Char Siu
Experience the irresistible flavor of homemade Char Siu, the iconic Cantonese barbecued pork that's bursting with sweet, savory, and smoky notes. This recipe uses succulent pork shoulder or pork belly, marinated in a rich blend of hoisin sauce, soy sauce, honey, and aromatic five-spice powder, enhanced with a hint of Shaoxing wine for authentic depth. Slow roasting and basting in a glossy glaze creates a signature caramelized crust with slightly charred edges. Perfect for pairing with steamed rice, noodles, or as a decadent filling for bao buns, this dish brings restaurant-quality Chinese barbecue right to your kitchen. With minimal prep time and bold flavors, this is your go-to recipe for creating a show-stopping meal.
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Recipe Information
Ingredients
- 2 lbs Pork shoulder or pork belly
- 3 tbsp Hoisin sauce
- 2 tbsp Soy sauce
- 1 tbsp Oyster sauce
- 2 tbsp Honey
- 1 tbsp Shaoxing wine (or dry sherry)
- 2 tbsp Sugar
- 1 tsp Five-spice powder
- 3 cloves Garlic, minced
- 1 tsp Red food coloring (optional, for traditional red color)
Instructions
Cut the pork shoulder or pork belly into long, thick strips, about 2 inches wide. This helps to ensure even cooking and allows for caramelization on all sides.
In a medium bowl, combine hoisin sauce, soy sauce, oyster sauce, honey, Shaoxing wine, sugar, five-spice powder, minced garlic, and red food coloring (if using). Stir well to create the marinade.
Place the pork strips in a resealable plastic bag or shallow dish and pour the marinade over the pork. Massage the marinade into the pork, ensuring all pieces are well coated. Seal the bag or cover the dish with plastic wrap.
Refrigerate the pork and marinate for at least 6 hours, preferably overnight, to allow the flavors to fully penetrate the meat.
Preheat your oven to 375°F (190°C). Line a baking tray with aluminum foil and place a wire rack on top. This allows heat to circulate evenly around the pork.
Remove the pork from the marinade, letting any excess drip off, and place the strips on the wire rack. Reserve the remaining marinade to create a glaze.
Roast the pork in the oven for 30 minutes. While it cooks, transfer the reserved marinade to a small saucepan and bring it to a boil. Simmer for 3-5 minutes until slightly thickened, creating a glaze.
After 30 minutes, remove the pork from the oven and brush generously with the glaze. Return the pork to the oven and roast for another 15 minutes, basting with glaze every 5 minutes to build up a sticky, caramelized crust.
Once the pork is deeply caramelized with slightly charred edges, remove it from the oven and let it rest for 5-10 minutes before slicing.
Slice the Char Siu into thin pieces and serve hot, paired with steamed rice or noodles, or as a topping for ramen or bao buns.
Nutrition Facts
Calories |
664 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.9 g | 59% | |
| Saturated Fat | 16.0 g | 80% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 159 mg | 53% | |
| Sodium | 752 mg | 33% | |
| Total Carbohydrate | 22.0 g | 8% | |
| Dietary Fiber | 0.6 g | 2% | |
| Total Sugars | 18.2 g | ||
| Protein | 42.1 g | 84% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 35 mg | 3% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 671 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
