Oven-roasted char siu

Name: Oven-roasted char siu
Total time: 110 min
Yield: 3
Cuisine: Chinese
Ingredients: 500 g Pork shoulder, boneless; 35 g Hoisin sauce; 25 g Soy sauce; 25 g Honey; 10 g Sugar; 20 g Shaoxing cooking wine; 2 g Chinese five-spice powder; 10 g Garlic; 30 g Water

Sticky glazed Cantonese-style pork, roasted at home.

Estimated total time: 110 minutes3 portionsAbout 480 kcal per portion

Sliced char siu with red glazed edges — Photo: Michael · Public domain · Photo source. Representative dish photograph; recipe ingredient choices and plating may differ. Resized and JPEG-compressed for display.

Ingredients for 3 portions

500 g Pork shoulder, boneless
35 g Hoisin sauce
25 g Soy sauce
25 g Honey
10 g Sugar
20 g Shaoxing cooking wine
2 g Chinese five-spice powder
10 g Garlic
30 g Water

Method

Cut pork into long strips about 4 cm thick. Mix hoisin, soy sauce, honey, sugar, wine, five-spice and crushed garlic; reserve one-third before it touches raw meat.
Coat pork with remaining marinade and refrigerate for 60 minutes. Heat oven to 200°C and place a rack over a lined tray.
Roast pork for 30–40 minutes, turning halfway, until cooked through. Mix reserved clean glaze with water and brush onto pork for the final 10 minutes.
Rest for 10 minutes before slicing. Discard marinade that held raw pork.

Includes a one-hour marinade; overnight marination gives a deeper flavour. No red colouring or rice is included.

叉烧

Allergens and ingredient checks

Listed allergens: gluten, sesame, soy, sulphites. Check actual packaging and cross-contact information. Nutrition is estimated from ingredient weights; recipe suitability depends on the specified products.

Recipe reference

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