Making Traditional Char Siu
A good char siu relies on the cut of the meat; look for pork shoulder or collar with enough intramuscular fat to keep the roast supple through a high-heat bake. Patience with the marinade is the only way to ensure the seasoning penetrates deep enough to balance the sweetness of the glaze.
Commit to the overnight soak.
The flavor profile demands at least 24 hours in the refrigerator to cure. If you rush this, the interior of the pork will remain bland despite the dark crust.
- Heavy-duty rimmed baking sheet
- Wire roasting rack
- Whisk
- Silicone basting brush
What goes in.
- 2 lbpork shoulder, cut into 2-inch wide strips
- 1/4 cuphoisin sauce
- 2 tbspsoy sauce
- 2 tbspshaoxing rice wine
- 3 tbsphoney or maltose
- 1 tspfive-spice powder
- 1/2 tspwhite pepper
- 2 clovesgarlic, minced
Glazing at the finish line
Do not add your honey or maltose during the initial roast, or it will burn. Reserve a portion of your marinade mixed with extra honey, and apply it only during the final 10 minutes of cooking.
The method.
Mix the marinade
Whisk the hoisin, soy sauce, rice wine, five-spice, white pepper, garlic, and 2 tablespoons of honey in a large bowl. Reserve 3 tablespoons of this mixture for the final glaze.
Marinate the pork
Add the pork strips to the bowl, coating them thoroughly. Cover and refrigerate for 24 hours, turning the strips halfway through.
Prepare for roasting
Preheat your oven to 400°F. Place a wire rack inside your baking sheet and fill the bottom of the sheet with a half-inch of water to prevent drips from smoking and to keep the oven environment moist.
Initial roast
Arrange the pork strips on the rack. Bake for 25 minutes, then flip the meat.
Apply the glaze
Brush the reserved glaze onto the pork. Bake for another 10 to 15 minutes. The meat is done when the edges are darkened and the internal temperature hits 145°F.
Rest
Let the pork rest on the rack for 10 minutes before slicing against the grain.
Other turns to take.
Pork Belly
Use skinless pork belly instead of shoulder for a richer result that requires slightly longer rendering time.
Red Fermented Tofu
Add one cube of mashed red fermented bean curd to the marinade for a deeper, earthier profile and a more intense natural red color.
When it doesn't go to plan.
Use a wire rack to ensure hot air circulates around the meat, which is what creates the crust.
If your glaze is too thick to brush, warm it in the microwave for 10 seconds.
Do not skip the water in the baking sheet; it keeps the sugar drippings from turning into acrid, burnt black smoke.
The ones that keep coming up.
Why is my pork dry?
The pork shoulder likely cooked too long or the oven temperature was too low, forcing you to keep it in the heat until the moisture evaporated. Use a meat thermometer to pull it as soon as it hits 145°F.
Can I use red food coloring?
You can, but it is purely aesthetic. It does not change the flavor of the pork.
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