of honey. Cook over medium heat until boiling, then cook further until syrup consistency, about 2-3 minutes more. Remove from heat.

3. Baste the pork

Remove the pork from the oven, baste with basting sauce, flip to the other side, and baste again. Roast again for another 30 minutes.

Remove the pork from the oven for the second time, baste with sauce, flip, and baste. This time roast for 20 minutes, and you may want to tent with a foil if it starts to char too quickly.

Finally, remove the pork from the oven, baste the surface, and return it to the oven for a final 10 minutes roast. It should be caramelized nicely and glazed with sticky sauce.

Char siu just out from the oven, with a thick glossy glaze coating the pork.

Serving suggestion and storing leftovers

Once you take the roast pork out from the oven, let it rest for 15 minutes to settle the juices. Then, cut into thin bite-size slices for serving.

Char siu goes perfectly with rice or as noodle toppings. If you have any leftovers, you can use it as bread filling and make some delicious char siu milk bread or char siu steamed buns.

If you make too much char siu, you can store any leftovers in the fridge for up to 5 days. Alternatively, you can freeze char siu for up to 3 months!

Rest the char siu for 15 minutes, then cut into bite-size slices to serve.

Char Siu - Chinese Glazed Roast Pork

5.0 from 15 reviews

Author: Anita Jacobson
Categories: Main Dish
Cuisine: Chinese
Ingredients: Pork

Prep Time: 10 mins
Cook Time: 1 hour 30 mins
Total Time: 1 hour 40 mins

Serves: 8

Ingredients

• Char siu marinade
• 4 tablespoon honey, or maltose
• 1 1/2 tablespoon brown sugar
• 3 tablespoon soy sauce
• 1 tablespoon oil
• 4 tablespoon hoisin sauce
• 1 teaspoon five-spice powder
• 1 tablespoon Shaoxing wine (*)
• 1/2 tablespoon rose water (*)
• 1 cube (~ 1 tablespoon) preserved bean curd, or dou ban jiang (chili bean sauce)
• Other ingredients
• 1 1/2 kilogram (~ 3 lbs.) pork (neck/shoulder/sirloin/tenderloin)
• 2 tablespoon honey

Instructions

1. Marinate the pork: Mix all char siu marinade, and transfer to a mixing bowl/large zip lock bag. Add pork pieces to the sauce, and marinade for 24-48 hours, at least 8 hours.
2. Roast the pork: Preheat oven to 160 Celsius (320 Fahrenheit). Line a baking sheet with aluminum foil, and place a wire rack on top. Arrange pork over a wire rack and roast (bake) for 30 minutes.
3. Prepare basting sauce: Pour the remaining marinade into a small saucepot along with the two tablespoons of honey. Cook over medium heat until boiling, then cook further until syrup consistency, about 2-3 minutes more. Remove from heat.
4. Baste the pork: Remove the pork from the oven, baste with basting sauce, flip to the other side, and baste again. Roast again for another 30 minutes.
5. Remove the pork from the oven for the second time, baste with sauce, flip, and baste. This time roast for 20 minutes, and you may want to tent with a foil if it starts to char too quickly.
6. Finally, remove the pork from the oven, baste the surface, and return it to the oven for a final 10 minutes roast. It should be caramelized nicely and glazed with sticky sauce.
7. Serve: Take the pork out from the oven, let it rest for 15 minutes, then slice into bite-size pieces.

Notes
(*) Or you can use 1 1/2 tablespoon Chinese rose wine, instead of 1 tablespoon shaoxing wine + 1/2 tablespoon rose water. If you don't have rose water, increase the shaoxing wine to 1 1/2 tablespoon.

This recipe and image sources are referred in website: Dailycookingquest.com. Thanks so much!