What is Char Siu Chinese Roast Pork?
Char Siu is a Cantonese-style marinated then barbecued or roasted pork. It is usually eaten with rice but is also used as an ingredient for other dishes like noodles, stir fries or even buns.
Ingredients
Meat
- 700g pork belly
Marinade
- 42g honey
- 18g light soy sauce
- 7g Shaoxing cooking wine
- 7g garlic chilli sauce
- 7g oyster sauce
- 7g hoisin sauce
- 1.5g Chinese five spice powder
- 5g dark soy sauce
- 1 piece of soy bean curd
- 15g cornflour
Method
- To create the marinade, mix together the honey, light soy sauce, cooking wine, chilli sauce, oyster sauce, hoisin sauce, five spice powder, dark soy sauce, and cornflour. Crush the bean curd until the sauce is smooth.
- Slice the pork belly into 2cm thin strips and poke the meat with a fork. This allows the marinade to penetrate deeply, infusing the pork with a profusion of flavors.
- Let the pork bathe in the marinade overnight.
- Separate the meat from the marinade and roast it in a preheated oven at 180°C (350°F) for about 10 minutes on each side. Brush the meat with the marinade after each turn, repeating 3-5 times until the pork is fully cooked.
The Nutritional Breakdown
Per serving of approximately 100g, this dish will have approximately:
- Calories: 320 kcal
- Carbohydrate Content: 12g
- Sugar Content: 8g
- Protein Content: 25g
- Fat Content: 20g
- Saturated Fat Content: 7g
- Unsaturated Fat Content: 11g
- Cholesterol Content: 85mg
- Sodium Content: 650mg
- Trans Fat Content: 0g
Please note these values are estimates only and should not be used for nutritional or medical requirements.
The Perfect Accompaniments
Char Siu goes hand in hand with fluffy jasmine rice, a steamy bowl of ramen, or even stuffed in soft, pillowy bao buns. A side of stir-fried veggies or a crisp cucumber salad can add a refreshing crunch, rounding out your meal perfectly.
Ingredient Substitutes
- Substitute Shaoxing wine with dry sherry or sake.
- In place of Chinese five-spice powder, a mix of star anise, cloves, Chinese cinnamon, Sichuan (Chinese) peppercorns, and fennel seeds will do.
- If you can't find soy bean curd, mashed tofu or white miso paste are decent alternatives.
Perfecting Your Char Siu: Tips and Tricks
- Marinate longer for deeper flavors. If time permits, let it marinate for up to 48 hours!
- Baste, baste, and baste! Regular basting gives your Char Siu that beautiful, caramelized exterior.
- Control your heat. An oven thermometer can help you maintain the right temperature, ensuring your Char Siu cooks evenly without drying out.
- Rest your meat. After roasting, let the Char Siu rest for a few minutes before slicing. This allows the juices to redistribute throughout the meat, keeping it moist and tender.
- Use pork belly or even pork shoulder as these cuts of meat have a good fat content that makes the pork tender after baking.
- Be sure to use Chinese five spice powder as this is where the distinct flavour of the dish comes from.
Frequently Asked Questions
Can I use another cut of pork for Char Siu?
Yes, you can! While pork belly gives a nice fat-to-meat ratio, you can also use pork shoulder or pork loin for a leaner option. Just remember, leaner cuts might not be as tender or juicy.
Can I cook Char Siu on a grill?
Absolutely! Grilling Char Siu can add an extra layer of smoky flavor. Just be sure to keep a close eye on it, as the sugars in the marinade can burn easily.
How long can I store leftover Char Siu?
Stored in an airtight container, leftover Char Siu can last for 3-4 days in the refrigerator. You can also freeze it for up to 3 months.
How can I reheat leftover Char Siu?
You can reheat Char Siu in a preheated oven at 180°C (350°F) for about 10 minutes. Alternatively, you can heat it in a pan over medium heat.
What other dishes can I make with leftover Char Siu?
Leftover Char Siu is incredibly versatile. You can use it in fried rice, stir-fries, noodles, or even as a filling for sandwiches or wraps. The possibilities are endless!