Char Siu Chinese Roast Pork
Directions
- 1Cut the pork into a log shape.
- 2Make 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.
- 3If preferred, add red food coloring to the marinade for a better appearance.
- 4Set aside half of the marinade in a container.
- 5Marinate the pork in the remaining marinade.
- 6Transfer the marinated pork to a ziplock bag and massage it while in the bag.
- 7Double bag the pork and refrigerate for 24 hours.
- 8When ready to cook, preheat the oven to 350°F (175°C).
- 9Take out the pork and the reserved marinade from the fridge until they reach room temperature.
- 10Prepare the glaze by mixing maltose syrup (or honey) with the rest of the marinade.
- 11Place the pork in an oven pan with a rack.
- 12Add about 2 inches of hot water to the pan, ensuring it does not touch the pork.
- 13Bake in the oven, uncovered, for 20 minutes.
- 14Remove the pork from the oven and glaze each side.
- 15Cook for another 10 minutes, then remove, turn over, and glaze again.
- 16Repeat the glazing and cooking process two more times for a total of 30 minutes of cooking after the initial 20 minutes.
- 17Check the pork for doneness; if not tender and fully cooked, continue to cook and glaze.
- 18Apply a final glaze to the pork.
- 19Broil the pork for 5 minutes for a nice char.
- 20Let the pork rest.
- 21Slice the pork.
- 22Serve the Char Siu as an appetizer or with veggies and rice.
Ingredients
- 2 lbs pork butt or shoulder
- 0.25 cup soy sauce
- 0.25 cup Shaoxing wine
- 0.25 cup brown sugar
- 1 tsp five spice powder
- 1 tsp salt
- 0.25 cup oyster sauce
- 0.25 cup hoisin sauce
- 2 tbsp minced garlic
- 1 drops red food color
- 2 tbsp honey
- maltose syrup
- 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.
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