📝 About This Recipe
Transport your kitchen to the bustling roast shops of Hong Kong with this authentic Char Siu recipe. This dish features succulent pork shoulder marinated in a complex blend of fermented bean curd, honey, and five-spice, resulting in a tender interior and a signature sticky, mahogany glaze. It is the perfect balance of sweet and savory, offering a smoky charred finish that defines the pinnacle of East Asian grilled specialties.
🥗 Ingredients
The Meat
- 2 pounds Pork Butt (Pork Shoulder) (cut into long strips about 2-3 inches thick)
The Signature Marinade
- 1/3 cup Honey (clover or wildflower works best)
- 1/4 cup Hoisin Sauce (high-quality brand preferred)
- 2 tablespoons Soy Sauce (light soy sauce)
- 1 tablespoon Dark Soy Sauce (for deep mahogany color)
- 1 piece Red Fermented Bean Curd (mashed with 1 tsp of the jar liquid for authentic flavor)
- 2 tablespoons Shaoxing Rice Wine (dry sherry is a good substitute)
- 1/4 cup Brown Sugar (packed)
- 1 teaspoon Five-Spice Powder
- 3 cloves Garlic (finely minced)
- 1 teaspoon Toasted Sesame Oil
- 1/2 teaspoon White Pepper (ground)
The Glaze Finish
- 2 tablespoons Maltose or Honey (maltose provides the most authentic shine)
- 2 tablespoons Reserved Marinade
👨🍳 Instructions
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1
Prepare the pork by cutting it into long, uniform strips approximately 2 inches wide and 8 inches long. This ensures even cooking and maximum surface area for the glaze.
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2
In a medium mixing bowl, whisk together the honey, hoisin, both soy sauces, mashed red fermented bean curd, Shaoxing wine, brown sugar, five-spice powder, minced garlic, sesame oil, and white pepper until the sugar is dissolved.
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3
Place the pork strips in a large gallon-sized freezer bag or a shallow glass dish. Pour the marinade over the meat, ensuring every piece is thoroughly coated. Reserve 2 tablespoons of the marinade for the final glaze.
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4
Seal the bag or cover the dish and refrigerate for at least 12 hours, preferably 24 hours. Flip the meat occasionally to ensure even penetration of flavors.
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5
When ready to cook, remove the pork from the refrigerator and let it sit at room temperature for 30-45 minutes to ensure it cooks evenly.
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6
Preheat your oven to 400°F (200°C). Line a baking sheet with aluminum foil for easy cleanup and place a wire rack on top. The rack is essential for air circulation and that 'roasted' texture.
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7
Arrange the pork strips on the wire rack, leaving space between each piece. Pour about 1/2 cup of water into the bottom of the baking tray to prevent the drippings from smoking.
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8
Roast for 20 minutes. While roasting, prepare the glaze by mixing the reserved marinade with the 2 tablespoons of maltose or honey. If using maltose, microwave it for 10 seconds to soften it first.
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9
After 20 minutes, remove the pork from the oven and brush generously with the marinade from the bag. Flip the strips over and brush the other side.
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10
Return to the oven for another 15-20 minutes. The internal temperature should reach 155°F (68°C).
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11
For the final touch, brush the pork with the prepared honey/maltose glaze. Turn the oven to 'Broil' (high heat) and watch closely for 2-4 minutes until the edges are slightly charred and the glaze is bubbling and sticky.
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12
Remove from the oven and let the meat rest for 10 minutes. This allows the juices to redistribute, ensuring a tender bite.
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13
Slice the pork against the grain into 1/4-inch thick pieces and serve warm.
💡 Chef's Tips
For the most authentic flavor, do not skip the red fermented bean curd; it provides the unique funk and natural red hue. If you prefer a fattier cut, use pork belly with the skin removed instead of shoulder. Always use a wire rack; if the meat sits in its own juices, it will steam rather than roast, losing that 'BBQ' texture. To get that professional 'lacquered' look, brush the glaze on in thin layers during the final broiling stage. If you don't have dark soy sauce, you can substitute with extra light soy and a teaspoon of molasses for color.
🍽️ Serving Suggestions
Serve over a bed of steamed jasmine rice with a side of blanched bok choy or gai lan. Dice leftovers to make the ultimate filling for Char Siu Bao (steamed pork buns). Thinly slice and serve as a topping for a steaming bowl of wonton noodle soup. Pair with a crisp, chilled Lager or a lightly sweetened Oolong tea to cut through the richness. Serve as an appetizer platter with a side of hot mustard and toasted sesame seeds.