Char Siu Pork
Char Siu Pork is a Cantonese dish of flavorful, sweet-and-savory barbecued pork. The pork is marinated in a delicious sauce and roasted to perfection, creating a caramelized exterior.
Nutrition
Calories: 490cal
Carbohydrate: 20g
Protein: 30g
Fat: 33g
Cholesterol: – -mg
Sodium: – -mg
Difficulty Level: easy
15 min Prep
1 hr 30 min Cook
1 hr 45 min Total
4 Servings
Ingredients
- 2 lbs pork shoulder or pork butt
- 1/4 cup hoisin sauce
- 1/4 cup soy sauce
- 1/4 cup honey
- 2 tablespoons Chinese rice wine or dry sherry
- 1 tablespoon oyster sauce
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 tablespoon five-spice powder
- 1/4 teaspoon red food coloring (optional for traditional color)
- 1 teaspoon salt
Instructions
- Prepare the pork by cutting it into long strips about 2 inches wide. This allows the flavor to penetrate effectively and helps in even cooking.
- In a large bowl, combine hoisin sauce, soy sauce, honey, rice wine, oyster sauce, sesame oil, minced garlic, five-spice powder, red food coloring, and salt. Mix well to make the marinade.
- Place the pork strips into the marinade, ensuring they are fully coated. Cover the bowl with plastic wrap and let it marinate in the refrigerator for at least 4 hours, preferably overnight, for the best flavor.
- Preheat your oven to 375°F. Line a baking sheet with aluminum foil and place a wire rack on top.
- Place the marinated pork strips on the wire rack, reserving the marinade for later use. Roast the pork in the preheated oven for 45 minutes.
- Meanwhile, take the reserved marinade and bring it to a boil in a small saucepan over medium heat. Once boiling, reduce the heat and let it simmer for a few minutes until slightly thickened.
- Baste the pork with the thickened marinade every 15 minutes, turning the pork over halfway through the cooking time to ensure even glazing.
- After 45 minutes, increase the oven temperature to 425°F and roast for an additional 15-20 minutes, or until the pork has a deep, caramelized color. Keep a close eye on it to prevent burning.
- Remove the pork from the oven and let it rest for 10 minutes before slicing. Slicing against the grain will give you tender pieces.
- Serve the Char Siu Pork with steamed rice or noodles and some of the remaining sauce drizzled over the top for extra flavor.
- For the best flavor, choose a well-marbled piece of pork shoulder. Keep a close watch during the last stage of roasting to avoid burning the sugar in the marinade.
