Char Siu (Chinese Roasted Pork)

48 mins
Serves 2
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Directions

  1. 1In a bowl, combine Shaoxing rice wine, sugar, soy sauce, hoisin sauce, garlic powder, five spice, and red food coloring or red yeast rice. Mix well.
  2. 2In a bowl, combine Shaoxing rice wine, sugar, soy sauce, hoisin sauce, garlic powder, five spice, and red food coloring or red yeast rice. Mix well.
  3. 3In a bowl, combine Shaoxing rice wine, sugar, soy sauce, hoisin sauce, garlic powder, five spice, and red food coloring or red yeast rice. Mix well.
  4. 4Cut pork shoulder or boneless country ribs into 1-2 inch slices or strips.
  5. 5Cut pork shoulder or boneless country ribs into 1-2 inch slices or strips.
  6. 6Cut pork shoulder or boneless country ribs into 1-2 inch slices or strips.
  7. 7Place the pork slices in a ziploc bag, pour marinade over it, and massage to loosen the shoulder.
  8. 8Place the pork slices in a ziploc bag, pour marinade over it, and massage to loosen the shoulder.
  9. 9Place the pork slices in a ziploc bag, pour marinade over it, and massage to loosen the shoulder.
  10. 10Marinate for at least 8 hours or overnight.
  11. 11Marinate for at least 8 hours or overnight.
  12. 12Marinate for at least 8 hours or overnight.
  13. 13Place the marinated pork on a rack to roast and reserve the marinade.
  14. 14Place the marinated pork on a rack to roast and reserve the marinade.
  15. 15Place the marinated pork on a rack to roast and reserve the marinade.
  16. 16Combine honey and water.
  17. 17Combine honey and water.
  18. 18Combine honey and water.
  19. 19After the first roast, flip and brush on the marinade and add a little water in the pan to prevent burning.
  20. 20After the first roast, flip and brush on the marinade and add a little water in the pan to prevent burning.
  21. 21After the first roast, flip and brush on the marinade and add a little water in the pan to prevent burning.
  22. 22Roast again.
  23. 23Roast again.
  24. 24Roast again.
  25. 25Brush with reserved marinade.
  26. 26Brush with reserved marinade.
  27. 27Brush with reserved marinade.

Ingredients

  • 1 tbsp Shaoxing Rice Wine
  • 1 tbsp Shaoxing Rice Wine
  • 1 tbsp Shaoxing Rice Wine
  • 1.5 tbsp Sugar
  • 1.5 tbsp Sugar
  • 1.5 tbsp Sugar
  • 1 cup Soy Sauce
  • 1 cup Soy Sauce
  • 1 cup Soy Sauce
  • 0.5 cup Hoisin Sauce
  • 0.5 cup Hoisin Sauce
  • 0.5 cup Hoisin Sauce
  • 1 tbsp Garlic Powder
  • 1 tbsp Garlic Powder
  • 1 tbsp Garlic Powder
  • 1 tbsp Five Spice
  • 1 tbsp Five Spice
  • 1 tbsp Five Spice
  • 1 tsp Red Food Coloring or Red Yeast Rice
  • 1 tsp Red Food Coloring or Red Yeast Rice
  • 1 tsp Red Food Coloring or Red Yeast Rice
  • 2 lbs Pork Butt (Shoulder) or boneless Country Ribs
  • 2 lbs Pork Butt (Shoulder) or boneless Country Ribs
  • 2 lbs Pork Butt (Shoulder) or boneless Country Ribs
  • 0.5 cup Honey
  • 0.5 cup Honey
  • 0.5 cup Honey
  • 0.25 cup Water
  • 0.25 cup Water
  • 0.25 cup Water

Equipment

knifebowlwooden spoonmeasuring cupsziploc bagbaking sheetrackbasting brushtongs