Char Siu Pork: A Delicious Recipe for Authentic Cantonese BBQ
Char Siu, the iconic Cantonese barbecued pork, is renowned for its sweet and savory flavor profile, vibrant red color, and tender, succulent texture. This recipe will guide you through creating this culinary masterpiece at home. Get ready to impress your family and friends with this authentic taste of Hong Kong!
Ingredients You'll Need:
This recipe yields approximately 2 lbs of Char Siu. Adjust quantities as needed.
- 2 lbs pork butt, cut into 2-inch thick slices. Choose a good quality pork butt for the best results; a marbled cut is ideal.
- 2 tbsp hoisin sauce: This provides a rich, umami base.
- 2 tbsp oyster sauce: Adds a depth of flavor and a glossy sheen.
- 2 tbsp honey: Contributes sweetness and a beautiful glaze.
- 2 tbsp soy sauce (light): For saltiness and color.
- 1 tbsp rice wine (optional): Enhances the overall flavor. Shaoxing wine is a good choice.
- 1 tbsp Chinese five-spice powder: Provides warmth and complexity.
- 1 tbsp red food coloring (optional): For that characteristic vibrant red color.
- 2 cloves garlic, minced: Adds a savory garlic note.
- 1 inch ginger, grated: Adds a subtle spicy warmth.
- 1 tsp sesame oil: Adds a nutty aroma and flavor.
Step-by-Step Instructions:
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Marinate the Pork: In a large bowl, whisk together all the ingredients (except the pork). Add the pork slices and ensure they are thoroughly coated in the marinade. Cover the bowl and refrigerate for at least 4 hours, or preferably overnight. The longer it marinates, the more flavorful the Char Siu will be.
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Prepare for Cooking: Preheat your oven to 350°F (175°C). Line a baking sheet with aluminum foil for easy cleanup.
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Bake the Pork: Arrange the marinated pork slices on the prepared baking sheet. Bake for 45-60 minutes, or until the pork is cooked through and tender. Baste the pork with the marinade every 15 minutes for an even glaze.
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Broil for Extra Crispiness (Optional): For a crispier exterior, broil the pork for the last 2-3 minutes, keeping a close eye to prevent burning.
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Rest and Serve: Remove the Char Siu from the oven and let it rest for 10 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful final product. Serve hot with steamed rice, noodles, or as part of a larger Cantonese feast.
Tips for the Best Char Siu:
- Use a Meat Thermometer: Ensure the internal temperature of the pork reaches 145°F (63°C) for food safety.
- Don't Overcrowd the Pan: Ensure there's enough space between the pork slices for even cooking and browning.
- Experiment with Spices: Feel free to adjust the amount of spices to your preference. A little extra five-spice powder or a dash of chili flakes can add some interesting notes.
Serving Suggestions:
- Serve with Steamed Rice: A classic pairing that highlights the rich flavors of the Char Siu.
- Enjoy with Noodles: Add the Char Siu to your favorite noodle dish for a hearty and flavorful meal.
- Use in Bao Buns: Create delicious Char Siu Bao for a delightful snack or appetizer.
- Make Char Siu Rice: Combine the Char Siu with rice for a flavorful and easy one-pot meal.
This recipe for Char Siu pork is a surefire way to bring a taste of authentic Cantonese cuisine to your kitchen. Enjoy! Remember to share your culinary creations using #CharSiuRecipe #CantoneseCuisine #HomemadeCharSiu – let's connect and celebrate this delicious dish together!
