Mastering Asian Bbq Pork: A Step-By-Step Guide

Char Siu, or Chinese BBQ Pork, is a delicious Cantonese roast meat. It is a sweet and sticky dish with a salty and spicy flavour. The pork is marinated in a blend of sauces and spices, and then roasted.

The marinade typically includes soy sauce, hoisin sauce, honey, and Chinese five-spice powder. The pork is then roasted in the oven or grilled. The key to a good Char Siu is the depth of flavour and a long marination time, which gives the dish its signature taste and texture.

Choosing the right cut of pork

The best cut of meat for this dish is generally agreed to be pork shoulder or pork butt. This cut provides a good balance of fat and lean meat, resulting in juicy and flavourful pork. It is also a more cost-effective option, giving you more meat for your money. If you're having trouble finding pork shoulder or pork butt, you can also use boneless country-style pork ribs or pork belly. These cuts will give you a similar result, but they are leaner, so you'll need to be careful not to overcook them.

Another option is to use pork tenderloin, which is a much leaner cut of meat. This cut requires a shorter cooking time to avoid drying out the meat. If you opt for pork tenderloin, be sure to keep an eye on it during cooking and use a meat thermometer to check the internal temperature. The ideal internal temperature for pork tenderloin is between 145-160 degrees Fahrenheit.

When purchasing your pork, look for a piece with some good fat on it. This will help to keep the meat moist and juicy during the cooking process. Avoid trimming any excess fat, as it will render off and add flavour to the dish.

Once you've selected the perfect cut of pork, you'll need to prepare it for cooking. Cut the pork into long strips or chunks about 2 to 3 inches thick. This will ensure even cooking and allow the marinade to penetrate the meat.

Now you're ready to start preparing your Asian BBQ pork! Remember, the key to a delicious dish is taking the time to select the right ingredients and prepare them properly.

Marinating the pork

Firstly, prepare the marinade by combining the following ingredients in a bowl: sugar (white or brown), salt, Chinese five-spice powder, white pepper, sesame oil, wine (rice wine or dry cooking sherry), soy sauce, hoisin sauce, molasses or honey, red food colouring (optional), and garlic. You can also add oyster sauce, ketchup, or chicken broth for extra flavour. Mix these ingredients well to form a sweet and savoury BBQ sauce.

Next, cut the pork into long strips or chunks about 2 to 3 inches thick. It is recommended to use fatty cuts of pork such as pork shoulder or pork butt for the best flavour and texture. Do not trim any excess fat, as it will render and add flavour to the dish.

Now, it's time to marinate the pork. Place the pork strips or chunks in a large bowl or baking dish. Pour the marinade over the pork, ensuring that each piece is well coated. Cover the dish and refrigerate it for at least 8 hours, or preferably overnight. The longer the pork marinates, the more intense the flavour will be.

While the pork is marinating, remember to reserve about 2 tablespoons of the marinade and store it in the refrigerator. This reserved marinade will be used later for basting the pork during the cooking process.

Once the pork has finished marinating, remove it from the refrigerator and let it come to room temperature for about 20 minutes before cooking. This step ensures that the pork cooks evenly.

Now, you are ready to cook the Asian BBQ pork! Preheat your oven to a high temperature, typically around 350-475 degrees Fahrenheit. Place the pork on a wire rack over a baking pan, along with the marinade, and follow the cooking instructions specific to your chosen recipe.

Remember to baste the pork frequently with the reserved marinade during the cooking process for a juicy and flavourful dish. Enjoy your delicious Asian BBQ pork!

The best ways to cook the pork

There are a few different ways to cook Asian BBQ pork, but they all involve marinating the meat and then roasting, grilling, or smoking it.

