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This recipe guides you through creating an authentic, homemade Chinese BBQ Pork, also known as Char Siu. It features a sweet and sticky glaze with a beautiful, natural red hue from beetroot powder. Using pork neck ensures the final dish is incredibly juicy and tender, far superior to many takeout versions.
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Slice pork neck into strips and mix all ingredients to create a marinade. → Marinate the pork in a resealable bag overnight in the refrigerator. → Place pork on a wire rack over a water-filled tray and roast for 20 minutes. → Boil the leftover marinade to create a sauce. Baste the pork, flip, and roast for a final 20 minutes. → Rest the cooked pork for 10 minutes before slicing and serving with the sauce.
Slice pork neck into strips and mix all ingredients to create a marinade. → Marinate the pork in a resealable bag overnight in the refrigerator. → Place pork on a wire rack over a water-filled tray and roast for 20 minutes. → Boil the leftover marinade to create a sauce. Baste the pork, flip, and roast for a final 20 minutes. → Rest the cooked pork for 10 minutes before slicing and serving with the sauce.
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Pork neck is highly recommended for this recipe due to its marbling, which results in a very juicy and tender Char Siu. Pork tenderloin or fillet can be used, but it will be leaner and may dry out more easily.
Beetroot powder is a fantastic natural coloring agent to achieve the iconic red hue of Char Siu without using artificial food coloring. It can be found in many health food stores.
Marinating overnight is key to developing a deep, rich flavor and vibrant color throughout the meat.
Adding water to the baking tray is a crucial step. It helps keep the pork moist by creating steam and prevents the sugary marinade drippings from burning and smoking.
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