Char Siu Pork
Ingredientsfor 2
380
Cal
34g
Protein
18g
Carbs
18g
Fat
- 12 lbs pork shoulder or pork butt, cut into 2-inch thick strips
- 23 tablespoons hoisin sauce
- 32 tablespoons soy sauce
- 42 tablespoons Shaoxing rice wine
- 52 tablespoons honey
- 61 tablespoon oyster sauce
- 71 teaspoon five-spice powder
- 81/2 teaspoon white pepper
- 93 cloves garlic, minced
- 102 tablespoons maltose or additional honey (for glaze)
- 111 tablespoon hot water (to thin glaze)
- 12Red food coloring (optional, traditional)
Instructions
- 1
Combine hoisin, soy sauce, Shaoxing wine, honey, oyster sauce, five-spice powder, white pepper, and garlic in a bowl. Add pork strips and toss to coat thoroughly. Marinate in the refrigerator for at least 4 hours, preferably overnight.
- 2
Preheat oven to 425°F. Line a roasting pan with foil and place a wire rack on top. Arrange pork strips on the rack, reserving the marinade. Roast for 15 minutes, then flip and roast another 15 minutes.
- 3
Meanwhile, mix the reserved marinade with maltose (or extra honey) and 1 tablespoon hot water to make the glaze. Brush the pork generously with glaze, return to oven and roast 5 more minutes until the surface is deeply caramelized, lacquered, and sticky — edges should show a slight char.
- 4
Switch oven to broil for 2–3 minutes for a final caramelized crust, watching carefully to prevent burning. The internal temperature should read 145°F. Rest 5 minutes before slicing.
- 5
Slice against the grain into 1/4-inch pieces. Serve over rice or stuffed into steamed buns, drizzled with any remaining pan juices.