Description
Char Siu Pork is a classic Chinese BBQ pork dish known for its sweet, savory, and slightly smoky flavor. This recipe uses a flavorful marinade with honey, hoisin sauce, soy sauces, and Chinese five spice powder, marinated overnight then roasted slowly to achieve tender, caramelized, and sticky pork that’s perfect served with rice and steamed greens.
Ingredients
Scale
Marinade Ingredients
- 1 1/2 tbsp brown sugar (white sugar can also be used)
- 1/4 cup honey
- 1/4 cup hoisin sauce
- 2 tbsp light soy sauce (or all-purpose soy sauce)
- 1 tbsp all-purpose soy sauce (or more light soy sauce)
- 1 tsp Chinese five spice powder
- 1 tbsp oil (vegetable or canola)
- 2 tsp red food colouring (optional)
Main Ingredient
- 1.2 – 1.5 kg (2.4 – 3 lb) pork scotch fillet (collar neck, pork neck) OR pork shoulder
Additional
- 2 tbsp extra honey (for glazing)
Instructions
- Prepare the Pork: Cut the pork in half lengthwise to create two long strips for even marination and roasting.
- Make the Marinade: In a bowl, combine brown sugar, honey, hoisin sauce, light soy sauce, all-purpose soy sauce, Chinese five spice powder, vegetable or canola oil, and red food colouring if using, mixing well.
- Marinate: Place the pork and marinade into a stain-proof container or a resealable ziplock bag. Refrigerate and marinate for 24 to 48 hours for best flavor penetration, with a minimum of 3 hours.
- Prepare for Roasting: Preheat your oven to 160°C (320°F). Line a baking tray with aluminum foil and place a rack on top to allow airflow around the pork.
- First Roast: Remove the pork from the marinade, reserving the marinade. Place the pork on the rack and roast for 30 minutes.
- Make Glaze: While roasting, pour the reserved marinade into a saucepan. Stir in the extra honey and bring to a simmer over medium-high heat. Cook for 2 minutes until it thickens into a syrupy glaze, then remove from heat.
- Second Roast and Baste: Remove the pork from the oven, dab the syrupy marinade all over the pork, then turn it over. Baste both sides and roast for another 30 minutes.
- Third Roast and Baste: Take the pork out again, brush with marinade, turn, brush again, and roast for an additional 20 minutes. Cover with foil if the pork is charring too quickly.
- Final Roast: Baste the pork once more and roast for a further 10 minutes until it becomes caramelized and sticky on the surface. The pork should be tender but still sliceable, not falling apart.
- Rest and Serve: Let the pork rest for 10 minutes before slicing. Serve with steamed Chinese greens and rice for an authentic meal.
Notes
- Light soy sauce is less salty than regular soy sauce; adjust salt accordingly.
- Red food colouring is optional but traditional for the characteristic red hue in Char Siu.
- Marinating for 24-48 hours deepens flavor but a minimum of 3 hours is needed.
- If pork is charring too quickly, cover loosely with foil during roasting to prevent burning.
- Use a rack for roasting to allow even heat circulation and avoid soggy pork bottom.
- The thickened glaze can also be used as a dip or additional drizzle when serving.
- Leftovers taste great cold or reheated in sandwiches or fried rice.
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Chinese
Keywords: Char Siu, Chinese BBQ Pork, Roast Pork, Chinese Five Spice, Traditional Char Siu, Pork Shoulder Recipe, Asian Pork Marinade
