Main CourseDinner

Char Siu (Chinese BBQ Pork)

Name: Char Siu (Chinese BBQ Pork)
Prep time: 20 min
Cook time: 45 min
Total time: 3 h 5 min
Yield: 4 portioner
Cuisine: chinese, cantonese
Ingredients: 900 g pork shoulder cut into 2-inch thick strips; 60 ml hoisin sauce; 30 ml soy sauce; 30 ml honey; 15 ml rice wine; 15 g brown sugar packed; 2 fed garlic minced; 2,5 g five-spice powder; 0,5 tsk. red food coloring (valgfrit); 5 ml sesame oil; 30 ml honey; 15 g maltose (valgfrit); 15 ml water

Char Siu is a classic Cantonese roasted pork dish known for its sweet, savory glaze and tender meat. This recipe delivers a beautiful red hue and rich flavor, perfect for enjoying on its own or with rice.

En original opskrift af Forkin

Tid i alt: 3 t. 5 min.
Portioner: 4
Sværhedsgrad: Mellem
Pr. portion: 662 kcal

Allergenoplysninger: kan indeholde gluten, sesam, soja og sojabønner. Kontrollér altid ingrediensernes emballage, hvis du har allergi.

Klargøring

Ingredienser

900 gpork shoulder, cut into 2-inch thick strips

marinade

60 mlhoisin sauce
30 mlsoy sauce
30 mlhoney
15 mlrice wine
15 gbrown sugar, packed
2 fedgarlic, minced
2,5 gfive-spice powder
0,5 tsk.red food coloring(valgfrit)
5 mlsesame oil

glaze

30 mlhoney
15 gmaltose(valgfrit)
15 mlwater

Udstyr

foil · pastry brush · large bowl · wire rack · baking sheet · whisk · meat thermometer

Fremgangsmåde

Trin for trin

1
Cut the pork shoulder into strips about 2 inches thick and 6-8 inches long.
Ca. 5 min.
Kokkens note: Ensure uniform thickness for even cooking.
2
In a large bowl, combine the hoisin sauce, soy sauce, honey, rice wine, brown sugar, minced garlic, five-spice powder, red food coloring (if using), and sesame oil for the marinade.
Ca. 3 min.
3
Add the pork strips to the marinade, ensuring they are fully coated.
Ca. 2 min.
4
Cover the bowl and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to penetrate the meat.
Ca. 2 t.
Kokkens note: Marinating longer will result in deeper flavor.
5
Preheat your oven to 200°C (400°F). Line a baking sheet with foil and place a wire rack on top.
Ca. 10 min.
Kokkens note: The foil will catch drips and make cleanup easier.
6
Remove the pork from the marinade, letting any excess drip off, and arrange the strips on the wire rack without overcrowding.
Ca. 2 min.
Kokkens note: Reserve any leftover marinade for basting.
7
Roast the pork for 20 minutes.
Ca. 20 min.
8
While the pork is roasting, prepare the glaze by whisking together the honey, maltose (if using), and water in a small bowl.
Ca. 3 min.
Kokkens note: If using maltose, warm it slightly to make it easier to mix.
9
After 20 minutes, remove the pork from the oven and brush generously with the glaze.
Ca. 2 min.
10
Return the pork to the oven and roast for another 10-15 minutes, brushing with more glaze every 5 minutes, until the internal temperature reaches 63°C (145°F) and the char siu has a beautiful caramelized crust.
Ca. 15 min.
Kokkens note: Watch carefully to prevent burning, as the glaze can caramelize quickly.
11
Remove the char siu from the oven and let it rest for 10 minutes before slicing.
Ca. 10 min.
Kokkens note: Resting allows the juices to redistribute, keeping the pork tender.
12
Slice against the grain into thin pieces and serve immediately.
Ca. 1 min.

Pr. portion

Næringsindhold

39%Score

Kalorier: 662kcal
Protein: 39,8g
Kulhydrat: 28,8g
Fedt: 42,3g
Kostfibre: 0,6g
Sukker: 25,9g

Beregnet ud fra ingrediensmængderne i opskriften. Værdierne kan variere afhængigt af mærker og udskiftninger.

Bevar den gode smag

Opbevaring

Store leftover char siu in an airtight container in the refrigerator.

Genopvarmning

Reheat gently in a microwave or oven until warmed through, or pan-fry slices briefly to crisp them up.