Crispy Brown Butter Char Siu Pork with Parmesan Crust Recipe Easy Perfect Flavor

Let me tell you, the scent of sizzling pork glazed in rich, nutty brown butter mixed with the unmistakable aroma of char siu spices practically stops you in your tracks. The first time I made this crispy brown butter char siu pork with parmesan crust, I was instantly hooked—the kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special. I remember this recipe came to me on a lazy Sunday afternoon years ago, when I was knee-high to a grasshopper—okay, maybe not that long ago! But still, this dish carries the warmth and charm of family dinners and weekend experiments in my kitchen.

My family couldn’t stop sneaking slices off the cooling rack (and honestly, I can’t blame them). It’s dangerously easy to make yet offers pure, nostalgic comfort that brightens up any table. You know what I love best? The way the parmesan crust adds a crispy, savory edge that perfectly balances the sweet, sticky char siu glaze. This recipe has since become a staple for potlucks, sweet treats for my kids, and a showstopper whenever friends come over. Honestly, if you haven’t tried this crispy brown butter char siu pork with parmesan crust before, you’re going to want to bookmark this one and make it again and again.

Why You’ll Love This Recipe

Having tested this recipe multiple times (in the name of research, of course), I can say it’s a winner for so many reasons. Here’s why it stands out:

• Quick & Easy: Comes together in under an hour, perfect for busy weeknights or last-minute gatherings.
• Simple Ingredients: No fancy grocery trips needed; you likely already have everything in your pantry and fridge.
• Perfect for Entertaining: Ideal for impressing guests at dinner parties or holiday meals without breaking a sweat.
• Crowd-Pleaser: Kids and adults alike rave about the crunchy parmesan crust paired with juicy, tender pork.
• Unbelievably Delicious: The smoky-sweet char siu flavor combined with brown butter’s toasty notes makes for a next-level comfort food experience.

What truly sets this recipe apart is the way the brown butter deepens the pork’s flavor, creating a caramelized, nutty undertone that you won’t find in typical char siu recipes. Plus, that parmesan crust? It’s the pièce de résistance—crispy, salty, and utterly addictive. This dish isn’t just another pork recipe; it’s the one that makes you close your eyes after the first bite and smile with satisfaction. Perfect for turning a simple meal into a memorable feast!

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most are pantry staples, with a few easy-to-find extras that bring the magic.

• Pork Shoulder or Pork Butt (about 2 pounds / 900 g, trimmed and cut into 1-inch slices) – I recommend a well-marbled cut for juiciness.
• Unsalted Butter (4 tablespoons / 60 g) – for making the brown butter base that adds amazing depth.
• Parmesan Cheese (¾ cup / 75 g, finely grated) – the star of the crispy crust; use Parmigiano-Reggiano if possible.
• Soy Sauce (⅓ cup / 80 ml) – for that classic umami char siu flavor.
• Hoisin Sauce (2 tablespoons / 30 ml) – adds a sweet, tangy note.
• Honey (2 tablespoons / 30 ml) – to balance the savory with a touch of sweetness.
• Chinese Five-Spice Powder (1 teaspoon) – essential for authentic char siu flavor.
• Garlic (3 cloves, minced) – for that aromatic punch.
• Rice Wine or Dry Sherry (2 tablespoons / 30 ml) – adds subtle complexity.
• Ground White Pepper (¼ teaspoon) – for gentle heat without overpowering.
• Olive Oil or Neutral Oil (2 tablespoons / 30 ml) – to help crisp up the crust in the pan.

Optional: You can swap out pork shoulder with boneless pork chops if pressed for time, but I’ve found shoulder gives the best texture. For a dairy-free version, omit parmesan and use crushed toasted nuts (like almonds) for a similar crunch.

Equipment Needed

• Heavy Skillet or Cast Iron Pan: For getting that perfect sear and crust on the pork. I swear by my cast iron—it holds heat like a dream.
• Mixing Bowls: For marinating the pork and mixing the parmesan crust.
• Measuring Cups and Spoons: Precision helps keep the flavor balanced, especially with the sweet and savory components.
• Whisk or Fork: To blend the sauces and brown butter evenly.
• Wire Rack and Baking Sheet: Optional, but great if you want to finish the pork in the oven for extra crispness without extra oil.

If you don’t have a cast iron, a heavy nonstick pan works too—just make sure it heats evenly. Also, keep your skillet well-seasoned; it helps prevent sticking and builds flavor over time!

Preparation Method

1. Prepare the Marinade: In a medium bowl, whisk together soy sauce, hoisin sauce, honey, Chinese five-spice powder, minced garlic, rice wine, and ground white pepper. Set aside. (About 5 minutes)
2. Marinate the Pork: Add the sliced pork to the marinade, tossing to coat evenly. Cover and refrigerate for at least 2 hours, preferably overnight for maximum flavor infusion.
3. Make the Brown Butter: In a small saucepan over medium heat, melt unsalted butter. Keep swirling gently until it turns golden brown and gives off a nutty aroma—about 4-5 minutes. Be careful not to burn it! Remove from heat and let cool slightly.
4. Mix Parmesan Crust: In a shallow bowl, combine grated parmesan with a pinch of salt and pepper. Set aside.
5. Coat the Pork: Remove pork from marinade (discard marinade), then brush each piece lightly with the brown butter. Press both sides into the parmesan mixture, ensuring a good crust forms. (This step is key for that irresistible crispiness.)
6. Heat the Skillet: Warm your cast iron or heavy skillet over medium-high heat with 2 tablespoons of oil. Once shimmering hot, add the pork slices carefully.
7. Cook the Pork: Sear each side for about 3-4 minutes until golden and crusty, turning carefully to avoid losing the parmesan coating. The pork should reach an internal temperature of 145°F (63°C) for safe consumption.
8. Rest and Serve: Transfer pork to a plate and let rest for 5 minutes before slicing thinly. This locks in the juices and keeps the meat tender.

