Smells like the holidays! The aromatics draw you into the mouth-watering, sweet-sticky glaze and juicy meat. The flavor-bomb marinade is the best recipe with Chinese Five Spice powder. The post OVEN Char Siu Pork is one of the BEST...
Easy in the oven, Char Siu pork is one of my favorite roasted meats and recipes with Chinese five spice. The holiday aromatics draw you into the super tender, boldly flavored sweet-sticky glaze and juicy meat that is rich in layers of flavor.
Super tender and juicy char siu pork with a savory, salty, sweet outside glaze is lip-smacking delicious. As one of the best recipes with Chinese five spice, char siu is a very distinct and special dish.
Table of contents
What is Char SiuChar Siu MarinadeWhat is Chinese Five Spice Powder?Ingredients for Pork Char Siu (Chinese style BBQ)HOW TO MAKE Oven Roasted Char Siu Pork RecipeEquipmentHow to Serve Char Siu PorkWhat is Char Siu
A little History
Char siu has a rich history that dates back many centuries. Its origins can be traced to China, specifically the Cantonese region, where it first gained popularity. Thus, char siu pork is also known as Cantonese or Chinese BBQ pork.
Char siu was initially created as a way to preserve meat by marinating it and then roasting it over a fire. This preservation method allowed meat to be stored for longer periods, making it a valuable source of nutrition.
Over time, the dish evolved into a culinary delight, appreciated not only for its practicality but also for its flavors.
An exciting, enticing, Oven Roasted Delight
This Chinese-style barbecued pork is known for its tender, juicy, and super tasty meat.
It has a distinct aromatic element, making it one of the signature recipes with Chinese five spice.
The name “char siu” translates to “fork roasted” in Cantonese, referring to the traditional method of skewering the meat with long forks and hanging it over an open fire to roast.
While traditional char siu entails roasting the meat over an open fire, modern adaptations make it more accessible for home cooks.
You can make this oven roasted! This way you don’t miss out on what is one of the best Asian meat recipes there ever was.
The marinated pork roasts in an oven, where with some basting and turning, and with the combo of high-heat, the glaze caramelizes and develops into the most delish crust on the outside.
In fact, hold right there. I’ll be back…I feel the need to make this right now.
Whether served during special occasions like Lunar New Year or enjoyed as a regular meal, char siu is loved for its mouthwatering flavors and the aromatic experience it offers.
The popularity and widespread appreciation of char siu are a testament to its delicious taste and cultural significance.
Nowadays, you can find this versatile dish enjoyed on its own, or used as a filling in various dishes like sandwiches, tacos, or noodles.
As a nostalgic symbol of Cantonese cuisine, char siu is a flavorful dish that transcends borders.
Char Siu Marinade
It’s all in the marinade…and the technique, but I’ll go over technique in a bit.
Homemade char siu is special because it is better than take out. It’s much more flavored and marinated, where you might find that some take-out establishments don’t have the same standards of marination.
The marinade I use to flavor char siu typically consists of sweet, salty, and Chinese herbs (which I list below in ingredients). The balance is truly a song that makes your tastebuds dance.
The result is a sticky and savory-sweet glaze that is glistening with a little char and crisp bits, succulent and lip-smacking.
Don’t forget the Chinese five spice…as that is an important part of making the glaze stand out and creating an exciting foodie experience.
This is one of the best recipes with Chinese five spice.
Organic Chinese Five Spice in a Bowl
What is Chinese Five Spice Powder?
Chinese Five Spice powder is a flavorful spice blend commonly used in Chinese cuisine. It is made from a combination of five spices, giving it a unique and aromatic flavor profile. The five spices typically included in the blend are:
Star Anise: The dominant ingredient in Chinese Five Spice, star anise adds a sweet and licorice-like flavor to the blend. Cloves Cinnamon Fennel Seeds Szechuan PeppercornWhen combined, these five spices create a harmonious blend that adds complexity and depth to dishes.
Chinese Five Spice powder is often used to season meats, poultry, and vegetables, giving them a distinct and savory taste. It can be found in many grocery stores or Asian markets and is a key ingredient in recipes, such as this Char Siu pork.
The flavor-bomb marinade includes Chinese Five Spice powder, which thankfully, is becoming easier to access in many major grocery stores. It contains licorice notes from star anise, aromatic notes from cloves and cinnamon, and warmth from fennel and Szechuan peppercorn.
The Chinese Five Spice is my favorite part of creating Char Siu, as it smells like the holidays. It’s one of those aromas that can transport you.
Please note that this recipe does NOT have the red food dye agent so the char siu will be brown in this recipe. The removal of red coloring doesn’t affect the taste.
