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?
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!
Adapted from Jinkzz’s Kitchen
Juicy and succulent Chinese barbecue pork right in your kitchen.
- 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
- 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.
- 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.
- 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).
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.