Char Siu Pork is a popular way to barbecue pork in Asian cuisine. Chinese BBQ pork is used in many Asian dishes, but can also be eaten with some white rice and Asian vegetables. Char Siu pork has a vibrant red colour, which is achieved with red bean paste. To make the perfect red Char Siu pork, follow this recipe.
This Pork goes delicious in Singapore Noodles or its own with some steamed rice and greens.
Chinese BBQ Pork
- 1.5 kg Pork
- 1/4 cup Honey
- 1/4 cup Brown sugar
- 1/4 cup Hoisin sauce
- 1 tbsp soy sauce
- 2 tbsp Light soy sauce
- 1 tsp 5-spice
- 2 tbsp red food colouring
- In a large bowl, combine all marinade ingredients together and marinate your pork.
- Marinate meat for at least 3 hours. I leave mine overnight.
- Preheat oven to 150°c fan forced.
- Line a baking tray with foil and baking paper. Place a baking rack on top then place your pork on the rack.
- Brush the pork with some of the leftover marinade. Cook for roughly 10 minutes on each side.
- After 10 minutes, remove from the oven and then flip the pork. Brush more leftover marinade on the pork and then cook for another 10 minutes.
- When the pork has cooked through, remove from the oven and set aside to cool.
- Thinly slice the pork.
For this recipe, I used pork belly – because I used this Char Siu as an ingredient in my Singapore Noodles, I didn’t mind using a fatty cut of meat. If you plan on using another cut, another good cut of pork to use would be pork shoulder or pork loin.
As always, I like to marinate my meat overnight so it can soak up all the flavours. Place your pork on a roasting tray, there will be leftover marinade, make sure you don’t throw it out. You will need the leftover marinade to baste your pork.
Make sure you line your roast tray and baking tray with aluminium foil and baking paper. This will minimise cleaning. Roast your Char Siu pork for roughly 10 – 15 minutes on each side. Cook with the skin side up first, so your skin gets a nice crispy skin.