Char Siu - Chinese Glazed Roast Pork
Make your own restaurant-quality Chinese pork char siu in your oven. Serve the glazed roast pork thinly sliced over steamed white rice or as toppings for noodles.
- Prep time
- 10 min
- Cook time
- 1 hr 30 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 4 tablespoon honey, or maltose
- 1 1/2 tablespoon brown sugar
- 3 tablespoon soy sauce
- 1 tablespoon oil
- 4 tablespoon hoisin sauce
- 1 teaspoon five-spice powder
- 1 tablespoon Shaoxing wine (*)
- 1/2 tablespoon rose water (*)
- 1 cube (~ 1 tablespoon) preserved bean curd, or dou ban jiang (chili bean sauce)
- 1 1/2 kilogram (~ 3 lbs.) pork (neck/shoulder/sirloin/tenderloin)
- 2 tablespoon honey
Instructions
- 1
Marinate the pork: Mix all char siu marinade, and transfer to a mixing bowl/large zip lock bag. Add pork pieces to the sauce, and marinade for 24-48 hours, at least 8 hours.
- 2
Roast the pork: Preheat oven to 160 Celsius (320 Fahrenheit). Line a baking sheet with aluminum foil, and place a wire rack on top. Arrange pork over a wire rack and roast (bake) for 30 minutes.
- 3
Prepare basting sauce: Pour the remaining marinade into a small saucepot along with the two tablespoons of honey. Cook over medium heat until boiling, then cook further until syrup consistency, about 2-3 minutes more. Remove from heat.
- 4
Baste the pork: Remove the pork from the oven, baste with basting sauce, flip to the other side, and baste again. Roast again for another 30 minutes.
- 5
Remove the pork from the oven for the second time, baste with sauce, flip, and baste. This time roast for 20 minutes, and you may want to tent with a foil if it starts to char too quickly.
- 6
Finally, remove the pork from the oven, baste the surface, and return it to the oven for a final 10 minutes roast. It should be caramelized nicely and glazed with sticky sauce.
- 7
Serve: Take the pork out from the oven, let it rest for 15 minutes, then slice into bite-size pieces.