Easy Chinese Char Siu BBQ Pork (Oven or Pan-Roasted)

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Learn how to easily make the best Chinese-style pork or chicken char siu that is perfectly tender, sticky, and sweet in the oven or roasting on the pan. Made with natural red color.

never in million years I thought I could make my own char siu or known as taiwanese barbecued pork at home. I thought it was complicated and with the oven we have at home, I didn ’ thyroxine know how it ’ south gon na turn out. well, it turned out delicious. I ’ ve made this charwoman siu several times since .

CHINESE CHAR SIU

traditionally, char siu is normally made with pork barrel marinated in sauces, normally dyed with red semblance. The strips of pork barrel are skewered and then cook over an unfold fire. You will find recipes cooking char siu in the oven excessively, like in this recipe. Most taiwanese restaurants will hang this barbecued pork vertically on the bait and it ’ s actually part of a “ display ” when you first walk in the restaurants. In Indonesia, we call it “ cha sio ” in the town where I grew up. The cha sio is normally served with rice, slices of cucumbers on the side and serve with gratifying sauce. I haven ’ triiodothyronine been able to duplicate the sauce, but this sauce that I made is delightful to drizzle over the kernel when you serve it.

Reading: Easy Chinese Char Siu BBQ Pork (Oven or Pan-Roasted)

WHAT CUT OF MEAT IS BEST FOR MAKING CHAR SIU?

I ’ ve tried making char siu with pork loin but the family complained that it was excessively lean and dry. I ’ ve tried it with pork belly, and while I love pork barrel belly, I found it a act besides greasy for char siu. But you may like it. finally, I tried to use pork shoulder/butt. This is the best stinger for making charwoman siu IMHO. Pork shoulder is not super thin and it has some fat, but not so fatso as pork belly .

CAN I MAKE CHICKEN CHAR SIU WITH THIS RECIPE?

You surely may. I ’ ve tried it before and it ’ s tasty besides. Simply substitute the pork with boneless and skinless chicken second joint. I will not make it with breast though. It ’ s besides lean .

WHAT MAKES CHAR SIU RED IN COLOR?

Most restaurants used red food coloring. It ’ sulfur merely easier. Some recipes use fermented bolshevik bean curd in the marinade to give it that natural crimson color. My ma normally uses red yeast rice that she grinds into powder and therefore loss yeast rice gunpowder ( shown in the photograph below ). Skip all the coloring if you want, you will still end up with very good char siu .

HOW DO YOU MAKE CHAR SIU SAUCE?

The finish intersection looks like something that you won ’ deoxythymidine monophosphate be able to attempt at home, BUT, making char siu is actually one of my favorites because it ’ mho pretty easy and this recipe is reasonably foolproof. The sauce is made with alone few ingredients :
HOISIN SAUCE
HONEY
OYSTER SAUCE
CHINESE FIVE-SPICE POWDER
RED COLORING: I use crimson yeast rice powder. You can use crimson food color as red yeast rice powder is not easy to find here in the U.S. My ma brought it for me when she visited .

DO I NEED MALTOSE TO MAKE CHAR SIU?

What is maltose you would ask ? In unretentive, it is a malt boodle and normally used in chinese cook to prepare knock duck and char siu. It gives the finish product a glazed, odoriferous, and brown crisp glaze on the external. Do you need maltose to make char siu ? No you don ’ metric ton. If you have one, feel free to use it. This can be purchased at asian grocery store store. I use beloved rather, which gives that courteous shine, fresh, and sticky feel to the char siu american samoa well .

HOW TO MAKE GOOD CHAR SIU BBQ PORK IN THE OVEN OR PAN-ROASTED

1. CHOOSE THE RIGHT CUT OF MEAT YOU LIKE
My choice will be either pork shoulder/butt or pork neck, it ’ s not besides tilt or besides fatty. If you like very lean char siu, you can use pork barrel loin. If you like blue fatso char siu, pork belly will be your choice.
2. CUT INTO LONG STRIPS
I highly recommend to cut the pork into smaller strips alternatively of roasting the entire pork barrel shoulder. More surfaces of the kernel get marinated rather of one extremely large objet d’art. It cooks faster excessively.

3. MARINADE
Marinating the kernel for at least 24 hours is highly recommend. I won ’ deoxythymidine monophosphate recommend going over that though. Longer is not constantly better. not in this case. Use a fictile bag as I find that this helps to marinate the pork more evenly.

4. LET MEAT COMES TO ROOM TEMPERATURE
30 minute before you plan to cook the pork, pull it out from the refrigerator and let it sit on the counter for 30 minutes while the oven is preheating. This will help to cook the pork more evenly.
5. PAN-ROASTED METHOD
Preheat a pan and then add cooking vegetable oil. Place the strips of pork on the pan. Let them sear about 2-3 minutes on each side.

Pour 1 Tbsp of cooking wine over

Cover and let it cook until the wine reduces. Uncover the hat and flip the pork barrel strips to the early side and pour another 1 Tbsp of cooking wine and cook until the wine reduces again.

Uncover the hat and remove smaller pieces that have cooked. Pour about 1/2 cup of water into the pan.

Cover the lid and let the pork barrel continues to cook until they are cooked through or thermometer reads 145 F.

Remove pork from the pan and continue to reduce the liquid left on the pan.

Add the strips of pork back into the pan to make certain the sauce coats the pork. Remove from the pan.

5. OVEN METHOD
Set the kernel on top of the rack. The rack helps to evenly cook the pork and fat will drop to the bottom of the pan.

Roast the pork for about 25-30 minutes or until thermometer inserted into the pork reads 145 F.

Halfway through cook, clobber the pork with the marinade juice and let it roast 2-3 minutes then flip and clobber with some marinade and repeat until the pork is cooked through
Turn off the oven and turn on the broiler to low. This separate is to create nice caramelization on the external. When you are glad with the semblance, remove from the oven

6. REST THE MEAT BEFORE SLICING
When you cut the meat immediately right after it comes out from the oven, you are risking losing all those juices. loosely tend the kernel with aluminum hydrofoil and let them rest for 5 minutes before slicing. This will ensure you get a damp kernel .

HOW TO STORE LEFTOVER CHAR SIU?

I recommend to alone slice the come of char siu you are going to serve. You can store the rest of the char siu strips in the refrigerator for up to 3 days or wrap them up and place them in the deep-freeze bag and can be frozen for up to 1 month. Just thaw in the refrigerator before reheating .

HOW TO REHEAT LEFTOVER CHAR SIU?

Preheat oven to 375 F. Wrap the char siu strips in a foil and then bake for 10-15 minutes. Rest 10 minutes and then slice.

WHAT TO SERVE OR EAT WITH CHAR SIU?

You can cut up the char siu and make yang zhou fried rice, stir-fried noodles, roast pork barrel puff pastry, make charwoman siu bao, won ton noodles, consume with rice, eat with noodles, I mean…pretty much anything !
now that you have all the tips you need to make some in truth good char siu at home, you will find that it ’ sulfur not arsenic intimidating as it looks .