History of the Chinese Barbeque Pork (Char Siu) Chinese Barbeque Pork, also known as Char Siu, is a popular Cantonese dish that has been enjoyed for over 2,000 years. The traditional method of Char Siu involves suspending long strips of seasoned pork over wood-burning ovens, allowing the meat to cook slowly and develop its sweet and savory flavors. Today, Char Siu is commonly found in Chinese restaurants all over the world and can easily be made at home.
Tips and Tricks for Chinese Barbeque Pork (Char Siu) Recipe
- Use a boneless pork butt or shoulder for the best results, as it has the right amount of fat and muscle for tender and flavorful Char Siu.
- Pink curing salt is optional but will help give the pork a bright red color and a unique flavor. It can be found at specialty food stores or online retailers.
- Let the pork marinate for at least 4 hours but no more than 12 hours. Too little marinating time will result in bland meat, whereas too much time will cause the meat to become mushy.
- Use a meat thermometer to ensure that the pork is cooked through and safe to eat. The internal temperature should reach at least 145 degrees F (63 degrees C).
- Reserve some of the marinade for brushing over the cooked pork, but be sure to boil it first to eliminate any harmful bacteria from the raw meat.
Tips for presenting the dish
- Slice the Char Siu against the grain into thin, uniform pieces for a beautiful and visually appealing presentation.
- Serve the Char Siu with steamed rice and vegetables for a balanced and flavorful meal.
- Garnish with chopped green onions or sesame seeds for added texture and flavor.