How To Make Char Siu: Hong Kong BBQ Pork
Recipe Overview
Overview
Char Siu, or Cantonese BBQ pork, is a beloved dish that showcases the rich culinary traditions of Hong Kong. The preparation begins with marinating the pork in a mixture that includes maltose, soy sauce, and five spice powder, which infuses the meat with a sweet and savory flavor. The unique cooking method involves skewering the pork and hanging it in a vertical oven, allowing it to cook evenly while developing a beautiful char on the outside.
One of the standout features of Char Siu is the glaze made from maltose, which caramelizes during cooking to create a glossy finish that clings to the meat. This not only enhances the visual appeal but also adds a delightful sweetness that balances the savory elements of the dish. The texture is equally important; the pork should be tender yet slightly chewy, with a satisfying snap when bitten into.
As the pork cooks, the chef carefully monitors its position in the oven, adjusting it to ensure that the leaner cuts receive more heat while the fattier pieces render their delicious fat. This attention to detail is what makes Char Siu such a special dish, and it’s often served over rice for a complete meal. Whether enjoyed at a bustling street vendor or a local restaurant, Char Siu is a must-try for anyone looking to experience authentic Cantonese flavors.
Recipe Details
Steps & Tips
Skewer the pork with metal skewers for hanging in the vertical oven.
Place soaked newspaper on top of the chassio to control temperature.
Tip: Position leaner cuts towards the top and fattier cuts towards the bottom for optimal cooking.
Tip: Allow the pork to rest before glazing to enhance flavor and texture.
Cook the pork for the first 25 to 30 minutes.
Let the chassio rest for a couple of minutes before glazing.
Glaze the pork with maltose for a shiny finish.
Tip: Use maltose for glazing as it clings better to the pork than honey.
Tip: Caramelize the maltose on the outside for a desirable char.
Marinate the pork with sugar, salt, five spice, and other ingredients.
Tip: Marinate the pork overnight for maximum juiciness.
Take the chassio out of the oven after 50 minutes of cooking.
Tip: Trim burnt bits off the pork after cooking for a better presentation.
Trim off burnt bits of charcoal from the cooked chassio.
Plate the chassio for serving.
Tip: Communicate your preferred fat content when ordering chassio for the best experience.
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
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Interesting Tidbits
- •Char Siu is traditionally cooked using a vertical oven, which allows for even cooking and a unique texture.
- •Maltose is used as a glaze for Char Siu, providing a sweet and shiny finish that caramelizes beautifully.
- •The positioning of the pork in the oven affects its cooking, with lean cuts placed higher and fattier cuts lower.
- •Five spice powder is a key ingredient in the marinade, adding warmth and depth to the flavor profile.
