Best 8 Chinese Roast Pork Authentic And Delicious Recipes

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Chinese roast pork, also known as siu yuk, is a classic Cantonese dish that is enjoyed by people all over the world. It is a flavorful and versatile dish that can be served as an appetizer, main course, or side dish. This article provides two authentic and delicious recipes for Chinese roast pork: a traditional recipe and a simplified recipe.

The traditional recipe uses a combination of spices and herbs to create a flavorful marinade for the pork. The pork is then roasted in a wood-fired oven until it is crispy on the outside and tender on the inside. The simplified recipe uses a pre-made marinade and a slow cooker to make the pork. Both recipes result in a delicious and juicy roast pork that is sure to please everyone at the table.

In addition to the two main recipes, this article also includes recipes for two dipping sauces that can be served with the roast pork: a hoisin sauce and a plum sauce. Both sauces are easy to make and add a delicious flavor to the pork.

Whether you are a beginner or an experienced cook, this article has everything you need to make a delicious and authentic Chinese roast pork. So gather your ingredients and get ready to enjoy this classic dish!

Let's cook with our recipes!

CHINESE ROAST PORK BELLY



Chinese Roast Pork Belly image

Chinese roast pork or siu yuk. Save yourself a trip to Chinatown and use this easy recipe for the best and crispiest Chinese roast pork belly at home.

Provided by Rasa Malaysia

Categories     Chinese Recipes

Time 2h5m

Number Of Ingredients 4

2 lbs. (1 kg) pork belly
6 cloves garlic
1 teaspoon five spice powder
Kosher salt, for layering

Steps:

  • Preheat the oven to 350°F (180°C), arrange a pan on the bottom 1/3 of oven rack and fill with water. The pork belly should be roasted using the rack above it.
  • Wash and use paper towels to dry the pork belly.
  • Make some horizontal slits on the sides of the belly, then rub the meat side with the five spice powder.
  • Insert each garlic and push them deep inside the pork belly.
  • Layer the top of the pork belly with the salt evenly.
  • Place the pork belly on a wire rack. This is how it should look before going into the oven.
  • Place the pork belly at the top 1/3 of the oven and roast for 1 hour. While baking, the oil will drip to the bottom pan with water.
  • Bake until the salt crust forms, the salt should be hardened. Check water in the pan below and add if needed. This is how the pork belly and salt crust will look like in the oven. You have to insert the garlic deep inside the horizontal slits or else they will be pushed out during the roasting process.
  • Remove the pork belly from the oven, pull off the salt crust and discard.
  • Raise the heat of oven to 465°F (240°C), place the pork belly back in the oven and roast for another 40 minutes.
  • Remove from oven and let set for 10 minutes.
  • Cut and serve immediately with some chili sauce and hoisin sauce, or eat as is.

Nutrition Facts : Calories 446 calories, Carbohydrate 1 grams carbohydrates, Cholesterol 127 milligrams cholesterol, Fat 33 grams fat, Fiber 0 grams fiber, Protein 35 grams protein, SaturatedFat 12 grams saturated fat, ServingSize 6 people, Sodium 495 grams sodium, Sugar 0 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 19 grams unsaturated fat

CHINESE ROAST PORK



Chinese Roast Pork image

Provided by Roger Mooking

Categories     main-dish

Time 1h20m

Yield 4 servings

Number Of Ingredients 8

4 tablespoons fresh ginger
1 shallot, chopped
6 cloves garlic
1/2 cup oyster sauce
1/4 cup hoisin sauce
2 tablespoons tomato paste
2 pork tenderloins, silver skin removed
Vegetable oil, as needed

Steps:

  • For the marinade: Put the ginger, shallots, and garlic into a blender, and puree.
  • Transfer the mixture to a bowl, and add the oyster sauce, hoisin sauce, and tomato paste, and stir to incorporate.
  • For the pork: Put the trimmed tenderloins into a baking dish, and pour over half of the marinade, turning to coat. Cover the dish with plastic wrap, then place the pork in the refrigerator, and let it marinate for a minimum of 30 minutes to a maximum of 24 hours.
  • Preheat the oven to 400 degrees F.
  • Heat the vegetable oil in a large, ovenproof saute pan over medium-high heat. Remove the pork tenderloins from the marinade and sear on all sides in the hot pan. Baste the pork with the remaining marinade throughout the cooking process.
  • Slide the pan into the preheated oven, and cook until the pork is cooked through, approximately 20 minutes. Allow the meat to rest for 15 minutes before serving.

