Recipe: Perfect Baked Char Siu (Cantonese Barbeque)

Baked Char Siu (Cantonese Barbeque). Char siu, or Chinese BBQ Pork, is a delicious Cantonese roast meat. Make authentic Chinatown char siu at home with our restaurant-quality recipe! Char siu (or slightly different spelling, cha siu) is its Cantonese name, but in Mandarin, it is known as cha shao.

The pork is covered in a sweet, savory glaze and placed on wooden skewers or forks For me, there are two things that make char siu (sometimes called "cha siu") different from other forms of barbecue. Char siu bao (in Cantonese) or char shao bao (in Mandarin) is a typical Cantonese bun stuffed with diced barbecue pork. There are two versions of char siu bao, namely steamed and baked (also called chan bao in Cantonese). You can cook Baked Char Siu (Cantonese Barbeque) using 8 ingredients and 8 steps. Here is how you cook it.

Ingredients of Baked Char Siu (Cantonese Barbeque)

Prepare of honey.
Prepare of hoisin sauce.
Prepare of soy sauce.
Prepare of sesame seed oil.
Prepare of fresh ginger (minced).
It's of country style ribs.
Prepare of garlic (minced).
It's of hot chili oil.

While the steamed buns version is white. My Cantonese in-laws were in town last weekend to spoil our toddler and make us tasty Chinese food. The talk turned to the latest restaurant dish they're attempting to faithfully replicate at home: Hong How to make char siu like the Chinese barbecue masters. Baked Char Sui Bao (Cantonese BBQ Pork.

Baked Char Siu (Cantonese Barbeque) step by step

Start off by preheating your oven to 350F, then line a baking dish with aluminum foil. Spray lightly with non-stick spray..
Now season your ribs with salt and pepper. Don't go crazy as the soy sauce will provide quite a bit of salt..
Place your ribs in the baking dish and put them in the oven. We're going to be baking them for 1 -1/2 hours so set your timer..
Once the ribs are on their way combine all of the other ingredients in a bowl and whisk until combined..
About 1/2 hour into the cooking process we can start basting our ribs. Apply a liberal amount with a basting brush and continue basting every twenty minutes or so until the ribs are finished cooking..
With about ten minutes left on your timer, check the ribs. By now they should be getting nice and crispy on the outside. If they aren't, when the timer gets down to five minutes you can stick them under the broiler for a minute or two to crisp up. Keep a close eye on them, we don't want burnt ribs..
Remove from oven and let them rest for 10 minutes..
Now we're finished. ENJOY!.

Next time I would put aside more sauce because it was pretty delicious. Reviews for: Photos of Chinese Barbeque Pork (Char Siu). BBQ pork belly char siu is the epitome of Cantonese BBQ. They are always sliced into thin pieces and served with steamed white rice, with vegetable on the side. Sometimes spelled as char siew or char sui, the pork is always perfectly charred, juicy, tender, dripping in a sticky, sweet and savory sauce.