Char Siu BBQ Pork with Jasmine Rice
Sweet, savory, and sticky Chinese BBQ pork (Char Siu) with a beautiful glaze, served alongside fluffy jasmine rice. A classic and flavorful Asian meal for two.
Marinate the pork
In a large bowl or a resealable plastic bag, combine 1/4 cup hoisin sauce (a sweet and savory Chinese sauce), 1/4 cup honey, 2 tablespoons soy sauce (use tamari for gluten-free), 1 tablespoon Shaoxing wine (Chinese cooking wine) or dry sherry, 1 teaspoon Chinese five-spice powder (a blend of star anise, cloves, cinnamon, Sichuan peppercorns, and fennel seeds), and 1/2 teaspoon red food coloring. Whisk until the marinade is smooth. Add the 1 pound pork tenderloin or pork butt strips to the marinade, making sure they are fully coated. Cover and refrigerate for at least 4 hours, or preferably overnight. Marinating allows the pork to soak up all the flavors and tenderize.
💡 Pro Tips:
- •Marinating longer yields deeper flavor.
- •Shaoxing wine adds depth to Chinese dishes.
Cook the jasmine rice
In a medium saucepan with a tight-fitting lid, combine 1 cup rinsed jasmine rice, 1 1/2 cups water, and 1/4 teaspoon salt. Bring the water to a rolling boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot tightly, and simmer (cook gently just below boiling, with small bubbles) for 15 minutes. After 15 minutes, remove the pot from the heat and let it rest, covered, for 10 minutes. Do not lift the lid during this time. Fluff the rice with a fork before serving. Simmer means to cook gently just below boiling, with small bubbles.
💡 Pro Tips:
- •Letting the rice rest after cooking makes it fluffy.
- •Do not lift the lid while rice is resting to keep steam trapped.
Bake the Char Siu pork
Preheat your oven to 400°F (200°C). Line a baking sheet with aluminum foil and place an oven-safe wire rack on top. Lightly brush the wire rack with 1 tablespoon vegetable oil to prevent sticking. Remove the marinated pork from the bowl, reserving the remaining marinade. Place the pork strips on the prepared wire rack. Bake for 20 minutes. After 20 minutes, brush the pork generously with some of the reserved marinade. Continue baking for another 15-20 minutes, brushing every 5-7 minutes with more marinade, until the pork is cooked through and has a sticky, caramelized (turned slightly sticky and browned) glaze. The internal temperature of the pork should reach 145°F (63°C). For extra char, you can broil (cook under a top heating element) for the last 1-2 minutes, watching closely.
💡 Pro Tips:
- •Basting frequently builds layers of glaze.
- •Caramelized means turned slightly sticky and browned from cooking sugar.
- •Broil means to cook food directly under a high heat source.
Serve
Remove the Char Siu pork from the oven and let it rest for 5 minutes before slicing against the grain (across the muscle fibers) into thin pieces. Serve the sliced Char Siu pork immediately alongside the fluffy jasmine rice. Garnish with 2 tablespoons thinly sliced green onions and 1 teaspoon toasted sesame seeds.
💡 Pro Tips:
- •Resting the pork keeps it juicy.
- •Slicing against the grain makes meat more tender.
- •Garnishes add freshness and texture.
- Large bowl or resealable plastic bag (for marinating)
- Whisk
- Baking sheet
- Aluminum foil
- Oven-safe wire rack
- Pastry brush
- Meat thermometer (recommended)
- Medium saucepan (for rice)
- Knife and cutting board
- Measuring cups
- Measuring spoons
- 💡For a gluten-free version, use tamari instead of regular soy sauce, and ensure your hoisin sauce is also gluten-free.
- 💡Pork butt (Boston butt) will yield juicier results due to higher fat content, but tenderloin is leaner and cooks quicker.
- 💡Store any leftover Char Siu in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave.
You Might Also Like
Discover more delicious recipes similar to what you're cooking