ROAST PORK LO MEIN



Roast Pork Lo Mein image

Our pork lo mein recipe is the real deal, made the same way we cooked it in our family's Chinese restaurant. Use Chinese BBQ pork from a restaurant/roast meat shop, or make your own with our recipe!

Provided by Bill

Categories     Noodles

Time 1h

Number Of Ingredients 21

1 tablespoon light soy sauce
2 teaspoons dark soy sauce
1 tablespoon oyster sauce
1 tablespoon hot water
1/4 teaspoon sugar
1/2 teaspoon salt ((or to taste))
1/8 teaspoon ground white pepper
1/2 teaspoon sesame oil
8 ounces Chinese roast pork (char siu) (julienned into strips)
1 clove garlic ((minced))
1/4 cup carrot ((julienned))
1/2 cup water chestnuts ((sliced))
1/2 cup canned bamboo shoots ((in strips or sliced into bite-sized pieces))
1/2 cup sliced mushrooms ((such as shiitake, oyster, button, or baby portobello) )
2 1/4 cups napa cabbage ((shredded))
2/3 cup snow peas ((ends trimmed with fibrous string removed))
1 1/2 cups mung bean sprouts ((optional))
14 ounces cooked lo mein noodles
1 1/2 tablespoons vegetable oil
1 tablespoon Shaoxing wine
2 scallions ((julienned))

Steps:

  • Prepare the lo mein sauce by combining the light soy sauce, dark soy sauce, oyster sauce, hot water, sugar, salt, white pepper, and sesame oil in a small bowl. Set aside.
  • Prepare the roast pork/char siu, garlic, and all the vegetables (the carrot, water chestnuts, bamboo shoots, mushrooms, napa cabbage, snow peas, and bean sprouts, if using) so they are ready for cooking.
  • If using cooked lo mein noodles, rinse them under hot tap water to loosen them and drain thoroughly. If using uncooked noodles, cook them according to package instructions until al dente, rinse in cold water to get rid of excess starch, and drain thoroughly. Set aside.
  • Place your wok over medium heat. Add the oil and garlic. After 10 seconds, add the carrots, water chestnuts, bamboo shoots, and sliced mushrooms. Increase the heat to high, and stir-fry for 1 minute.
  • Add the roast pork, and stir-fry for another 20 seconds, and then add the Shaoxing wine around the perimeter of the wok.
  • Give everything a quick stir, and add the napa cabbage and the lo mein noodles. They should be warm or at room temperature, and not stuck together! (If they are, just rinse them again in warm water to loosen them up.)
  • Pour your pre-mixed sauce evenly over the noodles, and stir-fry with a scooping motion for 1 to 2 minutes, or until the sauce is evenly distributed, making sure to scrape the bottom of the wok to prevent the noodles from sticking. High heat and a well-seasoned wok should also prevent sticking.
  • Next, add the snow peas, mung bean sprouts (if using), and scallions. Continue stir-frying until the noodles are heated through and everything is thoroughly mixed. If the lo mein becomes sticky, add 2 or more tablespoons of water until they loosen up.
  • Give your lo mein a quick taste and adjust the seasoning to your liking. Add more salt, soy sauce, oyster sauce, sesame oil, or white pepper according to your own personal preference.
  • Plate your roast pork lo mein and serve it with homemade chili oil or your favorite hot sauce on the side!

CHAR SIU (CHINESE BBQ PORK)



Char Siu (Chinese BBQ Pork) image

Char siu, or Chinese BBQ Pork, is a delicious Cantonese roast meat. Make authentic Chinatown char siu at home with our restaurant-quality recipe!

