📝 About This Recipe
Transport your kitchen to the bustling streets of Hong Kong with this authentic Char Siu recipe. This dish features succulent pork shoulder marinated in a complex blend of savory fermented bean curd, five-spice, and honey, roasted until the edges are beautifully charred and caramelized. It strikes the perfect balance between sweet and salty, delivering that iconic ruby-red glow and melt-in-your-mouth texture that defines world-class Cantonese BBQ.
🥗 Ingredients
The Meat
- 2 pounds Pork Butt (Shoulder) (cut into long strips roughly 2 inches thick)
The Signature Marinade
- 1/4 cup Hoisin sauce
- 1/4 cup Honey (wildflower or clover works best)
- 2 tablespoons Light soy sauce
- 1 tablespoon Dark soy sauce (for that deep mahogany color)
- 2 tablespoons Shaoxing wine (dry sherry is a good substitute)
- 1 cube Red fermented bean curd (mashed with 1 tsp of its brine; provides authentic color and funk)
- 2 tablespoons 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 Honey Glaze
- 2 tablespoons Honey
- 2 tablespoons Reserved Marinade (set aside before adding raw meat)
- 1 teaspoon Hot water (to thin the glaze)
👨🍳 Instructions
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1
Prepare the pork by cutting it into long strips about 2 inches wide and 1.5 inches thick. Try to cut with the grain for the best texture once sliced.
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2
In a large mixing bowl, whisk together the hoisin, honey, light and dark soy sauces, Shaoxing wine, mashed fermented bean curd, brown sugar, five-spice, minced garlic, sesame oil, and white pepper.
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3
Reserve 2 tablespoons of this marinade in a small airtight container and refrigerate; you will use this later for the final glaze.
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4
Place the pork strips in a large gallon-sized freezer bag and pour in the remaining marinade. Massage the bag to ensure every inch of the meat is coated. Squeeze out the air and refrigerate for at least 12 hours, ideally 24 hours.
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5
When ready to cook, remove the pork from the fridge and let it sit at room temperature for 30-45 minutes to ensure even roasting.
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6
Preheat your oven to 425°F (220°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
Arrange the pork strips on the wire rack, leaving space between them so the air can circulate. 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 15 minutes. While roasting, mix the reserved 2 tablespoons of marinade with the extra 2 tablespoons of honey and a teaspoon of hot water to create the basting glaze.
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9
Reduce the oven temperature to 375°F (190°C). Remove the pork and brush generously with the glaze. Flip the pieces over and brush the other side.
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10
Roast for another 15 minutes. Remove and glaze again, flipping the meat once more. You are looking for a dark, glossy lacquer and slightly charred 'burnt ends'.
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11
Continue roasting for a final 10-15 minutes or until the internal temperature reaches 155-160°F (70°C). If the edges aren't charred enough, you can turn on the broiler for the last 2 minutes, watching very closely.
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12
Remove from the oven and let the meat rest for at least 10-15 minutes. This is crucial for the juices to redistribute and the glaze to set.
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13
Slice the pork against the grain into 1/4 inch thick pieces and serve immediately.
💡 Chef's Tips
Don't skip the red fermented bean curd; it provides the authentic depth and 'funk' that food coloring cannot replicate. Always use a wire rack when roasting; this allows the heat to hit all sides of the pork, creating that essential 'BBQ' crust. If the pork looks like it's drying out, brush it with a little more honey-water mixture halfway through. Leftover Char Siu is incredible when diced and used in fried rice, noodle soups, or stuffed into steamed buns (Bao). For the best fat-to-meat ratio, look for a pork shoulder (butt) with good intramuscular marbling rather than a giant fat cap.
🍽️ Serving Suggestions
Serve over a bed of steamed jasmine rice with a side of blanched bok choy or gai lan (Chinese broccoli). Thinly slice and place atop a bowl of wonton noodle soup for a classic Cantonese lunch. Pair with a crisp, cold lager or a pot of hot Jasmine tea to cut through the richness of the pork. Drizzle any remaining pan juices (if not burnt) or a little extra hoisin over the sliced meat for extra moisture. Serve as part of a traditional 'Siu Mei' platter alongside roast duck and crispy pork belly.