Are you eager to try your hand at preparing Chinese-style barbecue (char siu)? Look no further! In this article, we will guide you through the process of creating this delicious dish that is known for its succulent and flavorful pork. Discover the secret marinade, learn about the best cuts of meat to use, and uncover the tricks to achieving that signature sticky and caramelized glaze. Get ready to impress your friends and family with your newfound culinary skills as you dive into the world of Chinese-style barbecue!
Ingredients
To prepare Chinese-style barbecue, also known as char siu, you will need the following ingredients:
Pork shoulder or tenderloin
The first key ingredient for char siu is pork shoulder or tenderloin. Pork shoulder, with its marbled fat and rich flavor, is the traditional choice. However, if you prefer a leaner cut, tenderloin works well too. Choose high-quality pork to ensure the best results.
Marinade ingredients
The marinade is what gives char siu its signature sweet and savory flavor. You will need the following ingredients to make the marinade:
- 1/2 cup hoisin sauce: This thick, fragrant sauce provides the base for the marinade and adds depth of flavor.
- 1/4 cup soy sauce: Soy sauce adds a salty umami taste to balance the sweetness of the dish.
- 1/4 cup honey: Honey provides the natural sweetness that characterizes char siu.
- 2 tablespoons brown sugar: Brown sugar adds a rich, caramel-like sweetness to the marinade.
- 2 tablespoons Chinese rice wine: Chinese rice wine adds a delicate complexity to the marinade, but you can substitute it with dry sherry if needed.
- 2 tablespoons oyster sauce: Oyster sauce enhances the savory profile of the marinade.
- 2 teaspoons Chinese five spice powder: This aromatic mixture of spices, including cinnamon, star anise, and cloves, provides the distinct flavor profile of char siu.
- 2 cloves garlic, minced: Garlic adds a subtle pungency and depth to the marinade.
- 1 teaspoon grated ginger: Ginger adds a hint of freshness and a warm, aromatic note to the marinade.
Sauce ingredients
The sauce is what gives the finished char siu its glossy, caramelized exterior. For the sauce, you will need:
- 1/4 cup honey: Honey adds sweetness and helps create the sticky, lacquered glaze on the char siu.
- 2 tablespoons hoisin sauce: Hoisin sauce, with its deep umami flavor, adds richness to the sauce.
- 1 tablespoon soy sauce: Soy sauce brings out the savory notes and adds depth to the sauce.
- 1 tablespoon oyster sauce: Oyster sauce contributes to the savory profile and gives the sauce a umami boost.
- 1 tablespoon ketchup: Ketchup adds a touch of tanginess and balances the sweetness in the sauce.
- 1 teaspoon sesame oil: Sesame oil adds a nutty aroma and enhances the overall flavor profile of the sauce.
- 1 teaspoon cornstarch (optional): If you prefer a thicker sauce, you can add cornstarch mixed with water as a thickening agent.
Now that you have your ingredients ready, it’s time to start preparing your Chinese-style barbecue.
Marinade Preparation
Combine marinade ingredients
In a bowl, combine the hoisin sauce, soy sauce, honey, brown sugar, Chinese rice wine, oyster sauce, Chinese five spice powder, minced garlic, and grated ginger. Stir well to ensure all the ingredients are evenly mixed and the sugar has dissolved. The marinade should have a smooth, thick consistency.
Marinate the pork
Place the pork shoulder or tenderloin in a large resealable plastic bag or a shallow dish that can hold the meat. Pour the marinade over the pork, making sure it coats the meat thoroughly. Seal the bag or cover the dish with plastic wrap, and refrigerate for at least 4 hours or overnight. The longer you marinate, the more flavorful and tender the meat will become.
Sauce Preparation
Combine sauce ingredients
To make the sauce, whisk together the honey, hoisin sauce, soy sauce, oyster sauce, ketchup, and sesame oil in a small bowl. Blend them until the mixture is well-incorporated and smooth. If you prefer a thicker sauce, you can add cornstarch mixed with water and stir until it thickens slightly. Set the sauce aside for later use.
Cook the sauce
When you are ready to cook the pork, transfer the sauce to a small saucepan. Heat it over medium-low heat, stirring occasionally, until it begins to bubble. Reduce the heat to low and let it simmer gently for about 5 minutes to allow the flavors to meld together. Keep the sauce warm until serving.
