ChinaEast Asia

Char Siu

Name: Char Siu
Total time: 3 h
Yield: 4 servings
Ingredients: 900 g Pork shoulder, cut into long strips about 5 cm thick; ¼ cup Hoisin sauce; 3 tbsp Soy sauce (all-purpose); 3 tbsp Honey, for the marinade; 2 tbsp Granulated sugar; 1 tsp Chinese five-spice powder; 3 cloves Garlic, grated; 1 tsp Toasted sesame oil; 2 tbsp Shaoxing cooking wine (optional); 2 tbsp Honey, for glazing; 2 cups Long-grain white rice, uncooked, for serving; 2 stalks Green onions (scallions), sliced, for garnish (optional)

3 hrServes 4$63.34

Strips of pork shoulder are marinated in hoisin, soy sauce, honey, five-spice powder, and garlic, then roasted and basted until lacquered and lightly charred at the edges, and sliced to serve with rice. This home-style version skips the red food coloring and fermented bean curd sometimes used for color.

Ingredients

900 gPork shouldercut into long strips about 5 cm thickBuy 1.99 lb
¼ cupHoisin sauceBuy 1 jar
3 tbspSoy sauce (all-purpose)Buy 1 bottle
3 tbspHoneyfor the marinadeBuy 1 bottle
2 tbspGranulated sugarBuy 1 bag
1 tspChinese five-spice powderBuy 1 jar
3 clovesGarlicgratedBuy 1 head
1 tspToasted sesame oilBuy 1 bottle
2 tbspShaoxing cooking wine (optional)Buy 1 bottle
2 tbspHoneyfor glazing
2 cupsLong-grain white riceuncooked, for servingBuy 1 bag
2 stalksGreen onions (scallions) (optional)sliced, for garnishBuy 1 bunch

Method

Whisk the hoisin, soy sauce, 3 tbsp honey, sugar, five-spice, garlic, sesame oil, and Shaoxing wine if using.
Coat the pork with two-thirds of the marinade and refrigerate at least 2 hours or overnight; refrigerate the rest separately.
Heat the oven to 400°F (200°C), set the pork on a rack over a foil-lined tray with a little water, and roast for 25 minutes.
Mix the reserved marinade with the remaining 2 tbsp honey, brush it over the pork, turn, and roast 15 to 20 minutes more, basting twice, until glazed and lightly charred.
Rest 10 minutes, slice, and serve over rice with green onions if using.