This authentic Cha Siu delivers the iconic sweet-savory flavor profile that makes barbecued pork a Cantonese favorite. The pork butt is marinated in a rich blend of hoisin, oyster sauce, honey, and five-spice notes, allowing the flavors to penetrate deep into the meat. Roasting until caramelized creates a sticky, glossy exterior while keeping the interior tender and juicy. It&# 226;ÂÂs perfect served over steamed rice or wrapped in steamed buns. This dish brings restaurant-quality Chinese cuisine to your home kitchen with minimal effort and maximum flavor. Ideal for dinner parties or a special weeknight treat.
Chinese: Barbecued Pork (Cha Siu
Description
This authentic Cha Siu delivers the iconic sweet-savory flavor profile that makes barbecued pork a Cantonese favorite. The pork butt is marinated in a rich blend of hoisin, oyster sauce, honey, and five-spice notes, allowing the flavors to penetrate deep into the meat. Roasting until caramelized creates a sticky, glossy exterior while keeping the interior tender and juicy. It&# 226;ÂÂs perfect served over steamed rice or wrapped in steamed buns. This dish brings restaurant-quality Chinese cuisine to your home kitchen with minimal effort and maximum flavor. Ideal for dinner parties or a special weeknight treat.Ingredients
Directions
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In a small bowl, whisk together 1 1/4 tablespoons sugar, 2 teaspoons thin soy sauce, 1 1/2 teaspoons roasting salt, 1 1/2 teaspoons oyster sauce, 2 teaspoons hoisin sauce, 2 teaspoons white wine, 1 tablespoon honey, and a dash of pepper until smooth.
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Cut the pork butt into strips approximately 5 inches long, 2 inches wide, and 1 inch thick.
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Place the pork strips in a large resealable bag or shallow dish and pour the marinade over them, ensuring every piece is well-coated.
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Seal the bag or cover the dish and refrigerate for at least 5 hours, or preferably overnight, turning occasionally to ensure even flavor absorption.
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Preheat your oven to 375ðF (190ðC).
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Pour 1 cup of water into a roasting pan and place a wire rack inside the pan, ensuring the rack sits above the water level.
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Remove the pork from the marinade, letting excess drip off, and arrange the strips in a single layer on the wire rack.
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Roast in the preheated oven for 30 minutes, then turn the pork pieces over to ensure even cooking on both sides.
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Continue roasting for another 30 minutes, basting the pork with the pan juices 3 or 4 times during this period to build a glossy glaze.
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Remove from the oven when the pork is cooked through and caramelized. Do not cover while resting.
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Serve immediately, or refrigerate for up to 1 week or freeze for up to 3 months.
Nutrition Facts
Servings 5
- Amount Per Serving
- Calories 274.7kcal
- % Daily Value *
- Total Fat 15.9g25%
- Saturated Fat 5.7g29%
- Cholesterol 90.8mg31%
- Sodium 1289.1mg54%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 30.6g62%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
