Char Siu Chinese Roast Pork

75 mins
Serves 1
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Directions

  1. 1Cut the pork into a log shape.
  2. 2Cut the pork into a log shape.
  3. 3Cut the pork into a log shape.
  4. 4Make the marinade by combining brown sugar, five spice powder, salt, soy sauce, Shaoxing wine, oyster sauce, hoisin sauce, minced garlic, and honey in a bowl.
  5. 5Make the marinade by combining brown sugar, five spice powder, salt, soy sauce, Shaoxing wine, oyster sauce, hoisin sauce, minced garlic, and honey in a bowl.
  6. 6Make the marinade by combining brown sugar, five spice powder, salt, soy sauce, Shaoxing wine, oyster sauce, hoisin sauce, minced garlic, and honey in a bowl.
  7. 7If preferred, add red food coloring to the marinade for a better appearance.
  8. 8If preferred, add red food coloring to the marinade for a better appearance.
  9. 9If preferred, add red food coloring to the marinade for a better appearance.
  10. 10Set aside half of the marinade in a container.
  11. 11Set aside half of the marinade in a container.
  12. 12Set aside half of the marinade in a container.
  13. 13Marinate the pork in the remaining marinade.
  14. 14Marinate the pork in the remaining marinade.
  15. 15Marinate the pork in the remaining marinade.
  16. 16Transfer the marinated pork to a ziplock bag and massage it while in the bag.
  17. 17Transfer the marinated pork to a ziplock bag and massage it while in the bag.
  18. 18Transfer the marinated pork to a ziplock bag and massage it while in the bag.
  19. 19Double bag the pork and refrigerate for 24 hours.
  20. 20Double bag the pork and refrigerate for 24 hours.
  21. 21Double bag the pork and refrigerate for 24 hours.
  22. 22When ready to cook, preheat the oven to 350°F (175°C).
  23. 23When ready to cook, preheat the oven to 350°F (175°C).
  24. 24When ready to cook, preheat the oven to 350°F (175°C).
  25. 25Take out the pork and the reserved marinade from the fridge until they reach room temperature.
  26. 26Take out the pork and the reserved marinade from the fridge until they reach room temperature.
  27. 27Take out the pork and the reserved marinade from the fridge until they reach room temperature.
  28. 28Prepare the glaze by mixing maltose syrup (or honey) with the rest of the marinade.
  29. 29Prepare the glaze by mixing maltose syrup (or honey) with the rest of the marinade.
  30. 30Prepare the glaze by mixing maltose syrup (or honey) with the rest of the marinade.
  31. 31Place the pork in an oven pan with a rack.
  32. 32Place the pork in an oven pan with a rack.
  33. 33Place the pork in an oven pan with a rack.
  34. 34Add about 2 inches of hot water to the pan, ensuring it does not touch the pork.
  35. 35Add about 2 inches of hot water to the pan, ensuring it does not touch the pork.
  36. 36Add about 2 inches of hot water to the pan, ensuring it does not touch the pork.
  37. 37Bake in the oven, uncovered, for 20 minutes.
  38. 38Bake in the oven, uncovered, for 20 minutes.
  39. 39Bake in the oven, uncovered, for 20 minutes.
  40. 40Remove the pork from the oven and glaze each side.
  41. 41Remove the pork from the oven and glaze each side.
  42. 42Remove the pork from the oven and glaze each side.
  43. 43Cook for another 10 minutes, then remove, turn over, and glaze again.
  44. 44Cook for another 10 minutes, then remove, turn over, and glaze again.
  45. 45Cook for another 10 minutes, then remove, turn over, and glaze again.
  46. 46Repeat the glazing and cooking process two more times for a total of 30 minutes of cooking after the initial 20 minutes.
  47. 47Repeat the glazing and cooking process two more times for a total of 30 minutes of cooking after the initial 20 minutes.
  48. 48Repeat the glazing and cooking process two more times for a total of 30 minutes of cooking after the initial 20 minutes.
  49. 49Check the pork for doneness; if not tender and fully cooked, continue to cook and glaze.
  50. 50Check the pork for doneness; if not tender and fully cooked, continue to cook and glaze.
  51. 51Check the pork for doneness; if not tender and fully cooked, continue to cook and glaze.
  52. 52Apply a final glaze to the pork.
  53. 53Apply a final glaze to the pork.
  54. 54Apply a final glaze to the pork.
  55. 55Broil the pork for 5 minutes for a nice char.
  56. 56Broil the pork for 5 minutes for a nice char.
  57. 57Broil the pork for 5 minutes for a nice char.
  58. 58Let the pork rest.
  59. 59Let the pork rest.
  60. 60Let the pork rest.
  61. 61Slice the pork.
  62. 62Slice the pork.
  63. 63Slice the pork.
  64. 64Serve the Char Siu as an appetizer or with veggies and rice.
  65. 65Serve the Char Siu as an appetizer or with veggies and rice.
  66. 66Serve the Char Siu as an appetizer or with veggies and rice.

Ingredients

  • 2 lbs pork butt or shoulder
  • 2 lbs pork butt or shoulder
  • 2 lbs pork butt or shoulder
  • 0.25 cup soy sauce
  • 0.25 cup soy sauce
  • 0.25 cup soy sauce
  • 0.25 cup Shaoxing wine
  • 0.25 cup Shaoxing wine
  • 0.25 cup Shaoxing wine
  • 0.25 cup brown sugar
  • 0.25 cup brown sugar
  • 0.25 cup brown sugar
  • 1 tsp five spice powder
  • 1 tsp five spice powder
  • 1 tsp five spice powder
  • 1 tsp salt
  • 1 tsp salt
  • 1 tsp salt
  • 0.25 cup oyster sauce
  • 0.25 cup oyster sauce
  • 0.25 cup oyster sauce
  • 0.25 cup hoisin sauce
  • 0.25 cup hoisin sauce
  • 0.25 cup hoisin sauce
  • 2 tbsp minced garlic
  • 2 tbsp minced garlic
  • 2 tbsp minced garlic
  • 1 drops red food color
  • 1 drops red food color
  • 1 drops red food color
  • 2 tbsp honey
  • 2 tbsp honey
  • 2 tbsp honey
  • maltose syrup
  • maltose syrup
  • maltose syrup
  • 2 inches hot water
  • 2 inches hot water
  • 2 inches hot water

Equipment

bowlmeasuring cupmeasuring spooncontainerspatulaziplock bagtongsoven pan with a rackovenbrushcutting boardknifeplatefork

Tips

  • The fattier the pork, the better.
  • The food color will stain, so be careful. Use gloves or tongs.
  • Double bag the pork and put in the fridge for 24 hours.
  • Using maltose syrup will make the glaze stick better on the pork.
  • Add hot water to the oven pan to make the pork moist and prevent burning.
  • Let the pork rest for about 20-30 minutes before slicing.