Char Siu – Classic
This is the traditional, time-tested version of the dish. It stays true to its origins, using well-established techniques and ingredients that define its authentic flavor. A perfect starting point for exploring its evolution.
Country: 
China Region / Locale: Chinese Servings: Serves 4-6
China Region / Locale: Chinese Servings: Serves 4-6Char Siu is a beloved Cantonese barbecue pork dish known for its sticky, sweet, and savory glaze. Originating from Guangdong province in China, this dish has been adored for centuries and translates to ‘fork roast’ due to its traditional cooking on skewers over an open flame. This succulent preparation features a distinctive red color, often achieved using natural food coloring or red yeast rice. Char Siu is a versatile dish, perfect for pairing with rice, noodles, or even a simple bun.
Ingredients
- Pork shoulder – 2 pounds / 900 g
- Soy sauce – 1/4 cup / 60 ml
- Hoison sauce – 1/4 cup / 60 ml
- Honey – 2 tablespoons / 30 ml
- Brown sugar – 2 tablespoons / 25 g
- Rice wine – 1 tablespoon / 15 ml
- Red food coloring – few drops
- Five-spice powder – 1 teaspoon / 2 g
- Garlic, minced – 2 cloves
- Sesame oil – 1 teaspoon / 5 ml
Instructions
- Cut the pork shoulder into long strips, about 2 to 3 inches wide.
- In a large bowl, mix soy sauce, hoison, honey, brown sugar, rice wine, red food coloring, five-spice powder, minced garlic, and sesame oil until well combined.
- Add the pork strips to the marinade, ensuring they are well coated. Cover and refrigerate for at least 4 hours, preferably overnight, for best flavor.
- Preheat the oven to 375°F (190°C). Line a baking tray with foil.
- Place the marinated pork strips onto the tray, then bake in the oven for 30 minutes.
- Increase the oven temperature to 425°F (220°C) and roast for another 10 minutes, basting occasionally with the leftover marinade.
- Once cooked and caramelized, remove from the oven, allow to rest for 5 minutes, then slice and serve.
Substitutions
- Pork shoulder -> Pork belly or pork tenderloin
- Rice wine -> Shaoxing wine or dry sherry
- Hoison sauce -> Plum sauce
Enhancements in the Next Evolution
- Add a step to marinate the pork at least overnight for deeper flavor.
- Include a broiling step to achieve additional caramelization on the pork surface.
- Experiment with adding ginger to the marinade for added complexity.
Curious to see how this dish evolves? Discover refined flavors and enhanced techniques in the next version.