Marinating the Pork

First, make the marinade by combining sugar, salt, Chinese five-spice powder, white pepper, sesame oil, wine, soy sauce, hoisin sauce, molasses, food colouring (if using), and garlic in a bowl. Then, cut the pork into long strips or chunks about 2 to 3 inches thick, leaving any excess fat on the meat as it will add flavour. Place the pork in a large bowl or baking dish and cover with the marinade. Refrigerate the pork for at least eight hours, but preferably 24 to 48 hours.

Roasting the Pork

Preheat your oven to a high temperature (between 320F and 475F). Place a metal rack on top of a foil-lined sheet pan and put the pork on the rack, leaving as much space as possible between the pieces. Pour water into the pan below the rack to prevent any drippings from burning or smoking. Roast the pork for 25 to 30 minutes, then flip the meat and roast for another 15 to 30 minutes.

Grilling the Pork

Preheat a charcoal grill for medium-high heat and lightly oil the grate. Remove the pork from the marinade and shake off any excess liquid. Set the remaining marinade aside for basting. Place the pork strips in the centre of the grate for indirect cooking and cook for 30 minutes or longer, turning regularly and basting as desired.

Smoking the Pork

Set your smoker/pellet grill to "high smoke" (220F) and remove the pork when the internal temperature reaches 147F. This should take about one hour. Wrap the pork in foil and allow it to rest for five minutes before serving.

How to get the signature red colour

The signature red colour of Asian BBQ pork is an iconic feature of this delicious dish. Achieving this distinctive colour is an important step in the cooking process and adds to the appeal and authenticity of the BBQ pork. Here is a guide on how to get that perfect red hue:

The key ingredient to achieving the red colour is a natural red food dye called Carmine. It is made from the dried female cochineal insect, which produces a deep red pigment. This natural dye is safe to consume and is often used in food colouring. You can find Carmine in most specialty baking stores or online. Alternatively, some Asian supermarkets may stock this item, especially if they cater to a Chinese culinary audience, as this dye is commonly used in Chinese cuisine.

To use Carmine, you will need to mix it with a small amount of water to create a thick paste. The ratio is usually 1 part Carmine to 5 parts water. Stir the mixture until it forms a thick, smooth paste. You can then add this paste to your BBQ pork marinade, or brush it onto the surface of the meat before roasting. The dye will give the pork a vibrant red colour without affecting the flavour.

Another common method to achieve the red colour is to use a combination of beetroot and red food colouring. This method is more accessible as these items are readily available in most grocery stores. Grate or puree raw beetroot and mix it with a few drops of red food colouring to create a paste. Similar to using Carmine, you can add this beetroot paste to your marinade or brush it onto the meat. The beetroot provides a natural red pigment, while the food colouring intensifies the shade.

Remember, the key to achieving the signature red colour is in the dye or colouring agent you use, as well as the application process. Whether you use Carmine, beetroot, or another natural red dye, ensure that you evenly coat the surface of the meat for a consistent and appealing red hue.

Serving suggestions

Asian BBQ pork is a versatile dish that can be served as a main course, appetiser, or side dish. It can be eaten on its own, with rice, or paired with bright green vegetables. It can also be used as an ingredient in dishes such as fried rice, steamed buns, and noodle soup. Here are some serving suggestions:

With Rice and Greens

A simple way to serve Asian BBQ pork is with a side of steamed rice and greens. This allows the flavour of the pork to shine, while the rice and greens provide a neutral backdrop.

In Fried Rice

Asian BBQ pork can be diced into smaller pieces and added to fried rice. This is a great way to use up any leftovers and create a tasty and filling dish.

In Steamed Buns

The pork can be sliced and served in steamed buns, such as Char Siu Bao (steamed or baked). This makes for a delicious and hearty appetiser or snack.

In Noodle Soup

Asian BBQ pork can be used as a protein option in noodle soup. Slices of the pork are placed on top of the noodles, adding a burst of flavour to the dish.

In Banh Mi Sandwiches

The pork can be sliced and placed on your favourite type of bun, such as a Banh Mi sandwich. This combination of flavours and textures is sure to be a crowd-pleaser.

Frequently asked questions