This iconic Cantonese barbecued pork features tender, caramelized meat glazed with a sweet and savory sauce that creates an irresistible sticky exterior. The combination of hoisin, soy sauce, and five-spice creates an authentic flavor profile that will transport your taste buds straight to a Hong Kong dim sum restaurant. Perfect for serving over rice, in buns, or as an appetizer that will have everyone asking for your secret recipe.
⏱️480 min
📊Medium
👥4 servings
🍽️Main
meatfamilyfestive
Ingredients
1200 gpork shoulder or pork butt
75 mlhoisin sauce
45 mlsoy sauce
60 mlhoney
2 tspfive-spice powder
4 piecesgarlic cloves, minced
1 tbspginger, minced
15 mlrice vinegar
10 mlsesame oil
2 tspsalt and white pepper
Instructions
1PREPARE THE MARINADE: In a bowl, combine hoisin sauce, soy sauce, honey, five-spice powder, minced garlic, minced ginger, rice vinegar, and sesame oil. Whisk together until the honey is fully dissolved and the mixture is smooth and glossy. This aromatic marinade is the foundation of authentic char siu flavor, so ensure all ingredients are well combined and the sauce coats the back of a spoon.
2CUT AND PREPARE THE PORK: Trim any excess fat from the pork shoulder, leaving about ¼ inch for flavor and moisture retention. Cut the meat into long strips approximately 2-3 inches wide and 8-10 inches long, following the grain of the meat for better texture. Pat the pork dry with paper towels and season lightly with salt and white pepper, which helps the marinade adhere better to the surface.
3MARINATE THE PORK: Place the pork strips in a large bowl or zip-lock bag and pour the marinade over them, ensuring every piece is fully coated. Cover and refrigerate for at least 4 hours, but preferably overnight (8-12 hours) to allow the flavors to penetrate deeply into the meat. The longer marination time develops the characteristic deep color and complex flavor profile that makes char siu so distinctive.
4PREHEAT AND PREPARE FOR ROASTING: Remove the pork from the refrigerator 30 minutes before cooking to bring it to room temperature, which ensures even cooking throughout. Preheat your oven to 200°C (400°F) and position the rack in the upper-middle section. Line a roasting pan with aluminum foil and place a wire rack on top, then lightly brush the rack with oil to prevent sticking.
5ROAST THE PORK: Arrange the marinated pork strips on the prepared wire rack, spacing them about 2 inches apart for even heat circulation and caramelization. Reserve the remaining marinade in a small bowl. Roast for 45-50 minutes, basting with the reserved marinade every 15 minutes, which creates the characteristic glossy, caramelized exterior while keeping the interior moist and tender. The pork should develop a deep mahogany color with slight charring on the edges.
6FINISH AND REST: In the final 10 minutes of cooking, brush the pork with the marinade one last time and increase the oven temperature to 220°C (425°F) to create a sticky glaze and enhance caramelization. The internal temperature should reach 160°C (320°F) when measured with a meat thermometer inserted into the thickest piece. Remove from the oven and let the meat rest for 10 minutes before slicing, which allows the juices to redistribute throughout the meat for maximum tenderness.
7SLICE AND SERVE: Once rested, slice the pork against the grain into ¼-inch thick pieces using a sharp knife with a gentle rocking motion to prevent tearing. Arrange on a serving platter and drizzle any pan juices over the top for additional flavor. Serve hot or at room temperature with steamed rice, in lotus leaf wraps, or inside fluffy steamed buns for an authentic dim sum experience.