Get ready to embark on a culinary journey that will transport your taste buds straight to the bustling streets of Hong Kong! Char Siu, the legendary Chinese roast pork, is not just a dish – it's an experience that combines sweet, savory, and perfectly caramelized flavors in every single bite. Whether you're a seasoned home cook or a curious food enthusiast, this recipe will unlock the mysteries of authentic Chinese barbecue right in your own kitchen.
Prep Time: 15 mins
Cook Time: 1 hrs
Total Time: 1 hrs 15 mins
Cuisine: Chinese
Serves: 6 servings
Ingredients
- 2 lbs pork shoulder
- 1/4 cup soy sauce
- 1/4 cup honey
- 2 tablespoons hoisin sauce
- 1 tablespoon Chinese five spice powder
- 2 cloves garlic, minced
- 1 tablespoon rice wine
Instructions
- In a large mixing bowl, combine soy sauce, honey, hoisin sauce, Chinese five spice powder, minced garlic, and rice wine to create a marinade.
- Trim any excess fat from the pork shoulder and cut into long, even strips about 2-3 inches wide to ensure uniform cooking.
- Place the pork strips into the marinade, ensuring each piece is thoroughly coated. Cover and refrigerate for at least 4 hours, preferably overnight, to allow flavors to penetrate deeply.
- Preheat the oven to 375°F (190°C). Line a baking sheet with aluminum foil and place a wire rack on top to allow fat to drip during roasting.
- Remove pork from marinade, reserving the excess marinade for basting. Place pork strips on the prepared wire rack.
- Roast the pork in the preheated oven for 50-60 minutes, basting with reserved marinade every 15 minutes to develop a glossy, caramelized exterior.
- Check internal temperature with a meat thermometer - pork should reach 145°F (63°C) for safe consumption.
- Remove from oven and let rest for 10-15 minutes to allow juices to redistribute, which ensures moist and tender meat.
- Slice the char siu against the grain into thin pieces and serve hot with steamed rice or in traditional Chinese dishes.
Tips
- Marination is Key: The longer you marinate, the more intense the flavor. Aim for at least 4 hours, but overnight is ideal for maximum taste penetration.
- Choose the Right Cut: Pork shoulder (also known as pork butt) provides the perfect balance of meat and fat for that classic char siu texture.
- Basting Technique: Regular basting creates that signature glossy, caramelized exterior. Don't skip this step!
- Temperature Matters: Use a meat thermometer to ensure perfect doneness. 145°F is the sweet spot for juicy, safe-to-eat pork.
- Resting is Crucial: Allow the meat to rest after cooking to redistribute juices, ensuring each slice is moist and tender.
- Serving Suggestion: Slice against the grain for the most tender eating experience, and pair with steamed rice or use in traditional Chinese dishes like baos or noodle bowls.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 12g
Protein: 35g
Fat: 22g
Saturated Fat: 7g
Cholesterol: 120mg
