Char Siu (Chinese BBQ Pork)
Char Siu (Chinese BBQ Pork)
Ingredients
For the 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
- 2 tablespoons Shaoxing wine, (or dry sherry)
- 1 tablespoon brown sugar, packed
- 2 garlic, cloves, minced
- 1 teaspoon ginger, freshly grated
- 1/2 teaspoon five-spice powder
- 1/4 teaspoon red food coloring, optional, for color
For the Glaze
- 2 tablespoons honey
- 2 tablespoons marinade, reserved from pork
Instructions
- 1
In a large bowl, whisk together the hoisin sauce, soy sauce, honey, Shaoxing wine, brown sugar, minced garlic, grated ginger, five-spice powder, and red food coloring (if using) to create the marinade.
⏱️ 5 min
- 2
Add the pork strips to the marinade, ensuring all pieces are well coated. Cover the bowl and refrigerate for at least 12 hours, or preferably 24 hours, to allow the flavors to penetrate the meat.
⏱️ 10 min
- 3
Preheat your oven to 375°F. Line a baking sheet with aluminum foil and place a wire rack on top. This will allow air to circulate around the pork for even cooking.
⏱️ 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.
⏱️ 5 min
- 5
Bake the pork for 20 minutes. While the pork is baking, prepare the glaze by whisking together the reserved marinade and 2 tablespoons of honey.
⏱️ 20 min•🌡️ 375
- 6
After 20 minutes, brush the pork generously with the glaze. Return to the oven and continue baking for another 10 minutes.
⏱️ 10 min•🌡️ 375
- 7
Flip the pork strips, brush with more glaze, and bake for a final 10-15 minutes, or until the internal temperature reaches 145°F and the char siu has a beautiful caramelized crust. If desired, you can briefly broil for 1-2 minutes at the end for extra char, watching carefully to prevent burning.
⏱️ 15 min•🌡️ 375
- 8
Remove the char siu from the oven and let it rest for 5-10 minutes before slicing. This allows the juices to redistribute, ensuring tender and flavorful pork.
⏱️ 10 min
- 9
Slice the char siu against the grain into thin pieces and serve immediately. It's delicious with steamed rice, noodles, or in bao buns.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Char Siu (Chinese BBQ Pork)
For the 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
- 2 tablespoons Shaoxing wine, (or dry sherry)
- 1 tablespoon brown sugar, packed
- 2 garlic, cloves, minced
- 1 teaspoon ginger, freshly grated
- 1/2 teaspoon five-spice powder
- 1/4 teaspoon red food coloring, optional, for color
For the Glaze
- 2 tablespoons honey
- 2 tablespoons marinade, reserved from pork
Instructions
- 1
In a large bowl, whisk together the hoisin sauce, soy sauce, honey, Shaoxing wine, brown sugar, minced garlic, grated ginger, five-spice powder, and red food coloring (if using) to create the marinade.
⏱️ 5 min - 2
Add the pork strips to the marinade, ensuring all pieces are well coated. Cover the bowl and refrigerate for at least 12 hours, or preferably 24 hours, to allow the flavors to penetrate the meat.
⏱️ 10 min - 3
Preheat your oven to 375°F. Line a baking sheet with aluminum foil and place a wire rack on top. This will allow air to circulate around the pork for even cooking.
⏱️ 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.
⏱️ 5 min - 5
Bake the pork for 20 minutes. While the pork is baking, prepare the glaze by whisking together the reserved marinade and 2 tablespoons of honey.
⏱️ 20 min•🌡️ 375 - 6
After 20 minutes, brush the pork generously with the glaze. Return to the oven and continue baking for another 10 minutes.
⏱️ 10 min•🌡️ 375 - 7
Flip the pork strips, brush with more glaze, and bake for a final 10-15 minutes, or until the internal temperature reaches 145°F and the char siu has a beautiful caramelized crust. If desired, you can briefly broil for 1-2 minutes at the end for extra char, watching carefully to prevent burning.
⏱️ 15 min•🌡️ 375 - 8
Remove the char siu from the oven and let it rest for 5-10 minutes before slicing. This allows the juices to redistribute, ensuring tender and flavorful pork.
⏱️ 10 min - 9
Slice the char siu against the grain into thin pieces and serve immediately. It's delicious with steamed rice, noodles, or in bao buns.
⏱️ 5 min