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–+ servings

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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Course: Main Course
Cuisine: Asian, Chinese
Keyword: barbeque, char siu, glaze, oven-roasted, pork, sweet
Prep Time: 5 minutes
Cook Time: 50 minutes
Overnight Marinade: 12 hours
Total Time: 12 hours 55 minutes
Servings: 4

Equipment

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)

Instructions

Marinate the night before

  • Combine all the marinade ingredients in a bowl. Mix well.
  • 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

  • Preheat oven to 450 °F
  • 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.
  • Bake for 20 minutes. Keep an eye on the water and keep refilling if it evaporates. Prepare the basting liquid as you wait.
  • Remove from the oven. Baste the pork, then flip and rotate. Baste the other side. Return to oven.
  • Bake for another 20 minutes. Then once again baste, flip, rotate, and baste. Add more water to the pan if needed.
  • Broil for 5 minutes. Flip and rotate then broil for another 3 minutes.
  • 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. 
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