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Char Siu

This homemade Char Siu recipe features sweet and savory marinated pork shoulder, roasted to perfection for a tender and flavorful result, ideal for family gatherings or casual weeknight meals.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 2 days
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Asian, Chinese
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Marinade
  • 2 lb pork shoulder roast Look for a well-marbled piece for ultimate tenderness.
  • 2 tablespoon soy sauce A rich soy sauce brings depth.
  • 2 tablespoon hoisin sauce Sweet, salty, and umami-packed!
  • 2 cubes red bean curd (plus 1 tablespoon liquid) A must for that characteristic red color and umami punch.
  • 1 tablespoon five spice powder Gives Char Siu its unique flavor profile.
  • 2 tablespoon honey For a sweet glaze that caramelizes beautifully.
  • 2 tablespoon Chinese cooking wine Optional; adds a layer of complexity.
  • 1/2 teaspoon ground white pepper For subtle warmth.
  • 1 teaspoon sesame oil Optional; adds nutty flavor.
  • 2 cloves garlic, finely grated or mashed Fresh garlic can’t be beat.
  • 2-3 teaspoon red bean curd liquid or cooked leftover marinade For glaze to enhance flavor.

Method
 

Preparation
  1. Cut the pork shoulder roast into long strips about 2 inches thick, trimming off any large chunks of fat.
  2. In a small mixing bowl, mash the red bean curd with a fork and add the soy sauce, hoisin sauce, five spice powder, honey, Chinese cooking wine, ground white pepper, sesame oil, and garlic. Whisk until well combined.
  3. Pour the marinade over the pork strips, ensuring each piece is coated evenly. Cover and let it marinate in the fridge for 24 to 48 hours, turning halfway through.
Cooking
  1. Preheat your oven to 375°F (190°C) for convection baking or 400°F (200°C) for regular baking.
  2. Line a baking sheet with foil and place a roasting rack over it. Lay the marinated pork strips on the rack and roast for 15 minutes.
  3. While the pork is roasting, combine honey and 2-3 teaspoons of red bean curd liquid in a small bowl for the glaze.
  4. Remove the pork from the oven, brush generously with the glaze, and return to the oven to roast for another 5-7 minutes.
  5. Repeat glazing two more times, roasting a total of about 30 minutes or until the internal temperature reaches 155°F (68°C).
  6. For added texture, broil the pork on high for a few minutes at the end.
  7. Let the pork rest for about 10-15 minutes before slicing.

Notes

A longer marinating time enhances flavors. Leftovers can be stored up to 4 days in the fridge or 3 months in the freezer. Always check the internal temperature for doneness.