The Best Char Siu (Red BBQ Pork)
Craving juicy, caramelized Cantonese BBQ pork? This best char siu recipe delivers tender, flavorful pork with a glossy, sweet glaze. Made with red fermented beancurd for that signature depth, it's the perfect balance of savory, sweet, and umami. Try it with extra glaze and a kick of hot English mustard!
Ingredients
- 2 kg pork belly thick cuts, skinless, boneless (instead of pork belly, pork butt, shoulder or jowl work well)
- 120 g red fermented beancurd (plus juices) approx 6 cubes and 4 tbsp liquid
- 1 1/2 tbsp salt
- 4 tbsp sugar (for marinade)
- 2 tsp chicken boullion powder (or sub with 1/2 tsp MSG) - optional
- 1/2 tsp white pepper
- 1 tsp five spice
- 1 tsp garlic powder
- 2 tbsp rice wine
- 1 tbsp dark soy
For the Glaze:
- leftover marinade
- 1/4 cup water
- 1/2 cup sugar
Instructions
- Blitz the above marinade ingredients together and marinade the pork. Place pork in individual resealable bags with some marinade. Ideally overnight or stored in the freezer for future use.
- Preheat oven to 170C roast. Roast on a lined baking tray for 45-55min depending on size of pork, a skewer should be able to poke through without much resistance.
- Make the glaze. In a small pot with the left-over marinade from the bags add water and sugar, simmer on low till thick and sticky (2min approx).
- Brush the pork with the glaze, put it back in the oven for 5 min (optional). Do a final glaze on the pork and wait 10min before carving. Serve with extra glaze on side and hot English mustard (optional).
Notes
Recipe Summary: Make the marinade and marinate pork overnight, then roast at 170°C for 45-55 min. Simmer marinade into a glaze, brush, bake 5 min, glaze again, rest, and serve!