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 porcje
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 ząbek garlic minced; 2,5 g five-spice powder; 0,5 łyżeczka red food coloring (opcjonalnie); 5 ml sesame oil; 30 ml honey; 15 g maltose (opcjonalnie); 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.

Oryginalny przepis autorstwa Forkin

Łączny czas: 3 godz. 5 min
Porcje: 4
Trudność: Średni
Na porcję: 662 kcal

Informacja o alergenach: może zawierać gluten, sezam i soja. W razie alergii zawsze sprawdzaj opakowania składników.

Przygotowanie stanowiska

Składniki

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 ząbekgarlic, minced
2,5 gfive-spice powder
0,5 łyżeczkared food coloring(opcjonalnie)
5 mlsesame oil

glaze

30 mlhoney
15 gmaltose(opcjonalnie)
15 mlwater

Sprzęt

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

Sposób przygotowania

Krok po kroku

1
Cut the pork shoulder into strips about 2 inches thick and 6-8 inches long.
Około 5 min
Wskazówka kucharza: 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.
Około 3 min
3
Add the pork strips to the marinade, ensuring they are fully coated.
Około 2 min
4
Cover the bowl and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to penetrate the meat.
Około 2 godz.
Wskazówka kucharza: 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.
Około 10 min
Wskazówka kucharza: 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.
Około 2 min
Wskazówka kucharza: Reserve any leftover marinade for basting.
7
Roast the pork for 20 minutes.
Około 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.
Około 3 min
Wskazówka kucharza: 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.
Około 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.
Około 15 min
Wskazówka kucharza: 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.
Około 10 min
Wskazówka kucharza: Resting allows the juices to redistribute, keeping the pork tender.
12
Slice against the grain into thin pieces and serve immediately.
Około 1 min

Na porcję

Wartości odżywcze

39%Ocena

Kalorie: 662kcal
Białko: 39,8g
Węglowodany: 28,8g
Tłuszcz: 42,3g
Błonnik: 0,6g
Cukry: 25,9g

Wartości oszacowano na podstawie ilości składników w przepisie. Mogą się różnić zależnie od marki i zamienników.

Przechowuj prawidłowo

Przechowywanie

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

Odgrzewanie

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