Provided by Bill

Categories     Pork

Time 1h

Number Of Ingredients 14

3 pounds boneless pork shoulder/pork butt ((select a piece with some good fat on it))
¼ cup granulated white sugar
2 teaspoons salt
½ teaspoon five spice powder
¼ teaspoon white pepper
½ teaspoon sesame oil
1 tablespoon Shaoxing rice wine
1 tablespoon soy sauce
1 tablespoon hoisin sauce
2 teaspoons molasses
1/8 teaspoon red food coloring ((optional))
3 cloves finely minced garlic
2 tablespoons maltose or honey
1 tablespoon hot water

Steps:

  • Cut the pork into long strips or chunks about 2 to 3 inches thick. Don't trim any excess fat, as it will render off and add flavor.
  • Combine the sugar, salt, five spice powder, white pepper, sesame oil, wine, soy sauce, hoisin sauce, molasses, food coloring (if using), and garlic in a bowl to make the marinade (i.e. the BBQ sauce).
  • Reserve about 2 tablespoons of marinade and set it aside. Rub the pork with the rest of the marinade in a large bowl or baking dish. Cover and refrigerate overnight, or at least 8 hours. Cover and store the reserved marinade in the fridge as well.
  • Preheat your oven to 'bake' at 475 F (246 C) with a rack positioned in the upper third of the oven. (If you only have a convection oven, keep in mind the oven not only heats more quickly, your char siu will roast faster than what we have described here). It's amazing how oven temperatures can vary-from model to model, in different spots in the oven, and in how ovens pre-heat and maintain heat. Using an oven thermometer to double-check the actual oven temperature is a great safeguard to monitor your food (I say double-check because even oven thermostat calibrations vary and can sometimes be incorrect). Regardless, be sure to check your char siu every 10 minutes, reducing or increasing the temperature as needed.
  • Line a sheet pan with foil and place a metal rack on top. Using the metal rack keeps the pork off of the pan and allows it to roast more evenly, like it does in commercial ovens described above. Place the pork on the rack, leaving as much space as possible between pieces. Pour 1 ½ cups water into the pan below the rack. This prevents any drippings from burning or smoking.
  • Transfer the pork to your preheated oven. Roast for 25 minutes, keeping the oven setting at 475 F for the first 10 minutes of roasting, and then reduce your oven temperature to 375 F (190 C). After 25 minutes, flip the pork. If the bottom of the pan is dry, add another cup of water. Turn the pan 180 degrees to ensure even roasting. Roast another 15 minutes. Throughout the roasting time, check your char siu often (every 10 minutes) and reduce the oven temperature if it looks like it is burning!
  • Meanwhile, combine the reserved marinade with the maltose or honey (maltose is very viscous--you can heat it up in the microwave to make it easier to work with) and 1 tablespoon hot water. This will be the sauce you'll use for basting the pork.
  • After 40 minutes of total roasting time, baste the pork, flip it, and baste the other side as well. Roast for a final 10 minutes.
  • By now, the pork has cooked for 50 minutes total. It should be cooked through and caramelized on top. If it's not caramelized to your liking, you can turn the broiler on for a couple minutes to crisp the outside and add some color/flavor. Be sure not to walk away during this process, since the sweet char siu BBQ sauce can burn if left unattended. You can also use a meat thermometer to check if the internal temperature of the pork has reached 160 degrees F. (Update: USDA recommends that pork should be cooked to 145 degrees F with a 3 minute resting time)
  • Remove from the oven and baste with the last bit of reserved BBQ sauce. Let the meat rest for 10 minutes before slicing, and enjoy!

Nutrition Facts : Calories 274 kcal, Carbohydrate 14 g, Protein 39 g, Fat 6 g, SaturatedFat 2 g, Cholesterol 102 mg, Sodium 832 mg, Fiber 1 g, Sugar 12 g, ServingSize 1 serving

CHAR SIU (CHINESE BBQ PORK)



Char Siu (Chinese BBQ Pork) image

"Char siu" literally means "fork roast" - "char" being "fork" (both noun and verb) and "siu" being "roast" - after the traditional cooking method for the dish: long strips of seasoned boneless pork are skewered with long forks and placed in a covered oven or over a fire. This is best cooked over charcoal, but it's important to cook with indirect heat.

