Description
Char Siu is a delicious Chinese BBQ pork dish known for its signature red glaze, sweet-savory flavor, and caramelized edges. It’s perfect for serving over rice, in noodle soups, or as a filling for bao buns.
Ingredients
Scale
For the Marinade:
- 2 lbs pork shoulder (or pork belly, for a fattier version)
- 3 tbsp honey
- 2 tbsp hoisin sauce
- 2 tbsp oyster sauce
- 2 tbsp soy sauce
- 1 tbsp dark soy sauce
- 1 tbsp Shaoxing wine (or dry sherry)
- 1 tbsp Chinese five-spice powder
- 1 tbsp minced garlic
- 1 tsp sesame oil
- 1/2 tsp white pepper
- 1/2 tsp red food coloring (optional, for traditional red color)
For Basting:
- 2 tbsp honey
- 1 tbsp water
Instructions
- Prepare the Pork:
- Slice the pork into long strips about 1.5 inches thick. This allows for even cooking and maximum marinade absorption.
- Make the Marinade:
- In a large bowl, whisk together honey, hoisin sauce, oyster sauce, soy sauces, Shaoxing wine, five-spice powder, garlic, sesame oil, white pepper, and red food coloring (if using).
- Marinate the Pork:
- Coat the pork strips in the marinade, ensuring all sides are covered.
- Cover and refrigerate for at least 6 hours, preferably overnight for best flavor.
- Roast the Pork:
- Preheat oven to 375°F (190°C).
- Line a baking sheet with foil and place a wire rack on top. Arrange the marinated pork on the rack, allowing space between each piece.
- Roast for 25 minutes, then flip the pork and roast for another 20 minutes.
- Baste and Caramelize:
- Mix honey and water in a small bowl for basting.
- Increase oven temperature to 425°F (220°C).
- Brush the pork with the honey mixture and roast for another 5-7 minutes or until caramelized and slightly charred at the edges.
- Rest and Serve:
- Remove from the oven and let the pork rest for 10 minutes before slicing.
- Serve with steamed rice, noodles, or as a filling for bao buns.
Notes
- If you prefer a smokier flavor, grill the pork over charcoal instead of roasting in the oven.
- Red food coloring is optional but gives Char Siu its signature color.
- Pork shoulder is the best cut for juicy, tender Char Siu, but pork belly works well for a richer, fattier version.