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Char Siu - Chinese BBQ Pork
Marinated pork belly
Close up. Look at that coloring from the dark soy sauce.
Roast indirect at 275 - 300˚F until internal temp reaches 160˚F. Use a small amount of cherry for a bit of smoke flavoring.
While the pork belly is roasting, reduce the reserved marinade over med low heat to a syrupy glaze. There's a lot of sugar in there so stir frequently to keep from burning. If the glaze gets to thick add a bit of water to loosen.
Stir fry some veggies
Pork belly has reached 160˚internal. Remove and coat with syrupy glaze while increasing the cookers temp for the char.
There are no charring pics as this happens fast and requires strict attention.
Char Siu sliced against the grain and plated on steamed white rice, drizzled with glaze, sprinkled with toasted sesame seeds and surrounded with stir fried veggies.
Close up
Moist and intensely flavorful.
It has been many years since I’ve had great Char Siu. Part of my misspent youth revolved around taking the train into NY City and, among other things, making a visit to Chinatown. Perhaps that is why I’m so excited about this dish, and this recipe in particular.
The literal translation of Char Siu is “fork burned” which refers to the traditional method of skewering and slow roasting over an open fire. These days, Chinese restaurants all seem to rely on quick and easy concoctions using red food coloring, and/or prepackaged powdered mixes to produce Char Siu, and the wonderful street vendors have all but disappeared.* You can spot these versions on sight in all their neon red glory rather than the traditional deep mahogany color.
I adapted this from Chef Marc Matsumoto’s brilliant recipe. It comes very close to what I remember. Pork butt may be used or even pork loin. I would’t recommend the loin but some folks like it. We will use pork belly.
FOR 2 Pounds Pork Belly
Try to find a pork belly that is leaner than usual. If your pork belly has a skin, remove it. Trim off as much excess fat as possible.
Marinade:
1 teaspoon 5 spice powder
4 tablespoons maltose (or honey)
4 tablespoons Shaoxing cooking wine (or sherry)
2 tablespoon hoisin sauce
2 tablespoon thai chili sauce
2 tablespoon Chinese dark soy sauce
4 teaspoons oyster sauce
4 teaspoons fish sauce
4 cloves garlic, grated
Mix the ingredients for the marinade together in a Ziploc bag. The maltose is a little tough to incorporate but it’s okay if there are some lumps as these will eventually dissolve, just make sure there are no big clumps.
Add the pork belly to the marinade and push out as much air as possible so the meat is completely surrounded by marinade. Let it sit in the fridge for at least 2 days, flipping the bag over every to ensure it’s evenly marinated.
To roast your char siu, set your cooker up for indirect with fire on the left. Preheat the cooker to 275˚- 300˚F. Set an elevated wire rack on a rimmed baking sheet and lay the marinated pork belly on the rack, saving the marinade for later. Put the pan in the cooker on the right side and let it roast, indirect, until the meat reaches an internal temperature of 160˚F. This will take 1 − 2 hrs. I am at altitude so mine went 2 hrs. Add a little cherry smoking wood if you like. Not a lot. We only want a touch of smoke here.
Pour reserved marinade into a small sauce pan and reduce over med low heat to a syrupy glaze while stirring frequently. There is a lot of sugar in this marinade, and sugar burns easily. If the glaze becomes to thick just add a bit of water and you will be fine.
When the meat has reached an internal temp of 160˚F, remove and increase the cooker’s temp to 350˚F. Coat the pork with some of the reserved marinade, then cook direct, turning frequently, until dark and glossy with the edges just slightly charred.
Slice your finished char siu and drizzle the last if the marinade over the top. Serve with rice or noodles.
While the pork is roasting reduce the reserved marinade to a syrupy glaze over med low heat. Stir frequently to keep the sugars from burning. If it becomes to thick, add a bit of water to loosen.
Marinated pork belly
Close up. Look at that coloring from the dark soy sauce.
Roast indirect at 275 - 300˚F until internal temp reaches 160˚F. Use a small amount of cherry for a bit of smoke flavoring.
While the pork belly is roasting, reduce the reserved marinade over med low heat to a syrupy glaze. There's a lot of sugar in there so stir frequently to keep from burning. If the glaze gets to thick add a bit of water to loosen.
Stir fry some veggies
Pork belly has reached 160˚internal. Remove and coat with syrupy glaze while increasing the cookers temp for the char.
There are no charring pics as this happens fast and requires strict attention.
Char Siu sliced against the grain and plated on steamed white rice, drizzled with glaze, sprinkled with toasted sesame seeds and surrounded with stir fried veggies.
Close up
Moist and intensely flavorful.
It has been many years since I’ve had great Char Siu. Part of my misspent youth revolved around taking the train into NY City and, among other things, making a visit to Chinatown. Perhaps that is why I’m so excited about this dish, and this recipe in particular.
The literal translation of Char Siu is “fork burned” which refers to the traditional method of skewering and slow roasting over an open fire. These days, Chinese restaurants all seem to rely on quick and easy concoctions using red food coloring, and/or prepackaged powdered mixes to produce Char Siu, and the wonderful street vendors have all but disappeared.* You can spot these versions on sight in all their neon red glory rather than the traditional deep mahogany color.
I adapted this from Chef Marc Matsumoto’s brilliant recipe. It comes very close to what I remember. Pork butt may be used or even pork loin. I would’t recommend the loin but some folks like it. We will use pork belly.
FOR 2 Pounds Pork Belly
Try to find a pork belly that is leaner than usual. If your pork belly has a skin, remove it. Trim off as much excess fat as possible.
Marinade:
1 teaspoon 5 spice powder
4 tablespoons maltose (or honey)
4 tablespoons Shaoxing cooking wine (or sherry)
2 tablespoon hoisin sauce
2 tablespoon thai chili sauce
2 tablespoon Chinese dark soy sauce
4 teaspoons oyster sauce
4 teaspoons fish sauce
4 cloves garlic, grated
Mix the ingredients for the marinade together in a Ziploc bag. The maltose is a little tough to incorporate but it’s okay if there are some lumps as these will eventually dissolve, just make sure there are no big clumps.
Add the pork belly to the marinade and push out as much air as possible so the meat is completely surrounded by marinade. Let it sit in the fridge for at least 2 days, flipping the bag over every to ensure it’s evenly marinated.
To roast your char siu, set your cooker up for indirect with fire on the left. Preheat the cooker to 275˚- 300˚F. Set an elevated wire rack on a rimmed baking sheet and lay the marinated pork belly on the rack, saving the marinade for later. Put the pan in the cooker on the right side and let it roast, indirect, until the meat reaches an internal temperature of 160˚F. This will take 1 − 2 hrs. I am at altitude so mine went 2 hrs. Add a little cherry smoking wood if you like. Not a lot. We only want a touch of smoke here.
Pour reserved marinade into a small sauce pan and reduce over med low heat to a syrupy glaze while stirring frequently. There is a lot of sugar in this marinade, and sugar burns easily. If the glaze becomes to thick just add a bit of water and you will be fine.
When the meat has reached an internal temp of 160˚F, remove and increase the cooker’s temp to 350˚F. Coat the pork with some of the reserved marinade, then cook direct, turning frequently, until dark and glossy with the edges just slightly charred.
Slice your finished char siu and drizzle the last if the marinade over the top. Serve with rice or noodles.
While the pork is roasting reduce the reserved marinade to a syrupy glaze over med low heat. Stir frequently to keep the sugars from burning. If it becomes to thick, add a bit of water to loosen.
for a great looking plate.
PCa Sucks - But I WILL, No DID beat this!! 
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