Char Siu (Chinese BBQ Pork, 叉烧肉)

Method15 steps

1. 1

   Step 1: Use the 2–2½ lb pork tenderloin whole. If choosing pork loin instead, cut it along the grain into 2 strips about 2 inches wide and 1 inch thick; do this only for the loin option.

   Uses 2–2½ lb pork tenderloin

2. 2

   Step 2: Prepare the marinade and glaze the day before roasting. Keep the pork separate from the sauce intended for the glaze, and use clean utensils for the reserved sauce.

3. 3

   Step 3: Mix the ¼ cup soy sauce, ¼ cup hoisin sauce, ¼ cup oyster sauce, ¼ cup Shaoxing wine, ¼ cup sugar, 2 tbsp molasses, 2 tsp grated garlic, 1 tsp five-spice powder and ¾ tsp salt. Stir in the optional 10 drops red food coloring if using. This is the full mixed sauce stock.

   Uses ¼ cup soy sauce · ¼ cup Shaoxing wine · ¼ cup hoisin sauce · ¼ cup oyster sauce · ¼ cup sugar · 2 tbsp molasses · 2 tsp grated garlic · 1 tsp five-spice powder

4. 4

   Step 4: Place all the prepared pork from step 1 in a large food-safe resealable bag. Measure ½ cup of the mixed sauce from step 3 into the bag; keep all the rest of the sauce in a clean bowl for the glaze, without touching the pork. Squeeze excess air out, seal and massage to coat the pork. Refrigerate overnight, or for at least 6 hours.

   Minimum chilled pork marinade · 360 minUses All the prepared pork from step 1 · Measured ½ cup from the mixed sauce stock in step 3

5. 5

   Step 5: If using maltose (2 tbsp), soften it in a microwave-safe container for about 20 seconds, just until the surface loosens. It becomes very hot; handle the container safely and keep fingers away from the syrup. Lightly oil the measuring spoon and measure 2 tbsp maltose into a small saucepan. If choosing the 2 tbsp honey alternative, add it directly and omit the maltose-softening and spoon-greasing operations.

   Uses 2 tbsp maltose, for the glaze · Oil, a thin coating on the measuring spoon for maltose (amount as needed)

6. 6

   Step 6: Add all the remaining clean mixed sauce from step 3—the portion kept out of the raw-pork bag—to the maltose or honey from step 5. Heat over medium heat, stirring until the sweetener melts and the mixture simmers. Reduce to medium-low and simmer for 5 minutes to thicken slightly.

   Thicken the clean glaze · 5 minUses All the clean sauce left after the measured ½ cup marinade draw; finished amount not specified · All the measured 2 tbsp maltose or honey from step 5

7. 7

   Step 7: Let the cooked glaze from step 6 cool for at least 10 minutes, then carefully transfer it to a heat-safe container. Let cool for another 10–15 minutes, cover and refrigerate promptly, within 2 hours of cooking. It thickens as it chills.

   Uses All the cooked glaze from step 6

   
8. 8

   Step 8: When the pork has completed its refrigerated marinating time and the glaze is chilled, prepare for roasting. Before basting, divide the chilled glaze from step 7 into a basting portion and a separate clean final-coating portion. Keep the final portion untouched by the basting brush or pork; the exact split is as needed.

   Uses All the refrigerated marinated pork from step 4 · All the chilled glaze from step 7, split between basting and a clean final coating

9. 9

   Step 9: Use the oven route. Preheat to 450°F. Line a large roasting tray with foil, add water to a depth of ¼ inch and set an oven-safe roasting rack above it.

   Uses Water to a depth of ¼ inch in the roasting tray (amount depends on tray size)

10. 10

    Step 10: Place all the marinated pork from step 8 on the prepared rack from step 9. Drizzle a few tablespoons of the used marinating liquid from the bag in step 4 over the pork, then discard the remaining raw-contact liquid. Roast for 10 minutes. Keep the basting and clean final-coating glaze portions separate.

    Initial pork roast · 10 minUses All the marinated pork from step 8 · A few tablespoons from the used marinating liquid in step 4; actual draw not specified

11. 11

    Step 11: Dab some of the basting glaze from step 8 over the pork from step 10, turn and dab the other side. Roast for another 5 minutes at 450°F. Use only the basting portion and its brush.

    Roast after the first glaze · 5 minUses All the pork from step 10 · Basting glaze from step 8, as needed; not the clean final-coating portion

12. 12

    Step 12: Dab more basting glaze from step 8 onto the top of the pork from step 11 and roast for another 5 minutes. Check the thickest part with a thermometer: it must reach at least 63°C/145°F. If needed, continue roasting in about 5-minute intervals and recheck until the temperature is reached.

    Roast before checking pork temperature · 5 minUses All the pork from step 11 · More of the basting glaze from step 8, as needed

13. 13

    Step 13: Broil the cooked pork from step 12 for about 3 minutes, watching closely for a glossy, lightly charred surface. Turn, dab the other side with more of the basting glaze from step 8, and broil for another about 3 minutes. Stop before the glaze burns. Keep the separate clean final-coating portion untouched.

    Uses All the pork from step 12 · Basting glaze from step 8 for the turned side, as needed

    
14. 14

    Step 14: Transfer the cooked pork from step 13 to a clean board or platter. With a clean brush, apply the separate clean final-coating glaze reserved in step 8. Cover loosely with foil and rest for 10–15 minutes before slicing; this exceeds the required 3-minute rest after reaching at least 63°C/145°F.

    Rest the finished pork · 10 minUses All the cooked pork from step 13 · All the separately reserved clean final-coating glaze from step 8

    
15. 15

    Step 15: Slice the rested pork from step 14 and serve hot, with ready cooked rice if desired, or let it cool briefly for appetizer serving. Refrigerate leftovers promptly in covered shallow containers within 2 hours; use within 4 days, or freeze for up to 1 month. Reheat leftovers thoroughly to 74°C/165°F.

    Uses All the rested char siu from step 14 · Optional ready cooked rice, amount as desired