This classic Cantonese Cha Siu is the star of dim sum tables everywhere. The pork is marinated in a symphony of hoisin, oyster sauce, honey, and soy, creating a deep umami flavor profile with a touch of sweetness. Roasting it at high heat renders the fat and creates that signature caramelized, slightly charred exterior while keeping the meat tender and juicy inside. It&# 226;ÂÂs perfect sliced over steamed rice, tucked into buns, or served as a main dish with stir-fried vegetables. The marinade is keyâÂÂlet it sit overnight for the best flavor penetration. ItâÂÂs a dish that feels restaurant-quality but is surprisingly approachable to make at home.
Cha Siu (Barbecued Pork
Description
This classic Cantonese Cha Siu is the star of dim sum tables everywhere. The pork is marinated in a symphony of hoisin, oyster sauce, honey, and soy, creating a deep umami flavor profile with a touch of sweetness. Roasting it at high heat renders the fat and creates that signature caramelized, slightly charred exterior while keeping the meat tender and juicy inside. It&# 226;ÂÂs perfect sliced over steamed rice, tucked into buns, or served as a main dish with stir-fried vegetables. The marinade is keyâÂÂlet it sit overnight for the best flavor penetration. ItâÂÂs a dish that feels restaurant-quality but is surprisingly approachable to make at home.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, 1 tablespoon 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 to ensure even cooking.
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Place the pork strips in a large resealable bag or shallow dish and pour the marinade over them, massaging it into the meat to coat thoroughly.
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Seal the bag or cover the dish and refrigerate for at least 5 hours, preferably overnight, turning occasionally to ensure even flavor distribution.
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Preheat your oven to 375ðF (190ðC).
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Pour 1 cup of water into the bottom of a roasting pan and place a wire rack inside the pan, elevated above the water.
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Remove pork from the marinade, letting excess drip off, and arrange the strips on the wire rack in a single layer.
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Roast in the preheated oven for 30 minutes, then carefully flip each piece of pork using tongs.
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Continue roasting for another 30 minutes, basting the pork with the pan juices or reserved marinade 3 or 4 times during this period to build a glossy glaze.
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Remove from oven when the pork is cooked through and the exterior is caramelized and slightly charred. Let rest for 5 minutes before slicing and serving.
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.