Ingredients for Pork Char Siu (Chinese style BBQ)
Pork Shoulder 2-3lbs – Buy fresh and thick with lots of marbling of fat and lean meat.INGREDIENTS for Char Siu Marinade
Shaoxing Wine – I saw this even at the regular grocery so this is becoming more popular to find. Otherwise, it’s easy to find at an Asian market. Hoisin Sauce – I use a gluten free no msg version and it works great. Oyster Sauce – I use a gluten free no msg version and it also works great. Low Sodium Soy Sauce – You can use any kind you like of regular soy sauce or gluten free. Golden Brown Sugar – makes the caramelizing set in Chinese Five Spice Powder – This is thee flavor boost. This spice combo is mandatory. Honey – makes the caramelizing and sweet sticky glazing Garlic Powder – Easier than mincing garlic! A nice time saver and that way you don’t have burned garlic bits on the pork. Coarse SaltHOW TO MAKE Oven Roasted Char Siu Pork Recipe
There is a technique that will be important to getting the perfect glaze and home-made oven roast for your char siu pork.
While in commercial settings, there are hanging and rotisserie BBQ’s for turning and circulating the meat, at home, we have to get a little creative.
Now this recipe is meant for an oven, so if you are using a convection oven the way to do it is just a little different, but read on and you can see that the basis can apply to both oven and convection oven.
First, elevate.
When the pork is ready to go after being marinated, preheat the oven and get your setup ready.
You’ll need a good deep pan. I cover the pan with foil because your pork char siu will have lots of drippings from the glazing, so the drips can be caught in the pan. If you do not put foil, the pan is going to have lots of glaze and will be much harder to clean. Put the foil to protect the pan.
Fill the pan with 4 inches of water for steam and catching drippings.
On top of the pan, I place a wire rack.
Place the marinated pork shoulder on the wire rack, elevated, and that’s it.
Heat the oven to 425 F (this will be for the first 15 minutes of cooking the meat). Then, turn down heat to 375 F for the remaining time.
The Three Turn Method
After the first 15 minutes, open the oven door and baste the pork.
Then turn, baste the other side and repeat this turning and glazing process every fifteen minutes.
The recipe below will lay out the times in detail.
Equipment
Deep Pan – for the water to create the steam Wire Rack – to elevate the meat Foil – to line the pan Oven mitts Basting Brush Small Bowl – for the basting marinade Long Metal Tongs – to flip the meat Cutting Board – to rest and slice the meat afterwards Chef’s Knife
Chaur siu is one of the most delectable recipes with Chinese five spice. Someone hand me a plate!
What Meat to use for Char Siu
PORK SHOULDER
Pork Shoulder is the perfect cut for char siu because of it’s lean to fat ratio. It’s juicy and very tender. This creates that stand alone element to the meat, where it’s truly the star entree at the table.
Oven roast low and slow.
Let your pork char siu rest for five minutes. You will see the perfect sticky sweet glaze, caramelized crispy ends, and the juicy tenderness all around in every slice. Once cut, serve immediately.
I especially love pork shoulder because it’s easy to oven roast making it a simple to make dish.
It caramelizes beautifully with crisped darkened ends, and it doesn’t dry out…making leftovers tasty for mouth-watering char siu bao tacos, or sometimes I just grab some on the go (cold) without anything else as a filling protein snack.
PORK LOIN
I have made this recipe so many times, and have tried other cuts.
Pork loin is a lean cut and I love it fresh out the oven. It requires different steps as to not overcook.
If you want a very lean choice, make pork loin char siu.
I cook this with high temp and fast.
Pork Loin is another cut that will result in a deliciously leaner dish.
The next day, it’s great cold and sliced thin for an amazing addition to a bahn mi style sandwich.
I store this in a glass container, and it can last up to three days, but since pork loin is extremely lean, it is best to serve cold so it doesn’t become dry.
Pork Belly
On the contrary, you can make char siu pork belly and that makes for an ultra rich, sticky, caramelized stunner of a meat choice.
I serve this with heaps of plain jasmine rice. You can also use char siu pork belly for a satisfying, very simple, indulgent version of Asian tacos that takes just minutes to whip up.
Chicken Thigh
For another kind of meat, go for chicken thighs. They are balanced with lean and fat, become tender, stay juicy, and soak in the marinade well for a delish meal with rice or wrapped in lettuce.
Check out this Chicken Char Siu made with boneless thighs. It’s super easy to make.
For popularity and back to the best option, this recipe will continue with the steps for pork shoulder char siu. If it’s your first time making this, pork shoulder is also my recommendation.
How to Serve Char Siu Pork
Since char siu pork is one of those incredible smelling and tasty recipes with Chinese five spice, it needs only a very simple backdrop.
Steamed rice and baby bok choy are perfect combinations with this pork recipe. Also, stir fried vegetables or simple daikon radish make perfect sides.
Leftover char siu is perfect cold and put in bao bun sandwiches, tacos, or made in a baguette sandwich.
Oven Roasted Char Siu Pork
Equipment
Ingredients
Instructions
Notes
Nutrition
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