Char Siu Pork Chop Recipe

Traditionally, Char Siu is skewered onto a long fork and roasted in an oven, and it usually takes a few hours to prepare. For today’s recipe, no oven is needed. This is my super quick, easy, and approachable way to make Char Siu Pork Chop in just 30 minutes.

Char Siu Pork Chop Recipe

Serves: 4
Prep time: 20 minutes
Cook time: 10 minutes

For the pork chops:
4 pieces (1 ½ pounds) boneless pork center loin chops, 1/2 inch thick
2 tablespoons avocado oil

For the marinade:
2 pieces fermented red bean curd (replace it with red yeast rice or red food coloring)
2 tablespoons fermented red bean curd sauce
2 tablespoons oyster sauce
2 tablespoons hoisin sauce
1 tablespoon soy sauce
1 tablespoon dark soy sauce
3 tablespoons rose cooking wine (mei kuei lu chiew) (or replace with other cooking wine)
2 tablespoons sugar
½ teaspoon five-spice powder
½ teaspoon white pepper
3 cloves garlic, minced
1/2 cup water

For the glaze:
2 tablespoons maltose (or replace with honey)
2 tablespoons hot water

Char Siu Pork Chop Instructions

1. Prepare the pork:

• To score the fat on the side of the pork, cut through every inch so it won’t curl up. Then, use the back of the knife to pound and tenderize the pork. Do the same with the rest.

2. Marinate the pork:

• In a bowl, mix in the fermented red bean curd, the sauce of fermented red bean curd, oyster sauce, hoisin sauce, soy sauce, dark soy sauce, rose cooking wine, sugar, five-spice powder, white pepper, and garlic. Whisk thoroughly.
• Transfer the pork to a large Ziploc bag (or a large mixing bowl), and pour in the marinade. Squeeze most of the air out of the Ziploc bag and seal it. Distribute and rub the marinade all over the meat, massage for 5 minutes, and rest for another 5 minutes.

3. Cook the pork:

• In a pan over high heat, add the avocado oil (or other cooking oil). Add the pork and reserve the marinade, and pan-fry for 30 seconds on each side.
• Add 1/2 cup of water to the marinade and mix well. Over medium heat, pour the marinade into the pan. Cover the lid and cook for 2 minutes on each side.
• Over high heat, uncover the lid to reduce the sauce, and cook until the pork is cooked through. Then, pour in the maltose glaze (2 tablespoons of maltose and 2 tablespoons of hot water). Cook for 30 seconds until the sauce is nice and sticky. Serve!

Tips & notes

• Scoring the fat: Cutting through the fat layer every inch helps prevent the pork from curling up during cooking.
• Tenderizing the meat: Use the back of a knife to pound the pork for a more tender texture.
• Red bean curd alternatives: Fermented red bean curd gives the char siu its signature red coating, but you can substitute with red yeast rice or even red food coloring.
• Rose cooking wine: Adds depth of flavor, but you can substitute with other cooking wines or omit entirely if avoiding alcohol.
• Marinating time: Massaging the pork for 5 minutes and letting it rest allows flavors to develop. For a deeper flavor, marinate overnight.
• Cooking method: This recipe uses a stovetop, but the pork can also be cooked in the oven or on a grill.
• Safe temperature: Ensure pork is cooked through by reaching an internal temperature of 165°F (74°C).
• Glaze options: Maltose gives a classic sticky finish, but you can substitute with honey mixed with hot water.