Description
This Chinese BBQ Pork (Char Siu) is a classic Cantonese dish known for its sweet, savory, and smoky flavor. The pork is marinated in a rich sauce, roasted to perfection, and caramelized with a sticky glaze. Enjoy it sliced over rice, in noodle soups, or as a delicious filling for bao buns!
Ingredients
Scale
For the Marinade:
- 2 lbs (900g) pork shoulder or pork belly, cut into long strips
- 3 tablespoons hoisin sauce
- 2 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 2 tablespoons Shaoxing wine (or dry sherry)
- 2 tablespoons honey
- 2 tablespoons brown sugar
- 1 teaspoon sesame oil
- 1 teaspoon five-spice powder
- 1 teaspoon garlic powder
- 1/2 teaspoon white pepper
- 2 drops red food coloring (optional, for authentic color)
For the Glaze:
- 2 tablespoons honey
- 1 tablespoon water
Instructions
Marinate the Pork
- In a large bowl, mix all marinade ingredients until well combined.
- Add the pork strips to the marinade, ensuring they are fully coated. Cover and refrigerate for at least 4 hours, or ideally overnight for deeper flavor.
2. Roast the Pork
- Preheat oven to 400°F (200°C). Line a baking sheet with foil and place a wire rack on top.
- Remove pork from the marinade and place on the wire rack. Reserve the leftover marinade.
- Roast for 25 minutes, then flip the pork and brush with the reserved marinade. Roast for another 20 minutes.
3. Caramelize the Pork
- In a small bowl, mix honey and water for the glaze.
- Brush the glaze over the pork and roast for an additional 5–10 minutes, until caramelized and slightly charred.
- Remove from oven and let the pork rest for 5 minutes before slicing.
Notes
- For a smoky flavor, grill the pork over medium heat instead of roasting, turning occasionally.
- Red food coloring is optional but gives the pork its signature red hue.
- If you can’t find Shaoxing wine, substitute with dry sherry or rice vinegar.
- Leftovers can be stored in the fridge for up to 4 days or frozen for 2 months.