Entree: Hong Kong – National Cuisine – 叉燒 ➤ Char siu (Cantonese-style sweet-savory barbecued pork with a lacquered red glaze)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 45 min

Total 1 hr

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 lb (900 g) boneless pork shoulder, cut into 2–3 inch (5.08 to 7.62 cm) long strips, about 1.25–1.5 inches (3.18 to 3.81 cm) thick
- 3 tbsp (45 ml) hoisin sauce
- 3 tbsp (45 ml) light soy sauce
- 2 tbsp (30 ml) Shaoxing wine or dry sherry
- 2 tbsp (25 g) packed brown sugar
- 2 tbsp (30 ml) honey for marinade
- 1 tbsp (15 ml) honey for glazing during roast
- 1 tbsp (15 ml) red fermented bean curd, mashed; optional for traditional red color
- 1 tsp (5 g) Chinese five-spice powder
- 3 cloves garlic, minced
- 1 tsp (5 ml) toasted sesame oil
- 1 tbsp (15 ml) vegetable oil
- 1 tsp (5 g) kosher salt or to taste

Show original ingredient measurements

- 2 lb (900 g) boneless pork shoulder, cut into 2–3 inch long strips, about 1.25–1.5 inches thick
- 3 tbsp (45 ml) hoisin sauce
- 3 tbsp (45 ml) light soy sauce
- 2 tbsp (30 ml) Shaoxing wine or dry sherry
- 2 tbsp (25 g) packed brown sugar
- 2 tbsp (30 ml) honey for marinade
- 1 tbsp (15 ml) honey for glazing during roast
- 1 tbsp (15 ml) red fermented bean curd, mashed; optional for traditional red color
- 1 tsp (5 g) Chinese five-spice powder
- 3 cloves garlic, minced
- 1 tsp (5 ml) toasted sesame oil
- 1 tbsp (15 ml) vegetable oil
- 1 tsp (5 g) kosher salt or to taste

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Make the marinade: In a bowl whisk together hoisin, soy sauce, Shaoxing wine, brown sugar, 2 tbsp (30 ml) honey, mashed fermented bean curd (if using), five-spice, minced garlic and sesame oil until smooth.
2. Marinate the pork: Place pork strips in a resealable bag or shallow dish and pour marinade over. Massage to coat, seal and refrigerate at least 6 hours or preferably overnight, turning once.
3. Preheat and prepare for roasting: Preheat oven to 425°F (220°C). Line a roasting pan with foil and place a rack in the pan. Remove pork from marinade (reserve marinade) and pat lightly dry. Brush with a little vegetable oil.
4. Roast at high heat: Roast pork on the rack at 425°F (220°C) for 15 minutes to begin caramelization.
5. Reduce heat and baste: Lower oven to 350°F (175°C). Mix reserved marinade with 1 tbsp (15 ml) honey and brush over the pork. Continue roasting 20–30 minutes more, turning and basting every 8–10 minutes, until an internal temperature of 145–160°F (63–71°C) is reached and the exterior is deeply caramelized.
6. Rest and slice: Remove pork and let rest 10 minutes. Slice thinly on the diagonal and brush once more with any warmed glaze from the pan.
7. Serve: Arrange slices over steamed rice, serve with stir-fried greens or in steamed buns. Leftovers keep well and reheat briefly under a broiler to refresh the glaze.

1. Make the marinade: In a bowl whisk together hoisin, soy sauce, Shaoxing wine, brown sugar, 2 tbsp honey, mashed fermented bean curd (if using), five-spice, minced garlic and sesame oil until smooth.
2. Marinate the pork: Place pork strips in a resealable bag or shallow dish and pour marinade over. Massage to coat, seal and refrigerate at least 6 hours or preferably overnight, turning once.
3. Preheat and prepare for roasting: Preheat oven to 425°F (220°C). Line a roasting pan with foil and place a rack in the pan. Remove pork from marinade (reserve marinade) and pat lightly dry. Brush with a little vegetable oil.
4. Roast at high heat: Roast pork on the rack at 425°F (220°C) for 15 minutes to begin caramelization.
5. Reduce heat and baste: Lower oven to 350°F (175°C). Mix reserved marinade with 1 tbsp honey and brush over the pork. Continue roasting 20–30 minutes more, turning and basting every 8–10 minutes, until an internal temperature of 145–160°F (63–71°C) is reached and the exterior is deeply caramelized.
6. Rest and slice: Remove pork and let rest 10 minutes. Slice thinly on the diagonal and brush once more with any warmed glaze from the pan.
7. Serve: Arrange slices over steamed rice, serve with stir-fried greens or in steamed buns. Leftovers keep well and reheat briefly under a broiler to refresh the glaze.