Best 3 Char Siu Chinese Barbeque Pork Recipes

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**Char Siu (Chinese Barbecue Pork): A Culinary Journey into Cantonese Cuisine**

Char siu, a Cantonese barbecue pork dish, tantalizes taste buds with its sweet, savory, and smoky flavors. Originating in southern China's Guangdong Province, this succulent pork dish has become a beloved staple in Chinese cuisine, enjoyed in restaurants, street markets, and home kitchens worldwide.

This article presents a comprehensive exploration of char siu, delving into its history, cultural significance, and diverse variations. It features three meticulously crafted recipes that cater to various dietary preferences and skill levels.

The first recipe, Traditional Char Siu, takes you on an authentic culinary adventure, guiding you through the process of creating a classic char siu using a traditional marinade and roasting technique.

For those seeking a healthier alternative, the Air Fryer Char Siu recipe offers a guilt-free indulgence. This version utilizes an air fryer to achieve crispy, succulent pork without compromising on flavor.

Last but not least, the Char Siu Bao recipe promises a delightful fusion of flavors and textures. Learn how to make fluffy steamed buns filled with tender char siu, a perfect combination of sweet and savory.

Whether you're a seasoned cook or a culinary novice, this article provides all the necessary guidance and inspiration to embark on a delicious journey with char siu. So, prepare to tantalize your taste buds and experience the captivating allure of this iconic Cantonese dish.

Check out the recipes below so you can choose the best recipe for yourself!

CHINESE BARBEQUE PORK (CHAR SIU)



Chinese Barbeque Pork (Char Siu) image

In addition to its impressive high-gloss appearance and savory taste, this Chinese barbeque pork is quite easy to make at home--even without a fancy ceramic grill.

Provided by Chef John

Categories     World Cuisine Recipes     Asian     Chinese

Time 5h10m

Yield 6

Number Of Ingredients 14

⅔ cup soy sauce
½ cup honey
½ cup Chinese rice wine (or sake or dry sherry)
⅓ cup hoisin sauce
⅓ cup ketchup
⅓ cup brown sugar
4 cloves garlic, crushed
1 teaspoon Chinese five-spice powder
½ teaspoon freshly ground black pepper
¼ teaspoon cayenne pepper
⅛ teaspoon pink curing salt
1 (3 pound) boneless pork butt (shoulder)
1 teaspoon red food coloring, or as desired
1 teaspoon kosher salt, or to taste

Steps:

  • Place soy sauce, honey, rice wine, hoisin sauce, ketchup, brown sugar, garlic, five-spice powder, black pepper, cayenne pepper, and curing salt in a saucepan. Bring to a boil on high heat; reduce heat to medium-high. Cook for 1 minute. Remove from heat. Cool to room temperature.
  • Cut pork roast in half lengthwise. Cut each half again lengthwise forming 4 long, thick pieces of pork.
  • Transfer cooled sauce to a large mixing bowl. Stir in red food coloring. Place pork sections into sauce and coat each piece. Cover with plastic wrap and refrigerate 4 to 12 hours.
  • Preheat grill for medium heat, 275 to 300 degrees F (135 to 150 degrees C) and lightly oil the grate. Line a baking sheet with parchment paper.
  • Remove sections of pork from marinade and let excess drip off. Place on prepared baking sheet. Sprinkle with kosher salt to taste.
  • Transfer pork sections to grate over indirect heat on prepared grill. Cover and cook about 45 minutes. Brush with marinade; turn. Continue cooking until an instant-read thermometer inserted into the center reads 185 and 190 degrees F, about 1 hour and 15 minutes more. Do not use any more marinade on cooked meat until after you boil it.
  • Place leftover marinade in saucepan; bring to a boil; let simmer 1 minutes. Remove from heat. Now you can use it to brush over the cooked pork.

Nutrition Facts : Calories 512.9 calories, Carbohydrate 49.1 g, Cholesterol 89.8 mg, Fat 21.9 g, Fiber 0.8 g, Protein 26 g, SaturatedFat 7.9 g, Sodium 2421.1 mg, Sugar 42.5 g

CHAR SIU (CHINESE BARBEQUE PORK)



Char Siu (Chinese Barbeque Pork) image

My favorite Chinese food ever! Chinese dark soy sauce is actually a key component. Serve with rice or noodles.

