Char Siu BBQ Pork

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Cantonese-style char siu is pork shoulder marinated in a fragrant blend of hoisin, honey, five-spice, and Shaoxing wine, then roasted until the edges caramelize into a sticky, lacquered crust. Served with steamed rice or tucked into steamed buns, this classic Chinese BBQ pork is a staple of Cantonese barbecue shops and dim sum kitchens.

Nutrition Facts

Per serving (estimated)

• 480 kcalCalories
• 18 gFat
• 6 gSaturated Fat
• 35 gCarbs
• 1 gFiber
• 28 gSugar
• 38 gProtein
• 920 mgSodium
• 650 mgPotassium
• 60 mgCalcium
• 3.5 mgIron
• 2 mgVitamin C
• 25 mcgVitamin A

Ingredients

For the pork

• 1.5 lb (700 g) pork shoulder, trimmed and cut into 2-inch thick strips
• 1 tbsp Shaoxing wine, for rubbing

For the marinade

• 3 tbsp hoisin sauce
• 3 tbsp honey
• 2 tbsp light soy sauce
• 1 tbsp dark soy sauce
• 2 tbsp Shaoxing wine
• 1 tbsp Chinese five-spice powder
• 2 tbsp packed brown sugar
• 4 cloves garlic, finely minced
• 1 tbsp toasted sesame oil
• 1/2 tsp ground white pepper

For the glaze

• 2 tbsp honey
• 1 tbsp maltose or light corn syrup
• 1 tbsp warm water

Directions

1. Pat the pork strips dry, rub lightly with Shaoxing wine, and use a fork to pierce the surface all over so the marinade can penetrate deeply.
2. In a large bowl, whisk together hoisin sauce, honey, both soy sauces, Shaoxing wine, five-spice powder, brown sugar, garlic, sesame oil, and white pepper until smooth and the sugar has dissolved.
3. Add the pork to the marinade, turning to coat thoroughly, then cover and refrigerate for at least 4 hours, preferably overnight, turning once halfway through.
4. When ready to cook, preheat the oven to 400°F (200°C) and line a rimmed baking sheet with foil topped with a wire rack. Lightly oil the rack.
5. Remove the pork from the marinade (reserve the remaining liquid), arrange the strips on the rack with space between them, and roast for 25 minutes, basting with the reserved marinade every 8 minutes.
6. Whisk the glaze ingredients together until smooth, brush generously over the pork, and roast another 5 minutes until glossy.
7. Switch the oven to broil, move the rack to the upper third, and broil 2 to 4 minutes, watching closely, until the edges char and caramelize.
8. Let the pork rest on a cutting board for 5 minutes, then slice across the grain into 1/4-inch thick pieces. Serve warm with steamed jasmine rice, cucumber sticks, and a small dish of hoisin or sweet chili sauce.

Cook’s Notes

• Pork shoulder (or pork butt) is the best cut for char siu because its marbling keeps the meat juicy during high-heat roasting; pork loin works but dries out faster.
• If you cannot find maltose, substitute with honey or light corn syrup for that signature glossy lacquered finish.
• For the deepest red color characteristic of Cantonese char siu, add 1/2 teaspoon of red food coloring or a pinch of fermented red bean curd to the marinade.
• Leftover char siu is excellent fried with rice, tossed into noodles, or stuffed into steamed buns (char siu bao) the next day.
• Marinating overnight produces the most pronounced flavor, so plan ahead whenever possible.

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