If you’ve seen rows of glistering roasted meat hanging through clear glass windows in shops or restaurants with Asian-ish BBQ flavors wafting in the air, you’ve probably seen Chinese BBQ Pork aka Char Siu. In the US, you’d usually find them in some Chinese restaurants in large concentration of Chinese communities like San Gabriel Valley in SoCal or most every Chinatown really. In Malaysia, Taiwan or Hong Kong, shops or stalls selling roasted meat are very popular.
In literal terms in Cantonese, char siu means ‘fork roast’. I suppose traditionally the pork was skewered with long forks and roasted in open fire or wood ovens. Dishes made out of the roasted meat are called ‘siu mei’ which usually consists of the roasted BBQ pork, rice or noodles and sometimes vegetables as sides. They can be eaten for breakfast, lunch or dinner.
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Char Siu – Chinese BBQ Pork
- Total Time: 65 minutes
- Yield: Serves 4
- Diet: Omnivore
Description
Sweet and savory Chinese BBQ pork, incredibly tender and juicy. Easy to make at home for a delicious meal.
Ingredients
- 2 lbs (907 g) pork belly
- 5 cloves garlic
- 3 tbsp light soy sauce
- 3 tbsp maltose (or honey)
- 2 tbsp hoisin sauce
- 2 tbsp oyster sauce
- 5 tbsp brown sugar
- 1 tbsp red fermented bean curd (liquid only), optional
- 2 tsp sesame oil
- 1 tsp five spice powder
- white pepper
- salt
Instructions
- Combine all the ingredients for the marinade and marinate the pork for 1-2 days.
- Preheat the oven to 375°F (190°C). Make sure pork is at room temperature before baking.
- Remove the garlic pieces from the pork and place the pork on a rack set on a baking sheet lined with aluminum foil to catch the drippings.
- Strain the excess marinade and discard the garlic. Set aside for basting.
- Bake the pork for 20 minutes, flip, baste, and bake for another 20 minutes.
- Take the pork out, set the oven rack to the highest level, and increase the oven temperature to 450°F (232°C).
- Baste the pork and bake for 5 minutes. Baste once more and bake for another 5 minutes, or until charred to your liking.
- Put the marinade to boil and simmer until it thickens slightly to become a sauce. Brush the finished pork with the sauce to give it a shiny glaze.
- Let the pork rest for 5 minutes before slicing; cut away the hardened skin.
- Serve with steamed rice or noodles.
Notes
- For an even richer flavor, marinate the pork for up to 3 days.
- If you don’t have maltose, honey can be used as a direct substitute, but the flavor will be slightly different.
- Store leftover Char Siu in the refrigerator for up to 4 days. Reheat gently before serving.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Chinese
Nutrition
- Serving Size: 8 oz
- Calories: 450
- Sugar: 25
- Sodium: 800
- Fat: 30
- Saturated Fat: 10
- Unsaturated Fat: 15
- Carbohydrates: 20
- Fiber: 2
- Protein: 40
- Cholesterol: 100
Frequently Asked Questions
What is maltose and can I substitute it in char siu?
Maltose is a thick, sticky malt sugar used in Chinese barbecue for its high-gloss finish and caramelization. Honey is the most common substitute and works well in the same quantity. 
What is red fermented bean curd, and is it necessary?
Also called nam yu, it is a fermented tofu preserved in red yeast rice that adds depth and the characteristic red color to char siu. It is optional, but the flavor is more authentic with it.
Why marinate the pork for 1-2 days?
The long marinade allows the soy sauce, hoisin, and sugar to penetrate the pork deeply, producing a more intense and evenly flavored result.
How do I get the sticky glaze on char siu?
Brush the pork with the reserved marinade every 10-15 minutes during roasting and again immediately after it comes out of the oven. The sugar in the marinade builds up into a lacquered coating.
Can I use pork tenderloin instead of pork belly?
Tenderloin produces a leaner char siu with less fat. It cooks faster and can dry out more easily, so monitor the internal temperature and reduce roasting time accordingly.
