Chinese Char Siu (BBQ Pork)
Instructions
- 1
Cut the pork shoulder into long strips about 2-3 inches wide and 1 inch thick. This allows for even cooking and maximum surface area for the glaze.
- 2
In a large bowl, combine hoisin sauce, soy sauce, honey, rice wine, brown sugar, five-spice powder, minced garlic, grated ginger, sesame oil, and red food coloring. Mix thoroughly until the sugar dissolves.
- 3
Add the pork strips to the marinade, ensuring each piece is well coated. Cover and refrigerate for at least 4 hours, preferably overnight. Turn the meat occasionally for even marinating.
- 4
Preheat your oven to 475°F (245°C). Line a baking sheet with foil and place a wire rack on top. This setup allows air circulation and prevents the pork from sitting in its juices.
- 5
Remove pork from marinade and shake off excess. Reserve the marinade for basting. Arrange pork strips on the wire rack with space between each piece.
- 6
Roast for 15 minutes, then remove from oven and brush generously with reserved marinade. Lower oven temperature to 375°F (190°C).
- 7
Return pork to oven and roast for 10 minutes. Flip the pieces, brush with marinade again, and roast for another 10 minutes.
- 8
Repeat the flipping and basting process one more time, roasting for a final 10-15 minutes until the pork is caramelized, slightly charred at the edges, and reaches an internal temperature of 145°F (63°C).
- 9
Remove from oven and let rest for 10 minutes before slicing. The pork should have a beautiful glossy, sticky coating with some charred edges.
- 10
Slice the char siu against the grain into thin pieces. Serve with steamed rice, in bao buns, over noodles, or as part of a stir-fry.
Chef's Note
"This char siu delivers that authentic caramelized crust and tender, juicy interior you'd find in Chinatown—don't skip the multiple bastings during roasting, as they create those irresistible sticky, charred edges that make this dish so addictive."
