Cantonese Char Siu
Making your own Cantonese Char Siu is a fun and tasty way to prepare this dish, which you can typically get at a Chinese restaurant, at home. The roasted pork tastes sweet and savory due to ingredients such as honey, hoisin sauce, and soy sauce. This dish is delicious for dinner and goes perfectly with a Chinese rice table.
Ingredients
- 1½ pound pork tenderloin
- 4 cloves garlic crushed
- 1 teaspoon fresh ginger fresh, grated
- 1 tablespoon sunflower oil
- 3 tablespoons honey
- 2 tablespoons hoisin sauce
- 1 tablespoon light soy sauce
- 1 tablespoon dark soy sauce
- 1 teaspoon oyster sauce
- 1 tablespoon mirin Chinese cooking wine
- ½ teaspoon ground white pepper ground
- ⅛ teaspoon salt
- ½ teaspoon sesame oil
- ½ teaspoon red food coloring
Ingredients you need per step are listed below the step in Italic
Instructions
Marinate
- Cut the pork tenderloin in half lengthwise.1½ pound pork tenderloin
- Mix all the marinade ingredients in a large bowl.4 cloves garlic, 1 teaspoon fresh ginger, 1 tablespoon sunflower oil, 3 tablespoons honey, 2 tablespoons hoisin sauce, 1 tablespoon light soy sauce, 1 tablespoon dark soy sauce, 1 teaspoon oyster sauce, 1 tablespoon mirin, ½ teaspoon ground white pepper, ⅛ teaspoon salt, ½ teaspoon sesame oil, ½ teaspoon red food coloring
- Remove a third of the marinade from the bowl and store it in the refrigerator.
- Marinate the pork tenderloin pieces in the remaining marinade and cover them well.
- Marinate for at least 4 hours, preferably overnight.
- Choose one of two preparation to finish the char siu
1. Seared in the pan and then in the oven
- Preheat the oven to 350 ℉.
- Cover a baking tray with baking paper or aluminum foil and place a rack on top.
- Heat a skillet on high heat.
- Place the pork into the pan and sear it quickly until it's well browned.
- Take it out of the pan and place it into the oven. Bast it with the leftover marinade.
- Bake for 15 minutes. Bast halfway of the time, so it won't become dry. The Char Siu is ready when the core temperature is 140 °F (60 °C)
2. Grill / BBQ
- Place the marinated pork loin on the grill of your BBQ or your hot grill pan.
- Cook on medium heat for 15 minutes (until cooked through).
- Turn around and bast.
NOTES
1. Grill or Oven I've described both the grill and oven preparation. In my opinion, the grill is the most delicious way. But if not in season, I can recommend baking in the oven as the second-best option.
2. Pork tenderloin: You can also use chicken or thigh fillets instead of pork tenderloin.
3. Spicy: If you like spicy food, add ½ to 1 teaspoon chili flakes, Sriracha, or sambal to the marinade.
4. Storage
Allow the Char Siu to cool quickly before storing.
- Refrigerator: Store the Cantonese Char Siu covered for up to 2 days.
- Freezer: Freeze the Char Siu in portions in the freezer. This way, it will last for up to 3 months.
- Reheat: Place the Char Siu in an oven dish, cover with aluminum foil, and heat in a preheated oven at 350 °F (180 °C) for 15 minutes.
Nutrition
Calories: 217kcal | Carbohydrates: 14g | Protein: 24g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.04g | Cholesterol: 74mg | Sodium: 586mg | Fiber: 0.3g | Sugar: 11g | Vitamin A: 3IU | Vitamin C: 1mg | Iron: 1mg
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