I was born in Hong Kong, and I came to the U.S. when I was 16 years old. Cha siu is one of my favorite dishes from Hong Kong.
In Hong Kong, where I was born, cha siu (barbecue pork) is a beloved traditional dish. Today I am going to share the recipe with you, and I hope you will enjoy it.
I like to prepare this recipe on the weekend and make extra for the upcoming week.
- 1 1/2 pounds pork roast or pork loin (use half lean meat, not all lean), cut into long thick strips.
- 3 pieces cut ginger root (optional)
- 3 stalks green onion or scallion, chopped into long pieces
- 1 tablespoon cooking wine (optional; it helps to tenderize the meat)
- 2 tablespoons sugar
- 5 tablespoons soy sauce
- 1 tablespoon hoisin sauce (I use Lee Kum Kee brand)
- 1 tablespoon black bean and garlic sauce (I use Lee Kum Kee brand)
- 1 tablespoon cooking oil
- 1/3 teaspoon red food coloring (optional; to make the meat more appealing)
- Combine all of the ingredients together in a glass baking dish. Cover with plastic wrap. Marinate for 2 days in the refrigerator. Turn the meat over after 1 day so everything is evenly marinated.
- Heat the oven to 300°F. Bake the marinated pork for about 1 hour. I broiled it for a few minutes on each side at the end. Cool it a little before you cut it into pieces. Serve with white rice or noodles.
Veronica (Canada) on September 16, 2020:
I am making this tonight for dinner. It smells sooooo good and I haven’t even cooked it yet. I’ve never had anything Chinese that I didn’t like. Thanks for sharing.
ERNESTO TORRES on September 13, 2020:
Excelente receta, autentica, sabrosa y original.
firstname.lastname@example.org on January 28, 2018:
IS THE BLACK BEAN SAUCE SPICY
KonaGirl from New York on February 27, 2017:
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.
Cera on February 22, 2017:
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?
Priscilla Chan (author) from Normal, Illinois on September 25, 2016:
Thank you so much for visiting!
KonaGirl from New York on March 09, 2016:
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.
Priscilla Chan (author) from Normal, Illinois on December 14, 2013:
Hi nana, thanks for trying out my recipe. I think is celsius.
nana on October 16, 2013:
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
Priscilla Chan (author) from Normal, Illinois on June 08, 2012:
Thank you, son!
son on June 03, 2012:
this is delicous
Priscilla Chan (author) from Normal, Illinois on September 10, 2011:
Awesome,Suki! Try that. Hope you like it!
Barbara C from Andalucia, Spain on September 09, 2011:
Mmmm - just googled 'Cha Siu' and your recipe came up! I'm making this over the weekend & yours is the recipe I'll follow :)
Priscilla Chan (author) from Normal, Illinois on August 11, 2011:
Awesome! Francescoli, glad that you stopped by and love Cha Siu! Hope you get to try it. Let me know how it turns out.
Francescoli on August 08, 2011:
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
Priscilla Chan (author) from Normal, Illinois on January 31, 2011:
Yes,bizich. It is the Year of the Rabbit! Happy New Year!
bizrich from The land of Head Hunter on January 30, 2011:
Wow, chinese new year is coming, can't wait to eat more cha siu.
Priscilla Chan (author) from Normal, Illinois on October 13, 2010:
Glad you like it,alan.
alan on October 12, 2010:
Hungry already lor..
Priscilla Chan (author) from Normal, Illinois on September 04, 2010:
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.
Kaerunohime on September 04, 2010:
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.
Priscilla Chan (author) from Normal, Illinois on March 20, 2010:
Thanks Nikki for visiting! The beauty of Chinese cooking is you cannot go wrong with the right ingredients.
nikki1 on March 19, 2010:
nicely done/ I love Chinese food.
Priscilla Chan (author) from Normal, Illinois on February 02, 2010:
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 from South East Asia on February 01, 2010:
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.
Priscilla Chan (author) from Normal, Illinois on January 10, 2010:
Thanks Michael. I think BBQ King in Chinatown is pretty good in the Chinatown Square Plaza.
michael on January 10, 2010:
I could never have it come out this good. Where in chinatown do they have the best?
Priscilla Chan (author) from Normal, Illinois on December 08, 2009:
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 on December 07, 2009:
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 from san diego calif on December 07, 2009:
What time is Dinner ? I am starvin. And tim-tim I will bring the beverage of your choice!This looks yummy!