Rice Cooker Char Siu (Chinese BBQ Pork) – Easy and Delicious!

Char Siu, or Chinese BBQ pork, is a signature Cantonese dish known for its tender, juicy texture, vibrant color, and irresistible aroma. From street food stalls to high-end restaurants, this dish is loved by many. But did you know you can recreate restaurant-quality Char Siu at home using just a rice cooker? It’s surprisingly simple, and the results will impress you!

What Makes a Good Char Siu?

The choice of pork is crucial. If you prefer a leaner Char Siu, pork shoulder or pork butt is ideal. This cut, often called “Mei Cha” (梅叉), offers a balance of meat and fat, resulting in a juicy and tender bite. For those who enjoy a fattier, melt-in-your-mouth texture, pork belly, also known as “Hua Cha” (花叉), is a great choice. The marbling of the meat is key to achieving that iconic succulent result.

For this recipe, I’m using pork butt. It has just the right amount of fat to create a flavorful, tender Char Siu with a hint of soft collagen for that perfect bite.

While traditional restaurant recipes use maltose and red yeast rice for the signature color and glaze, I’m taking a simplified approach. With easily accessible ingredients and a touch of optional red food coloring, you can still achieve an authentic look and taste.

How to Make Char Siu in a Rice Cooker

Ingredients:

• 1/2 cup water
• 1 lb pork shoulder/pork butt
• 1 tbsp soy sauce
• 1 tbsp hoisin sauce
• 1/2 tbsp Chinese white wine or vodka
• 1/4 cup honey (plus extra for glazing)
• 2 cloves garlic, minced or crushed
• 1/2 block red bean curd
• 1 tsp red bean curd juice
• 2 drops red food coloring (optional)

Instructions:

1. Prepare the Pork:
Cut the pork into 1-inch thick slices. Use the back of a knife to pound the meat gently on both sides. This tenderizes the meat and helps it absorb the marinade.

2. Make the Marinade:
In a ziplock bag, combine the soy sauce, hoisin sauce, Chinese white wine or vodka, honey, garlic, red bean curd, red bean curd juice, and red food coloring if using. Seal the bag and use your hands to crush the bean curd and mix the marinade thoroughly.

3. Marinate:
Add the pork slices to the bag, squeeze out as much air as possible to ensure the meat is fully submerged in the marinade. Massage the meat for a minute, then refrigerate for at least 6 hours or overnight. Avoid marinating for more than 24 hours as it can toughen the meat.

4. Cook in the Rice Cooker:
Place the marinated pork into the rice cooker along with the marinade and 1/2 cup of water. Set the rice cooker to the “Cook” function.

5. Flip Halfway:
Halfway through the cooking process, flip the pork slices to ensure even cooking.

6. Glaze:
Once the pork is done, brush on additional honey for a glossy finish (optional). Reserve the juice to serve with the char siu.

7. Serve:
Slice the Char Siu into 1/4-inch thick pieces and serve with steamed rice or fried rice. Pair it with blanched gai lan or bok choy for a complete Cantonese meal.

Meal Prep Tip

Make a larger batch by doubling the recipe. After combining the pork with the marinade, freeze it in a sealed bag. When you’re ready to enjoy it, simply thaw the marinated pork overnight in the refrigerator and cook it in the rice cooker as instructed.

If you are looking for more pork recipes, make sure to try the addicting Hong Shao Rou (red-braised pork belly). It’s my family’s all-time favorite.

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