Char Siu - Best Char Siu Pork Recipe - Rasa Malaysia (2024)

FAQs

What is char siu sauce made of? ›

How do you make char siu sauce? Our recipe for char siu marinade calls for garlic salt​, brown sugar​, oyster sauce​, light soy sauce​, hoisin sauce​, red wine, Shaoxing wine, red fermented bean curd, and five spice powder. Check the instructions above for specific amounts.

Char siu is barbecued roast pork, whereas siu yuk is roasted crispy pork belly. Not only do they use different parts of the pig — my dad likes to use pork butt for char siu and pork belly for siu yuk — but they're also prepared differently and have varying flavor profiles and textures.

The red hue on the pork comes from the sticky, crave-able barbecue sauce in which it's marinaded before roasting. Often, this deep crimson hue comes from a combination of Hoisin sauce, ketchup, soy sauce, and fermented red bean curd (aka fermented tofu, bean cheese, or tofu cheese).

4. Red food colouring – to make the pork red, like you get at the Chinese barbecue shop. This is optional. Authentic Char Siu uses red bean curd for colouring and a touch of flavour – it can be found at Asian stores, use about 2 tbsp of the liquid and no red food colouring.

No they are not the same. Hoisin sauce is made from fermented soybeans mixed with garlic, chilli, sesame, Chinese spices and vinegar. Char siu sauce is a condiment made from hoisin sauce, sugar, Chinese five spice powder, Chinese cooking wine, soy sauce, garlic and often also food colouring.

Hoisin sauce

The original sauce uses fermented soybean paste which is quite tricky to find. I cannot always find it, so instead, I use hoisin sauce which is more widely available. Hoisin sauce adds a kick of umami and a subtle tanginess. You can use store-bought or follow my recipe to make your own hoisin sauce.

Traditionally, this dish would be served up sliced over rice with a side of steamed greens, but you can also serve with noodles or in steamed buns. Don't forget to read our tips further down, including marinating the pork the day before, to allow time for the sauce to penetrate better into the meat.

Arguably Char Siu may be carcinogenic. Despite the charred chunks, many may easily chomp down when the meat is carved and served in thin or thick slices on a plate, all because it is too delicious to resist the temptation. There are also many health enthusiasts who would not lay an eye on anything charred.

Char siu literally means "fork roasted" (siu being burn/roast and cha being fork, both noun and verb) after the traditional cooking method for the dish: long strips of seasoned boneless pork are skewered with long forks and placed in a covered oven or over a fire.

Char siu is Chinese restaurant-style pork with a deep red, sweet and sticky coating. Char siu literally means "fork roast" and refers to the traditional method of cooking this dish by which strips of seasoned pork were skewered with long forks and roasted in a covered oven or over a fire.

What is the red dot in pork? ›

The haemorrhage may result from rupture of blood vessels - usually very small ones (capillaries) - or sometimes from leakage of red blood cells through small holes in imperfect blood vessels. In fresh meat the haemorrhages appear as dark red spots, usually not more than 1 cm in diameter.

Myoglobin, the red, watersoluble protein in muscle, is responsible for the pink/ red color of muscle foods. Although hemoglobin often comes to mind when thinking about red color in meat, myoglobin plays a much more significant role in meat color.

What is Chashu? Japanese have adapted the famous Chinese barbecued pork called Char Siu (叉燒) as chāshū (チャーシュー). Unlike the Chinese version which requires roasting over high heat, we prepare the meat by rolling it into a log and then braising it over low heat in a sauce seasoned with soy sauce, sake, and sugar.

Pork is literally just “the meat of a pig” in the most general sense. Char siu is the anglicized rendering of the name of a Cantonese style of roasted pork (usually belly, back, loin, or neck), flavored with Chinese 5 spice and glazed with honey and red rice yeast that produces a rich, red color.

You can cook it once, then eat it in a few different meals throughout the week. Cooked Char Siu also freezes really well. When you have the time, make a giant batch with a pork shoulder, then freeze it in smaller quantities to pull out later and add to different recipes.

Char Siu Sauce (Chinese Barbecue Sauce)

A classic Chinese barbecue sauce perfect for marinating, baking, and barbecuing meat, chicken, or seafood.

Pork is literally just “the meat of a pig” in the most general sense. Char siu is the anglicized rendering of the name of a Cantonese style of roasted pork (usually belly, back, loin, or neck), flavored with Chinese 5 spice and glazed with honey and red rice yeast that produces a rich, red color.

Char siu is Chinese restaurant-style pork with a deep red, sweet and sticky coating. Char siu literally means "fork roast" and refers to the traditional method of cooking this dish by which strips of seasoned pork were skewered with long forks and roasted in a covered oven or over a fire.