Char Siu Pork
Char Siu is Cantonese roast pork known for its deep red lacquered exterior, smoky-sweet char at the edges, and juicy interior. Pork shoulder is marinated in hoisin, honey, five-spice, and fermented bean curd, then roasted hot and basted repeatedly to build a sticky glaze.
By YumYum Editorial · Chinese
Prep: 20 min · Cook: 40 min · Total: 60 min · Serves 4
Ingredients
- 2 lbs boneless pork shoulder, cut into 1.5-inch-thick strips
- 3 tbsp hoisin sauce
- 2 tbsp soy sauce
- 1 tbsp Shaoxing wine
- 2 tbsp honey, divided
- 1 tbsp maltose or brown sugar
- 1 tbsp fermented red bean curd (nam yu), mashed
- 2 cloves garlic, minced
- 1 tsp five-spice powder
- 1/2 tsp white pepper
- 1/4 tsp red food coloring (optional, for classic color)
- 2 tbsp neutral oil, for basting
Instructions
- Whisk together hoisin, soy sauce, Shaoxing wine, 1 tbsp honey, maltose, fermented bean curd, garlic, five-spice, white pepper, and food coloring if using.
- Coat pork strips thoroughly in the marinade, cover, and refrigerate at least 4 hours, ideally overnight.
- Preheat oven to 425°F. Line a roasting pan with foil and set a wire rack on top; fill the pan bottom with 1/2 inch of water to catch drips and prevent smoking.
- Arrange pork strips on the rack, reserving the leftover marinade. Roast 15 minutes.
- Flip the pork, baste with reserved marinade, and roast another 15 minutes.
- Mix remaining 1 tbsp honey with 1 tbsp water and brush over the pork. Roast 5-10 more minutes until the edges are charred and caramelized and internal temperature reaches 145°F.
- Rest 10 minutes, then slice against the grain into thin pieces.
- Serve over steamed rice or with steamed buns, spooning any pan glaze over the top.