Provided by David&Andrea

Categories     World Cuisine Recipes     Asian     Chinese

Time 3h40m

Yield 4

Number Of Ingredients 9

2 pork tenderloins
½ cup soy sauce
⅓ cup honey
⅓ cup ketchup
⅓ cup brown sugar
¼ cup Chinese rice wine
2 tablespoons hoisin sauce
½ teaspoon red food coloring
1 teaspoon Chinese five-spice powder

Steps:

  • Cut pork with the grain into strips 1 1/2- to 2-inches long; put into a large resealable plastic bag.
  • Stir soy sauce, honey, ketchup, brown sugar, rice wine, hoisin sauce, red food coloring or red bean curd (see Cook's Note), and Chinese five-spice powder together in a saucepan over medium-low heat. Cook and stir until just combined and slightly warm, 2 to 3 minutes. Pour the marinade into the bag with the pork, squeeze air from the bag, and seal. Turn bag a few times to coat all pork pieces in marinade.
  • Marinate pork in refrigerator, 2 hours to overnight.
  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  • Remove pork from marinade and shake to remove excess liquid. Discard remaining marinade.
  • Cook pork on preheated grill for 20 minutes. Put a small container of water onto the grill and continue cooking, turning the pork regularly, until cooked through, about 1 hour. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

Nutrition Facts : Calories 482.9 calories, Carbohydrate 53.5 g, Cholesterol 126.7 mg, Fat 8.9 g, Fiber 0.6 g, Protein 43.8 g, SaturatedFat 3.1 g, Sodium 2249.8 mg, Sugar 48.3 g

CHINESE ROAST PORK (CHAR SIU)



Chinese Roast Pork (Char Siu) image

Sweet, delicious roast pork. Recipe adapted from my chef's version at culinary school. If you follow all the steps, it's the best char siu you'll ever have. I am usually "lazy" and use the marinade on a pork roast, then glaze it at the end.

Provided by laurenlikesfood

Categories     Pork

Time P1DT35m

Yield 1 1/2 lbs., 6-8 serving(s)

Number Of Ingredients 12

1/4 cup minced peeled ginger
2 tablespoons minced peeled garlic
1/4 cup soy sauce
1/3 cup granulated sugar
1/4 cup chinese rice wine or 1/4 cup dry sherry
1 tablespoon ketchup
1 tablespoon hoisin sauce
1 teaspoon five-spice powder
2 lbs pork shoulder, cut with grain into (1 1/2-inch x 1 1/2-inch x 10-inch)
1/4 cup honey
2 tablespoons soy sauce
1 teaspoon sesame oil

Steps:

  • First day preparation:
  • To make the marinade, combine the first 8 ingredients in a freshly-sanitized plastic container just large enough to hold the pork snug - or - in a Ziploc plastic bag. Reserve 1/4 cup of marinade for glaze. Add the pork, turn well to coat, and refrigerate at least 24 hours and not longer than 48 hours.
  • Second day preparation:
  • Preheat oven to 450°F Set a pan filled with 1" water on the bottom rack.
  • Combine the honey, 2 Tbs. soy, sesame oil, and 1/4 cup pork marinade in a small saucepan and bring to a boil. Set aside.
  • Place pork strips on broiler pan and put on rack above water pan. Roast 10 minutes.
  • Brush with 1/3 of the glaze, roast 10 minutes more, and then lower the heat to 350°F
  • Brush with half of remaining glaze and roast 10 minutes more.
  • Brush with remaining glaze and turn off oven. Remove from oven after 5 minutes and cool to room temperature on a rack (if using for Bao; otherwise, serve it up!).

Nutrition Facts : Calories 497.2, Fat 28.2, SaturatedFat 9.7, Cholesterol 107.4, Sodium 1177, Carbohydrate 29.4, Fiber 0.8, Sugar 24.4, Protein 28.6

CHINESE ROAST PORK



Chinese Roast Pork image

Marinated in a sherry honey glaze, then roasted to perfection, this dish will have you 'pigging out' to your heart's content!

