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How to Make Chinese Barbeque Pork (Cha Siu)

Updated on June 1, 2011
Chinese BBQ Pork(Cha Siu)
Chinese BBQ Pork(Cha Siu)
Marinaded BBQ Pork
Marinaded BBQ Pork
Black Bean Garlic Sauce and Hoisin Sauce
Black Bean Garlic Sauce and Hoisin Sauce
Green Onion and Garlic
Green Onion and Garlic
White Rice
White Rice
Cooked BBQ Pork
Cooked BBQ Pork

I love to prepare some meals during the weekends because of the busy working schedule. Cooking recipes online make our daily lives so much easier.

Today I am going to share this recipe with you. Hope you will enjoy that. The meat in the picture shows about three times of the recipe. I like to make a lot and save it for other recipes.

Ingredients:

1.5 lbs. Pork Roast or Pork Loin ( It is best to use half lean meat instead of all lean), cut into long thick strips.

3 pieces of cut Ginger Root (optional) Sometimes is hard to find at the grocery stores.

3 stalks of Green Onion or Scallion ( chopped in long pieces)

1 Tablespoon of Cooking Wine ( optional) It helps to tenderize the meat.

2 Tablespoons of Sugar

5 Tablespoons of Soy Sauce

1 Tablespoon of Hoisin Sauce( Can be found in Oriental Grocery Stores) ( I found Lee Kum Kee brand works best for me)

1 Tablespoon of Black Bean and Garlic Sauce(Can be found in Oriental Grocery Stores as well) ( I found Lee Kum Kee brand works best for me)

1 Tablespoon of cooking oil

1/3 Teaspoon of Red Food Coloring (optional) It makes the meat more appealing

Direction:

Put all the ingredients together in a glass baking dish. Cover that in plastic wrap. Marinade it for a couple days in the refrigerator. You might want to turn the meat over after a day so it would be evenly marinated.

Heat oven in 300 degree, put pork on a baking sheet. Bake it for about an hour. I broiled it for a few minutes on each side at the end. Cool it a little before you cut it into pieces. Pour sauce over pork. Serve with white rice or noodle. It is a great meal.

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    • Kailua-KonaGirl profile image

      June Parker 7 months ago from New York

      From my experience making char sui, all ingredients from the jars and bottles have already been cooked. Ginger and green onion are the only "raw" veggies and they don't need to be cooked. Char sui has red dye in it that can stain, but any non-aluminum baking pan can be used as long as you don't mind it turning pink. Stainless steel will not turn pink, but enamelware will. Do not use aluminum pans! Depending on the type of meat I am using, I will often put the meat on a rack over a pan, basting often with marinade and drippings.

    • profile image

      Cera 7 months ago

      Hi, a couple questions, first what amount of ginger? 3 pieces of what size? Also with the "sauce" wouldn't it need to be cooked, as it would have raw meat juices in it? Thanks so much

      Oh also is there a reason it would need to be a glass dish?

    • tim-tim profile image
      Author

      Priscilla Chan 12 months ago from Normal, Illinois

      Thank you so much for visiting!

    • Kailua-KonaGirl profile image

      June Parker 19 months ago from New York

      Thanks so much for this recipe. We eat this at home in Hawaii all the time in many different kinds of soups and dishes. It gets expensive shipping ingredients from Hawaii. Now I can try to make it this way with ingredients from the Chinese market. So much simpler and cost less too. Pinning it to my Pinterest boards.

    • tim-tim profile image
      Author

      Priscilla Chan 3 years ago from Normal, Illinois

      Hi nana, thanks for trying out my recipe. I think is celsius.

    • profile image

      nana 4 years ago

      i just tried this recipe and the pork is now in the refrigerator. but im wondering when you say 300degrees, is it celsius or fahrenheit?

      thanks for the recipe

    • tim-tim profile image
      Author

      Priscilla Chan 5 years ago from Normal, Illinois

      Thank you, son!

