Char Siu

In Chinese culture, we have a dish that we make called char siu, which is basically barbecued pork. It's a traditional and family favorite that I finally learned how to make these past few days!

Char Siu


prep time: 1 day
cook time: 45 min

1 pkg, about 2 lbs cut pork shoulder butt pieces

1 jar Lee Kum Kee char siu marinade

1 tbsp chopped green onions

Start by cutting off as much of the fat from the pork as you can. It's okay to leave a little bit here and there since it holds in flavors, but let's face it, the fat isn't very healthy. Just try to cut the large chunks off. Once that's done, put the pork and green onions in a bowl. Add about half of the jar of marinade and about a half cup to a cup of water. Mix everything together either with a spoon, a pair of chopsticks, or your hands. Cover it at let it sit overnight.

When ready, preheat the oven to 350 degrees F. On a baking sheet, place all the pork and pour any leftover marinade all over the meat. Bake for about 30 minutes before flipping the pieces over and adding a little bit of water so the meat doesn't dry out in the oven, then bake for another 15-20 minutes.

This tastes great with rice, which is what we normally do. After a few days, when there are still leftovers, my mom likes to either chop them into bite sizes and throw with other leftovers to make fried rice or she puts some of the slices of char siu into our bowl of noodles. However, my favorite food with this barbecued pork is char siu bao which is basically chunks of the pork in the middle of Chinese steamed buns. If you ever get the chance to go to dim sum, order this because it will be worth it. Trust me.