The Perfect Cha Siu: Baking Time And Temperature Secrets

Char siu, or Chinese BBQ pork, is a delicious Cantonese roast meat. The cooking time depends on the method used to cook it. If you are using an oven, the cooking time is around 25-30 minutes at 350-475 °F (150-246 °C). However, if you are using a slow cooker, the cooking time is much longer, at around 5-6 hours on low heat. It is important to note that the cooking time may vary depending on the desired level of doneness and the specific oven or slow cooker being used.

Optimal cooking temperature

The optimal cooking temperature for cha siu depends on the cut of meat and the desired level of caramelisation. Cha siu is typically made with pork shoulder, which has a higher collagen content and can withstand higher temperatures without drying out.

To achieve a sticky, caramelised exterior, the cha siu should be cooked at temperatures above 320°F (160°C). At this temperature, the sugars in the marinade will begin to caramelise, creating a lacquered effect. Cooking at temperatures above 300°F (149°C) will also result in Maillard browning, adding further flavour and colour to the meat.

For best results, preheat your oven to 475°F (246°C) and place a rack in the upper third of the oven. This high temperature will help the glaze caramelise quickly and melt the collagen in the pork shoulder, making it tender. After 10 minutes, reduce the oven temperature to 375°F (190°C) and continue cooking for 15-25 minutes, depending on the thickness of your meat.

It is important to note that oven temperatures can vary, so it is recommended to use an oven thermometer to monitor the actual temperature and adjust accordingly. Additionally, checking the cha siu every 10 minutes and basting it with the marinade will help ensure even cooking and prevent burning.

Finally, to achieve the desired internal temperature of 145°F (63°C) for tender meat, it is crucial to remove the cha siu from the oven when the thermometer inserted into the thickest part of the meat reaches this temperature. Letting the meat rest for 10 minutes before slicing will allow the juices to redistribute and result in a moist, juicy final product.

Marinade ingredients

Cha siu, or Chinese BBQ pork, is a delicious Cantonese roast meat. The pork is marinated in a sweet BBQ sauce and then roasted. The marinade is made with a combination of ingredients that you can easily find in grocery stores. Here are the ingredients you will need to make the marinade:

• Sugar – Brown sugar is best for a lovely caramel flavour in the marinade, but white sugar is also fine.
• Soy Sauce – Use light and all-purpose soy sauce for the best flavour balance. Do not use dark soy sauce as it is too strong.
• Chinese Five Spice – A pre-mixed store-bought blend that is now very common and inexpensive.
• Hoisin Sauce – A common Chinese sauce that is sweet, savoury, and has a hint of five-spice powder.
• Red Food Colouring – This is optional and is used to stain the pork red. Authentic Char Siu uses red bean curd for colouring and a touch of flavour, but it can be hard to find.
• Honey – This is added to the marinade to turn it into a basting sauce and makes the pork extra shiny and caramelised.

You can also add other ingredients to the marinade, such as:

• Sesame Oil
• Wine – Shaoxing rice wine or cooking wine
• Garlic – Use fresh garlic, as powder won't add the same flavour.
• Molasses
• Oyster Sauce
• Cornstarch – To thicken the sauce
• Maltose – Very viscous, so heat it up to make it easier to work with.
• Oil – Or other neutral-flavoured oil.

Marinade duration

Marinating the pork is an essential step in making Char Siu. The marinade infuses the meat with flavour and gives it its distinctive red colour. The length of time you should leave the pork to marinate depends on the recipe you are following and your personal preference.

Most recipes recommend marinating the pork for at least 8 hours, but no longer than 48 hours. Some recipes suggest a minimum marinating time of 12 hours, 24 hours, or 3 hours. Ideally, you should leave the pork to marinate for at least 24 hours, but 48 hours is even better. This will allow the flavours to really penetrate the meat and give you the best results.

It is not recommended to exceed the maximum marinating time of 48 hours, as this may affect the texture of the meat. However, one source suggests that you can leave the pork to marinate for up to 72 hours if you want a stronger flavour.

To marinate the pork, place the meat and the marinade in a stain-proof container or a ziplock bag. Put it in the fridge and leave it for the desired amount of time, regularly turning the container or bag to ensure that the meat is evenly coated.

After marinating, remove the pork from the bag or container and place it on a rack set over a roasting pan. The rack helps to cook the pork evenly and allows the fat to drip down into the pan below.

Cooking duration

The cooking duration for cha siu depends on the method of cooking and the cut of meat used. Here is a breakdown of the cooking duration for different methods:

Oven-Baked Cha Siu:

For oven-baked cha siu, the cooking duration is typically between 40 to 60 minutes. Most recipes recommend baking the cha siu at a high temperature of around 350-475 degrees Fahrenheit (177-246 degrees Celsius) for the first 25-30 minutes. Then, the temperature is lowered to 375 degrees Fahrenheit (190 degrees Celsius) for the remaining 15-25 minutes. This two-step process ensures that the cha siu is cooked through and caramelized on the outside.

Broiling/Grilling:

After baking, some recipes call for a few minutes of broiling or grilling to create a nice char on the outside of the meat. This step typically takes around 5-10 minutes, depending on the desired level of caramelization.

Slow-Cooker Cha Siu:

For a slow-cooker method, the cooking duration is significantly longer. The cha siu is cooked on low heat for 5-6 hours until the meat is tender and can be easily shredded.

Pan-Roasted Cha Siu:

For pan-roasted cha siu, the cooking duration is not specified in the sources provided, but it is likely to be shorter than the oven-baked method, as the meat is cooked in batches or smaller pieces. The meat is seared for 2-3 minutes on each side, and then cooked until it reaches an internal temperature of 145 degrees Fahrenheit (63 degrees Celsius).

BBQ/Outdoor Grilling:

When cooking cha siu on an outdoor BBQ or grill, the cooking duration will depend on the heat of the fire and the distance from the heat source. It is important to monitor the meat closely to avoid overcooking or burning.

In summary, the cooking duration for cha siu varies depending on the cooking method and the desired level of doneness. It is important to note that the cooking time may also be influenced by the thickness of the meat, with thinner pieces cooking faster than thicker ones. Always use a meat thermometer to ensure that the cha siu is cooked to the recommended internal temperature of 145-160 degrees Fahrenheit (63-71 degrees Celsius).

Serving suggestions

Char Siu is a versatile dish and can be served in many ways. Here are some suggestions:

Char Siu Rice

Char Siu can be served with a bowl of plain rice and some stir-fried or blanched vegetables. This is a typical meal set served at Chinese BBQ shops.

Char Siu Noodles

Thin slices of Char Siu can be served with simple broth soups with noodles like wonton noodle soup. It can also be stir-fried with noodles or vegetables.

Char Siu Bao

Char Siu can be stuffed into steamed or baked buns, or even dumpling wrappers.

Char Siu Fried Rice

Leftover Char Siu can be cut into small cubes and added to any type of fried rice.

Char Siu Sandwich

Thinly sliced Char Siu can be stuffed into a French baguette with pickled carrots and daikon, cilantro leaves, sliced cucumbers, and sliced jalapeno.

Char Siu Gyoza

Char Siu can be chopped into tiny cubes and used as a filling for gyoza.

Char Siu Puff Pastry

Char Siu can be used as a filling for roast pork puff pastry.

Frequently asked questions