Chinese Roast Pork (Char Siu)
Elevate your homemade Chinese cuisine with this irresistible Chinese Roast Pork (Char Siu) recipe, a perfect balance of sweet, savory, and aromatic flavors. Featuring tender strips of pork shoulder marinated in a mouthwatering blend of hoisin sauce, honey, soy sauce, Chinese rice wine, and fragrant five-spice powder, this dish is deeply caramelized to perfection. A generous basting of the marinade ensures juicy, flavorful bites, while optional red food coloring captures the iconic ruby-red hue of traditional char siu. Perfect served over steamed rice or noodles, this restaurant-quality recipe is an ideal centerpiece for any meal, embodying the classic essence of Cantonese barbecue at home.
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Recipe Information
Ingredients
- 2 pounds pork shoulder
- 0.5 cup hoisin sauce
- 0.333 cup honey
- 0.25 cup soy sauce
- 2 tablespoons Chinese rice wine (or dry sherry)
- 1 tablespoon oyster sauce
- 1 tablespoon sesame oil
- 1 teaspoon five-spice powder
- 1 teaspoon red food coloring (optional)
- 3 cloves minced garlic
- 1 tablespoon ginger, grated
Instructions
Begin by preparing the marinade. In a medium mixing bowl, whisk together the hoisin sauce, honey, soy sauce, Chinese rice wine (or dry sherry), oyster sauce, sesame oil, five-spice powder, and red food coloring (if using). Add the minced garlic and grated ginger, and mix well until all ingredients are fully combined.
Trim any excess fat from the pork shoulder and cut the meat into long strips, approximately 2 inches wide. Place the pork strips into a large resealable plastic bag or a non-reactive container.
Pour the marinade over the pork, ensuring every piece is well coated. Seal the bag or cover the container tightly. Refrigerate and allow the pork to marinate for at least 4 hours, or ideally overnight, to absorb the full flavors.
Preheat your oven to 375°F (190°C). If using a wire rack, set it inside a foil-lined baking tray to catch drips. This helps ensure even heat circulation around the meat.
Remove the pork from the marinade, shaking off excess, and place the strips on the wire rack. Reserve the marinade for basting.
Roast the pork in the preheated oven for approximately 40 minutes, basting with the reserved marinade every 15 minutes for added moisture and flavor.
After 40 minutes, increase the oven temperature to 425°F (220°C) and continue roasting for an additional 15-20 minutes or until the pork is deeply caramelized, slightly charred on the edges, and reaches an internal temperature of 145°F (63°C).
Remove the pork from the oven and let it rest for about 5 minutes to allow the juices to redistribute.
Slice the pork into thin pieces and serve it hot as part of a main dish, with steamed rice or noodles and your choice of vegetables.
Nutrition Facts
Calories |
2684 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 125.7 g | 161% | |
| Saturated Fat | 40.1 g | 200% | |
| Polyunsaturated Fat | 8.1 g | ||
| Cholesterol | 804 mg | 268% | |
| Sodium | 5644 mg | 245% | |
| Total Carbohydrate | 134.7 g | 49% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 100.5 g | ||
| Protein | 224.8 g | 450% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 308 mg | 24% | |
| Iron | 12.0 mg | 67% | |
| Potassium | 3690 mg | 79% | |
*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.