Provided by MelisaG

Categories     World Cuisine Recipes     Asian     Chinese

Time P2DT1h25m

Yield 4

Number Of Ingredients 10

2 tablespoons honey
2 tablespoons Shaoxing cooking wine
1 tablespoon hoisin sauce
1 tablespoon pureed kiwi
1 tablespoon Chinese dark soy sauce
1 tablespoon Thai chile sauce
2 cloves garlic, grated
2 teaspoons oyster sauce
½ teaspoon Chinese five-spice powder
1 ½ pounds pork belly, skin removed

Steps:

  • Mix honey, cooking wine, hoisin sauce, kiwi, dark soy sauce, chile sauce, garlic, oyster sauce, and five-spice powder together in a large resealable plastic bag. Add pork belly. Seal bag, pressing out as much air as possible.
  • Place bag on a plate and marinate pork belly in the refrigerator, flipping occasionally, for at least 2 days.
  • Preheat oven to 275 degrees F (135 degrees C) with a rack in the upper third of the oven. Set a wire rack on a rimmed baking sheet.
  • Place pork belly on the wire rack, reserving marinade.
  • Bake pork belly in the preheated oven until the internal temperature reaches 160 degrees F (71 degrees C), about 1 hour. Remove pork belly from the oven; baste with reserved marinade.
  • Move oven rack to the top position and preheat the oven's broiler.
  • Broil pork until it is dark and glossy and the edges start to blacken, about 5 minutes. Flip and baste on the second side. Continue broiling until second side darkens and starts to blacken, about 5 minutes more. Slice with a sharp knife.

Nutrition Facts : Calories 355.2 calories, Carbohydrate 13 g, Cholesterol 61.7 mg, Fat 23.6 g, Fiber 0.4 g, Protein 21.1 g, SaturatedFat 7.7 g, Sodium 1808.7 mg, Sugar 10.1 g

CHAR SIU SO (CHINESE BARBEQUE PORK PASTRIES)



Char Siu So (Chinese Barbeque Pork Pastries) image

Char siu so are a dim sum classic, not to be confused with char siu bao, which are steamed buns. They have the same barbeque pork, but it's encased in flaky, sweet pastry and baked till golden.

Provided by shaweng

Categories     World Cuisine Recipes     Asian     Chinese

Time 55m

Yield 10

Number Of Ingredients 9

1 ¼ cups all-purpose flour
9 tablespoons margarine, divided
5 tablespoons water
2 tablespoons confectioners' sugar
1 cup cake flour
1 cup Chinese barbeque sauce
5 ¼ ounces Chinese barbeque pork, diced
2 egg yolks, beaten
2 tablespoons sesame seeds

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease 2 baking sheets.
  • Combine all-purpose flour, 4 1/2 tablespoons margarine, water, and confectioners' sugar in a large bowl; knead until a dough forms.
  • Combine remaining 4 1/2 tablespoons margarine and cake flour in a separate bowl; knead until a dough forms.
  • Wrap the cake flour dough around the all-purpose flour dough; roll out into a 8x16-inch sheet. Fold into 3 sections as you would an envelope. Roll into a log about 1-inch thick. Flatten to make a 4x31-inch strip; cut into 10 squares.
  • Mix barbeque sauce and barbeque pork together in a bowl.
  • Place 1 tablespoon of the mixture in the center of each square of dough. Brush edges of dough with egg yolk. Roll up dough, sealing the ends. Brush the top of each pastry with egg yolk; sprinkle sesame seeds on top. Transfer pastries to the prepared baking sheets.
  • Bake in the preheated oven until crisp and golden, about 25 minutes.

Nutrition Facts : Calories 279.6 calories, Carbohydrate 34.3 g, Cholesterol 51.7 mg, Fat 12.2 g, Fiber 1 g, Protein 7.6 g, SaturatedFat 2.3 g, Sodium 402.4 mg, Sugar 8.2 g

Tips:

  • Choose the right cut of pork: Pork shoulder (also known as pork butt) is the best cut for char siu, as it has a good balance of fat and meat and will stay moist during cooking.
  • Marinate the pork overnight: This will allow the flavors to penetrate the meat and make it more tender.
  • Use a combination of sweet and savory ingredients in the marinade: This will give the char siu a complex flavor.
  • Roast the pork at a low temperature: This will help to prevent the meat from drying out.
  • Baste the pork frequently with the marinade: This will help to keep the meat moist and flavorful.
  • Let the pork rest before slicing: This will allow the juices to redistribute throughout the meat, making it more tender.

Conclusion:

Char siu is a delicious and versatile dish that can be enjoyed on its own, as part of a meal, or as an ingredient in other dishes. With its sweet and savory flavor, it's sure to please everyone at your table. So next time you're looking for a new and exciting way to cook pork, give char siu a try!

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