📝 About This Recipe
Transport your kitchen to the bustling roast shops of Guangdong with this authentic Char Siu. This recipe delivers that iconic balance of savory-sweet complexity, featuring tender, succulent pork shoulder lacquered in a glossy, crimson glaze. The combination of fermented bean curd and five-spice powder creates a deep umami profile that is perfectly finished with a sticky honey sheen.
🥗 Ingredients
The Meat
- 2 pounds Pork Butt (Shoulder) (cut into long strips about 2-3 inches wide)
The Marinade
- 1/2 cup Brown Sugar (packed)
- 1/4 cup Honey (clover or wildflower)
- 1/4 cup Hoisin Sauce
- 2 tablespoons Light Soy Sauce
- 1 tablespoon Dark Soy Sauce (for deep color)
- 2 tablespoons Shaoxing Rice Wine
- 1 cube Red Fermented Bean Curd (mashed with 1 tsp of its juice)
- 1 tablespoon Oyster Sauce
- 1 teaspoon Chinese Five Spice Powder
- 3 cloves Garlic (finely minced)
- 1 teaspoon Toasted Sesame Oil
- 1/2 teaspoon White Pepper (ground)
The Honey Glaze
- 2 tablespoons Reserved Marinade (taken before adding raw meat)
- 2 tablespoons Honey
- 1 teaspoon Hot Water (to thin the consistency)
👨🍳 Instructions
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1
Prepare the pork by cutting it into long, uniform strips roughly 2-3 inches thick and 6-8 inches long. Pat the meat dry with paper towels to ensure the marinade adheres properly.
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2
In a medium mixing bowl, whisk together the brown sugar, honey, hoisin, light and dark soy sauces, Shaoxing wine, oyster sauce, minced garlic, five-spice powder, sesame oil, and white pepper.
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3
Add the mashed red fermented bean curd to the sauce. This provides the traditional red color and a unique fermented depth. Mix until the marinade is smooth.
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4
Remove 2 tablespoons of this marinade and set aside in a small jar for the final glazing process later.
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5
Place the pork strips in a large gallon-sized freezer bag or a shallow glass dish. Pour the remaining marinade over the meat, ensuring every surface is well-coated. Massage the bag to distribute flavors.
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6
Refrigerate the pork for at least 12 hours, though 24 hours is ideal for the flavors to penetrate the dense muscle fibers of the shoulder.
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7
Preheat your oven to 400°F (200°C). Prepare a baking sheet by lining it with aluminum foil for easy cleanup and placing a wire cooling rack on top. This allows hot air to circulate around the meat.
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8
Place the 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.
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9
Roast the pork for 20 minutes. While it roasts, mix the reserved marinade with the additional honey and hot water to create your glaze.
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10
Remove the pork from the oven and brush generously with the glaze. Flip the strips over and brush the other side.
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11
Return to the oven for another 15 minutes. The pork should begin to develop charred, caramelized edges (the 'burnt ends' that are highly prized in Char Siu).
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12
For the final touch, brush the pork with glaze one last time and turn the oven to 'Broil' for 2-3 minutes. Watch closely! You want a dark mahogany lacquer, not a burnt crust.
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13
Remove from the oven and let the meat rest for at least 10-15 minutes. This is crucial for the juices to redistribute, ensuring a moist interior.
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14
Slice the pork against the grain into 1/4 inch thick pieces and serve immediately.
💡 Chef's Tips
For the best texture, choose pork shoulder with good fat marbling; lean cuts like pork tenderloin can dry out quickly. If you cannot find red fermented bean curd, you can use a few drops of red food coloring or beet powder for color, though the flavor profile will be slightly less complex. Always use a wire rack when roasting; if the meat sits directly on the pan, it will steam in its own juices rather than developing that signature BBQ crust. Don't skip the resting period! Slicing too early will cause the precious juices to leak out, leaving the meat tough. Leftovers make incredible fillings for steamed buns (Char Siu Bao) or a fantastic addition to fried rice.
🍽️ Serving Suggestions
Serve over a bed of fluffy jasmine rice with a side of blanched bok choy or gai lan (Chinese broccoli). Top a bowl of hot wonton noodle soup with several slices for a classic Hong Kong diner experience. Pair with a crisp, cold Lager or a lightly floral Oolong tea to cut through the richness of the pork. Drizzle any remaining pan juices (fat skimmed off) over the sliced meat for extra moisture. Accompany with a side of pickled cucumbers to provide a bright, acidic contrast to the sweet glaze.