Char Siu
叉烧
Sweet and savory Cantonese barbecue pork with sticky, caramelized edges. Slice for rice, noodles, or buns.
Serves 4
Prep 20 min
Cook 45 min
Ingredients
- 2 lb pork shoulder, cut into long strips about 2 inches thick
- 3 tablespoons hoisin sauce
- 2 tablespoons soy sauce
- 2 tablespoons honey, for the marinade
- 2 tablespoons Shaoxing wine
- 1 tablespoon brown sugar
- 1 teaspoon five-spice powder
- 3 cloves garlic, minced
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- 2 tablespoons honey, for the glaze
- 1 tablespoon hot water, for the glaze
Steps
Step 1. Stir the hoisin, soy sauce, 2 tablespoons honey, wine, brown sugar, five-spice, garlic, oyster sauce, and sesame oil together. Coat the pork well, cover, and refrigerate for at least 4 hours or overnight.
Step 2. Heat the oven to 400°F (200°C). Set a rack over a foil-lined baking sheet and lay the pork on the rack. Discard any leftover raw marinade.
Step 3. Roast for 20 minutes. Stir the glaze honey and hot water together, flip the pork, and brush it with the glaze.
Step 4. Roast for 15 to 20 minutes more, brushing once more, until the edges are caramelized and a thermometer reads at least 145°F (63°C).
Step 5. Rest for 10 minutes, then slice against the grain.
Where this recipe comes from
Yoribang Chinese recipes by Yoribang. License: Free to use. View the original (opens in a new tab)
Original Yoribang write-ups of Chinese home cooking. Shaoxing wine is a Chinese cooking wine (dry sherry works instead). Doubanjiang is fermented chili bean paste, and Sichuan peppercorns give a tingling, numbing heat. Light soy sauce adds salt, and dark soy sauce adds color. Most are sold at Asian grocery stores.