Chinese BBQ Pork (Char Siu) with Jasmine Rice & Pak Choi

Cantonese barbecue culture meets Australian wine

Wine from Australia and classic char siu—it’s a combination that seems surprising at first glance but makes perfect sense from the very first bite. Char Siu, the famous Chinese BBQ pork, is one of the great classics of Cantonese cuisine: tender pork marinated in a rich, sweet-spicy glaze of hoisin, soy sauce, honey, and five-spice powder, then cooked in the oven or on the grill until it develops a bright red caramelized crust. Serve with fluffy jasmine rice and crisp pak choi, which is ready in a flash when sautéed with garlic and sesame oil. This recipe requires some marinating time, but the effort involved in cooking is minimal—the result is spectacular.

Ideal wine pairing: Claymore Blackbird Sangiovese (Clare Valley, Australia)

A char siu with its sweet-spicy glaze, caramelized edges, and deep umami notes calls for a wine that can hold its own without overpowering the dish’s delicacy—and this 100% Sangiovese from the Clare Valley achieves exactly that with a lightness one doesn’t necessarily expect from an Australian red wine. The Blackbird—awarded 94 points and a gold medal at the Wine Showcase—combines the elegance of the Italian grape variety with the warm, structurally rich terroir of the Clare Valley north of Auburn, where a slightly warmer climate produces fruit with substance and juiciness. In the glass, it glows a medium ruby red, and the nose opens with radiant floral aromas and beautiful spiced cherry, along with subtle hints of anise and clove, as well as those characteristic light red berries that make Sangiovese so distinctive—aromas that resonate directly with the five-spice powder in the char siu marinade. After 9 months in seasoned French oak, it has developed a fine depth without losing its freshness. On the palate, the bright fruit immediately meets a lively, crisp natural acidity that brilliantly brightens the sweetness of the hoisin glaze and casts the caramel crust of the pork in a new light. Soft tannins and a long finish with notes of Christmas spices make every sip a little experience. A wine that proves Australia speaks its own compelling language when it comes to Sangiovese.

The recipe:

Chinese BBQ Pork (Char Siu) with Jasmine Rice & Pak Choi

Tender pork glazed with a sweet and spicy hoisin-honey sauce, oven-roasted until it develops a glossy red caramel crust, served with fluffy jasmine rice and crisp pak choi. Cantonese grilling meets Australian wine.

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Prep Time 20 minutes mins

Cook Time 35 minutes mins

Curing time 4 hours hrs

Total Time 4 hours hrs 55 minutes mins

Course Asian cuisine, Meat dish

Cuisine Cantonese

Servings 2 people

Calories 680 kcal

Equipment

• 1 Backofen mit Grillfunktion
• 1 Backblech mit Rost
• 1 Rührschüssel für Marinade
• 1 Pinsel für Glasur
• 1 Kochtopf für Jasminreis
• 1 Wok oder große Pfanne für Pak Choi
• 1 Schneidebrett und Messer

Ingredients

  

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FOR THE CHAR SIU:

• 500 g Pork neck or pork belly cut into long strips (about 4 cm wide)
• 3 EL Hoisin Sauce
• 2 tablespoon of soy sauce light
• 2 tablespoon of honey
• 1 tablespoon of Shaoxing rice wine or dry sherry
• 1 Teaspoon sesame oil roasted
• 1 teaspoon of five-spice powder
• 1 teaspoon of garlic powder
• 1 tablespoon of brown sugar
• 1 teaspoon of red food coloring optional – traditional but not required

FOR THE GLAZE:

• 2 tablespoon of honey
• 1 tablespoon of hoisin sauce
• 1 a tablespoon of warm water

FOR THE PAK CHOI:

• 2 Pak Choi halved or quartered
• 2 garlic cloves finely chopped
• 1 tablespoon sesame oil
• 1 tablespoon of soy sauce light
• 1 teaspoon of toasted sesame seeds
• 1 teaspoon of oyster sauce

FOR THE JASMINE RICE:

• 200 g Jasmine rice
• 380 ml Wasser
• 1 teaspoon of salt

Instructions

 

PREPARATION:

• Mix all the ingredients for the marinade until the sugar has dissolved.
• Place the pork strips in a Ziploc bag or bowl and cover them completely with the marinade.
• Marinate in the refrigerator for at least 4 hours—preferably overnight.
• Mix the glaze made from honey, hoisin sauce, and warm water, then set it aside.

COOKING STEPS:

• Preheat the oven to 200 °C (top and bottom heat).
• Line a baking sheet with aluminum foil and place a rack on top.
• Place the marinated pork strips on the rack and bake for 15 minutes.
• Turn them over, brush with half of the glaze, and bake for another 10 minutes.
• Turn them over again, brush on the remaining glaze, and caramelize under the broiler for another 5–8 minutes—the edges should be slightly charred and a bright reddish-brown.
• Rinse the jasmine rice, bring it to a boil with water and salt, reduce the heat to low, and let it simmer for 12 minutes.
• For the bok choy, heat the sesame oil in a wok over high heat, briefly sauté the garlic, add the bok choy, and stir-fry vigorously for 2–3 minutes.
• Pour in the soy sauce and oyster sauce, toss once, and sprinkle with sesame seeds.

SERVE:

• Serve the jasmine rice on deep plates or in bowls.
• Cut the char siu into diagonal slices and arrange them in a fan shape on top of the rice.
• Place the pak choi next to it.
• Drizzle with the remaining glaze and garnish with toasted sesame seeds and sliced green onions.
• Serve immediately.

SIDE DISHES:

• Pickled cucumbers with rice vinegar and chili
• Steamed dim sum or gyoza
• Sriracha mayo as a dip

Nutrition

Calories: 680kcalCarbohydrates: 44gProtein: 58gFat: 28g

Keyword Char Siu Recipe, Chinese BBQ Pork, Clare Valley, Claymore Blackbird, Hoisin Pork, Pak Choi, Sangiovese Asian-style, Wine from Australia

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