📝 About This Recipe
Transport your kitchen to the bustling streets of Hong Kong with this iconic Cantonese BBQ pork. This recipe delivers that signature ruby-red hue, a complex balance of sweet and savory notes, and the irresistible 'char' that gives the dish its name. Marinated in a rich blend of fermented bean curd, five-spice, and honey, the pork emerges from the oven tender, succulent, and lacquered in a glossy, sticky glaze.
🥗 Ingredients
The Meat
- 2 lbs Pork Butt (Shoulder) or Pork Neck (cut into long strips roughly 2-3 inches wide)
The Signature Marinade
- 3 tablespoons Hoisin Sauce (provides the thick, sweet base)
- 1 cube Red Fermented Bean Curd (plus 1 tsp of the canning liquid for authentic flavor and color)
- 2 tablespoons Light Soy Sauce (for saltiness)
- 1 tablespoon Dark Soy Sauce (for deep color)
- 2 tablespoons Shaoxing Rice Wine (adds floral depth)
- 1/4 cup Honey (wildflower or clover works best)
- 2 tablespoons Brown Sugar (for caramelization)
- 1 teaspoon Five-Spice Powder (essential aromatic profile)
- 4 cloves Garlic (finely minced)
- 1 teaspoon Ginger (freshly grated)
- 1 teaspoon Toasted Sesame Oil
The Honey Glaze
- 1/4 cup Reserved Marinade (taken before adding raw meat)
- 2 tablespoons Maltose or Honey (Maltose provides the most authentic 'glassy' shine)
- 1 tablespoon Hot Water (to thin the glaze for brushing)
👨🍳 Instructions
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1
Prepare the pork by trimming excess thick fat, but leave some for moisture. Slice the pork shoulder into long strips about 2 inches thick and 6-8 inches long. Prick the meat all over with a fork to help the marinade penetrate.
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2
In a medium bowl, whisk together the hoisin sauce, fermented bean curd (mash the cube into a paste), light soy sauce, dark soy sauce, Shaoxing wine, honey, brown sugar, five-spice, garlic, ginger, and sesame oil.
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3
IMPORTANT: Reserve 1/4 cup of this marinade and set it aside in the refrigerator for the final glazing process later.
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4
Place the pork strips in a large zip-top bag or a glass container. Pour the remaining marinade over the meat, ensuring every inch is coated. Massage the meat through the bag for a minute.
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5
Refrigerate the pork for at least 12 hours, though 24 hours is highly recommended for the deepest flavor and that classic red interior.
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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 cooling rack on top of the sheet.
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7
Place the marinated pork strips on the wire rack, leaving space between each piece. Pour about half a cup of water into the bottom of the baking tray—this prevents the drippings from smoking and keeps the pork moist.
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8
Roast for 20 minutes. While roasting, prepare the glaze by mixing the reserved marinade with the maltose (or honey) and hot water until smooth.
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9
Remove the pork from the oven and brush generously with the honey glaze. Flip the pork strips and brush the other side as well.
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10
Return to the oven for another 15 minutes. The pork should be starting to develop dark, charred edges.
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11
Brush with glaze one last time. Turn the oven to 'Broil' (high) for the final 3-5 minutes. Watch closely! You want the sugars to bubble and slightly blacken in spots without burning the whole batch.
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12
Remove from the oven when the internal temperature reaches 155-160°F (68-71°C). Let the meat rest for 10-15 minutes before slicing. This allows the juices to redistribute and the glaze to set into a sticky lacquer.
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13
Slice the pork across the grain into 1/4-inch thick pieces and serve immediately.
💡 Chef's Tips
Use Pork Butt/Shoulder for the best results; the fat marbling ensures the meat stays juicy under high heat. Red fermented bean curd is the 'secret' ingredient for authentic flavor; avoid using red food coloring if you can find this at an Asian grocer. If using maltose, microwave it for 10 seconds first, as it is extremely thick and difficult to stir at room temperature. Don't skip the resting period! Slicing too early will cause the juices to run out, leaving you with dry meat. Always use a wire rack; if the pork sits directly on the pan, it will braise in its juices rather than developing that signature BBQ crust.
🍽️ Serving Suggestions
Serve over a bed of steamed jasmine rice with a side of blanched bok choy or gai lan. Thinly slice leftovers to use as a topping for authentic Wonton Noodle Soup. Dice the pork and use it as a filling for homemade Steamed BBQ Pork Buns (Char Siu Bao). Pair with a cold, crisp Lager or a lightly sweetened Jasmine iced tea to cut through the richness. Mix into a classic Yangzhou Fried Rice for an extra punch of protein and flavor.