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 flavorful roasted pork dish glazed in a sweet and savory sauce It’s delicious when freshly prepared, but the leftovers can be just as tasty when reheated properly Learning how to reheat leftover char siu allows you to enjoy the tender, juicy pork again without drying it out.
With the right technique you can revive refrigerated or frozen char siu so it tastes amazingly close to just-made. Here are tips and step-by-step instructions for reheating Chinese bbq pork perfectly every time.
Why Reheat Leftover Char Siu?
Cooking char siu takes time as the pork needs to marinate and then roast slowly to absorb the flavors of the sauce. Having leftovers makes enjoying this barbecue delight much easier. Here are benefits of reheating char siu:
-
Saves prep time – No need to marinate and roast pork to enjoy char siu again later in the week.
-
Versatile for meals – Keep leftover char siu on hand for quick protein in fried rice, noodles, sandwiches etc.
-
Avoid waste – Reheating ensures none of the flavorful pork goes to waste.
-
Breaks down texture – The tender, flaky texture improves as collagen melts again upon reheating.
-
Intensifies flavor – The taste becomes even richer when the char siu is reheated in its sauce.
Tips for Reheating Leftover Char Siu
Follow these simple tips for the best results when reheating Chinese bbq pork:
-
Use low, indirect heat – High, direct heat makes the pork dry and tough. Gentler heat keeps it tender.
-
Keep sauce on – Roast or microwave with the glaze still coating the pork to seal in moisture and flavor.
-
Slice it later – Let the pork rest after reheating before slicing to allow juices to redistribute.
-
Avoid overcooking – Just reheat until hot, not cooked through again. Check often to prevent drying out.
-
Keep it covered – Covering the pork helps steam it and keeps it from drying out.
-
Reheat fully – Ensure pork reaches 165°F internally for food safety.
Best Methods for Reheating Char Siu
You have options when it comes to reheating leftover char siu. Here are some of the best methods:
Oven
The oven’s indirect, enveloping heat gently reheats char siu without drying it out. Preheat oven to 350°F. Wrap char siu pieces in foil and reheat for 15-20 minutes until hot.
Microwave
The microwave quickly reheats char siu in just minutes. Keep sauce on and cover the dish. Microwave in 30 second intervals until heated through, about 2-3 minutes.
Pan Fry
Fry char siu slices over medium-low just until glaze sizzles and pork is hot, about 1-2 minutes per side. Adds crispy edges.
Steam
Steaming avoids drying out char siu. Place in a bamboo steamer or metal steamer insert for 4-6 minutes until heated through.
Slow Cooker
Toss char siu pieces into a slow cooker with a bit of sauce. Cook on low 2-3 hours for ultimate tenderness.
Step-by-Step Instructions
Follow these simple steps for reheating leftover char siu using the oven method:
-
Preheat oven to 375°F.
-
Keep leftover char siu wrapped or place in an oven-safe dish. Sauce should still coat pork.
-
Cover dish tightly with foil to seal in moisture.
-
Bake for 10-15 minutes until pork reaches 165°F internally.
-
Remove dish from oven and let rest for 5-10 minutes.
-
Carefully remove foil cover. Sauce should glisten.
-
Slice char siu across the grain into thin pieces.
-
Serve immediately and enjoy! Refrigerate any leftovers.
What to Do with Leftover Char Siu
Aside from enjoying it straight, here are delicious ways to use up leftover char siu so none goes to waste:
-
Dice and add to fried rice or noodle stir fries.
-
Chop finely and use as filling for baozi steamed buns.
-
Shred for seasoning in congee or jook rice porridge.
-
Include sliced in ramen noodle soup.
-
Toss shredded pork with vegetables for a quick lettuce wrap.
-
Make a char siu egg sandwich with sliced reheated pork.
-
Dice into cubes for salad topping or mix into potato salad.
-
Chop and use in spicy mapo tofu or dan dan noodle dishes.
Common Questions About Reheating Char Siu
If you’re new to reheating Chinese bbq pork, here are answers to some frequently asked questions:
What’s the best way to reheat a whole char siu roast?
Slow roasting it uncovered in a 300°F oven for 30-40 minutes works well. Slice afterward.
Can I reheat char siu in the air fryer?
Yes, air fry at 360°F for 6-8 minutes until heated through, flipping halfway.
Is it safe to reheat char siu more than once?
It’s best to only reheat it once for food safety. Use within 3-4 days.
Should I add more sauce before reheating?
Usually not needed, but you can brush on a little more glaze if sauce has dried out.
Can I reheat from frozen?
Yes, thaw overnight in the fridge then reheat using oven or microwave. Add a few minutes to cooking times.
Enjoy Leftover Char Siu Any Day
With the right reheating techniques, leftover Chinese bbq pork can be almost as delicious as it is freshly-made. The key is using gentle, indirect heat and keeping the pork coated in sauce to prevent drying out. Next time you have extras, revive char siu’s sweet and savory flavors to enjoy in your favorite dishes all week long. With a little strategic reheating, you can savor tender, juicy char siu anytime.
How to Make Char Siu (Chinese BBQ Pork)
Lastly, lets talk heat. We can make char siu over the grill or in the oven. Both ways work great, but I found that it cooked much faster and had more char on the grill than in the oven. This means that it will take a lot less time to make on a grill.
Char Siu’s Signature Sweet and Sticky Glaze
Next, lets talk sweeteners!
Char sius trademark is its red sweet and sticky sauce. Basically, the char siu glaze is just the char siu sauce or marinade with an extra liquid sweetener added to it to make it really sweet and sticky.
I like to use honey in this recipe because it’s simple to find and most people already have it in their kitchens. Sometimes I use molasses instead of honey because it tastes a little better. If you do use molasses, make sure it’s fancy molasses and not blackstrap molasses. Blackstrap molasses has a bitter flavor without a lot of sweetness.
Barley malt syrup or maltose are also good additions if you want more flavor, but they can be hard to find. If you are willing to look for them, you can usually find maltose in an Asian grocery store or barley malt syrup in a health food store.
After you are done marinating the meat, we will re-use the marinating sauce as the glazing sauce. This is when you will add additional honey to it. The honey will make the glaze sweeter and thicker, giving us that nice, sticky layer! Don’t worry about using the marinade again as the glaze; we’ll be cooking it anyway.
