Char siu is the pork of your dreams. Sticky, honey-sweet, edged with char, and that famous red glow. It hangs in Chinatown windows. It haunts your takeout memories. Now you can make it at home. No red food coloring required (unless you want it).
Ingredients
Serves 4–6.
For the Pork:
- 2 lbs (900g) pork shoulder or pork belly (or pork neck — ideal)
- 1 tbsp honey (for glaze)
For the Marinade:
- ¼ cup hoisin sauce
- ¼ cup soy sauce
- 3 tbsp honey
- 2 tbsp Chinese cooking wine (Shaoxing) or dry sherry
- 2 tbsp oyster sauce
- 1 tbsp brown sugar
- 1 tbsp sesame oil
- 3 cloves garlic, minced
- 1 tsp Chinese five-spice powder
- 1 tsp white pepper
- ½ tsp red food coloring (optional, for that restaurant look)
Step-by-Step Instructions
Step 1: Slice & Marinate
- Cut pork into long strips (about 2 inches thick).
- Whisk all marinade ingredients together. Pour over pork. Massage well.
- Cover and refrigerate overnight (at least 8 hours, ideally 24).
Step 2: Preheat & Prep
- Preheat oven to 400°F (200°C). Line a baking sheet with foil. Place a wire rack on top.
- Remove pork from marinade. Save the marinade for basting.
Step 3: Roast
- Place pork on the rack. Roast 15 minutes.
- Flip. Baste with reserved marinade. Roast 10 minutes.
- Flip again. Baste. Roast 10 more minutes.
- For charred edges: Broil on high for 2–3 minutes (watch closely — burns fast).
Step 4: Glaze
- Brush with honey. Roast 2 more minutes until sticky and glossy.
Step 5: Rest & Slice
- Rest 10 minutes. Slice thinly against the grain. Serve over rice, in noodles, or just eat standing at the counter.
Summary
Prep Time: 10 min | Marinate: 8–24 hours | Cook Time: 35–40 min
Yield: 4–6 servings | Difficulty: Easy (requires patience)
Storage Notes
Fridge: 5 days. Freezer: 3 months. Reheat in a hot skillet (crisps edges) or microwave (softer). Cold char siu is also incredible in sandwiches or ramen.
