Name: Char Siu Roast Pork Malaysian
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4 servings
Cuisine: Malaysian Chinese
Ingredients: 4 tbsp dark soy sauce; 3 tbsp packed brown sugar; 2 tbsp oyster sauce; 1 tbsp hoisin sauce; 1 tbsp five-spice powder; 1 tbsp Shaoxing wine; 5 garlic cloves, minced; 1-inch piece fresh ginger, grated; 1.5 lbs (700 g) pork shoulder, cut into 2-inch thick strips; 1 tsp ground white pepper; 2 tbsp honey; 1 tbsp maltose or light corn syrup; 1 tbsp warm water; 1 tsp sesame oil

This Malaysian-style char siu roast pork takes the Cantonese classic and layers in a more aromatic five-spice marinade with hoisin and oyster sauce, finished with a glossy honey-maltose lacquer. Strips of pork shoulder are marinated overnight then roasted at high heat until the edges caramelize and turn a deep mahogany red. Slice and serve over jasmine rice with cucumber and sambal for an authentic Malaysian hawker experience.

Prep Time20 mins

Cook Time40 mins

Total Time60 mins

Servings4

Yield4 servings

Nutrition Facts

Per serving (estimated)

520 kcalCalories
32 gFat
11 gSaturated Fat
18 gCarbs
0 gFiber
15 gSugar
35 gProtein
1100 mgSodium
480 mgPotassium
60 mgCalcium
2.5 mgIron
2 mgVitamin C
8 mcgVitamin A

Ingredients

For the marinade

4 tbsp dark soy sauce
3 tbsp packed brown sugar
2 tbsp oyster sauce
1 tbsp hoisin sauce
1 tbsp five-spice powder
1 tbsp Shaoxing wine
5 garlic cloves, minced
1-inch piece fresh ginger, grated

For the roast pork and glaze

1.5 lbs (700 g) pork shoulder, cut into 2-inch thick strips
1 tsp ground white pepper
2 tbsp honey
1 tbsp maltose or light corn syrup
1 tbsp warm water
1 tsp sesame oil

Directions

In a large bowl whisk together the dark soy sauce, brown sugar, oyster sauce, hoisin, five-spice powder, Shaoxing wine, garlic, and ginger until the sugar mostly dissolves.
Add the pork strips and toss until every piece is coated. Cover and refrigerate for at least 4 hours, ideally overnight, turning the meat two or three times so it absorbs the flavor evenly.
Preheat the oven to 400°F (200°C). Line a rimmed baking sheet with foil and set an oiled wire rack on top.
Remove the pork from the bowl, sprinkle with white pepper, and lay the strips on the rack with a little space between them. Pour the leftover marinade into a small saucepan.
Roast the pork for 25 minutes, basting with the reserved marinade every 8 minutes. Meanwhile stir the honey, maltose, and warm water into the saucepan with the leftover marinade and simmer 2-3 minutes until glossy and syrupy.
Brush the pork generously with the maltose glaze and roast another 10-12 minutes, until the edges are deeply caramelized and the surface looks lacquered.
Optional: run under the broiler for 1-2 minutes to char the tips, watching carefully so the sugar does not burn.
Remove from the oven, tent loosely with foil, and rest 8 minutes. Slice against the grain into 1/4-inch pieces and serve with steamed jasmine rice, cucumber slices, and sambal or chili paste on the side.

Cook’s Notes

Choose pork shoulder with good intramuscular fat; the marbling bastes the meat as it roasts and keeps the slices juicy.
Do not rush the marination; an overnight soak gives the deepest color and most intense five-spice flavor.
Maltose is the secret to a true hawker-style gloss. If you skip it, use 1 extra tbsp of honey and reduce the warm water to 2 tsp.
For smoky depth, briefly finish the roast strips over charcoal or hit them with a smoking gun just before slicing.
Leftover char siu is excellent tossed into fried rice, tucked into steamed buns, or layered onto noodles with a slick of chili oil.