1Start by making the char siu sauce: combine 5 tablespoons of sugar, 3 tablespoons of honey, fermented bean curd (or 1 tablespoon of Japanese miso paste), 3 tablespoons of soy sauce, half a teaspoon of salt, half a teaspoon of five spice powder, 1 tablespoon of grated garlic, and 1 tablespoon of red yeast powder (or 12 drops of red food coloring) in a pot.
2Start by making the char siu sauce: combine 5 tablespoons of sugar, 3 tablespoons of honey, fermented bean curd (or 1 tablespoon of Japanese miso paste), 3 tablespoons of soy sauce, half a teaspoon of salt, half a teaspoon of five spice powder, 1 tablespoon of grated garlic, and 1 tablespoon of red yeast powder (or 12 drops of red food coloring) in a pot.
3Start by making the char siu sauce: combine 5 tablespoons of sugar, 3 tablespoons of honey, fermented bean curd (or 1 tablespoon of Japanese miso paste), 3 tablespoons of soy sauce, half a teaspoon of salt, half a teaspoon of five spice powder, 1 tablespoon of grated garlic, and 1 tablespoon of red yeast powder (or 12 drops of red food coloring) in a pot.
4Put the sauce on the stove and stir over medium-low heat for a few minutes to reduce the liquid until it bubbles and thickens like syrup.
5Put the sauce on the stove and stir over medium-low heat for a few minutes to reduce the liquid until it bubbles and thickens like syrup.
6Put the sauce on the stove and stir over medium-low heat for a few minutes to reduce the liquid until it bubbles and thickens like syrup.
7Thicken the sauce with some tapioca starch water to help it cling to the meat, then let it cool.
8Thicken the sauce with some tapioca starch water to help it cling to the meat, then let it cool.
9Thicken the sauce with some tapioca starch water to help it cling to the meat, then let it cool.
10Cut boneless pork shoulder into 1.5-inch thick slabs and make a cut in the middle of each slab without cutting all the way through.
11Cut boneless pork shoulder into 1.5-inch thick slabs and make a cut in the middle of each slab without cutting all the way through.
12Cut boneless pork shoulder into 1.5-inch thick slabs and make a cut in the middle of each slab without cutting all the way through.
13Poke many holes in the pork with a fork to help the marinade infuse evenly.
14Poke many holes in the pork with a fork to help the marinade infuse evenly.
15Poke many holes in the pork with a fork to help the marinade infuse evenly.
16Drizzle 3 tablespoons of Chinese cooking wine (or dry sherry) over the meat and rub it in.
17Drizzle 3 tablespoons of Chinese cooking wine (or dry sherry) over the meat and rub it in.
18Drizzle 3 tablespoons of Chinese cooking wine (or dry sherry) over the meat and rub it in.
19Use paper towels to absorb excess moisture from the pork surface.
20Use paper towels to absorb excess moisture from the pork surface.
21Use paper towels to absorb excess moisture from the pork surface.
22Add the cooled char siu sauce to the pork and mix thoroughly.
23Add the cooled char siu sauce to the pork and mix thoroughly.
24Add the cooled char siu sauce to the pork and mix thoroughly.
25Cover the marinated pork and leave it in the fridge overnight, optionally mixing it in the middle of the night.
26Cover the marinated pork and leave it in the fridge overnight, optionally mixing it in the middle of the night.
27Cover the marinated pork and leave it in the fridge overnight, optionally mixing it in the middle of the night.
28The next day, preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius).
29The next day, preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius).
30The next day, preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius).
31Place the marinated meat on a baking rack and roast in the preheated oven for 20 minutes.
32Place the marinated meat on a baking rack and roast in the preheated oven for 20 minutes.
33Place the marinated meat on a baking rack and roast in the preheated oven for 20 minutes.
34Take the char siu out of the oven, brush the leftover sauce from the bowl onto both sides of the meat, and return it to the oven for another 20 minutes.
35Take the char siu out of the oven, brush the leftover sauce from the bowl onto both sides of the meat, and return it to the oven for another 20 minutes.
36Take the char siu out of the oven, brush the leftover sauce from the bowl onto both sides of the meat, and return it to the oven for another 20 minutes.
37Remove the char siu from the oven again, brush a thin layer of about 2.5 tablespoons of honey over it for a shiny appearance.
38Remove the char siu from the oven again, brush a thin layer of about 2.5 tablespoons of honey over it for a shiny appearance.
39Remove the char siu from the oven again, brush a thin layer of about 2.5 tablespoons of honey over it for a shiny appearance.
40Put it back into the oven and continue to cook for 5 to 10 more minutes, watching until the meat is beautifully charred.
41Put it back into the oven and continue to cook for 5 to 10 more minutes, watching until the meat is beautifully charred.
42Put it back into the oven and continue to cook for 5 to 10 more minutes, watching until the meat is beautifully charred.
43Serve the char siu with white rice and blanched choi sum.
44Serve the char siu with white rice and blanched choi sum.
45Serve the char siu with white rice and blanched choi sum.
Ingredients
5 tbsp sugar
5 tbsp sugar
5 tbsp sugar
3 tbsp honey
3 tbsp honey
3 tbsp honey
fermented bean curd
fermented bean curd
fermented bean curd
1 tbsp Japanese miso paste
1 tbsp Japanese miso paste
1 tbsp Japanese miso paste
3 tbsp soy sauce
3 tbsp soy sauce
3 tbsp soy sauce
0.5 tsp salt
0.5 tsp salt
0.5 tsp salt
0.5 tsp five spice powder
0.5 tsp five spice powder
0.5 tsp five spice powder
1 tbsp grated garlic
1 tbsp grated garlic
1 tbsp grated garlic
1 tbsp red yeast powder
1 tbsp red yeast powder
1 tbsp red yeast powder
12 drops red food coloring
12 drops red food coloring
12 drops red food coloring
tapioca starch water
tapioca starch water
tapioca starch water
boneless pork shoulder
boneless pork shoulder
boneless pork shoulder
3 tbsp Chinese cooking wine
3 tbsp Chinese cooking wine
3 tbsp Chinese cooking wine
dry sherry
dry sherry
dry sherry
2.5 tbsp honey
2.5 tbsp honey
2.5 tbsp honey
white rice
white rice
white rice
blanched choi sum
blanched choi sum
blanched choi sum
Equipment
stoveovenbaking rackforkpaper towels
Tips
If you don't have access to fermented tofu, use Japanese miso paste for a similar fermented flavor.
Red yeast powder is for color only and can be replaced with red food coloring or skipped.
Make a cut in the middle of the pork slab, but not all the way through, for longer strips.
Poke holes in the meat with a fork to help the marinade infuse evenly.
Absorb excess moisture on the pork surface with paper towels before marinating to prevent diluting the sauce.
Watch the meat carefully during the final baking stage until it is beautifully charred, as oven temperatures vary.