{"id":9113,"date":"2019-10-15T09:50:26","date_gmt":"2019-10-15T13:50:26","guid":{"rendered":"http:\/\/omnivorescookbook.com\/?p=9113"},"modified":"2024-12-24T15:53:02","modified_gmt":"2024-12-24T20:53:02","slug":"char-siu","status":"publish","type":"post","link":"https:\/\/omnivorescookbook.com\/char-siu\/","title":{"rendered":"Char Siu (Chinese BBQ Pork, \u53c9\u70e7\u8089)"},"content":{"rendered":"\n

The only char siu recipe you need to make juicy flavorful pork with a sweet glossy glaze, just like you\u2019d get at a Cantonese restaurant. {Gluten-Free adaptable}<\/p>\n\n\n\n

\"Char<\/figure>\n\n\n\n

Hailing from Guangdong province in the south of China, char siu or barbecued pork is one of the darlings of dim sum, firmly in the catalog of Cantonese cuisine.<\/p>\n\n\n\n

It doesn\u2019t do the dish justice, merely to describe char siu with words. But it is a lean cut of barbecued pork, given a deep red color and shiny coating from the glaze. And it\u2019s famously sweet. However, simply calling it sweet does not convey the complex flavors that result from the long marinating process.<\/p>\n\n\n\n

The name Char Siu (or Cha Shao), literally means \u2018fork roast\u2019 due to the traditional way of cooking. After marinating, the pork is hung on a special fork and placed in the oven for roasting. During the roasting, the chef will baste the pork with a sugary glaze many times, giving it that appetizing glossy look.<\/p>\n\n\n\n

A good char siu should be slightly chewy, juicy, with a vibrant, rich color and an equally alluring aroma. There are so many char siu recipes out there that simply yield a sweet piece of pork. For me, it\u2019s important to create a good marinade base to give the cut a fragrant taste, and add just enough sweetness to complete it. That\u2019s why you will see a lot of fresh aromatics and maybe less sugar in this recipe.<\/p>\n\n\n\n

\"Sliced<\/figure>\n\n\n\n

Cooking notes<\/h2>\n\n\n\n

1. Recipe update<\/h3>\n\n\n\n

The recipe was originally published three years ago. Over the years I\u2019ve been trying to perfect the process. Today I\u2019m sharing an updated version.<\/p>\n\n\n\n

In this version I made a few small changes:<\/p>\n\n\n\n