Char Siu Pork (Chinese Barbecued Pork)
- camissonia
- Nov 11
- 1 min read
Char Siu pork is a quintessential component of Cantonese cuisine and is often seen hanging on hooks in the display case or window of many a Chinese BBQ joint such as Sam Woo's here in SoCal. This version, which I improvised from several recipes, is pretty straightforward, tender and flavorful. Great sliced or diced and served with steamed rice, fried rice, soup, or incorporated into the filling for the ubiquitous Dim Sum fav "Char Siu Bao."
1
Searing the Beef
Sear beef fillets on high heat for 2 minutes per side to form a golden crust. Let it cool before proceeding to keep the beef tender.
2
Mushroom Duxelles
Cook the mushrooms until all moisture evaporates to prevent soggy pastry. Aim for a thick, paste-like consistency.
3
Puff Pastry Handling
Keep the puff pastry cold to avoid softness. Chill if it becomes too soft, and score the top lightly without cutting through.
Notes
1
Trim the pork shoulder of excess fat, then cut lengthwise into 3-4 logs. If using pork tenderloins, no need to cut them as they are on the small side. Pierce the meat on all sides with a fork.
2
Place the pork strips and marinade into a large Ziploc type bag. Add all the marinade ingredients to the bag and massage the bag gently to incorporate the marinade into the pork. Carefully squeeze as much air out of the bag as possible, then close. Place the bag flat down in the frig and let marinate at least 5 hours but preferably overnight, turning the bag several times.
3
After marinating, take the bag of pork out of the refrigerator and let rest at room temperature for 30 minutes before roasting. In the meantime, preheat the oven to 400F.
4
Place a rack over a shallow baking pan.
Remove the meat from the marinade (reserve the marinade) and place on top of the rack. Brush the top of the meat with some of the reserved marinade.
5
Roast the pork for about 15 minutes, turn over, brush with more marinade, and roast another 15 minutes or until the internal temp is 160F. Remove from oven and let rest 10 minutes.
6
Place the reserved marinade in a small saucepan and bring to a boil; cook for about 1 minute and then remove from the heat.
7
Thinly slice the pork and plate. Serve with extra marinade on the side.
Instructions
1 pork butt/shoulder or 4 pork tenderloins
2 tbsp rice wine
2 tbsp hoisin sauce
3 tbsp oyster sauce
2 tbsp ketchup
3 tbsp honey or maltose
1 tbsp dark soy sauce
1/4 cup soy sauce
1 tsp sesame oil
3 tbsp brown sugar
1/2 tsp white pepper
1/2 tsp five spice powder
2 cloves garlic minced
2 tsp grated fresh ginger
3-4 drops red food coloring (optional)
Marinade
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Char Siu Pork (Chinese Barbecued Pork)
Prep Time
30 min
Cooking Time
30 min
Rest Time
10 min
Total Time
1 hour 10 min
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