Description
Savory Chinese bbq pork char siu delivers tender, caramelized meat marinated in rich hoisin and five-spice sauce. Juicy pork slices create an authentic Cantonese experience you’ll crave repeatedly.
Ingredients
Scale
- 2 lbs (907 g) pork shoulder (or pork belly, for a fattier version)
- 3 tbsps (45 ml) honey
- 2 tbsps (30 ml) hoisin sauce
- 2 tbsps (30 ml) oyster sauce
- 2 tbsps (30 ml) soy sauce
- 1 tbsp (15 ml) dark soy sauce
- 1 tbsp (15 ml) Shaoxing wine (or dry sherry)
- 1 tbsp (15 ml) Chinese five-spice powder
- 1 tbsp (15 ml) minced garlic
- 1 tsp (5 ml) sesame oil
- ½ tsp (2.5 ml) white pepper
- ½ tsp (2.5 ml) red food coloring (optional, for traditional red color)
- 2 tbsps (30 ml) honey (for glaze)
- 1 tbsp (15 ml) water (for glaze)
Instructions
- Protein Preparation: Trim excess fat and slice meat into uniform 1.5-inch strips to optimize flavor absorption and cooking consistency.
- Marinade Creation: Blend hoisin sauce, oyster sauce, soy sauces, Shaoxing wine, five-spice powder, minced garlic, sesame oil, white pepper, and optional red food coloring in a large mixing bowl, creating a complex flavor profile.
- Marination Process: Thoroughly coat meat strips with marinade, ensuring complete coverage. Refrigerate sealed container for 6-8 hours or overnight to intensify flavor depth.
- Oven Preparation: Position rack in middle position and preheat to 375F (190C). Line baking sheet with foil and place wire rack on top for optimal heat circulation and effortless cleanup.
- Initial Roasting: Arrange marinated meat strips on prepared rack, maintaining spacing between pieces. Roast for 45 minutes, flipping halfway through to ensure even caramelization and color development.
- Glazing Finale: Mix honey with water to create basting liquid. Increase oven temperature to 425F (220C). Brush meat generously with honey mixture and roast for an additional 5-7 minutes until edges become gloriously charred and glistening.
- Resting and Serving: Remove from oven and let meat rest for 10 minutes. Slice against the grain and serve with steamed rice, noodles, or as a delectable bao bun filling.
Notes
- Maximize Marinade Absorption: Poke small holes in the meat using a fork to help marinade penetrate deeper, ensuring every bite bursts with authentic Chinese BBQ flavor.
- Control Moisture Balance: Pat meat completely dry before marinating to prevent excessive water content, which can interfere with perfect caramelization and crispy exterior.
- Temperature Management: Use a meat thermometer to check internal temperature, aiming for 145F (63C) for optimal juiciness and food safety without overcooking the protein.
- Customize Heat Levels: Adjust spiciness by adding chili oil or Sriracha to the marinade, transforming the traditional recipe into a personalized, fiery version that suits individual taste preferences.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Lunch, Dinner, Snacks
- Method: Roasting
- Cuisine: Chinese
Nutrition
- Serving Size: 5
- Calories: 360
- Sugar: 20 g
- Sodium: 800 mg
- Fat: 18 g
- Saturated Fat: 5 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 0 g
- Protein: 24 g
- Cholesterol: 70 mg