Classic Cantonese Char Siu Pork
Classic Cantonese Char Siu Pork
Ingredients
For the Char Siu Pork
- 2 pounds pork shoulder, cut into 2-inch thick strips
For the Marinade
- 1/4 cup hoisin sauce
- 2 tablespoons soy sauce
- 2 tablespoons honey
- 1 tablespoon Shaoxing wine, (or dry sherry)
- 1 tablespoon oyster sauce
- 1 tablespoon brown sugar, packed
- 2 garlic, cloves, minced
- 1/2 teaspoon five-spice powder
- 1/4 teaspoon white pepper
- 1/4 teaspoon red food coloring, optional
For the Glaze
- 2 tablespoons honey
- 2 tablespoons marinade, reserved from marinating
Instructions
- 1
In a large bowl, whisk together the hoisin sauce, soy sauce, honey, Shaoxing wine, oyster sauce, brown sugar, minced garlic, five-spice powder, white pepper, and red food coloring (if using) to create the marinade.
⏱️ 5 min
- 2
Add the pork shoulder strips to the marinade, ensuring all pieces are well coated. Cover the bowl and refrigerate for at least 8 hours, or preferably overnight, to allow the flavors to meld.
⏱️ 10 min
- 3
Preheat your oven to 375°F. Line a baking sheet with aluminum foil for easier cleanup, then place a wire rack on top of the baking sheet.
⏱️ 5 min•🌡️ 375
- 4
Remove the pork from the marinade, reserving 2 tablespoons of the marinade for the glaze. Place the pork strips on the prepared wire rack, ensuring there is some space between each piece for even cooking.
⏱️ 5 min
- 5
Roast the pork for 20 minutes. While the pork is roasting, prepare the glaze by whisking together the 2 tablespoons of reserved marinade and 2 tablespoons of honey.
⏱️ 20 min•🌡️ 375
- 6
After 20 minutes, remove the pork from the oven and brush generously with the glaze. Flip the pork and brush the other side with glaze.
⏱️ 5 min
- 7
Return the pork to the oven and continue roasting for another 20-25 minutes, brushing with more glaze every 5-7 minutes, until the pork is cooked through and caramelized. The internal temperature should reach 145°F.
⏱️ 25 min•🌡️ 375
- 8
Once cooked, remove the char siu from the oven and let it rest for 10 minutes before slicing. This allows the juices to redistribute, keeping the pork tender and moist.
⏱️ 10 min
- 9
Slice the char siu against the grain into thin pieces and serve immediately with rice or noodles.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Classic Cantonese Char Siu Pork
For the Char Siu Pork
- 2 pounds pork shoulder, cut into 2-inch thick strips
For the Marinade
- 1/4 cup hoisin sauce
- 2 tablespoons soy sauce
- 2 tablespoons honey
- 1 tablespoon Shaoxing wine, (or dry sherry)
- 1 tablespoon oyster sauce
- 1 tablespoon brown sugar, packed
- 2 garlic, cloves, minced
- 1/2 teaspoon five-spice powder
- 1/4 teaspoon white pepper
- 1/4 teaspoon red food coloring, optional
For the Glaze
- 2 tablespoons honey
- 2 tablespoons marinade, reserved from marinating
Instructions
- 1
In a large bowl, whisk together the hoisin sauce, soy sauce, honey, Shaoxing wine, oyster sauce, brown sugar, minced garlic, five-spice powder, white pepper, and red food coloring (if using) to create the marinade.
⏱️ 5 min - 2
Add the pork shoulder strips to the marinade, ensuring all pieces are well coated. Cover the bowl and refrigerate for at least 8 hours, or preferably overnight, to allow the flavors to meld.
⏱️ 10 min - 3
Preheat your oven to 375°F. Line a baking sheet with aluminum foil for easier cleanup, then place a wire rack on top of the baking sheet.
⏱️ 5 min•🌡️ 375 - 4
Remove the pork from the marinade, reserving 2 tablespoons of the marinade for the glaze. Place the pork strips on the prepared wire rack, ensuring there is some space between each piece for even cooking.
⏱️ 5 min - 5
Roast the pork for 20 minutes. While the pork is roasting, prepare the glaze by whisking together the 2 tablespoons of reserved marinade and 2 tablespoons of honey.
⏱️ 20 min•🌡️ 375 - 6
After 20 minutes, remove the pork from the oven and brush generously with the glaze. Flip the pork and brush the other side with glaze.
⏱️ 5 min - 7
Return the pork to the oven and continue roasting for another 20-25 minutes, brushing with more glaze every 5-7 minutes, until the pork is cooked through and caramelized. The internal temperature should reach 145°F.
⏱️ 25 min•🌡️ 375 - 8
Once cooked, remove the char siu from the oven and let it rest for 10 minutes before slicing. This allows the juices to redistribute, keeping the pork tender and moist.
⏱️ 10 min - 9
Slice the char siu against the grain into thin pieces and serve immediately with rice or noodles.
⏱️ 5 min