Chinese BBQ pork is one of my favourite things to order when we get takeout. I see those thin slices of pork, with that sweet, sticky sauce, and I just want to hide the entire container on the kids so I don’t have to share it. Obviously, now that they’re getting older, it’s not as viable an option as it used to be. Neither is telling them “You won’t like it”. They’ve figured out that’s code for: Mom has something delicious and doesn’t want to share!
I had to figure out how to make my own Chinese BBQ pork. Our takeout orders were already pushing $70 by the time everyone gets what they want (insane). Adding a second order of char siu seemed excessive, even for me. Plus, when I like something this much, I want to be able to make it myself!
What is Chinese BBQ Pork
aka Char Siu?
If you’ve never ordered Chinese BBQ pork before, you’re in for a treat. The proper name is Char Siu, but it’s usually listed as “Chinese BBQ Pork” on takeout menus. It’s thin slices of pork, about ¼” thick, with a baked on, slightly sweet and sticky red sauce. The slices always look to me like they’re going to be dry, but they never are. They’re incredibly tender, full of flavour, and slightly sweet.
The best part about Char Siu though is how many different ways you can eat it. This can quickly become one of the most versatile meats you make. Chinese BBQ pork is amazing in so many different recipes, and being able to make a big batch ahead of time can really cut back on weeknight meal prep. The leftovers will last for a few days in the fridge. You can cook it once, then eat it in a few different meals throughout the week. Cooked Char Siu also freezes really well. When you have the time, make a giant batch with a pork shoulder, then freeze it in smaller quantities to pull out later and add to different recipes.
We eat this in a bunch of different meals. Sometimes on it’s own with some veggies or white rice, other times I’ll chop it up and add it to some fried rice for the kids lunches. I also love it in stir frys, pasta, soup, etc. Seriously, if you can think it, you can add it.…