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Posted by on Dec 2, 2012 in Dairy-Free, Egg-Free, Nut-Free, Pork, Recipes, Seafood-Free | 10 comments

Chinese BBQ Pork (Cha Siu / 叉燒) Recipe

Chinese BBQ Pork (Cha Siu / 叉燒) Recipe

 

It’s just one of those times where everything worked together perfectly. I was at the store staring at the pork butt that was on sale, and there was this cha siu recipe I’ve been wanting to test drive for a while. Then I set out to find a meat hook but was only able to find one, sooooo I thought well, when life gives you one single meat hook, why not do a little experiment and try both the meat hook and pan roasting methods?

Cha Siu (Chinese BBQ Pork) 01

I must say, the thought of making cha siu on a meat hook intrigued me. It’s seemed like it would produce the real deal. After all, those Chinese BBQ places hang their yummy goodies up all the time, right?

The results? You can stop wondering where to get your hands on some meat hooks now and pull out your trustworthy baking pan. The pan produced a slightly juicier and more succulent cha siu because it sat in its own juices and marinade. But all in all, both were delicious, tender and flavourful with just the right amount of sweetness. Even Mr. H, with his years of cha siu-eating experience said it was just as good, if not better, than store bought! I hope you all enjoy this recipe as much as we did!

Cha Siu (Chinese BBQ Pork) 02

Adapted from Jinkzz’s Kitchen

Chinese BBQ Pork (Cha Siu)

Rating: 51

Prep Time: 15 minutes

Cook Time: 50 minutes

Total Time: 1 hour, 5 minutes

Yield: 4

Calories per serving: 582

Fat per serving: 28.8

Chinese BBQ Pork (Cha Siu)

Juicy and succulent Chinese barbecue pork right in your kitchen.

Dairy-Free|Egg-Free|Nut-Free|Seafood-Free

Ingredients

  • 2 lb Pork Butt, cut into 2 inch diameter X 4 inch length
  • 4 tbsp (84g) Honey
  • 2 1/2 tbsp (50 cal/tbsp) Hoisin Sauce
  • 2 1/2 tbsp Soy Sauce
  • 1 tbsp Red Wine
  • 1/4 tsp Pepper
  • 1/2 tsp Five Spice Powder
  • 1/2 tsp Sesame Oil
  • 3 cloves Garlic, minced
  • 3 tbsp (63g) Honey, for brushing

Instructions

  1. Place pork in a non-metal container. Combine all ingredients for the marinade and mix well to make sure that everything is incorporated. Pour mixture over pork and coat all pieces. Cover with cling film and place in the refrigerator to marinate at least 5 hours, or overnight preferably, turning the meat half way through the marinating process.
  2. Preheat oven to 350°F. Pour some hot water in a loaf pan or other baking dish and place it in the oven. Remove meat from the marinade (reserve the marinade for basting) and place them on a aluminum foil-lined baking sheet. Roast for 30 minutes.
  3. At the end of the 30 minutes, baste pork with the reserved marinade. Roast for another 20-30 minutes or until your meat thermometer registers 160°F. Brush pork with additional honey and return it to the oven for 5 minutes. Remove from the oven, cover loosely with aluminum foil and allow pork to rest for 10 minutes and then slice it against the grain (perpendicular to the meat fibers).

Notes

Choosing pork with more fat and slicing against the grain makes a world of a difference. You’ll end up with cha siu that is much more juicy and tender!

Five-spice powder and hoisin sauce can be found at Asian Supermarkets, the brand of hoisin sauce I usually get is Lee Kum Kee.

http://www.cooksnapsavour.com/2012/12/02/chinese-bbq-pork-cha-siu-recipe/

Cha Siu (Chinese BBQ Pork) Nutrition Facts

4 Servings (8oz Pork/Serving)

Cha Siu (Chinese BBQ Pork) 04

Cha Siu (Chinese BBQ Pork) 03

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10 Comments

  1. thanks for sharing the recipe. I’ve always want to try to make cha siu at home. this looks incredibly delicious. my husband will love it :)

    • This is soooo easy and tasty! Let me know what you think after you do!

  2. I have some 5 Spice Powder… I’m always looking for ways to use it!

  3. Thanks for posting this! I always order this in restaurants. I’m sure making it at home is far more superior. :)

    • I was really surprised at how well it turned out! And it is SO easy too! It’s going to be a regular at home for sure!

  4. Thanks for linking up with Food on Friday. cheers

    • Yup I make it every so often now it’s delicious!! Thanks for dropping by!

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