Char Siu (Honey-Glazed BBQ Pork)
Char Siu is a classic Cantonese barbecue, with a glossy red exterior and tender, juicy interior. The sweet and savory glaze is irresistible.
Ingredients
9 items- Pork shoulder or neck 500g
- Light soy sauce 2 tbsp
- Dark soy sauce 1 tbsp
- Shaoxing wine (or dry sherry) 1 tbsp
- Oyster sauce 2 tbsp
- Honey 3 tbsp
- Granulated sugar 1 tbsp
- Garlic 3 cloves
- Five-spice powder 1/2 tsp
Nutrition
Steps （8 steps）
Pat the pork dry with paper towels. Use a fork to prick holes all over to help marinade penetrate. Cut into strips about 2 cm thick and 5 cm wide.
In a bowl, combine light soy sauce, dark soy sauce, Shaoxing wine, oyster sauce, 2 tbsp honey, sugar, minced garlic, and five-spice powder. Stir well to make the marinade.
Add the pork strips to the marinade, rubbing and massaging to coat evenly. Cover with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
Preheat the oven to 200°C. Line a baking sheet with foil and place a wire rack on top. Place the marinated pork on the rack and brush with some of the reserved marinade.
Roast in the middle of the oven at 200°C for 20 minutes. Remove, flip the pieces, and brush with the remaining 1 tbsp of honey. Return to the oven.
Increase the oven temperature to 220°C. Continue roasting for 15 minutes, until the surface is caramelized and glossy. The meat should be easily pierced with a skewer.
Remove the char siu from the oven and let rest on a cutting board for 5 minutes to allow juices to redistribute. Slice diagonally into thin pieces about 0.5 cm thick.
Arrange the slices on a plate, drizzle with any pan juices, and garnish with sesame seeds or chopped scallions if desired. Serve hot.
Tips
Marinate overnight for best flavor. Brushing with honey during roasting gives a beautiful glaze. Pork shoulder or neck yields the most tender results.
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