Easy Homemade Chinese Barbecued Pork

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.

This recipe is from Martin Yan's Feast: The Best of Yan Can Cook, (affiliate link, click here for more details) one of my favorite cookbooks.

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)

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Ingredients

 

• 3 pound pork shoulder or butt
• ¼ cup soy sauce (preferably low sodium)
• ¼ 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
• ½ teaspoon Chinese five-spice
• 1 tablespoon sesame seed paste (optional)
• 4-5 drops red food coloring (optional)

Instructions

 

• 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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