Classic Cantonese Pork Char Siu
Classic Cantonese Pork Char Siu
Ingredients
For the Char Siu Pork
- 2 pounds pork shoulder, cut into 1 1/2-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
- 1 teaspoon sesame oil
- 1/2 teaspoon five-spice powder
- 2 garlic, cloves, minced
- 1/4 teaspoon red food coloring, optional, for traditional color
For the Glaze
- 2 tablespoons honey
- 1 tablespoon water
Instructions
- 1
Prepare the pork: Trim any excess fat from the pork shoulder and cut it into strips approximately 1 1/2 inches thick and 6-8 inches long. This size allows for even cooking and good charring.
⏱️ 10 min
- 2
Make the marinade: In a large bowl or a resealable plastic bag, combine the hoisin sauce, soy sauce, honey, Shaoxing wine, brown sugar, sesame oil, five-spice powder, minced garlic, and red food coloring (if using). Whisk or shake well to combine all ingredients.
⏱️ 5 min
- 3
Marinate the pork: Add the pork strips to the marinade, ensuring all pieces are thoroughly coated. Cover the bowl or seal the bag and refrigerate for at least 12 hours, or preferably 24 hours, turning occasionally to ensure even marination.
⏱️ 5 min
- 4
Preheat the oven: When ready to cook, preheat your oven to 375°F. Line a baking sheet with aluminum foil and place a wire rack on top. This setup allows air to circulate around the pork and catches drips.
⏱️ 5 min•🌡️ 375
- 5
Arrange the pork: Remove the pork from the marinade, allowing any excess to drip off. Reserve any remaining marinade. Arrange the pork strips in a single layer on the prepared wire rack, ensuring there is space between each piece.
⏱️ 5 min
- 6
First bake: Bake the pork for 20 minutes. While the pork bakes, prepare the glaze by whisking together the honey and water in a small bowl.
⏱️ 20 min•🌡️ 375
- 7
Glaze and continue baking: After 20 minutes, remove the pork from the oven. Brush generously with the honey glaze. Return to the oven and bake for another 10-15 minutes, or until the internal temperature reaches 145°F and the edges are slightly caramelized and charred. For extra char, you can briefly broil for 1-2 minutes, watching carefully to prevent burning.
⏱️ 15 min•🌡️ 375
- 8
Rest and serve: Remove the char siu from the oven and let it rest for 5-10 minutes before slicing. This allows the juices to redistribute, keeping the pork tender. Slice against the grain into thin pieces and serve immediately.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Classic Cantonese Pork Char Siu
For the Char Siu Pork
- 2 pounds pork shoulder, cut into 1 1/2-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
- 1 teaspoon sesame oil
- 1/2 teaspoon five-spice powder
- 2 garlic, cloves, minced
- 1/4 teaspoon red food coloring, optional, for traditional color
For the Glaze
- 2 tablespoons honey
- 1 tablespoon water
Instructions
- 1
Prepare the pork: Trim any excess fat from the pork shoulder and cut it into strips approximately 1 1/2 inches thick and 6-8 inches long. This size allows for even cooking and good charring.
⏱️ 10 min - 2
Make the marinade: In a large bowl or a resealable plastic bag, combine the hoisin sauce, soy sauce, honey, Shaoxing wine, brown sugar, sesame oil, five-spice powder, minced garlic, and red food coloring (if using). Whisk or shake well to combine all ingredients.
⏱️ 5 min - 3
Marinate the pork: Add the pork strips to the marinade, ensuring all pieces are thoroughly coated. Cover the bowl or seal the bag and refrigerate for at least 12 hours, or preferably 24 hours, turning occasionally to ensure even marination.
⏱️ 5 min - 4
Preheat the oven: When ready to cook, preheat your oven to 375°F. Line a baking sheet with aluminum foil and place a wire rack on top. This setup allows air to circulate around the pork and catches drips.
⏱️ 5 min•🌡️ 375 - 5
Arrange the pork: Remove the pork from the marinade, allowing any excess to drip off. Reserve any remaining marinade. Arrange the pork strips in a single layer on the prepared wire rack, ensuring there is space between each piece.
⏱️ 5 min - 6
First bake: Bake the pork for 20 minutes. While the pork bakes, prepare the glaze by whisking together the honey and water in a small bowl.
⏱️ 20 min•🌡️ 375 - 7
Glaze and continue baking: After 20 minutes, remove the pork from the oven. Brush generously with the honey glaze. Return to the oven and bake for another 10-15 minutes, or until the internal temperature reaches 145°F and the edges are slightly caramelized and charred. For extra char, you can briefly broil for 1-2 minutes, watching carefully to prevent burning.
⏱️ 15 min•🌡️ 375 - 8
Rest and serve: Remove the char siu from the oven and let it rest for 5-10 minutes before slicing. This allows the juices to redistribute, keeping the pork tender. Slice against the grain into thin pieces and serve immediately.
⏱️ 10 min