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BBQ Pork Recipe (Char Siu/Char Siew/蜜汁叉烧)
April 19th, 2009Recipes, Chinese Recipes, Recipes190 Comments
BBQ Pork Recipe (Char Siu/Char Siew/蜜汁叉烧)
Ingredients:
1 lb pork butt (cut into 4 pieces)
3 clove garlic (finely chopped)
1 1/2 tablespoons cooking oil
Char Siu (Char Siew) Sauce:
1 1/2 tablespoons maltose
1 1/2 tablespoons honey
1 1/2 tablespoons hoisin sauce
1 1/2 tablespoons soy sauce
1 tablespoon Chinese rose wine (玫瑰露酒)
3 dashes white pepper powder
3 drops red coloring (optional)
1/2 teaspoon five-spice powder
1/2 teaspoon sesame oil
Method:
Add all ingredients in the char siu sauce in a sauce pan, heat it up and stir-well until all blended and become slightly thickened and sticky. (It will yield 1/2 cup char siu sauce.) Transfer out and let cool.
Marinate the pork butt pieces with 2/3 of the char siu sauce and the chopped garlic overnight. Add 1 1/2 tablespoons cooking oil into the remaining char siu sauce. Keep in the fridge.
The next day, heat the oven to 375 degree F and roast the char siu for 15 minutes (shake off the excess char siu sauce before roasting). Transfer them out of the oven and thread the char siu pieces on metal skewers and grill them over fire (I used my stove top). Brush the remaining char siu sauce while grilling until the char siu are perfectly charred. Slice the char siu into bite-size pieces, drizzle the remaining char siu sauce over and serve immediately with steamed white rice.
Cook’s Notes:
You don’t have to roast the pork in the oven if you use an outdoor grill. As I used the stove top to char the char siu, I roasted the char siu in the oven so they were cooked. It’s impossible to cook the char siu by using the stove top alone. You can roast the char siu thoroughly for 25-30 minutes in the oven. It’s best to use the S-shape hook and hang your char siu at the top layer of the oven, with a roasting pan or aluminum foil sheet at the bottom for the drips.
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Thanks for an amazing website! I love your recipes and came across it while looking for one for Ayam Masak Merah. :) I was browsing and saw this and it looks ALMOST identical to the one posted on userealbutter.com, even right down to the cooking method. But your post is older. :) Keep posting!
Hi Angie, yes, she used my recipe. ;)
Oops! Sorry, I just went back to the site and saw the acknowledgment. :) My apologies! Happy cooking!
No worries, thanks for looking out for me. :)
Do you have any recipe to make ” char siew chicken ” ?
You can use this recipe.
I don’t agree with food coloring. It’s an outdated practice and going back a 100 years, that would have been too hard to procure. You can get the red from natural sources if you do your homework. I never use rose wine. I use shao hsing wine since it has a natural red color. Again, do you homework and you will find you don’t have to use artificial colors.
Mike, of course I know there are natural alternatives to red coloring, so there is NO homework to be done on my part. I have clearly stated that the red coloring is optional so for people like you, you don’t have to use it.
Mike, what a condescending tone! Why the rudeness?
Just tried the recipe, and it turned out great. I will use your recipe for this year’s New Year celebration for 50 people (I am thinking 15 lbs of pork butt?). I sure hope you will see my comment because I have two questions: 1). how do you cut the pork butt into four pieces? (horizontal or vertical or doesn’t matter?) 2). I will make the char siu a day ahead. What’s your recommendation for reheating? Thank you so much for the recipe!!
Hi bee!
I love your website and have tried many of the recipes and all turned out delicious especially your dong po pork recipe :) I was wondering about the soya sauce used in the recipe. Is it light soya sauce or dark soya sauce? Thanks in advance x
Looks yummy! Can’t wait to try it.
Thank you for the recipe! Some of the ingredients are hard to get here in France but a piece of filet mignon did the trick (minus the fatty part).
Would it come out OK if I use pork tenderloin?
Hi! I read your recipe for char siu recently. I stay in Singapore. Where
can I buy the Chinese Rose Wine? I can’t find it in NTUC. If don’t have in Singapore, where can buy in Malaysia?
Thanks a lot.
Hi where can i buy maltose and the rose wine from?
what is Maltose???
luv your recipes i’m making tonite thank you