{"id":10156,"date":"2026-06-03T21:12:31","date_gmt":"2026-06-03T21:12:31","guid":{"rendered":"https:\/\/bhiggs.x10hosting.com\/foodie\/?p=10156"},"modified":"2026-06-03T21:14:36","modified_gmt":"2026-06-03T21:14:36","slug":"char-siu-barbecue-pork","status":"publish","type":"post","link":"https:\/\/bhiggs.x10hosting.com\/foodie\/char-siu-barbecue-pork\/","title":{"rendered":"Char Siu (Barbecue Pork)"},"content":{"rendered":"
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<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

<\/span>Char Siu (Barbecue Pork)<\/span><\/h2>\n
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Char siu, with its sweet and savory notes, has a certain deliciousness that\u2019s forever locked in my food memories\u2014it makes my mouth water from the moment I see the honey dripping down the smoky pork in Cantonese siu mei restaurants. In Hong Kong, this barbecued pork is taken so seriously that food critics debate which establishment makes the best. Some say family-run Joy Hing\u2019s in Wan Chai, while others consider Mott 32 with its top-drawer Ib\u00e9rico de bellota pork the best.<\/span>
<\/div>This is a simple recipe. The secret lies in the marinade and basting the BBQ pork while it\u2019s roasting. This recipe is based on the glorious char siu I\u2019ve had at One Harbour Road, the Cantonese restaurant at the Grand Hyatt in Wan Chai.<\/span>
<\/div>This recipe calls for Mei Kuei Lu Chiew liquor, which translates as \u201crose dew wine\u201d or \u201crose essence.\u201d It\u2019s made with sorghum and rose petals. If it\u2019s unavailable, though, you can use Shaoxing rice wine.<\/span><\/div>\n
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Servings: <\/span>3<\/span> to 4<\/span><\/span><\/div>\n\n
Author: <\/span>Tony Tan – Epicurious<\/span><\/div>\n\n\n

<\/span>Ingredients<\/span><\/h3>
  • 1<\/span> lb 2oz (500 g)<\/span> pork shoulder<\/span><\/li>
  • 2<\/span> cloves<\/span> garlic<\/span> finely chopped<\/span><\/li>
  • Thinly sliced scallions<\/span> to serve<\/span><\/li><\/ul><\/div>

    <\/span>For the marinade<\/span><\/h4>
    • 1<\/span> Tbsp.<\/span> light soy sauce<\/span><\/li>
    • 1<\/span> tsp.<\/span> dark soy sauce<\/span><\/li>
    • \u00bd<\/span> tsp.<\/span> white pepper<\/span><\/li>
    • 1<\/span> Tbsp.<\/span> hoisin sauce<\/span><\/li>
    • 2<\/span> cubes<\/span> red fermented bean curd<\/span> mashed<\/span><\/li>
    • \u00bd<\/span> tsp.<\/span> Chinese five-spice powder<\/span><\/li>
    • 1<\/span> Tbsp.<\/span> honey<\/span><\/li>
    • 1<\/span> Tbsp.<\/span> Mei Kuei Lu Chiew liquor<\/span> (subst: Shaoxing rice wine)<\/span><\/li>
    • A few drops red food coloring<\/span> (optional)<\/span><\/li><\/ul><\/div><\/div>\n

      <\/span>Instructions<\/span><\/h3>
      • Cut the pork lengthways into strips 2 inches wide and 1-inch thick and put into a nonreactive container. Combine the marinade ingredients in a saucepan over low heat and stir together. Leave to cool, then stir in the garlic and massage the marinade into the pork. Cover with plastic wrap and marinate in the refrigerator for 5\u20136 hours or overnight.<\/div><\/li>
      • Preheat the oven to 425\u00b0F. Bring the pork back to room temperature and drain off the excess marinade into a small bowl. Place the pork on a rack in the middle of the oven and put a roasting pan containing a cupful of hot water underneath on the bottom rack. Roast the meat for 20 minutes, basting with the marinade occasionally. Reduce the oven to 350\u00b0F and roast for a further 15 minutes or until the internal temperature of the meat reaches 165\u00b0F.<\/div><\/li>
      • Cool the pork briefly, then cut it into bite-size pieces. Garnish with spring onions and serve as an appetizer or with steamed rice as a light meal.<\/div><\/li><\/ul><\/div><\/div>\n
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