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My review
Chinese Barbeque Pork (Char Siu)
Chef John
"In addition to its impressive high-gloss appearance and savory taste, this Chinese barbeque pork is quite easy to make at home--even without a fancy ceramic grill."
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Ingredients
5 h 10 m servings 513 calsOriginal recipe yields 6 servings
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Directions
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- Place soy sauce, honey, rice wine, hoisin sauce, ketchup, brown sugar, garlic, five-spice powder, black pepper, cayenne pepper, and curing salt in a saucepan. Bring to a boil on high heat; reduce heat to medium-high. Cook for 1 minute. Remove from heat. Cool to room temperature.
- Cut pork roast in half lengthwise. Cut each half again lengthwise forming 4 long, thick pieces of pork.
- Transfer cooled sauce to a large mixing bowl. Stir in red food coloring. Place pork sections into sauce and coat each piece. Cover with plastic wrap and refrigerate 4 to 12 hours.
- Preheat grill for medium heat, 275 to 300 degrees F (135 to 150 degrees C) and lightly oil the grate. Line a baking sheet with parchment paper.
- Remove sections of pork from marinade and let excess drip off. Place on prepared baking sheet. Sprinkle with kosher salt to taste.
- Transfer pork sections to grate over indirect heat on prepared grill. Cover and cook about 45 minutes. Brush with marinade; turn. Continue cooking until an instant-read thermometer inserted into the center reads 185 and 190 degrees F, about 1 hour and 15 minutes more. Do not use any more marinade on cooked meat until after you boil it.
- Place leftover marinade in saucepan; bring to a boil; let simmer 1 minutes. Remove from heat. Now you can use it to brush over the cooked pork.
Footnotes
- Chef's Notes:
- If you happen to be using your standard, backyard kettle-shaped grill, push all your coals to one side, and place your meat on the other. To add an extra layer of protection, you can also put it in a roasting pan, and place that on the grill. Or, forget the great outdoors, and simply roast it in the oven. The only catch is, you'll need to place it under the broiler at the end, to simulate the caramelization we get on the barbeque.
Nutrition Facts
Per Serving: 513 calories; 21.9 g fat; 49.1 g carbohydrates; 26 g protein; 90 mg cholesterol; 2421 mg sodium. Full nutrition
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Reviews
Read all reviews 1628 Ratings
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Most helpful positive review
6/29/2017
This is a great dish if you are looking for a tasty Chinese style BBQ! I followed directions as written, leaving out only the cayenne pepper so my 2 year old could eat it. I marinaded these ov...
Most helpful critical review
10/4/2017
Substituted pork tenderloin for shoulder and used rice vinegar instead of wine vinegar. Flavors were food but will try other recipes fir the sake if comparison.
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6/29/2017
This is a great dish if you are looking for a tasty Chinese style BBQ! I followed directions as written, leaving out only the cayenne pepper so my 2 year old could eat it. I marinaded these ov...
10/8/2017
Absolutely great recipe! I used pork tenderloin instead of pork shoulder and I couldn't find five spice powder or star anise at my local supermarket so I substituted allspice with a pinch of gin...
9/24/2017
This came out so delicious. I baked it because I don't have a grill. The family loved it!! DEFINITELY will make this again.
7/12/2017
This is exactly what I was looking for. My family loved it. They also loved the fried rice I made a couple of days later.
3/5/2018
Closest to authentic I've found, even has the actual darker more genuine color than the usual bright red restaurant versions. I do add (4) 1/4" thick fresh ginger coins, smashed and chopped, ...
1/10/2018
Loved this! I didn't have as much time to marinate it as i would have liked, but it was still very good. I cooked it in the electric smoker with cherry chips. Nummy!
6/13/2018
I made this as written except for a few small changes: 1) I used country ribs because that's what I had on hand, 2) I did not add additional salt at the end, and 3) did not use any red food colo...