Restaurant Style Char Siu Pork
Restaurant Style Char Siu Pork
Ingredients
For the Char Siu
- 2 pounds pork butt, cut into 2-inch thick strips
For the Marinade
- 1/4 cup oyster sauce, Lee Kum Kee brand recommended
- 1/4 cup light soy sauce
- 2 tablespoons dark soy sauce
- 2 tablespoons sesame oil
- 4 garlic, cloves, finely minced
- 1 teaspoon black pepper, freshly ground
- 1 tablespoon char siu powder, or 1/2 teaspoon red food coloring
Instructions
- 1
In a large bowl, combine the oyster sauce, light soy sauce, dark soy sauce, sesame oil, minced garlic, black pepper, and char siu powder (or red food coloring). Whisk thoroughly until all ingredients are well combined and the mixture forms a dark reddish-brown marinade.
⏱️ 5 min
- 2
Add the pork butt strips to the marinade, ensuring each piece is fully coated. Cover the bowl and refrigerate to marinate for at least 8 hours, or preferably overnight (up to 24 hours) for best flavor.
⏱️ 10 min
- 3
Preheat your oven to 400°F. Line a large baking sheet with aluminum foil for easy cleanup. Place a wire rack on top of the foil-lined baking sheet.
⏱️ 5 min•🌡️ 400
- 4
Remove the pork from the marinade, reserving the remaining marinade for basting. Place the marinated pork strips on the prepared wire rack, ensuring there is some space between each piece for even cooking.
⏱️ 5 min
- 5
Roast the pork in the preheated oven for 15 minutes at 400°F. After 15 minutes, reduce the oven temperature to 375°F.
⏱️ 15 min•🌡️ 400
- 6
Continue roasting at 375°F for another 30-40 minutes, or until the internal temperature of the pork reaches 145°F. During this time, baste the pork every 10-15 minutes with the reserved marinade to develop a beautiful, glossy crust. If the marinade becomes too thick, you can add a tablespoon of water to thin it slightly.
⏱️ 40 min•🌡️ 375
- 7
Once cooked, remove the char siu from the oven and let it rest on a cutting board for 5-10 minutes before slicing. This allows the juices to redistribute, ensuring tender and succulent pork.
⏱️ 10 min
- 8
Slice the char siu into desired thickness, typically thin, even pieces, revealing the juicy, pink interior and caramelized red exterior. Serve immediately.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Restaurant Style Char Siu Pork
Ingredients
For the Char Siu
- 2 pounds pork butt, cut into 2-inch thick strips
For the Marinade
- 1/4 cup oyster sauce, Lee Kum Kee brand recommended
- 1/4 cup light soy sauce
- 2 tablespoons dark soy sauce
- 2 tablespoons sesame oil
- 4 garlic, cloves, finely minced
- 1 teaspoon black pepper, freshly ground
- 1 tablespoon char siu powder, or 1/2 teaspoon red food coloring
Instructions
- 1
In a large bowl, combine the oyster sauce, light soy sauce, dark soy sauce, sesame oil, minced garlic, black pepper, and char siu powder (or red food coloring). Whisk thoroughly until all ingredients are well combined and the mixture forms a dark reddish-brown marinade.
⏱️ 5 min - 2
Add the pork butt strips to the marinade, ensuring each piece is fully coated. Cover the bowl and refrigerate to marinate for at least 8 hours, or preferably overnight (up to 24 hours) for best flavor.
⏱️ 10 min - 3
Preheat your oven to 400°F. Line a large baking sheet with aluminum foil for easy cleanup. Place a wire rack on top of the foil-lined baking sheet.
⏱️ 5 min•🌡️ 400 - 4
Remove the pork from the marinade, reserving the remaining marinade for basting. Place the marinated pork strips on the prepared wire rack, ensuring there is some space between each piece for even cooking.
⏱️ 5 min - 5
Roast the pork in the preheated oven for 15 minutes at 400°F. After 15 minutes, reduce the oven temperature to 375°F.
⏱️ 15 min•🌡️ 400 - 6
Continue roasting at 375°F for another 30-40 minutes, or until the internal temperature of the pork reaches 145°F. During this time, baste the pork every 10-15 minutes with the reserved marinade to develop a beautiful, glossy crust. If the marinade becomes too thick, you can add a tablespoon of water to thin it slightly.
⏱️ 40 min•🌡️ 375 - 7
Once cooked, remove the char siu from the oven and let it rest on a cutting board for 5-10 minutes before slicing. This allows the juices to redistribute, ensuring tender and succulent pork.
⏱️ 10 min - 8
Slice the char siu into desired thickness, typically thin, even pieces, revealing the juicy, pink interior and caramelized red exterior. Serve immediately.
⏱️ 5 min