Why You’ll Love this Authentic Char Siew

When you take your first bite of authentic Char Siew, you’re in for a real treat! The sweet, savory glaze and tender pork melt in your mouth.

I love that you can easily make this at home. After marinating, just roast it at 425°F for tenderloin or 350°F for shoulder.

It’s perfect for dinner or even as BBQ bites! Enjoy every moment!

What Ingredients are in Authentic Char Siew?

When it comes to making authentic Char Siew, the ingredients are essential! The exciting blend of flavors creates that mouth-watering, sticky glaze famous in Chinese cuisine. Gather your ingredients, and you’ll be well on your way to impressing everyone with your culinary skills.

Just think about it—how great will it feel to have perfectly roasted pork with that beautiful sweet and savory taste right in your own kitchen?

Here’s what you’ll need for this delicious recipe:

• 1 ½ lbs pork (tenderloin, shoulder, or butt)
• 2 garlic cloves, peeled and mashed
• 2 tablespoons Chinese rice wine or dry sherry
• 2 tablespoons hoisin sauce
• 2 tablespoons ketchup
• 1 ½ tablespoons soy sauce
• 1 tablespoon liquid honey
• 2 teaspoons brown sugar
• ¼ teaspoon five-spice powder
• 3 drops red food coloring (optional)

Is there anything more satisfying than cooking with fresh ingredients? Using pork tenderloin offers a lean and tender option, but if you’re feeling adventurous, opt for shoulder or butt for a bit more richness.

Plus, don’t forget about the garlic; its flavor is a must for authenticity. For the sauces and spices, a proper hoisin and soy sauce can make all the difference, so seek out good-quality brands.

And those optional drops of red food coloring? They might just take your Char Siew from delicious to wow with an impressive hue.

How to Make this Authentic Char Siew

To whip up some mouthwatering Char Siew, you’ll need a solid foundation of ingredients. Start with 1 ½ lbs of pork—tenderloin, shoulder, or butt, your choice. It’s all about how tender you want your meat to be. Cut it into strips about 2 inches wide and 5 inches long. That’s the perfect size for maximizing those juicy flavors later on.

Next, grab those 2 garlic cloves and smash them to release their lovely aroma. If garlic were a superhero, this would be its origin story—peeled, mashed, and ready to shine.

Now, for the marinade magic. In a medium bowl, whisk together 2 tablespoons each of Chinese rice wine (or dry sherry, if that’s what you’ve got) and hoisin sauce. Add in 2 tablespoons of ketchup, 1 ½ tablespoons of soy sauce, a tablespoon of liquid honey, and 2 teaspoons of brown sugar. Toss in that smashed garlic, and don’t forget that aromatic ¼ teaspoon of five-spice powder. If you want that classic Char Siew color, feel free to add about 3 drops of red food coloring. It’s optional, but who can say no to a little drama?

Once the marinade is ready, it’s time to give that pork a bath. Place the strips in a 9 X 13-inch glass baking dish and pour the marinade all over them. It’s like a flavorful spa day for the pork, so let it soak up all those stunning flavors for at least 3 hours in the fridge. Patience is key here; you’ll be rewarded.

When you’re ready to get cooking, preheat the oven—425 degrees Fahrenheit for the tenderloin or 350 for shoulder or butt. Make sure to pour about half an inch of water into a shallow roasting pan at the bottom of the oven. This step is essential, folks! It creates the steamy environment needed for a juicy roast.

Now, place that marinated pork on a rack above the water and roast it, brushing with the reserved marinade every 10 minutes or so. Your kitchen will smell so good you might just have to remind yourself that it’s not quite dinner time yet. For an even more authentic cooking experience, consider using a professional Chinese wok to sear the char siew at the end for that perfect caramelized exterior.

After about 30 minutes (or 45 if you went for the shoulder or butt), check that the internal temperature hits 160 degrees Fahrenheit. Once it’s cool enough to handle, slice it across the grain into ¼-inch thick pieces.

And voila, you’ve got yourself some delicious Char Siew! Serve it at room temperature, or even chill it for later in some steamed buns. It’s finger-licking good—just don’t forget to hide the leftovers from yourself; they disappear faster than you can say “yum.”

Authentic Char Siew Substitutions and Variations

If you’re feeling adventurous, there are plenty of ways to switch things up with your Char Siew!

You can try chicken or beef instead of pork for a different flavor. If you’re out of hoisin sauce, mix soy sauce with a tablespoon of brown sugar.

Want spiciness? Add chili paste!

Baking your meat at 400°F for 30 minutes works, too!

Enjoy experimenting!

What to Serve with Authentic Char Siew

Serving your delicious Char Siew is just as exciting as making it!

I love to pair it with jasmine rice; the sweetness complements the pork perfectly.

Steamed broccoli or bok choy adds a nice crunch, too!

For a fun twist, try serving it in steamed buns with a drizzle of hoisin sauce.

Yum! This meal’s freshness will blow your mind!

Final Thoughts

As we wrap up our journey into making Authentic Char Siew, I can’t help but feel excited about sharing this delightful dish with friends and family!

The flavors are simply incredible, and your kitchen will smell amazing.

Remember to marinate that pork for at least three hours, roast it perfectly, and savor every bite!

You’ll impress everyone, trust me!

Enjoy cooking!