Provided by CHRISTYJ

Categories     World Cuisine Recipes     Asian     Chinese

Yield 9

Number Of Ingredients 8

4 pounds bone-in pork roast
¾ cup soy sauce
½ cup dry sherry
⅓ cup honey
2 cloves garlic, minced
½ teaspoon ground ginger
1 tablespoon cornstarch
1 tablespoon water

Steps:

  • To Marinate: Pierce meaty sides of meat with fork; place roast in a large plastic bag. In a medium bowl combine the soy sauce, sherry, honey, garlic and ginger. Mix well and pour mixture into bag with pork. Press air out of the bag and tie securely. Refrigerate at least 8 hours or overnight, turning bag over occasionally.
  • Preheat oven to 325 degrees F (165 degrees C).
  • Remove roast and marinade from refrigerator. Reserving marinade, remove roast and place in a 9x13 inch baking dish. Roast in the preheated oven for 1 hour. Brush with reserved marinade; cover loosely with foil and roast for an additional 1 1/2 hours (or until the internal temperature has reached 145 degrees F (63 degrees C), brushing several times with marinade.
  • Remove roast from oven and let stand 15 minutes. Combine pan drippings with remaining marinade. In a small bowl combine cornstarch with cold water, mix together and add mixture to marinade. Boil marinade mixture for 4 to 5 minutes, or until mixture thickens. Serve with roast.

Nutrition Facts : Calories 351.4 calories, Carbohydrate 15.1 g, Cholesterol 81.9 mg, Fat 21.7 g, Fiber 0.2 g, Protein 22.3 g, SaturatedFat 8.1 g, Sodium 1309.5 mg, Sugar 10.7 g

CHINESE ROAST PORK



Chinese Roast Pork image

20 years ago I took Chinese cooking classes, and our teacher recommended Chinese Cooking for Beginners by Huang Su-Huei. This recipe is from that book, slightly modified. It's a nice basic roasted pork, very easy to make. I use it for fried rice, ramen soup and in steamed Chinese buns. Prep time does not include marinating time. Update: Since posting the recipe, I am cooking low-sodium and no longer add the salt to the recipe as the soy sauce is salty enough, as is low-sodium soy sauce.

Provided by duonyte

Categories     Pork

Time 45m

Yield 12 serving(s)

Number Of Ingredients 6

2 lbs boneless pork shoulder
3 tablespoons sugar
1 1/2 tablespoons rice wine
1 1/2 tablespoons hoisin sauce
1 1/2 tablespoons soy sauce
2 teaspoons salt

Steps:

  • Cut the pork into 1 inch wide strips.
  • Mix sugar, rice wine, hoisin sauce, soy sauce, and salt (I use only 1 teaspoon salt) in a bowl or zippered plastic bag.
  • Add meat to marinade and refrigerate overnight, turning a couple of times if you can.
  • Preheat oven to 400 degrees Fahrenheit.
  • Line roasting pan with foil.
  • Spray rack with oil for ease of cleanup.
  • Place meat on rack in pan and roast for 30 minutes.
  • Serve hot or cold.
  • Note: I sometimes add garlic, star anise, or ginger to the basic marinade. I slice at least half of the meat and freeze the slices.

Nutrition Facts : Calories 211.8, Fat 15.3, SaturatedFat 5.3, Cholesterol 53.8, Sodium 597.1, Carbohydrate 4.2, Fiber 0.1, Sugar 3.7, Protein 12.9

Tips:

  • Use a pork belly with a good layer of fat for the best flavor and texture.
  • Score the skin of the pork belly deeply to help the fat render and the skin crisp up.
  • Rub the pork belly with a mixture of salt, pepper, and five-spice powder for a flavorful crust.
  • Roast the pork belly at a low temperature for a long period of time to ensure that it is cooked through and tender.
  • Let the pork belly rest before slicing it to allow the juices to redistribute.

Conclusion:

Chinese roast pork is a delicious and versatile dish that can be enjoyed on its own or as part of a larger meal. With its crispy skin, tender meat, and flavorful sauce, it is sure to be a hit with everyone who tries it. Give this recipe a try and see for yourself how easy it is to make this classic Chinese dish at home.

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