Char Siu

Ingredients

• •1000 g Pork shoulder (boneless)
• •60 ml Hoisin sauce
• •60 ml Soy sauce
• •30 ml Shaoxing wine
• •30 ml Dark soy sauce
• •45 ml Honey
• •5 g Five spice powder
• •4 cloves Garlic
• •2 drops Red food coloring (optional)

Instructions

1. 1

   Cut pork into long strips (2-3 inches thick, 4-5 inches long). Make shallow cuts across the grain every 1/2 inch - this helps marinade penetrate and creates the classic texture.

   💡 The cuts across the grain allow the sauce to penetrate deep into the meat and create those distinctive char siu stripes.

2. 2

   Mix marinade: combine hoisin, soy sauce, Shaoxing wine, dark soy, honey, five spice, minced garlic, and food coloring if using. Whisk until honey dissolves.

   💡 The balance of sweet (honey), savory (soy), and aromatic (five spice) defines authentic char siu flavor.

3. 3

   Submerge pork in marinade. Massage into the cuts. Marinate in refrigerator for at least 4 hours, preferably overnight. Flip halfway.

   💡 Overnight is essential - the proteins need time to break down and absorb the flavors.

4. 4

   Preheat oven to 400°F (200°C). Line baking sheet with foil. Place pork on wire rack over sheet. Brush with extra marinade every 10 minutes.

   💡 The wire rack allows air circulation and drippings to fall away - this is how you get caramelized edges, not soggy bottoms.

5. 5

   Bake 25-30 minutes until caramelized and charred in spots. For deeper char, broil last 2 minutes (watch carefully!). Slice against the grain.

   💡 The caramelization is char siu signature - those blackened edges are where the flavor lives.