Sweet Sticky Char Siu Pork (Chinese BBQ)

You know how everyone's all about BBQ pork ribs, right? The whole smoky, savory, fall-off-the-bone goodness that makes even the most refined of us want to don a bib and tuck in caveman-style. But what if I told you that there's a different style of barbecued pork that can give your beloved ribs a run for their money? Well, ladies and gents, put on your culinary adventure hats because we're taking a trip to southern China, specifically around Hong Kong, where they've got a thing called Char Siu, also known as Chinese barbecue. Oh yeah, that's right! Imagine succulent pork glazed with a comic book-like vibrant red sticky sauce that's sweet, sticky, savory, and roasty. Now that's a quadruple threat right there.

But, before we go gung-ho on this Char Siu journey, there are a few specialty ingredients we're gonna need to make this Cantonese wonder happen. First, we're swapping out your usual red wine for some Shaoxing wine. Now, don't get your chef's hat in a twist. Sherry works as a good substitute if Shaoxing is not your speed. Then, we've got this pink curing salt, or Prague powder number one, as it's fancy-schmancy known. It's optional but highly recommended because it gives the Char Siu that beautiful pinkish shade. Don't let the 'curing' word scare you; it's a piece of cake. I'm as sharp as a bowling ball, and I managed just fine. Oh, and let's not forget about MSG. Yes, that so-called evil flavor enhancer. Newsflash, folks! MSG is your buddy in this culinary escapade and a straight path to the savory kingdom of Umami.

In the creation of Char Siu, we start with our comic book-like vibrant red glaze which we will liberally slather all over our pork, preferably pork shoulder. Why? It's marbled, fatty and packed with flavor. Forget about your loin cuts, they’re too lean for this process. After the pork dances with the glaze and curing salt for a night, we slowly roast it off in the oven, creating a beautiful black-edged look thanks to the caramelizing maltose in the glaze. Served over a bowl of white rice with some baby bok choy, and you’ve got yourself a plate that'll make you holler "More, please!" So grab your nunchucks, turtle, or whatever floats your boat, and join me in the Chinatown of our kitchen, as we dive deep into the culinary delight that is Char Siu. Chinatown in your city or not, we're making this bad boy right at home.

Some of my most vivid food memories happened as a kid in Chinatown. I can still picture the bright red squid, ducks and pork hanging in the windows of the shops as my Mom and I walked around town together. I hope this piggy brings you as much joy as it does for me. 🤘🏻 Adam

Yield: Varies

Print

With ImageWithout Image

Cantonese Char Siu Pork (Chinese BBQ)

Ingredients

Pork

• 5 pounds Boneless Pork Shoulder
• 1 Tbsp Kosher Salt
• 1/2 tsp Pink Curing Salt
• 1 1/2 cups Char Siu Glaze

Glaze

• 1/2 cup Dry White Wine
• 1/2 cup Shaoxing Cooking Wine
• 1/2 cup Water
• 3 Tbsp Oyster Sauce
• 1/4 cup Soy Sauce
• 1/2 tsp White Pepper
• 1 tsp Chinese 5 Spice Powder
• 1 tsp Sweet Paprika
• 1 cup Maltose, or Honey
• 1 tsp MSG
• 2 Tbsp Red Food Coloring
• 2 Tbsp Yellow Food Coloring
• 2 Tbsp Cornstarch
• 2 Tbsp Water

Instructions

1. Start by creating your Char Siu glaze in a medium saucepan with dry white wine and Shaoxing wine. Reduce it down over medium-high heat, then add in soy sauce, oyster sauce, food coloring, white pepper, sweet paprika, five-spice powder, MSG, and maltose or honey if substituting.
2. Bring it to a simmer for 5 minutes, then add in a slurry of corn starch and water to thicken the glaze. Let it cool while you prepare your meat.
3. Choose pork shoulder for your Char Siu for its marbling and full flavor. Cut the shoulder into 2 by 5-inch pieces, ensuring to make shallow cuts into the meat for better glazing.
4. Weigh the pork in grams and calculate 0.25% of its weight to measure the optional but recommended pink curing salt.
5. Marinate the pork with the Char Siu glaze and curing salt overnight in the refrigerator.
6. The next day, wipe off the excess glaze from the pork and roast it in a 300-degree Fahrenheit oven for an hour. Remove it from the oven, glaze it again, and roast for another hour.
7. Your Char Siu pork should be complete after two hours in the oven, having a beautifully caramelized exterior due to the maltose in the glaze.
8. Serve your Char Siu over a bowl of white rice with baby bok choy, and enjoy the sweet, savory, sticky delight that is Chinese BBQ pork.

Adam's Notes

• The glaze makes about 2 cups.
• Maltose is slightly less sweet than corn syrup because it doesn’t contain any fructose. It’s a sweetener commonly used in Chinese cooking.