Elevate Your Grilling Game with Chinese Barbecue Pork (Char Siu)
Get ready to embark on a culinary journey to the streets of China with this tantalizing recipe for Chinese Barbecue Pork, also known as Char Siu. This iconic dish features succulent pork butt marinated in a flavorful blend of soy sauce, hoisin sauce, honey, and aromatic spices, resulting in tender, caramelized meat that’s perfect for grilling or roasting. Whether you’re hosting a summer barbecue or simply craving a taste of authentic Chinese cuisine, this Char Siu recipe is sure to impress your taste buds and transport you to the bustling streets of Asia.
Ingredients:
Meat:
- 1 (3-pound) boneless pork butt
Produce:
- 4 cloves Garlic
Condiments:
- 1/3 cup Hoisin sauce
- 1/2 cup Honey
- 1/3 cup Ketchup
- 2/3 cup Soy sauce
Baking & Spices:
- 1/2 tsp Freshly ground black pepper
- 1/3 cup Brown sugar
- 1/4 tsp Cayenne pepper
- 1 tsp Chinese five-spice powder
- 1 tsp Red food coloring (optional)
- 1 tsp Kosher salt
- 1/8 tsp Pink curing salt (optional)
Beer, Wine & Liquor:
- 1/2 cup Chinese rice wine
Instructions:
- Prepare the Marinade: In a large mixing bowl, combine the hoisin sauce, honey, ketchup, soy sauce, minced garlic, brown sugar, Chinese five-spice powder, freshly ground black pepper, cayenne pepper, and Chinese rice wine. Mix until well combined.
- Marinate the Pork: Place the boneless pork butt in a large resealable plastic bag or shallow dish. Pour the marinade over the pork, ensuring it is evenly coated. If desired, add a few drops of red food coloring to achieve the traditional vibrant red color of Char Siu. Seal the bag or cover the dish and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld and the meat to tenderize.
- Preheat the Grill: Preheat your grill to medium-high heat, around 375°F to 400°F (190°C to 200°C). If using a charcoal grill, set up for indirect grilling by banking the coals to one side.
- Grill the Pork: Remove the marinated pork from the refrigerator and let it come to room temperature for about 30 minutes. Place the pork on the grill, directly over the heat if using a gas grill, or over the indirect heat if using charcoal. Grill for about 20-25 minutes per side, or until the internal temperature reaches 145°F (63°C) for medium-rare or 160°F (71°C) for medium, basting occasionally with the reserved marinade.
- Rest and Serve: Once the pork is cooked to your desired doneness, remove it from the grill and let it rest for 10 minutes before slicing. This allows the juices to redistribute, ensuring a juicy and flavorful result. Slice the Char Siu thinly against the grain and serve hot, garnished with sliced green onions and sesame seeds if desired.
Cook Notes and Variations:
- Oven Roasting: If you don’t have a grill, you can also roast the marinated pork in the oven. Preheat the oven to 375°F (190°C) and place the pork on a wire rack set over a baking sheet. Roast for 30-40 minutes, or until the internal temperature reaches 145°F (63°C) for medium-rare or 160°F (71°C) for medium, basting occasionally with the reserved marinade.
- Char Siu Buns: Turn your Char Siu into delicious sandwiches by serving the sliced pork in steamed or toasted buns with pickled vegetables and a drizzle of hoisin sauce.
- Char Siu Noodles: Transform your Char Siu into a hearty noodle dish by tossing sliced pork with cooked noodles, vegetables, and a savory sauce made from soy sauce, garlic, ginger, and sesame oil.
FAQs (Frequently Asked Questions):
Q: Can I use pork loin instead of pork butt for Char Siu? A: While pork butt is traditionally used for Char Siu due to its higher fat content and tenderness, you can use pork loin if preferred. Keep in mind that pork loin is leaner, so it may not be as juicy or flavorful as pork butt.
Q: What can I substitute for Chinese rice wine? A: If you don’t have Chinese rice wine on hand, you can substitute dry sherry or Japanese sake in equal amounts. Alternatively, you can omit the rice wine altogether and increase the amount of soy sauce for flavor.
Q: Is pink curing salt necessary for Char Siu? A: Pink curing salt, also known as Prague powder or InstaCure #1, is optional in this recipe. It is commonly used in cured meats to prevent bacterial growth and give the meat a pink color. If you prefer not to use curing salt, you can omit it from the recipe without affecting the flavor or texture of the Char Siu.
Q: Can I make Char Siu ahead of time? A: Yes, Char Siu can be marinated ahead of time and stored in the refrigerator for up to 24 hours before grilling or roasting. This allows the flavors to develop and intensify, resulting in a more flavorful end result.
Keto and Low-Carb Versions:
For those following a keto or low-carb lifestyle, you can enjoy a modified version of Char Siu with the following adjustments:
- Sugar Substitute: Replace the honey and brown sugar with keto-friendly sweeteners such as erythritol or monk fruit sweetener to reduce the carb content of the marinade.
- Low-Carb Hoisin Sauce: Look for a sugar-free or low-carb hoisin sauce alternative at your local grocery store or make your own using soy sauce, almond butter, garlic, and spices.
- Reduce Soy Sauce: While soy sauce adds flavor to the marinade, it also contains carbs. Use a reduced-sodium soy sauce or tamari in moderation to keep the carb count in check.
With its irresistible blend of savory, sweet, and aromatic flavors, Chinese Barbecue Pork (Char Siu) is a beloved dish that’s sure to delight your taste buds and impress your guests. Whether grilled to perfection on a sunny day or roasted in the oven during cooler months, Char Siu is a versatile and crowd-pleasing dish that never fails to satisfy. So fire up the grill, gather your ingredients, and treat yourself to the authentic taste of Chinese cuisine with this mouthwatering Char Siu recipe. Your culinary adventures await!
