Char Siu Pork
Cantonese-style barbecued pork marinated in a sweet and savory sauce with five-spice powder, honey, and hoisin, perfect for rice bowls or noodle dishes.
Ingredients
- 2 lbs pork shoulder, boneless, cut into 2-inch thick strips
- 1/4 cup hoisin sauce
- 1/4 cup honey
- 1/4 cup soy sauce
- 2 tbsp Shaoxing rice wine, or dry sherry
- 1 tsp Chinese five-spice powder
- 4 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 1 tsp sesame oil
- 2 drops red food coloring, optional, for traditional color
- 1/4 tsp white pepper
- 1/2 tsp salt
- 4 green onions, sliced, for garnish
- 1 tbsp sesame seeds, toasted, for garnish
Instructions
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1
In a large bowl, combine 1/4 cup hoisin sauce, 1/4 cup honey, 1/4 cup soy sauce, 2 tbsp or dry sherry Shaoxing rice wine, 1 tsp Chinese five-spice powder, minced 4 minced garlic cloves, grated 1 tbsp grated fresh ginger, 1 tsp sesame oil, 2 drops optional, for traditional color red food coloring (if using), 1/4 tsp white pepper, and 1/2 tsp salt. Whisk until well combined.
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2
Place the 2 lbs boneless, cut into 2-inch thick strips pork shoulder strips in a large resealable plastic bag or shallow dish. Pour the marinade over the pork, ensuring all pieces are well coated.
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3
Seal the bag or cover the dish and refrigerate for at least 4 hours, preferably overnight, turning the meat occasionally to ensure even marination.
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4
When ready to cook, preheat the oven to 400°F (200°C). Line a baking sheet with foil and place a wire rack on top. Spray or brush the rack with oil to prevent sticking.
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5
Remove the pork from the marinade, reserving the marinade. Place the pork strips on the prepared rack, leaving space between each piece.
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6
Roast for 20 minutes, then remove from the oven and brush generously with the reserved marinade.
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7
Return to the oven and roast for another 15 minutes. Brush with marinade once more.
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8
Increase the oven temperature to 425°F (220°C) and roast for a final 10-15 minutes, or until the pork is caramelized on the outside and reaches an internal temperature of 145°F (63°C).
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9
While the pork is roasting, pour the remaining marinade into a small saucepan. Bring to a boil, then reduce heat and simmer for 3-5 minutes until slightly thickened. This will be your glaze.
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10
When the pork is done, remove from the oven and brush with the reduced glaze.
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11
Let the pork rest for 10 minutes before slicing thinly across the grain.
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12
Garnish with sliced 4 sliced, for garnish green onions and toasted 1 tbsp toasted, for garnish sesame seeds before serving.
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13
Serve with steamed rice, in noodle soups, or as a filling for bao buns.