Chinese BBQ Pork Recipe – Char Siu | Chinese Recipe

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hey everyone welcome to Pai’s Kitchen
today I am finally making a much
requested recipe Chinese BBQ pork or
char siu, now even though this is a
Chinese recipe it’s available all over
Asia including Thailand it’s actually
pretty straightforward to make at home
but growing up I never thought about
making it myself because it’s so
available you can go and buy it just
about anywhere but making it at home is
always better right
so this pork is actually very versatile
you can put on rice on noodles you can
stuff it in a bun today I’m just gonna
show you the pork itself in the future
I’ll show you what other dishes you can
turn this pork into let’s get started so
you might have noticed that Chinese
barbecue pork typically has a red tint
to it sometimes it’s really rarely give
it in Thailand in that case it’s
probably food coloring but sometimes
it’s just subtle red and in that case it
might be something more natural like
what I am using and that is red bean
curd so this is fermented bean curd and
the red color comes from a specific kind
of fungus that they used to ferment it
it’s got a salty flavor but also rich
umami flavor to it it comes in a glass
jar like this and I also have a couple
other recipes that use it if you
wonder “okay…if I get this what else am I
going to do with it?” I have other ideas I
will link to them in the description
below let’s just add this and some of
the juice and I’m just gonna mash it yes
looks very appetizing right now just
wait the rest of the ingredients go in
so I’ve got some hoisin sauce hmm it’s
like Chinese barbecue sauce it’s sweet
it’s rich thick some soy sauce and I am
using a Japanese soy sauce for this just
because it’s a little darker more
intense than Thai soy sauce of course
you should use Chinese soy sauce if you
have it I just don’t happen to have it
what else do I have I’ve got some
Chinese cooking wine which is optional
you don’t have to add it but if you have
it a little bit of sesame oil optional
but I do like that flavour
some honey so char siu is supposed to be
sort of salty sweet the sweet note is
quite prominent a couple of dry spices
this is the most important part Chinese
five-spice powder now you can buy this
or I also have a recipe of how you can
make it at home as well it’s just a
mixture of different spices really easy
this is the key flavour right here so do
not leave that out and I’m just gonna
add some white pepper just for a little
heat and that’s it! Oh, garlic almost
forgot garlic so I’m just gonna grate my
garlic you can use garlic powder too if
you want. Don’t grate your fingers! and
with a mini whisk we are going to mix it
all together and that is it that’s the
marinade really straightforward right?
Now the other important ingredient is
the pork so for this recipe I am using
pork shoulder now when you see char siu
at like a Chinese barbecue place it’s
usually very long and you can try to
find pork shoulder that long but I’m not
making very much so I just get a shorter
piece of pork shoulder roast and then I
cut it with the grain into thin strips
like this and you get shorter strips but
that’s okay it’s more manageable, pork
shoulder is a flavorful fatty cut if you
want something leaner you can go with
tenderloin or pork loin but it’s also
gonna be less flavorful and drier so the
choice is yours. And if you end up with
like little end pieces that are not nice
pieces like you’re cooking it at home
don’t worry about it right and this
needs one whole day like this needs 24
hours, this is not something you want to
rush, trust me I have rushed it, it is not
worth it.
make sure everybody is nice and coated
and that’s it you come back to it and we
roast it and it’s done! So we’ve been
standing here for 24 hours patiently
waiting for our pork to finish
marinating, didn’t even shower or change
and here we are the pork is ready to go
so you want to put it on a roasting rack
line the bottom with foil please or
you’re gonna have a heck of a time
cleaning it, and on a rack so the whole
piece gets nicely roasted, now before I
put it in the oven I’m going to make a
glaze so I just got here
some honey, to the honey I’m gonna add
just a little bit of that red juice from
the red bean curd just so I can get a
little extra color on it as I glaze it
over the pork. Some people like to use
the leftover marinade from the pork as
part of the glaze which you can do but
if you’re gonna do that just heat the
leftover marinate in the microwave until
it’s boiling to cook off the raw pork
juices in there before you use it as
the glaze, alright? Okay so the oven is
heated now at 400 degrees because Adam
doesn’t have convection oven but if you
have a convection oven you can do it at
375 degrees and it’s first gonna go in
for 15 minutes. So it’s been in the oven
for about 15 minutes and it’s not done
yet but we’re gonna put the glaze on so
that it would be shiny and beautiful and
well caramelized because honey will
caramelize a lot better than no honey on
the pork
so just ooh a nice glaze on top don’t
worry about the bottom side so I’m gonna
put this back in and I’m gonna bring it
out now every five to seven minutes to
reglaze. I’m gonna let this glaze dry and
then come back and glaze it again
hopefully we’ll get to 3 layers of
glaze on basically until the pork is
done to prevent the smoke alarm from
going off I’m going to put a little bit
of water underneath so that the drippage
does not burn and smoke you can do
this from the very beginning as well I
just forgot
look how glorious these pieces of pork
look so these have had three glazes and
they have rested and you definitely want
to rest it at least 10 minutes I would
even do 15 before you slice into it the
bigger the piece of meat the longer it
needs to rest before you slice it okay
so now the reveal moment of truth right
here on the end piece is the best ah and
look how juicy it still is oh yes and
thinner pieces than what I just did
would be more traditional can’t wait mmm
the smell of that five-spice that is so
iconic of chess you and I just love
seeing how juicy this is because a lot
of times when you buy Shasu it’s very
dry like that’s like the biggest thing
that happens a lot juicy flavorful
sweet and salty just exactly what you
would want in is chaste you and if you
have like a barbecue grill get some nice
smoky like real smoky char on it it’ll
be even more authentic I’m just doing a
home indoor oven version of it so as you
can see it is so easy really
straightforward so I really hope you
give this a try the recipe as the waste
will be on paiskitchen.com when you make
it I want to see a photo so tag me on
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you next time for your next
this adventure

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