Chinese Barbecued Pork (Char Siu) served in Chinese restaurants is so easy to make at home and would be a great way to celebrate the Chinese New Year.
The original recipe calls for pork shoulder or butt, however I usually end up using a pork tenderloin to make it a bit less fatty.
Additionally, I almost never add the food coloring, which is why my sauce looks a bit paler than that you will find in a restaurant. Same great taste though.
You should be able to easily find all of the ingredients in the Asian section of a well stocked grocery store.
Chinese Barbecued Pork (Char Siu)
- 3 pound pork shoulder or butt
- 1/4 cup soy sauce (preferably low sodium)
- 1/4 cup hoisin sauce
- 3 tablespoons rice wine vinegar
- 2 tablespoons ketchup
- 2 tablespoons sugar
- 1 tablespoon grated orange peel
- 1 teaspoon minced garlic
- 1 teaspoon minced ginger
- 1 teaspoon sesame oil
- 1/2 teaspoon Chinese five-spice
- 1 tablespoon sesame seed paste (optional)
- 4-5 drops red food coloring (optional)
- Trim pork of excess fat and cut into slices approximately 8 x 3 x 1 inch (about the size of your hand).
- Combine all remaining ingredients for marinade. Pour over pork slices in a large bowl or large zip to lock plastic bag. Marinate 4 hours to overnight, turning meat occasionally.
- Preheat oven to 350 degrees. Line a broiler pan with aluminum foil (or a rimmed baking pan with rack placed inside).
- Place meat on the rack, reserve marinade for basting.
- Bake for 30 minutes, turn over and baste. Bake for 30-45 minutes longer until pork is cooked to at least 145 degrees, basting occasionally.
- Remove pork from oven and tent with aluminum foil for 10 minutes. Cut into thin slices before serving.
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