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How to Make Char Siu Pork
Char siu is Cantonese barbecued pork with a sweet-savory glaze that caramelizes beautifully. You marinate pork shoulder overnight, then roast it while basting with the marinade until the edges char and the inside stays tender. The key is the balance of soy sauce, hoisin, honey, and Chinese rice wine that creates that signature red color and sticky exterior.
- Total time: 4 hr 50 min
- Hands-on: 20 min
- Serves: 4
- Difficulty: Medium
Ingredients
- 3 tbsp hoisin sauce
- 2 tbsp soy sauce
- 2 tbsp honey
- 1 tbsp Chinese rice wine
- 1 tsp five-spice powder
- 2 garlic cloves, minced
- 1 tbsp fermented red bean curd
- 2 pounds pork shoulder or pork butt
Step by step
- Prepare the marinade. Mix 3 tablespoons hoisin sauce, 2 tablespoons soy sauce, 2 tablespoons honey, 1 tablespoon Chinese rice wine (or dry sherry), 1 teaspoon five-spice powder, 2 minced garlic cloves, and 1 tablespoon fermented red bean curd (optional but adds authentic color). Whisk until smooth.
- Cut the pork. Use 2 pounds pork shoulder or pork butt. Cut into strips about 2 inches wide and 8 inches long, following the grain. You want pieces thick enough to stay juicy but thin enough to cook through.
- Marinate overnight. Place pork in a zip-top bag with the marinade. Massage to coat every surface. Refrigerate for at least 4 hours, preferably overnight. Save 2 tablespoons of marinade separately for basting.
- Set up for roasting. Preheat oven to 375°F. Line a rimmed baking sheet with foil and place a wire rack on top. Fill a roasting pan with water and place on the bottom oven rack to create steam and prevent burning.
- First roast. Remove pork from marinade and place on the wire rack. Roast for 25 minutes, then flip each piece and roast another 15 minutes.
- Baste and char. Brush the reserved marinade over all surfaces. Increase oven temperature to 425°F and roast 10-15 minutes more until the edges are caramelized and slightly charred. The internal temperature should reach 145°F.
- Rest and slice. Let the pork rest for 10 minutes, then slice against the grain into ¼-inch thick pieces. The exterior should be glossy and sticky, the interior tender and pink.
Tips & troubleshooting
- Score the fat cap lightly before marinating to help the flavors penetrate
- If the edges start burning before the pork is cooked through, tent with foil
- The water pan prevents the drippings from burning and smoking up your kitchen
- Room temperature pork cooks more evenly - take it out of the fridge 30 minutes before roasting
- Char siu keeps in the fridge for 5 days and freezes well for up to 3 months
Variations
- Honey-Forward Char Siu. Double the honey and add 1 tablespoon brown sugar for a sweeter version that caramelizes more deeply
- Spicy Char Siu. Add 1-2 teaspoons chili garlic sauce or sriracha to the marinade for heat that complements the sweetness
- Traditional Red Char Siu. Use red food coloring or increase the fermented red bean curd for the classic bright red appearance
- Pork Tenderloin Version. Use whole pork tenderloins for faster cooking - reduce roasting time to 20-25 minutes total
Questions
- Can I use pork tenderloin instead of shoulder?
- Yes, but reduce the cooking time significantly. Tenderloin will be done in 20-25 minutes total since it's much leaner and more tender.
- What if I don't have Chinese rice wine?
- Dry sherry works perfectly as a substitute. Avoid cooking wines with added salt - you want something you'd actually drink.
- Why is my char siu not red enough?
- Traditional char siu gets its red color from fermented red bean curd or food coloring. Hoisin sauce alone won't give you that bright red appearance.
- Can I grill this instead of roasting?
- Absolutely. Use medium heat and grill for about 20 minutes total, turning every 5 minutes and basting frequently to prevent burning.
- How do I know when it's properly caramelized?
- The surface should be glossy and sticky with some darker, slightly charred edges. It shouldn't look wet from the marinade anymore.