    • profile image

      son 5 years ago

      this is delicous

    • tim-tim profile image
      Author

      Priscilla Chan 6 years ago from Normal, Illinois

      Awesome,Suki! Try that. Hope you like it!

    • Suki C profile image

      Barbara C 6 years ago from Andalucia, Spain

      Mmmm - just googled 'Cha Siu' and your recipe came up! I'm making this over the weekend & yours is the recipe I'll follow :)

    • tim-tim profile image
      Author

      Priscilla Chan 6 years ago from Normal, Illinois

      Awesome! Francescoli, glad that you stopped by and love Cha Siu! Hope you get to try it. Let me know how it turns out.

    • profile image

      Francescoli 6 years ago

      I was raised in Mexicali, BCN, Mexico which there is a belief that there is an underground chinese city. I don't know if is true, but one thing is for sure, their chinese cuisine is one of the best. Cha Siu happens to be one of my favorite chinese plate. In fact, all of our family would fight over it. I am sooo glad that you posted your recipe. I can't wait to go home and try it!! THANKS

    • tim-tim profile image
      Author

      Priscilla Chan 6 years ago from Normal, Illinois

      Yes,bizich. It is the Year of the Rabbit! Happy New Year!

    • bizrich profile image

      bizrich 6 years ago from The land of Head Hunter

      Wow, chinese new year is coming, can't wait to eat more cha siu.

    • tim-tim profile image
      Author

      Priscilla Chan 7 years ago from Normal, Illinois

      Glad you like it,alan.

    • profile image

      alan 7 years ago

      Hungry already lor..

    • tim-tim profile image
      Author

      Priscilla Chan 7 years ago from Normal, Illinois

      Kaerunohime,thank you for your comment. Glad you like Cha Siu. The sauce that I saved is just from the marinade juice. Now if you want to make Cha Siu Bao, you have to use corn starch and make the thick gravy. You need to cool the meat and gravy in the fridge overnight, Then use it for the Bao. Hope you enjoy that.

    • profile image

      Kaerunohime 7 years ago

      Hi, Tim-tim. Thanks for your great recipe! My husband loves Cha siu bao so I would like to make this:)

      Question: After you slice the pork and when you talk about "pouring sauce" over it... That sauce is the marinade juice that you cook in a different pot? or the gravy from the pan? Thanks in advance.

    • tim-tim profile image
      Author

      Priscilla Chan 7 years ago from Normal, Illinois

      Thanks Nikki for visiting! The beauty of Chinese cooking is you cannot go wrong with the right ingredients.

    • nikki1 profile image

      nikki1 7 years ago

      nicely done/ I love Chinese food.

    • tim-tim profile image
      Author

      Priscilla Chan 7 years ago from Normal, Illinois

      Hi Jason,it is really easy. I too prefer to have rice with it. Maybe you can cook it yourself and surprise Agnes, LOL. Thanks for stopping by.

    • jasonycc profile image

      jasonycc 7 years ago from South East Asia

      I love cha siu, prefer it to be served with rice. Thanks for the recipe.. maybe i can get Agnes to cook for me some day. haha.

    • tim-tim profile image
      Author

      Priscilla Chan 7 years ago from Normal, Illinois

      Thanks Michael. I think BBQ King in Chinatown is pretty good in the Chinatown Square Plaza.

    • profile image

      michael 7 years ago

      I could never have it come out this good. Where in chinatown do they have the best?

      Thanks

    • tim-tim profile image
      Author

      Priscilla Chan 7 years ago from Normal, Illinois

      Thanks for stopping by,tony0724. It is pretty easy to make. I am not sure about chicken,anglnwu. If you try that, let me know. I love Cha Siu!

    • anglnwu profile image

      anglnwu 7 years ago

      I used to eat it when I was in Singapore--I especially love Cha siu pao. Will the recipe taste as good with chicken?

    • tony0724 profile image

      tony0724 7 years ago from san diego calif

      What time is Dinner ? I am starvin. And tim-tim I will bring the beverage of your choice!This looks yummy!