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Char Siu Pork is a beloved Cantonese dish known for its sweet, savory flavors and tender texture. This delectable recipe features marinated pork that is roasted to perfection, resulting in a beautifully caramelized exterior. Whether served over rice or as part of a larger feast, Char Siu Pork is sure to impress your family and friends. In this article, we will guide you through the ingredients and step-by-step process of creating this mouthwatering dish right in your own kitchen.
Ingredients
- 2 pounds of pork shoulder or pork belly
- 1/4 cup soy sauce
- 1/4 cup honey
- 2 tablespoons hoisin sauce
- 2 tablespoons Chinese rice wine (Shaoxing wine)
- 1 tablespoon five-spice powder
- 1 tablespoon red food coloring (optional)
- 2 cloves garlic, minced
- 1 tablespoon sesame oil
Instructions
Step 1: Prepare the Marinade
In a bowl, combine soy sauce, honey, hoisin sauce, rice wine, five-spice powder, red food coloring (if using), minced garlic, and sesame oil. Whisk until well blended.
Step 2: Marinate the Pork
Place the pork in a large resealable bag or a shallow dish. Pour the marinade over the pork, ensuring it is fully coated. Seal the bag or cover the dish and refrigerate for at least 4 hours, preferably overnight for maximum flavor.
Step 3: Preheat the Oven
Preheat your oven to 375°F (190°C). Line a baking sheet with aluminum foil and place a wire rack on top to catch drippings.
Step 4: Roast the Pork
Remove the pork from the marinade, allowing excess marinade to drip off. Place the pork on the wire rack. Reserve the marinade for basting. Roast the pork in the preheated oven for about 25-30 minutes.
Step 5: Baste and Finish Cooking
After 30 minutes, baste the pork with the reserved marinade. Increase the oven temperature to 425°F (220°C) and continue roasting for another 15-20 minutes, or until the pork is caramelized and cooked through. Use a meat thermometer to ensure the internal temperature reaches 145°F (63°C).
Step 6: Rest and Slice
Once cooked, remove the pork from the oven and let it rest for 10 minutes. Slice the pork into thin pieces and serve with steamed rice or in a bun.
FAQs about Char Siu Pork
What type of pork is best for Char Siu?
The best cuts of pork for Char Siu are pork shoulder or pork belly, as they provide the right balance of meat and fat for tenderness and flavor.
Can I make Char Siu without red food coloring?
Yes, you can omit the red food coloring. It is used primarily for aesthetic purposes to achieve the characteristic red hue, but the flavor will remain delicious without it.
How do I store leftover Char Siu Pork?
Leftover Char Siu Pork can be stored in an airtight container in the refrigerator for up to 3 days. It can also be frozen for up to 3 months. Reheat in the oven or microwave before serving.
What can I serve with Char Siu Pork?
Char Siu Pork pairs well with steamed rice, stir-fried vegetables, or can be used in bao buns or noodle dishes for a complete meal.
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