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Char Siu Pork

This easy-to-prepare char siu pork will please your taste buds and your wallet. Create this famous Cantonese dish at home, and indulge in its juicy meat and sticky glaze!
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Prep Time 5 minutes
Cook Time 50 minutes
Overnight Marinade 12 hours
Total Time 12 hours 55 minutes
Servings: 4
Course: Main Course
Cuisine: Asian, Chinese
Ingredients Equipment Method Notes

Ingredients
  

Char siu marinade
  • 2 lbs pork butt shoulder
  • ½ tsp sesame oil
  • 1 tbsp soy sauce
  • 1 tbsp hoisin sauce
  • 1 tbsp mirin
  • 2 tbsp white sugar
  • ¼ cup brown sugar
  • ½ tsp five spice powder
  • ½ tsp fresh cracked black pepper
  • 1 tsp salt
  • 3 cloves garlic sliced
Basting liquid
  • 1 tbsp reserved marinade
  • 2 tbsp honey
  • 1 tbsp water
  • red food dye (optional)

Equipment

  • Sheet Pan
  • baking rack
  • foil
  • basting brush

Method
 

Marinate the night before
  1. Combine all the marinade ingredients in a bowl. Mix well.
  2. Reserve 1 tbsp of sauce to use for basting later. Combine the rest with the pork in a plastic bag or a bowl. Seal and refrigerate overnight.
Bake the char siu
  1. Preheat oven to 450 °F
  2. Line a sheet pan with foil, then place a baking rack on top. Pour 1-2 cups of water into the sheet pan. This is important as it prevents drippings from burning and smoking.
  3. Bake for 20 minutes. Keep an eye on the water and keep refilling if it evaporates. Prepare the basting liquid as you wait.
  4. Remove from the oven. Baste the pork, then flip and rotate. Baste the other side. Return to oven.
  5. Bake for another 20 minutes. Then once again baste, flip, rotate, and baste. Add more water to the pan if needed.
  6. Broil for 5 minutes. Flip and rotate then broil for another 3 minutes.
  7. Remove from the broiler and let it rest for 10 minutes. Slice and serve.

Notes

  • internal temp for tender pork = 145 F 
  • keep checking the water in the pan, as it prevents any drippings from smoking and burning
  • if desired, base one last time right after slicing. However, use new sauce because the used basting liquid might have touched raw meat. Combine equal parts water, honey, and hoisin sauce.