The best thing about being a home body is that there is very little need to look nice.
A regular day is pajama pants and an oversized t-shirt. A fancy day is yoga pants, maybe without a stain.
Someone commented on my hair. It took a few seconds to remember if I had even combed it that day. I hadn’t.
I may look a little homeless sometimes, but my Xa Xiu is always on point.
What is Thit Xa Xiu?
Thịt Xá Xíu is Chinese/Vietnamese barbecued pork. In Vietnamese, it’s called Thịt Xá Xíu. The same style of BBQ pork is known as Char Siu in Cantonese.
You’ll see it all over Chinatown—bright red, glossy strips of pork hanging in shop windows. These long pieces of BBQ pork are absolutely delicious. They’re a mix of savory and sweet with a sticky, glossy glaze.
Whenever I make Xa Xiu, I always make extra because it’s so versatile.
It’s great in Vietnamese sandwiches (Banh Mi Xa Xiu). The kids love it in fried rice (Com Chien Xa Xiu), and husband can’t get enough of in noodle soups (Hu Tieu Mi).
This red BBQ porky, meaty goodness keeps my whole family happy. So if you’re going to make it, go ahead and double the recipe. It goes fast.
Red Pork Seasoning Mix
Have you ever seen the red roast pork seasoning packet at the store and decided to make Xa Xiu using only the mix to save time?
I did… multiple times, using different brands each attempt.
Unfortunately, it didn’t come out quite right. The aroma was there but the flavor was bland.
On the next attempt, I decided to skip the premix entirely and make my own marinade from scratch.
Again, something was missing. The flavor was there, but the aroma wasn’t the same, and the color wasn’t right … ajsdlfk$%#@!
Next, I combined the two methods. I mixed a bit of premix with my own marinade. BAM! It worked!
I got the beautiful red color, the signature aroma, and the most incredible taste known to mankind.
Balance and order were restored on Earth, and life was good. And I put it in the recipe below.
How to Make Xa Xiu / Char Siu
Step 1: Marinate pork
Start off with trimming any excess fat of the pork shoulder then cut it into long strips (about 1-1/2 to 2 inches wide). Make sure strips are uniform for evening cooking.
Check the pro tip at the end to see what you can do with the excess fat.
In a small bowl, mix together all the seasonings until you get a smooth paste. Slather the mixture evenly on the pork strips and marinate for at least 4 hours or overnight in the fridge for best results.
Step 2: Roast
Preheat oven to 400°F. Set the pork on a wire rack over a pan lined with foil or parchment for easy cleanup.
Roast for 25 minutes. Flip the pork and roast for 20 more minutes.
Step 3: Glaze and finish
Combine honey and hot water in a small bowl until completely dissolved. Slather the honey glaze onto the pork with a brush.
Place it back into the oven and turn the heat up to 450°F. Bake for 5 minutes on each side to get a nice caramelized crust.
Pro Tip
Got excess pork fat from trimming pork? Save them in the freezer. When you have enough, cut them into small cubes and make Vietnamese favorite topping, fried pork fat (Tép Mỡ).
Vietnamese/Chinese BBQ Pork (Thit Xa Xiu/Char Siu)
- Total Time: 4 hours 55 minutes
- Yield: 5 servings 1x
Description
A sweet, sticky BBQ pork found all over Chinatown. Perfect for sandwiches, noodle soups, stir-fries, or over steamed rice, its versatility makes it a must to double or triple the recipe at home!
Ingredients
Pork Marinade
- 1 1/2 lbs pork shoulder/butt
- 3 tablespoons Red Pork Seasoning Mix
- 1/2 teaspoon Chinese Five Spice Powder
- 1/2 teaspoon ground black or white pepper
- 1/2 teaspoon garlic powder
- 1 tablespoon hoisin sauce
- 1 tablespoon oyster sauce
- 1 tablespoon light soy sauce
- 1 teaspoon sesame oil
- 1 tablespoon granulated sugar
Honey Glaze
- 1 teaspoon honey
- 1 teaspoon hot water
Instructions
- Marinate pork: Cut the pork into long strips about 1-1/2 to 2 inches wide. Make sure strips are uniform for evening cooking. In a small bowl, mix together red pork seasoning mix, five-spice powder, black/white pepper, garlic powder, hoisin sauce, oyster sauce, soy sauce, sesame oil, and sugar until you get a smooth paste. Slather the mixture evenly on the pork strips and marinate for at least 4 hours or overnight in the fridge for best results.
- Roast: Preheat oven to 400°F. Set the pork on a wire rack over a pan lined with foil or parchment for easy cleanup. Roast for 25 minutes. Flip the pork and roast for 20 more minutes.
- Glaze and finish: Combine honey and hot water in a small bowl until completely dissolved. Slather the honey glaze onto the pork with a brush. Place it back into the oven and turn the heat up to 450°F. Bake for 5 minutes on each side to get a nice caramelized crust.
- Prep Time: 4 hours
- Cook Time: 55 minutes
- Category: Side dish
- Method: Oven
- Cuisine: Asian, Vietnamese, Chinese
