Char Siu Pork
I loved living in Toronto for its culture, restaurants, lifestyle, plus it was close enough to visit my family in Québec – about 5 ½ hours’ drive versus now flying there… I was always on the go, never a dull moment!
Through all the years I was living there, my circle of friends was quite diverse; my friend Michael (China), my late friend Brigitte (Eastern Atlantic), Marketa & Hannah (Czech), Valeria (Chili), Joe (Venezuela), my Lebanese friend Richard, Siva (Pakistan), Tony (India), Mira (Japan), Heidi (Germany) and her husband George (Portugal), Tim & Jim (Greece), besides my Ontario friends Joanne and her husband Victor, big Richard (great cook), Chris & Hiam (Persia), Drew (Québec), Lori-May (Caribbean), and so on…
When we were getting together, it was a lot of fun, we shared a lot of laughs but also a lot of information about each other’s culture including food. I was always intrigued to discover new ingredients, flavors and dishes. That is how I was introduced to Char Siu Pork by Michael.
This Chinese BBQ Pork is incredible! The marinade has a great combination of ingredients, giving the meat such a beautiful flavor! There’s a nice mix of sweetness and saltiness along with spiciness that makes this recipe so interesting. Char Siu Pork is a key ingredient for many of my Chinese inspired dishes including Singapore Noodles, Bánh mì, Udon Noodle Soup, Char Siu Bao, and Ramen Noodle Soup.
Many recipes out there use red food coloring. I don’t think it’s necessary BUT if you decide to add some please use the natural one. I have recipes to make different colors using natural ingredients so check out this link… 4 Natural Food Colorings
Char Siu Pork is so tender, flavorful, easy to make and very versatile because it can also be eaten with white rice and some steamed vegetables like bok choy, Chinese broccoli, choy sum or Broccolini…
Bon Appétit!
Check out these other incredible Asian inspired recipes…
– Dakgangjeong ~ Sweet & Spicy Crispy Korean Chicken
– Mongolian Beef
– Quick & Easy Chicken Chop Suey
– Spicy Pork Gyoza
– Pad Thai Noodles
– Wonton Soup
and for even more pork recipes, click on this link… Recipe Category • Pork
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Char Siu Pork
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- 1/3 cup brown sugar
- 1/3 cup hoisin sauce
- 2 tbsp. low-sodium soy sauce
- 2 tbsp. Shaoxing wine
- 2 tbsp. honey tips & tricks
- 2 tbsp. oyster sauce
- 1 tsp. sesame oil tips & tricks
- 2 tbsp. pressed garlic
- 1 tsp. Chinese 5 spice powder
- 1/2 tsp. white pepper
- 2 1/2 lbs. pork belly
- Combine brown sugar, hoisin sauce, soy sauce, Shaoxing wine, honey, oyster sauce, sesame oil, garlic, Chinese five spice powder and white pepper in a shallow bowl; whisk well.
- Place pork in a re-sealable plastic bag and add 2/3rds of the marinade; reserve 1/3rd for basting the next day. Close the bag and massage the sauce into the meat until well coated. Place the bag in a pie plate and transfer to the fridge for 24 hours, flipping occasionally. Refrigerate the reserved marinade as well.
- Preheat oven to 400ºF and place a wire rack on a baking sheet lined with foil; set aside
- Remove the basting sauce and the marinated meat from the fridge. Place the pork on the prepared baking sheet, fat side up. Transfer to the preheated oven, pour water in the pan and roast for 1 hour.
- Halfway through cooking, flip the meat over, add more water if needed, rotate the pan and cook for the remaining 30 minutes.
- When time is up, carefully remove the pan from the heat and baste the pork with the reserved marinade. Return to the oven and caramelize for 10 minutes.
- Carefully remove from the heat, flip the meat and baste it again. Return the pan for an additional 10 minutes.
- Remove from the heat and brush on the remaining marinade. Let the pork sit for 20 minutes before slicing (*see footnote).
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