Easy Chinese BBQ Pork Recipe for Beginners

Key Ingredients & Substitutions

Pork: For this recipe, I recommend using pork shoulder or pork butt, as they stay juicy during cooking. If looking for a leaner option, you can substitute with pork tenderloin, though it may dry out faster.

Hoisin Sauce: This sauce adds a sweet and slightly tangy flavor. If you’re out, you can mix soy sauce with a little sugar as an alternative. Just keep in mind that the taste will differ slightly.

Shaoxing Wine: This Chinese cooking wine adds depth to the marinade. If you don’t have it, dry sherry works well. For a non-alcoholic option, try using broth mixed with a dash of vinegar.

Red Fermented Bean Curd: This is optional, but it gives that authentic color and flavor. If you can’t find it, try using a bit more hoisin and soy sauce, or simply skip it altogether.

Red Food Coloring: This is for appearance only. If you want a more natural look, feel free to omit it.

How Do I Get the BBQ Pork Tender and Juicy?

To make sure your pork comes out tender and juicy, marinating it is key. Aim to let the pork soak in the marinade for at least 4 hours, but overnight works best as it absorbs more flavor.

• Preheat your oven correctly to ensure even cooking.
• Use a wire rack to allow air to circulate around the pork during roasting, which helps achieve that caramelized outer layer.
• Be generous with basting! Brush the pork with the thickened marinade multiple times to lock in moisture and flavor.
• Let the pork rest after cooking. This allows the juices to redistribute, ensuring every bite is moist.

With these tips, your Chinese BBQ Pork will be the star of your meal! Enjoy the cooking process and the delicious results!

Easy Chinese BBQ Pork (Char Siu)

Ingredients:

• 2 pounds pork shoulder or pork butt, sliced into strips about 2 inches wide
• 3 tablespoons hoisin sauce
• 3 tablespoons soy sauce
• 3 tablespoons honey
• 2 tablespoons Chinese Shaoxing wine (or dry sherry)
• 2 tablespoons brown sugar
• 1 tablespoon oyster sauce
• 1 teaspoon five-spice powder
• 2 cloves garlic, minced
• 1 tablespoon red fermented bean curd (optional, for authentic color and flavor)
• 1 teaspoon sesame oil
• 1/2 teaspoon red food coloring (optional, for traditional bright red color)
• 2 green onions, chopped (for garnish)

Time Needed:

This recipe will take about 15 minutes of active preparation time, plus a minimum of 4 hours for marinating (overnight is best) and about 40 minutes for roasting—so plan to make this ahead of time for the best flavors. You’ll have about 5-10 minutes for the final resting and garnishing before serving!

Instructions:

1. Prepare the Marinade:

In a large bowl, combine the hoisin sauce, soy sauce, honey, Shaoxing wine, brown sugar, oyster sauce, five-spice powder, minced garlic, red fermented bean curd (if using), sesame oil, and red food coloring (if using). Stir it all together until nice and smooth.

2. Marinate the Pork:

Add the pork strips to the marinade, making sure to coat each piece well. Cover the bowl with plastic wrap and put it in the fridge for at least 4 hours, but overnight is even better to soak up all those delicious flavors!

3. Prepare for Roasting:

When you’re ready to cook, preheat your oven to 375°F (190°C). Line a baking tray with foil (for easy cleanup) and place a wire rack on top. This will help the heat circulate around the pork for even cooking.

4. Arrange the Pork:

Take the marinated pork out of the fridge and arrange the strips on the wire rack in a single layer. Be sure to save the leftover marinade for later!

5. Roast the Pork:

Place the tray in your preheated oven and roast the pork for 20 minutes. While it cooks, we’ll get the marinade prepared for basting.

6. Thicken the Marinade:

Pour the reserved marinade into a small saucepan and bring it to a boil. Let it simmer for about 5 minutes to thicken and ensure it’s safe to use.

7. Baste and Finish Roasting:

After 20 minutes, take the pork out and brush it generously with the thickened marinade. Flip the pieces over, brush them again, and return to the oven for another 15-20 minutes. Remember to turn and baste every 5-7 minutes until the pork is fully cooked, tender, and has that lovely caramelized look.

8. Rest the Pork:

Once done, remove the pork from the oven and let it rest for about 5 minutes. This step allows the juices to redistribute throughout the meat, keeping it juicy.

9. Serve:

Slice the pork into bite-sized pieces and garnish with chopped green onions. Serve hot with steamed white rice or your choice of sides, and enjoy this delightful homemade Chinese BBQ pork!

This recipe creates tender, flavorful, caramelized BBQ pork that will impress your friends and family. Enjoy your delicious creation!

Frequently Asked Questions (FAQ)

Can I Use Other Cuts of Pork?

Absolutely! While pork shoulder or pork butt is recommended for their fat content and flavor, you can use pork tenderloin for a leaner option. Just keep an eye on cooking time, as tenderloin cooks faster and can dry out if overcooked.

Can I Marinate the Pork for Longer Than Overnight?

Yes, you can marinate the pork for up to 24 hours. This can enhance the flavor even more. Just be cautious not to exceed this time, as the meat can start to become mushy from the marinade.

How Do I Store Leftovers?

Store any leftover BBQ pork in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave gently or warm on the stovetop over low heat to avoid drying it out.

Can I Freeze This Pork?

Yes! You can freeze the cooked BBQ pork. Make sure to cool it completely before placing it in an airtight freezer-safe container. It will keep well for up to 2-3 months. Thaw in the fridge overnight before reheating for best results.

Feel free to reach out if you have more questions about making this delicious dish! Enjoy your cooking adventure!