Serious Eats: Recipes
Chinese Roast Pork (Char Siu)
I can't get enough of char siu—Cantonese barbecue roast pork. A roast pork pun is an absolute must whenever I'm in Chinatown. I make this recipe, which comes painstakingly tested by the folks at Cook's Illustrated, once or twice a year. I usually make it for Thanksgiving, as it's a rich, sweet meat that fits well at the table and a pleasant variation from some done-to-death holiday fare. But since it's first cooked slowly on low heat and then glazed and finished in the broiler, it makes an excellent candidate for grill season. Start it in the oven and finish it on the grill for the best kind of instant gratification. Five spice powder keeps this otherwise straightforward marinade interesting and complex. When used properly, it should never hit you over the head with its flavor, just whisper its presence.