Description
Char siu (Chinese BBQ pork) is a delicious, flavorful, traditional roasted pork dinner slathered in a distinct sticky, sweet, savory barbecue sauce glaze.
Ingredients
- 1 (3 pound) pork belly or pork shoulder, boneless
- 1/3 cup hoisin sauce
- 2 tablespoons honey (or granulated sugar)
- 1 tablespoon dark soy sauce
- 1 tablespoon Shaoxing rice wine (or mirin)
- 1 tablespoon fermented red bean curd (optional, for coloring)
- 1 teaspoon sesame oil
- 1 tablespoon garlic, minced
- 1 teaspoon five spice powder
- 1/4 teaspoon white pepper or black pepper
Instructions
- Use a paper towel to pat dry the pork belly completely before adding seasoning.
- In a Ziploc bag, combine pork with all the ingredients (hoisin sauce, honey, soy sauce, Shaoxing wine, red bean curd, sesame oil, garlic, five spice powder, and pepper). Press the air out of the bag and seal tightly. Press the marinate around the pork to coat and place in the fridge to marinate for at least 3 hours or overnight. The longer you let the pork marinate, the better the flavor.
- Preheat the oven to 400 F.
- Arrange the marinated pork on the wire rack of a roasting pan (or place oven-safe wire rack on a large half sheet baking pan). Reserve the marinade.
- Transfer the reserved marinade into a medium cooking pot or shallow saucepan. Bring it to a low simmer over low heat, until reduced in half (consistency should be similar to maple syrup). Remove from heat and set aside.
- Bake the pork for 20 minutes and then flip it over. Return the roasting pan back in the oven and bake for another 20 minutes, until the edges start to char.
- Remove the pork from the oven and brush evenly with the cooked marinade. Roast for another 5 minutes. The extra marinade adds a beautiful caramelizing glaze on the meat from the browning of sugar during baking.
- Baste with any remaining marinade and roast for another 5-7 minutes until nicely charred on the edges. If you prefer a crispier skin, turn the broiler on high and broil for an additional 2-3 minutes.
- Serve warm with a bowl of steamed rice or fried rice.
Notes
How to cook BBQ pork in the air fryer: Preheat the air fryer to 375 F, about 3 minutes. Place the pork belly in the air fryer and cook for 20 minutes. Flip the pork and baste with the extra marinade to create the beautiful glaze. Continue to cook for another 20-25 minutes until the edges turn brown.
Don’t trim the fat: For this recipe, the fat is everything. Do not trim the fat off your pork belly because that’s where a lot of the flavor comes from.
Roasting tip: Add a cup of water to the roasting pan when it is ready for the oven. This keeps the baking pan from smoking due to pan drippings getting burnt.
How to store: Keep leftover Char Siu (Chinese BBQ pork) in an airtight container in the refrigerator for 3-4 days.
- Prep Time: 5 minutes
- Marinate Time: 3 hours or overnight
- Cook Time: 50 minutes
- Category: Pork
- Method: Roast
- Cuisine: Chinese