Meat Preparation
Trim excess fat
Before cooking the pork, it’s recommended to trim any excess fat from the shoulder or tenderloin. Removing excessive fat will prevent the meat from becoming greasy or overly fatty during the cooking process. Use a sharp knife to carefully trim off any visible fat, leaving a thin layer for flavor.
Pierce meat for better flavor absorption
To maximize the flavor absorption, gently pierce the meat with a fork or a meat tenderizer. This process creates small channels for the marinade to penetrate, ensuring each bite is infused with the delicious flavors of the marinade.
Grilling
Preheat grill
If you prefer the charred, smoky flavor that grilling provides, preheat your grill to medium-high heat. Make sure the grill grates are clean and well-oiled to prevent sticking.
Grill the pork
Remove the marinated pork from the refrigerator and let it come to room temperature. Place the pork on the preheated grill, directly over the heat source. Cook the pork for approximately 15-20 minutes per side, or until the internal temperature reaches 145°F (63°C) for medium-rare or 160°F (71°C) for medium, depending on your preference. Basting: While the pork is cooking, baste it with the sauce every few minutes using a brush or a spoon. This will help to build up a caramelized, flavorful glaze on the outside of the meat.
Oven Cooking
Preheat the oven
If you don’t have access to a grill or prefer to cook indoors, you can also prepare char siu in the oven. Preheat your oven to 375°F (190°C).
Cook the pork
Place the marinated pork on a baking sheet lined with aluminum foil or a wire rack set inside a baking dish. Bake the pork in the preheated oven for approximately 25-30 minutes, turning it once halfway through the cooking time. The internal temperature should reach 145°F (63°C) for medium-rare or 160°F (71°C) for medium.
Basting:
Similar to grilling, baste the pork with the sauce every few minutes to create a luscious glaze and enhance the flavor.
Broiling
Preheat the broiler
Another option for indoor cooking is to use the broiler function in your oven. Preheat your broiler to high.
Broil the pork
Place the marinated pork on a broiler pan or a wire rack set inside a baking sheet. Position the pork about 4-6 inches away from the heat source. Broil for approximately 6-7 minutes on one side, then flip the pork over and broil for an additional 6-7 minutes until it reaches an internal temperature of 145°F (63°C) for medium-rare or 160°F (71°C) for medium.
Basting:
As with the other cooking methods, baste the pork with the sauce every few minutes to create a sticky, caramelized glaze.
Resting and Slicing
Rest the cooked pork
Once the pork is done cooking, it’s crucial to let it rest for a few minutes before slicing. This resting period allows the juices to redistribute throughout the meat, ensuring a tender and juicy final result. Cover the pork loosely with foil and let it rest for about 10 minutes.
Slice the char siu
After the resting period, slice the char siu across the grain into thin slices. This slicing technique helps to ensure optimal tenderness and allows the flavors to shine through in each bite.
Serving
Serve with steamed rice
Chinese-style barbecue, or char siu, is traditionally served with steamed white rice. The combination of tender, flavorful pork and fluffy rice creates a satisfying, complete meal. Arrange the sliced char siu on a platter alongside a mound of steamed rice.
Garnish options
To add an extra touch of freshness and contrast to the dish, you can garnish the char siu with some sliced green onions or cilantro. Alternatively, you can serve it with a side of pickled vegetables, such as cucumber or daikon radish, to balance out the richness of the pork.
Tips and Considerations
Choosing the right cut of pork
When selecting pork for char siu, look for cuts that have a good balance of lean meat and marbled fat. Pork shoulder or tenderloin are excellent options, as they provide both tenderness and flavor.
Marinating time
For the best flavor, it is recommended to marinate the pork for at least 4 hours or overnight. The longer you marinate, the more pronounced and well-rounded the flavors will be.
Adjusting sweetness and flavor
If you prefer your char siu to be sweeter, you can add more honey or brown sugar to the marinade or sauce. Alternatively, if you like a more savory profile, you can increase the amount of soy sauce or oyster sauce. Adjust the ingredients according to your personal taste preferences.
Storage and reheating
Leftover char siu can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, gently warm the sliced pork in a preheated oven or skillet, and brush with additional sauce to refresh the flavors.
Now that you have all the necessary information, it’s time to start preparing your own mouthwatering Chinese-style barbecue (char siu). Gather your ingredients, follow the steps, and enjoy the delicious results!
