If you like a sweet, juicy
I added steps on how to cook this in the oven! Yay! Now you can cook this in the oven or on the grill, depending on the season!
I used a different char siu recipe every time I looked one up, and each time the results were different. So I took the time to make one the way I like it! I like my char siu very sweet and sticky, and I don’t like using red food coloring because I don’t think it adds anything other than color. I wanted the color to be as natural as possible, so I used red fermented bean curd.
Chinese BBQ pork, also known as char siu, is a delicious Cantonese dish of tender, sweet and savory roasted pork With its characteristic red coloring and melt-in-your-mouth texture, char siu is a versatile ingredient that can be used in various dishes
Leftover char siu is great to have on hand but can you freeze it? The short answer is yes! Freezing char siu allows you to enjoy it for months while retaining flavor and texture.
In this complete guide, you’ll learn:
- How to properly freeze char siu
- Storage times for frozen char siu
- The best reheating methods
- Tips for preventing common mistakes
Let’s dive in!
Can You Freeze Char Siu?
Char siu can absolutely be frozen To freeze, simply slice or cube the cooked char siu into portion sizes, place in airtight containers or freezer bags, label and freeze
Properly frozen char siu will retain its delicious flavor and tender texture for 1-3 months in the freezer.
If you want to use a lot of char siu, it’s best to only freeze what you need. Thawing and refreezing it over and over can make it less tasty.
How to Freeze Char Siu
Follow these simple steps for freezing char siu:
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Allow cooked char siu to fully cool to room temperature before freezing.
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Slice or cube char siu into single-use portions.
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Place portions in freezer bags or airtight containers, removing as much air as possible.
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Label bags/containers with contents and freeze date.
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Lay flat in single layer at back of freezer where temperature is most consistent.
How Long Does Frozen Char Siu Last?
Frozen char siu will maintain optimal flavor and texture when stored for:
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1 month in a regular freezer at 0°F/-18°C
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2-3 months in a deep freezer at -4°F/-20°C or colder
While still safe beyond these timeframes if continuously frozen, the taste and texture will slowly deteriorate so it’s best to stick to these recommended storage times.
Thawing and Reheating Frozen Char Siu
To properly thaw and reheat frozen char siu pork:
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Thaw overnight in the refrigerator for food safety.
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For quick thawing, place vacuum sealed portions in cold water, changing water every 30 minutes.
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Cook thawed char siu right away rather than refreezing.
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Reheat gently in the oven, on the stovetop or in the microwave just until heated through.
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Add extra sauce, spices or marinade while reheating if char siu seems dry.
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Check internal temperature with a meat thermometer to ensure char siu reaches safe 165°F.
Mistakes to Avoid When Freezing
Avoid these common char siu freezing mistakes:
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Freezing uncooked or raw char siu – Always freeze cooked pork.
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Refreezing thawed char siu – Only freeze once for best quality.
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Freezing in containers with excess air – Causes freezer burn.
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Thawing on counter or in hot water – Risks bacterial growth.
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Overcooking when reheating – Leads to dry, tough texture.
Creative Ways to Use Frozen Char Siu
Beyond enjoying char siu plain, try using frozen char siu in these fun recipes:
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Fried rice – Dice and stir into rice with veggies.
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Bao filling – Steam in fluffy buns for a dim sum classic.
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Pizza topping – Delicious paired with cheese and sweet sauce.
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Sandwich or wrap – Slices or shreds make tasty fillings.
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Noodle topping – Brighten up ramen, soba or udon.
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Salad addition – Slivers add sweetness and crunch.
With proper freezing and reheating, you can enjoy deliciously moist and flavorful char siu for months after cooking a big batch. Follow the tips in this guide for char siu that’s as tasty as the day it was made!
Grilling Instructions for Char Siu
I used a charcoal BBQ for this, with indirect heat from hot charcoals off to the side.
On the BBQ, we had the temperature steady at 325F (162C). The meat was cooked on one side for 15 minutes, then flipped it over and cooked it for another 10 minutes. At this point, the meat was at an internal temperature of 145F (62C). We did 4-5 layers of glaze, flipping the meat every minute to prevent burning. We took it out when it looked red, sticky, and a little burned, and we ate it all up!
Ingredients for Char Siu
Here are the ingredients for my authentic char siu recipe!
- For char siu, I like to use pork shoulder or butt because it has the same amount of fat to meat, which makes it a lot more juicy and flavorful.
- Also, you need to add garlic and ginger. These two fragrant foods will give your char siu a lot of flavor.
- Hoisin Sauce: This will spice up the marinade and add a little sweetness to it. Definitely do not skip this ingredient.
- Five Spice Powder from China—This is a must-have for making char siu sauce taste its best. Now that it’s very popular, you should be able to find it at any grocery store. If you can’t, any Asian grocery store will have it for sure.
- Red Fermented Bean Curd—I use red fermented bean curd to make it red. It also adds a lot of umami flavor and salt. You can find it at most Chinese grocery stores, but if you can’t, the best place to buy it is online.
- Sugar for the glaze—honey is my favorite because I always have it on hand You can also use molasses, barley malt syrup, maple syrup, or maltose. We used fancy molasses, which is not the same as blackstrap molasses, for the molasses. Fancy molasses has more sugar than blackstrap molasses, which is black and tastes bitter.
- Korean Red Pepper Flakes (Optional): I tried something new and added some gochugaru (Korean pepper flakes) to make it a little spicy and red. It’s not a traditional ingredient, but if you don’t mind trying something new, go ahead and add it! Keep in mind that it will also give the food a more earthy taste.
Chinese BBQ Pork Recipe – Char Siu | Chinese Recipe
How long can you keep barbecued pork in the fridge?
You can keep the barbecued pork in the fridge for up to 3 days. Just make sure that you wrap it tightly with plastic wraps. To serve, you may heat it up for 30 seconds before serving. How Many Calories per Serving? This recipe is only 259 calories per serving. What Dishes to Serve with This Recipe?
What is the best homemade Chinatown barbecued pork?
For the best homemade Chinatown barbecued pork, here are the list of secret ingredients you will need: Choice of meat – if you love tender, juicy, moist and fatty pork, please use pork belly. If you prefer meaty texture, go for pork loin. If you like it somewhere in between, pork butt or pork shoulder will be a great choice.
What kind of sauce is used in Chinese BBQ?
Chinese BBQ uses Hoisin sauce – common in the Asian section, which is sweet, savory, and has a hint of Five Spice Powder. Honey is added to the marinade to turn it into a basting sauce, making the pork extra shiny and caramelized. I finally managed to get a Chinese barbecue shop to reveal that they use this sauce.
Why do Chinese BBQ pork buns have red food color?
The red color is due to red food color used in the BBQ pork sauce or marinade. Not all recipes call for red food color, however some Chinese or Cantonese restaurants use red food color to enhance the appearance of the bbq pork. Can I Use It to Make Chinese Bbq Pork Buns? Yes, you can. It is the main ingredient for char siu bao pork buns.