Photograph of the finished Char siu

China · Xá xíu Quảng Đông

Char siu

1 hr Hands-on time + 1 hr waiting
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Pork shoulder Pork shoulder 1.3 lb
  • Photograph of Sweet black bean sauce Sweet black bean sauce 3.5 oz
  • Photograph of Soy sauce Soy sauce 2 ⅔ tbsp
  • Photograph of Sugar Sugar 1.7 oz
  • Photograph of Shaoxing Wine Shaoxing Wine 2 ⅔ tbsp
  • Photograph of Five-spice powder Five-spice powder 0.3 oz
  • Photograph of Garlic Garlic 8 cloves
  • Photograph of Steamed rice Steamed rice 1.8 lb

Method

  1. 1 Slice the pork shoulder into strips about 5 cm wide, and lightly score both sides to allow the marinade to penetrate.
  2. 2 Mix sweet black bean paste, soy sauce, sugar, Shaoxing wine, five-spice powder, and minced garlic to make a marinade.
  3. 3 Marinate the meat in the sauce, refrigerate for at least 60 minutes, turning it over once.
  4. 4 Bake at 200°C for 20 minutes, flip and brush with more sauce.
  5. 5 Bake for another 15 minutes, brush with the final sauce to give the meat a glossy red color, then let it rest for 5 minutes before slicing.

With an appliance

  • Charcoal grill 52 min

    Replace steps 4-5: Place the meat strips on a charcoal grill with a distance of 18 cm from the charcoal, grill for 12 minutes on each side, and brush with sauce when turning; the char siu will have a smoky aroma, with a slightly browned surface, but you need to watch out for burnt sugar.

Start cooking