Chinese Barbecue Pork
Experience the irresistible flavors of Chinese Barbecue Pork, a classic dish known as Char Siu that boasts a perfect balance of sweet, savory, and smoky notes. Tender strips of pork shoulder or pork belly are marinated overnight in a rich blend of hoisin, soy, oyster sauce, honey, and Shaoxing wine, infused with aromatic five-spice powder and garlic. Roasted to perfection, the pork is basted with a caramelized glaze, creating a glossy finish with beautifully charred edges. Whether served over steamed rice, paired with noodles, or enjoyed as a flavorful snack, this mouthwatering recipe brings the authentic taste of Chinese barbecue to your table. Perfect for home cooks seeking bold flavors and a touch of culinary tradition!
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Recipe Information
Ingredients
- 2 lbs Pork shoulder or pork belly
- 0.25 cup Hoisin sauce
- 2 tbsp Soy sauce
- 1 tbsp Oyster sauce
- 3 tbsp Honey
- 2 tbsp Brown sugar
- 2 tbsp Shaoxing wine (or dry sherry)
- 3 cloves Garlic cloves, minced
- 1 tsp Five-spice powder
- 0.25 tsp Red food coloring (optional)
- 1 tsp Sesame oil
Instructions
Cut the pork shoulder or pork belly into long, thin strips about 2 inches wide and 6-8 inches long. This shape will help the pork cook evenly and develop a good char.
In a large mixing bowl, whisk together hoisin sauce, soy sauce, oyster sauce, honey, brown sugar, Shaoxing wine, minced garlic, five-spice powder, sesame oil, and the optional red food coloring to create the marinade.
Place the pork strips into a large zip-top bag or a shallow dish and pour the marinade over the pork. Ensure the pork is fully coated. Seal the bag or cover the dish with plastic wrap and refrigerate for at least 4 hours or, ideally, overnight for maximum flavor.
Preheat your oven to 400°F (200°C). Line a baking sheet with aluminum foil and place a wire rack on top. Lightly oil the rack to prevent sticking.
Remove the pork from the marinade. Reserve the leftover marinade for basting. Place the pork strips on the wire rack, ensuring they are spaced evenly apart.
Roast the pork in the preheated oven for 20 minutes. While the pork is roasting, heat the reserved marinade in a small saucepan over medium heat and bring to a boil. Reduce the heat to low and simmer for about 5 minutes to thicken. This will be used as a glaze.
After 20 minutes, remove the pork from the oven and brush it generously with the thickened glaze. Flip the pork and brush the other side as well. Return the pork to the oven and roast for another 15 minutes.
For the final step, increase the oven temperature to 450°F (230°C) or switch to the broiler setting. Brush the pork with another layer of glaze and roast for an additional 5-10 minutes, or until the pork develops a deep, caramelized color with slightly charred edges.
Remove the pork from the oven and let it rest for 10 minutes before slicing. Serve warm with steamed rice or as part of a noodle dish.
Nutrition Facts
Calories |
723 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.4 g | 63% | |
| Saturated Fat | 16.4 g | 82% | |
| Polyunsaturated Fat | 1.8 g | ||
| Cholesterol | 159 mg | 53% | |
| Sodium | 819 mg | 36% | |
| Total Carbohydrate | 28.7 g | 10% | |
| Dietary Fiber | 0.6 g | 2% | |
| Total Sugars | 23.7 g | ||
| Protein | 42.4 g | 85% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 45 mg | 3% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 718 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
