Chinese Barbecued Pork (Char Siu)
The term “char siu” translates to “fork roasted” or “fork burnt,” reflecting its traditional cooking method of skewering pork strips and roasting them over fire or in an oven. This beloved dish is known for its tender, juicy texture and is a staple in Chinese cuisine, commonly found in Asian delis and enjoyed across various cultures.
Time: 1 hour (15 minutes active) plus marinating
Makes: 4 to 6 servings as part of a multicourse family-style meal
Ingredients
- 2½ to 3 pounds boneless pork shoulder, approximately 8 by 6 by 3 inches
- ²⁄₃ cup sugar
- ½ cup soy sauce
- 2 green onions, smashed with the flat part of a cleaver or knife
- 2 cilantro stems (preferably with roots attached), smashed
- 1 star anise pod
- 1 tablespoon Shaoxing rice wine or dry sherry (optional)
- ½ teaspoon sesame oil
- ½ teaspoon 5-spice powder
Instructions
- Cut the pork shoulder lengthwise into four long strips. Lay each strip flat on the cutting board and cut in half lengthwise again, resulting in 8 strips about 1½ inches wide and 7 to 8 inches long. Place them in a dish large enough to hold all pieces in a single layer.
- In a small bowl, combine sugar, soy sauce, smashed green onions, smashed cilantro stems, star anise pod, rice wine (if using), sesame oil, and 5-spice powder. Mix well and pour the marinade over the pork strips. Cover with plastic wrap and marinate in the refrigerator for at least 2 hours, preferably up to 1.5 days.
- Preheat the oven to 400°F (200°C). Remove the pork from the marinade and place it on a broiling rack set on top of a foil-lined roasting pan to catch drippings. Reserve the marinade.
- Bake the pork for 40 to 45 minutes, flipping halfway through, until the pork starts to caramelize and edges char slightly. Baste the pork at least once on each side during the first 30 minutes of cooking.
- Transfer the cooked pork to a cutting board and let it rest for about 10 minutes before slicing crosswise into thin ¼-inch-thick slices.
- Meanwhile, simmer the reserved marinade over medium heat for at least 10 minutes, skimming off any scum that rises to the surface.
- Serve the sliced char siu with freshly steamed rice or noodles, drizzled with the reduced marinade sauce.
Pat’s Notes: For a more traditional cooking method, consider hanging the pork strips using metal S-hooks in the oven, with a foil-lined pan on the lowest rack to catch drippings. This allows for even cooking from all sides.
Enjoy this flavorful Chinese char siu as a main dish or part of a larger family-style meal!
