Roast Pork Char Shu Chinese
Experience the irresistible flavors of authentic Chinese cuisine with this Roast Pork Char Siu recipe, a mouthwatering classic featuring tender pork shoulder or belly coated in a rich, sticky marinade. Infused with a harmonious blend of hoisin sauce, soy sauce, honey, and five-spice powder, the pork is delicately sweet, savory, and fragrant. Marinated overnight for maximum depth of flavor, the meat is then oven-roasted to perfection, achieving a caramelized, glossy finish with layers of smoky-sweet goodness. Ideal for serving alongside steamed rice or noodles, this homemade char siu brings the taste of a traditional Chinese barbecue to your kitchen.
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Recipe Information
Ingredients
- 2 pounds pork shoulder or pork belly
- 3 tablespoons hoisin sauce
- 3 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 3 tablespoons honey
- 2 tablespoons sugar
- 2 tablespoons Shaoxing wine (Chinese rice wine)
- 1 tablespoon sesame oil
- 1 teaspoon red food coloring (optional, for traditional appearance)
- 1 teaspoon five-spice powder
- 4 cloves garlic, finely minced
- 1 teaspoon ginger, grated
- 1 tablespoon vegetable oil
Instructions
Cut the pork shoulder or pork belly into long, thick strips, approximately 2 inches wide. Avoid cutting them too thin, as they may dry out during roasting.
In a large mixing bowl, combine hoisin sauce, soy sauce, oyster sauce, honey, sugar, Shaoxing wine, sesame oil, five-spice powder, minced garlic, grated ginger, and red food coloring (if using). Mix thoroughly to create the marinade.
Place the pork strips in a large resealable plastic bag or shallow dish. Pour the marinade over the pork, ensuring each piece is well-coated. Seal the bag or cover the dish with plastic wrap, and let the pork marinate in the refrigerator for at least 8 hours, preferably overnight for maximum flavor.
Preheat your oven to 375°F (190°C). Line a baking sheet with aluminum foil and place a wire rack on top. Lightly grease the wire rack with vegetable oil to prevent the pork from sticking.
Remove the pork from the marinade, allowing any excess marinade to drip off. Reserve the remaining marinade for basting.
Arrange the pork strips on the wire rack, ensuring they are evenly spaced. Place the baking sheet in the center of the preheated oven.
Roast the pork for 25 minutes. While roasting, heat the reserved marinade in a small saucepan over low heat until it thickens slightly.
After 25 minutes, remove the pork from the oven and generously baste it with the thickened marinade on all sides. Turn the pork over and baste the other side as well.
Increase the oven temperature to 425°F (220°C) and return the pork to the oven. Roast for an additional 15-20 minutes, basting every 5-7 minutes to create a glossy, caramelized finish. Keep an eye on the pork to avoid burning due to the sugars in the marinade.
Once the pork reaches an internal temperature of 145°F (63°C) and is beautifully caramelized, remove it from the oven and let it rest for 10 minutes before slicing.
Slice the pork into thin pieces and serve with steamed rice, noodles, or your favorite vegetables. Enjoy your homemade Char Siu!
Nutrition Facts
Calories |
746 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.6 g | 67% | |
| Saturated Fat | 16.8 g | 84% | |
| Polyunsaturated Fat | 3.9 g | ||
| Cholesterol | 159 mg | 53% | |
| Sodium | 1018 mg | 44% | |
| Total Carbohydrate | 27.7 g | 10% | |
| Dietary Fiber | 0.6 g | 2% | |
| Total Sugars | 22.5 g | ||
| Protein | 42.7 g | 85% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 39 mg | 3% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 696 mg | 15% | |
*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.
