Classic Cantonese Barbecued Pork
Classic Cantonese Barbecued Pork, or Char Siu, is a signature dish of Guangdong cuisine known for its glossy, caramelized exterior and tender, savory-sweet interior. It is traditionally served during family gatherings, festive occasions, or as a staple in dim sum and rice bowls. The meat is marinated with a blend of fermented bean curd, honey, and five-spice, then roasted to achieve a balanced umami-sweet depth with slight char.
味: Savory-sweet with subtle spice, rich umami from fermented bean curd and soy, caramelized glaze, tender yet slightly chewy texture合計時間: Marination 4–12 hours + active prep 20 min + roasting 30 min = ~5–13 hours total人数: 2おすすめの人: Families, festive dinners, Cantonese food lovers, moderate-protein diets (adjust portion size for low-fat needs)予算: ¥45–75 for 500g pork and pantry staples (mid-range supermarket)
材料
- Pork shoulder (or pork belly)
- 500g
- fermented red bean curd (Nanru)
- 1 small block (about 20g)
- honey
- 3 tbsp
- light soy sauce
- 2 tbsp
- dark soy sauce
- 1 tbsp
- Shaoxing wine
- 1 tbsp
- hoisin sauce
- 2 tbsp
- five-spice powder
- 1/2 tsp
- white pepper
- 1/4 tsp
- garlic
- 3 cloves (minced)
- ginger
- 1 small piece (finely grated)
- sesame oil
- 1 tsp
栄養
CaloriesApproximately 480 kcal per 100g serving
Protein28g (from high-quality pork)
Fat32g (mostly monounsaturated from pork shoulder; reduce by trimming excess fat)
Carbohydrates12g (mainly from honey and hoisin sauce)
VitaminsB1, B6, and niacin from pork; trace vitamin C from garlic and ginger
IronHigh bioavailable heme iron (≈2.5mg per 100g)
コツ
- Use pork shoulder for best balance of tenderness and flavor; avoid lean cuts like loin
- Fermented red bean curd is irreplaceable for authentic taste—do not omit
- Basting every 10 minutes during roasting ensures even glazing and prevents drying
- Let pork rest fully before slicing to retain juices and improve texture
手順
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