Our Family's Recipe for Char Siu Pork
Our Family's Recipe for Char Siu Pork

Hello everybody, I hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, our family's recipe for char siu pork. It is one of my favorites. For mine, I will make it a bit tasty. This will be really delicious.

Our Family's Recipe for Char Siu Pork is one of the most favored of recent trending foods in the world. It is enjoyed by millions daily. It’s simple, it’s quick, it tastes delicious. They are fine and they look wonderful. Our Family's Recipe for Char Siu Pork is something which I’ve loved my whole life.

Char siu, or Chinese BBQ Pork, is a delicious Cantonese roast meat. Make authentic Chinatown char siu at home with our restaurant-quality recipe! While different cuts of pork can be used to make char siu, from lean boneless pork loin to fattier cuts, those fatty cuts like pork shoulder/pork butt.

To get started with this recipe, we have to prepare a few components. You can have our family's recipe for char siu pork using 7 ingredients and 4 steps. Here is how you can achieve it.

The ingredients needed to make Our Family's Recipe for Char Siu Pork:
  1. Make ready 500 grams Pork butt (shoulder roast) block (or other cut you like)
  2. Prepare 90 ml Soy sauce
  3. Take 60 grams Sugar
  4. Get 20 ml Sake
  5. Get 1 the green part of 1 stalk Green onion or scallion
  6. Make ready 2 to 3 slices Ginger
  7. Prepare 2 to 3 slices Garlic

Boston Butt and prep the sauce as written in the recipe. Choosing Pork for Char Siu: This is perhaps the most important step. Classically, Chinese BBQ pork uses pork butt, a.k.a. pork shoulder for this dish. It is a flavourful and fatty cut of meat that is perfect for this dry roasting application.

Instructions to make Our Family's Recipe for Char Siu Pork:
  1. Brown the lumps of meat on all sides in a pan while fipping them.
  2. Put all the flavoring ingredients in another pan. Add the green onion, ginger, garlic and browned pork. Cover with a lid and simmer over high heat.
  3. When the lid starts clattering from the built up steam, turn the heat down to low and simmer for 15 minutes. Flip the meat over and simmer for another 15 minutes.
  4. Take the lid off, simmer until there's only a little liquid left in the pan, and it's done.

I go to the butcher and ask for a pork shoulder roast. We're making Cantonese Char Siu BBQ pork! One thing I miss about living in Australia is being able to visit the local Chinatown A delicious and simple recipe for Chinese Barbecue Pork (Char Siu Pork) which you can make at To find out what personal data we collect and how we use it, please read our Privacy Policy for more. This is for the basting sauce, which done by ratio. Your basting sauce will be one part honey and one part.

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