Chinese Barbecued Pork (Char Siu)

Name: Chinese Barbecued Pork (Char Siu)
Prep time: 2 h 15 min
Cook time: 55 min
Total time: 3 h 10 min
Ingredients: 2½ to 3 pounds boneless pork shoulder (cut into 8x6x3 inch strips); 2/3 cup sugar; ½ cup soy sauce; 2 green onions (smashed); 2 cilantro stems (preferably with roots, smashed); 1 star anise pod; 1 tablespoon Shaoxing rice wine or dry sherry (optional); ½ teaspoon sesame oil; ½ teaspoon 5-spice powder

Cantonese char siu (Chinese barbecued pork) is made by marinating pork strips in sugar, soy sauce, five-spice powder, and other seasonings before roasting. It has a glossy bright red appearance and a tender, juicy texture.

3h 10m

Easy

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Ingredients

boneless pork shoulder (cut into 8x6x3 inch strips) 2½ to 3 pounds

sugar 2/3 cup

soy sauce ½ cup

green onions (smashed) 2

cilantro stems (preferably with roots, smashed) 2

star anise pod 1

Shaoxing rice wine or dry sherry (optional) 1 tablespoon

sesame oil ½ teaspoon

5-spice powder ½ teaspoon

Instructions

Cutting the meat

Cut the pork lengthwise into 4 long strips. Place each strip flat on the cutting board and cut it lengthwise in half. You should end up with about 8 strips approximately 1.5 inches wide and 7 to 8 inches long. Place them on a plate that can hold all the strips in a single layer.

Marinating

In a small bowl, combine the sugar, soy sauce, green onions, cilantro stems, star anise, rice wine, sesame oil, and five-spice powder. Pour the marinade over the pork. Cover with plastic wrap and marinate in the refrigerator for at least 2 hours, ideally 1.5 days.

Preparing for roasting

Preheat the oven to 400°F (about 200°C).

Roasting

Remove the pork from the marinade and place it on a rack set over a foil-lined baking sheet to catch the drippings. Reserve the marinade. Roast for 40 to 45 minutes, flipping halfway through, until the pork is beginning to caramelize and the edges are just starting to char. During the first 30 minutes of roasting, brush the marinade onto each side at least once.

Slicing and heating the sauce

Transfer the pork to a cutting board, let it rest for about 10 minutes, then slice crosswise into 1/4-inch thick pieces. Meanwhile, bring the reserved marinade to a boil over medium heat for at least 10 minutes, skimming off any foam that rises to the surface.