Char Siu (Chinese BBQ Pork)

Name: Char Siu (Chinese BBQ Pork)
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Yield: 8
Ingredients: 3 lb boneless pork shoulder or pork butt; 3 clove garlic, minced; 1/4 cup granulated white sugar; 2 tsp salt; 1/2 tsp five-spice powder; 1/4 tsp white pepper; 1/2 tsp sesame oil; 1 tbsp Shaoxing rice wine; 1 tbsp soy sauce; 1 tbsp hoisin sauce; 2 tsp molasses; 1/8 tsp red food coloring; 2 tbsp maltose or honey; 1 tbsp hot water

This homemade char siu delivers tender pork with a glossy, sweet-savory glaze and the signature caramelized edges you expect from classic Chinese BBQ pork. Marinated overnight and roasted until sticky and deeply flavorful, it is perfect for rice, noodles, or bao.

Servings8 Portions

Prep Time10 Mins

Cook Time50 Mins

Difficulty

Intermediate

Ingredients

boneless pork shoulder or pork butt
3 lb
garlic, minced
3 clove
granulated white sugar
0.3 cup
salt
2 tsp
five-spice powder
0.5 tsp
white pepper
0.3 tsp
sesame oil
0.5 tsp
Shaoxing rice wine
1 tbsp
soy sauce
1 tbsp
hoisin sauce
1 tbsp
molasses
2 tsp
red food coloring
0.1 tsp
maltose or honey
2 tbsp
hot water
1 tbsp

Step-by-Step Instructions

Cut the pork shoulder into long strips or thick slabs about 2 to 3 inches wide. Leave the fat in place so it bastes the meat as it roasts.

In a large bowl, mix the sugar, salt, five-spice powder, white pepper, sesame oil, Shaoxing rice wine, soy sauce, hoisin sauce, molasses, red food coloring if using, and garlic until combined.

Set aside about 2 tablespoons of the marinade for basting later. Rub the remaining marinade all over the pork, cover, and refrigerate for at least 8 hours or overnight. Refrigerate the reserved marinade separately.

When ready to cook, heat the oven to 475 F (246 C) with a rack in the upper third. If your oven runs hot, keep a close eye on the pork and adjust the temperature as needed.

Line a sheet pan with foil and place a wire rack on top. Arrange the pork on the rack with space between each piece, then pour 1 1/2 cups water into the pan underneath to prevent the drippings from burning.