Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H. You may have enjoyed this particular dish at American Chinese restaurants. It’s know for its characteristic red color, which is remarkably vibrant red. The color comes from fermented red bean curds when made traditionally, though the ingredient can be difficult to find. Many cooks instead use red food coloring, which achieves the same results. Traditionally, char siu was made with wild boar strips that were marinated and roasted over an open flame. Today, pork shoulder is more common, though pork loin or belly are often used. The pork can be enjoyed simply with noodles or rice, or cooked into a variety of Chinese dishes. There are slight variations in how it is made, but the basics are the same - marinate, roast, baste - then slice and serve. We love this recipe. Make the marinade. In a medium bowl, combine the sugar, honey, rice wine, soy sauce, hoisin sauce, sesame oil, garlic, Chinese 5 spice powder, salt and pepper, and red food coloring (if using). Mix well. Marinate. Pour the marinade over the sliced pork. Rub the pork and be sure to cover it all. Cover with plastic, or use a zip-top baggie to marinate. Marinate for at least 10 minutes, or overnight in the refrigerator. Longer is better for more flavor. Heat the oven. Preheat oven to 375°F. Pour 1 inch of water into a roasting pan and set the roasting rack into the pan. Reserve the marinade. Roast the pork and baste. Set the marinated bbq pork slices onto the roasting rack. Use aluminum foil to line the rack if needed. Roast for 90 minutes. Flip the pork and brush on some of the reserved marinade every 15 minutes to 20/30 minutes. Cook until the internal temperature of the pork measures 145°F. The pork should be slightly caramelized from the bbq marinade. I like to do one final baste 2 minutes before removing from the oven. Slice and serve the pork. Remove the pork from the oven. Rest for 5 minutes. Slice and serve. The pork should be tender when ready to serve, but not pull apart like pulled pork.
Pork Stir Fry. This is easy to make with tender cuts of pork stir fried with lots of vegetables and a homemade stir fry sauce with just the right amount of flavor and spice. Fried Rice. I often make spicy fried rice with chicken, but it’s outstanding with Chinese BBQ pork. Spicy Ramen Noodles. Use this to whip together a simple but massively satisfying bowl of noodles. Best you’ll ever have. Perfect for this recipe.
You’ll also find char siu bao, or Chinese BBQ pork roast meat served on bao buns. I love these! Reheat back in the pan over medium-low heat for the best results.
The Food of Sichuan, by Fuchsia Dunlop (affiliate link, my friends!) - This book is fantastic with loads of authentic Sichuan recipes and knowledge. Highly recommended. Easy Chinese Cookbook: Restaurant Favorites Make Simple, by Chris Toy (affiliate link, my friends!)
