Char siu pork
Cantonese pork marinated with soy sauce, hoisin and spices, slowly roasted and finished with a honey glaze.
Char siu pairs a sweet-savoury marinade with a glossy, browned exterior. The pork needs at least 12 hours to marinate in the refrigerator; hands-on time and the 4 servings are estimates. Set some marinade aside before adding the meat to use later for the glaze.
Method
- 01
Prepare the pork
Trim only excess surface fat from the pork collar and cut it into long strips of similar thickness.
Ready to continue when: The strips are evenly thick and retain some of their marbling.
10 min - 02
Mix the marinade
Blend the light soy sauce, hoisin sauce, sugar, oyster sauce, Chinese rose wine, toasted sesame oil, white pepper, five-spice powder, garlic and ginger until smooth.
Ready to continue when: The marinade is even, with no large pieces of garlic or ginger.
5 min - 03
Set aside sauce and coat the pork
Before adding the pork, set aside about 150 g of marinade for the glaze. Coat the pork collar thoroughly with the rest.
Ready to continue when: The pork is coated on all sides, and the reserved portion has not touched raw meat.
5 min - 04
Marinate
Cover the pork and marinate it in the refrigerator for at least 12 hours. If the marinade does not fully cover it, turn the strips a couple of times during the resting period.
Ready to continue when: At least 12 hours have passed and the marinade remains distributed over the pork.
720 min - 05
Roast slowly
Heat the oven to 165 °C. Put the pork and its marinade in an ovenproof dish and cover it tightly with foil, keeping the foil from touching the meat. Roast for 30 minutes; lower the oven to 110 °C and continue for 3 hours, until a fork slides in easily but the meat still holds its shape.
Temperature: 165 °C / 329 °FReady to continue when: After cooking at 110 °C, a fork slides in easily and the meat holds its shape.
210 min - 06
Prepare the glaze
Mix the reserved marinade with the honey. Warm it gently, stirring until the honey is incorporated, then let it cool.
Ready to continue when: The honey is incorporated and the glaze has cooled before brushing the pork.
5 min - 07
Glaze, brown and serve
Rest the pork on a rack for 15 minutes. Brush it generously with the glaze and place it under the grill at its highest setting for about 6 minutes. Brush every 2 minutes; turn the pork, glaze it again and grill for another 6 minutes, brushing every 2 minutes. Remove the pork, rest it for 15 minutes and slice.
Temperature: 250 °C / 482 °FReady to continue when: The surface is glossy and caramelized without burnt patches; the meat rests before slicing.
42 min
Ingredients
Sources and review
Content researched, cross-checked and automatically validated. Sources consulted:
- LA BIOTECNOLOGÍA PARA LA SEGURIDAD ALIMENTARIA, ECONÓMICA Y LA GEOPOLÍTICA doi.org/10.37885/221211159
- Por qué el Sáhara Occidental es una pieza clave para la seguridad alimentaria mundial doi.org/10.64628/aao.swhdr6qsf
- Char siu: la sorprendente receta del cerdo asado chino al estilo cantonés bonviveur.com/es/recetas/char-siu
- Char siu. Receta fácil de cerdo asado estilo cantonés holasoyui.com/char-siu-casero-cerdo-asado-cantones/
- Char Siu, cerdo a la barbacoa chino — diegodoal diegodoal.com/recetas/char-siu
- Cerdo Char siu (叉烧, หมูแดง) – Kwan Homsai www.kwanhomsai.com/cerdo-char-siu-cerdo-a-la-barbacoa-chino/
- - YouTube www.youtube.com/watch?v=RzGM20Gbw8c
- FOODOGRAFO foodografo.com/2017/07/12/cerdo-char-siu-o-char-siu-pork/
- Char siu, barbacoa china de cerdo - Tragaldabas Profesionales www.tragaldabasprofesionales.com/char-siu-cerdo-barbacoa-bbq/
- Char siu: Cerdo asado al estilo chino - Blog de ColandCol blog.colandcol.com/char-siu-cerdo-asado-al-estilo-chino/
- Panceta de cerdo Char siu (sous vide), el cerdo a la barbacoa estilo chino – Gastronoming www.gastronoming.com/panceta-de-cerdo-char-siu-sous-vide-el-cerdo-a-la-barbacoa-estilo-chino…
- Temperatura interna del char siu: Cerdo asado chino perfecto en casa – TempPro temppro.com/es/blogs/news/char-siu-internal-temp-perfect-chinese-bbq-pork-at-home?srsltid=AY…
- A qué temperatura debo cocinar la carne de cerdo | Consumer www.consumer.es/seguridad-alimentaria/temperatura-seguridad-para-cocinar-carne-cerdo
- Char siu - Wikipedia, la enciclopedia libre es.wikipedia.org/wiki/Char_siu
- - YouTube www.youtube.com/watch?v=IQvxUK19ZF4&vl=es
State: Published after documentary validation; no “Tested” label is shown.