Note: If your parmesan crust browns too quickly, reduce heat slightly or finish cooking in a preheated oven at 375°F (190°C) for 5-7 minutes. You want a crisp crust without burnt cheese.

Cooking Tips & Techniques

Honestly, the secret to this recipe lies in the brown butter and crust technique. Brown butter adds depth, but timing is everything—too long, and it burns; too short, and you miss out on that toasty richness. Keep a close eye during that step.

When it comes to the parmesan crust, pressing the cheese firmly on both sides of the pork slices is crucial. I’ve learned the hard way that if you’re too gentle, the crust flakes off in the pan, leaving you with bare pork.

Also, temperature control during cooking is your best friend here. Start with a hot pan to get a nice sear, but if the crust starts smoking or burning, lower the heat. You want a balance of crispy, golden crust and juicy, tender meat inside.

Multitasking tip: While the pork marinates, prep your cheese mixture and brown butter. It makes the cooking process flow smoother and faster, especially if you’re juggling dinner timing.

Variations & Adaptations

• Spicy Kick: Add a teaspoon of chili garlic sauce or sriracha to the marinade for a fiery twist.
• Gluten-Free Option: Use tamari or coconut aminos instead of soy sauce, and make sure your hoisin sauce is gluten-free.
• Herb-Infused Crust: Mix finely chopped fresh rosemary or thyme into the parmesan crust for a fragrant herbaceous note.
• Different Cuts: Try this recipe with pork tenderloin for leaner meat or even chicken thighs for a poultry version.
• Dairy-Free Crust: Swap parmesan with a blend of crushed toasted almonds and nutritional yeast for a similar umami crunch.

I once tried adding a touch of smoked paprika to the parmesan crust, and it gave the pork a subtle smoky flavor that my family couldn’t get enough of. Feel free to experiment based on what you have on hand or your spice preferences!

Serving & Storage Suggestions

This crispy brown butter char siu pork with parmesan crust shines best served warm, sliced thin over steamed jasmine rice or alongside stir-fried greens like bok choy. A drizzle of extra hoisin sauce or a squeeze of lime adds a bright contrast that really wakes up the flavors.

For casual dinners, pile the pork on soft bao buns with pickled cucumbers and a smear of mayo for a tasty twist. It’s great finger food for parties too.

To store, wrap leftovers tightly in an airtight container and refrigerate for up to 3 days. Reheat gently in a skillet over medium heat to keep that crust crisp. Avoid microwaving if you want to preserve texture—microwaves tend to make crispy bits soggy.

Flavors actually develop deeper after a day or two in the fridge, so if you can resist, leftovers can taste even better the next day!

Nutritional Information & Benefits

Per serving, this recipe offers approximately:

Calories	350-400 kcal
Protein	30-35 g
Fat	22-25 g
Carbohydrates	6-8 g

Rich in protein and healthy fats, this dish provides satisfying nutrition that keeps you full longer. The pork shoulder offers essential B vitamins and minerals like zinc and iron. Using brown butter adds a dose of antioxidants from the browned milk solids, while parmesan contributes calcium and umami flavor without heavy carbs.

This recipe is naturally gluten-free if you choose the right sauces and is low in carbs, making it friendly for many dietary needs. Just watch the sodium levels from soy and hoisin sauces if you’re salt-sensitive.

Conclusion

To sum it up, this crispy brown butter char siu pork with parmesan crust is a delightfully simple recipe that packs a punch of flavor and texture. It’s a dish that’s easy enough for weeknights but special enough for entertaining. I love how it combines the sweet-savory charm of char siu with the rich nuttiness of brown butter and the crunchy, salty parmesan crust—truly a match made in heaven.

Feel free to tweak the spices, try different crusts, or serve it your way. I’d love to hear how you make it your own, so please leave a comment below or share your favorite variations. Now, go ahead and give this recipe a whirl—you won’t regret it. Happy cooking, friends!

Frequently Asked Questions

Can I use pork tenderloin instead of pork shoulder?

Yes! Pork tenderloin is leaner and will cook faster. Just be careful not to overcook, as it can dry out. Adjust cooking time accordingly.

How do I prevent the parmesan crust from falling off?

Press the parmesan firmly onto both sides of the pork slices after brushing with brown butter. Cooking in a hot pan without moving the pork too much helps the crust set properly.

Is this recipe gluten-free?

It can be if you use gluten-free soy sauce (like tamari) and make sure your hoisin sauce is gluten-free. Always check labels to be sure.

Can I prepare this recipe ahead of time?

Absolutely! Marinate the pork overnight for best flavor, and you can even prepare the parmesan crust in advance. Cook right before serving for optimal crispness.

What side dishes go well with this dish?

Steamed rice, sautéed greens, pickled vegetables, or even soft steamed buns all pair wonderfully. A simple cucumber salad adds refreshing crunch!

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