Chinese BBQ Pork (Char Siu)
Prep time
Cook time
Total time
Sticky, tender & moist Chinese BBQ pork that has been marinated in a salty and sweet concoction. Super simple to make at home and so delicious.
Author: AiPing | Curious Nut
Recipe type: Entree
Cuisine: Malaysia
Serves: 4-6
Ingredients
- 2 lb pork belly (see notes 1)
- Marinade
- 5 garlic cloves, finely minced
- 3 tbs light soy sauce
- 3 tbs maltose (or honey)
- 2 tbs hoisin sauce
- 2 tbs oyster sauce
- 5 tbs brown sugar
- 1 tbs red fermented bean curd (liquid only), optional
- 2 tsp sesame oil
- ¼ - 1 tsp five spice powder (depending on how much of this flavor you'd like)
- ½ tsp white pepper
- ½ tsp salt
Directions
- Combine all the ingredients for the marinade and marinate the pork for 1-2 days.
- Preheat the oven to 375 F (Make sure pork is in 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 the pork 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.
- Baste the pork and bake for 5 mintues. Baste once more and bake for another 5 minutes or until charred to your liking.
- Put the marinade to boil and let 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 (See notes 4 and 5 on what you can do with the extra sauce and drippings).
Notes
1. Pork: For pork belly, cut the pork belly to about ¾"-1" thick. Length does not matter. If using pork shoulder/butt, the cut should be 2-3" wide and ¾-1" thick. Again, length does not matter.
2. Maltose and red fermented bean curd can be found in Chinese markets.
3. You can make bigger batches of these and freeze them. Thaw in the fridge the day before and bake covered at 350F until heated through.
4. Sauce: Extra sauce can be used as dipping for the pork. It can also be used as a seasoning for dry noodles or fried rice.
5. Drippings: Some of the drippings from the pork (collected on the aluminum foil) can be mixed to the sauce to make an even yummier sauce. It can also be used as seasoning for dry noodles as well as act as oil for stir fried dishes.
2. Maltose and red fermented bean curd can be found in Chinese markets.
3. You can make bigger batches of these and freeze them. Thaw in the fridge the day before and bake covered at 350F until heated through.
4. Sauce: Extra sauce can be used as dipping for the pork. It can also be used as a seasoning for dry noodles or fried rice.
5. Drippings: Some of the drippings from the pork (collected on the aluminum foil) can be mixed to the sauce to make an even yummier sauce. It can also be used as seasoning for dry noodles as well as act as oil for stir fried dishes.
Recipe by Curious Nut at https://www.curiousnut.com/chinese-bbq-pork-char-siu/