Chinese: Chinese Barbaque Pork

Char siu, or Chinese barbecue pork, is that glossy, reddish-brown meat you see hanging in Chinatown deli windows. This home version uses boneless pork loin strips marinated in a sauce of hoisin, soy sauce, sesame oil, garlic, and sugar, then baked in the oven until the edges caramelize and the glaze turns sticky and dark.

The marinade needs at least two hours to penetrate the meat, but longer is better. The sugar and hoisin create that signature lacquered crust during baking, while the sesame oil adds a toasty aroma that fills the kitchen.

Flipping the strips halfway through the bake ensures both sides get that caramelized char. The pork should be dark and slightly sticky on the outside with juicy, tender meat inside.

Chef Tips

• Slice the pork into thin, uniform strips before marinating. Thin strips absorb more marinade and develop more surface area for that caramelized crust.
• Line your baking pan with foil. The sugar in the marinade burns onto pans and is miserable to clean off.
• Let the pork rest 5 minutes before slicing against the grain for serving. Hot char siu sliced immediately loses its juices.
• Save any pan drippings. Reduced slightly, they make an incredible sauce for rice.

Variations

• Add a tablespoon of Chinese five-spice powder to the marinade for a more complex, traditional flavor.
• Use pork shoulder instead of loin for fattier, more forgiving meat that stays moist even if slightly overcooked.
• Slice thin and serve in steamed bao buns with pickled vegetables and mayo.