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Chinese · Dinner

Char Siu Pork

Non-vegEasy

Diet: Non-veg · High-protein

Char Siu Pork is a Chinese dish. A rack keeps the glazed pork above the tray liquid.

Prep
15 min
Cook
50 min
Rest, soak, marinate or chill
240 min
Total
305 min
Servings
4
Difficulty
Easy
Cuisine
Chinese
Course
Dinner

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of Char Siu Pork. The photograph uses pork belly with rice and greens; this recipe uses pork shoulder and omits the accompaniments.
The photograph uses pork belly with rice and greens; this recipe uses pork shoulder and omits the accompaniments. Representative photograph of Char Siu Pork. Garnishes and presentation may differ. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 4

Marinade

Tray

Equipment

Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; oven; baking tray; oven gloves; saucepan with lid; sieve; food thermometer; heatproof spoon; spatula.

Check all product labels and cross-contact. Diet groups describe this listed recipe, not every substitution.

Steps

Marinate · About 240 min

  1. Mix 700 g pork shoulder strips, 4 cm thick, 40 g hoisin sauce, 30 ml soy sauce, 30 g honey, 20 ml Shaoxing wine, 1 tsp five-spice powder, 15 g garlic, grated; cover and refrigerate 4 hours.

Roast · About 25 min

  1. Heat oven to 200°C / 400°F. Put 250 ml water below a roasting rack. Lay pork on rack; reserve marinade refrigerated. Roast 25 minutes.

    Check: The food must be hot through at 200°C / 400°F.

Glaze · About 25 min

  1. Boil marinade 3 minutes. Brush pork, turn and roast 20–25 minutes more, until 63°C / 145°F. Rest 10 minutes before slicing.

    Check: Look for this result: 63°C / 145°F.

Tips

  • A rack keeps the glazed pork above the tray liquid.
  • Judge Char Siu Pork by the texture and doneness signs in its steps. Your pan and heat affect how long Char Siu Pork takes to cook.

Substitutions

  • Use pork tenderloin and check its temperature much earlier.

Storage

  • Get perishable Char Siu Pork into the fridge within two hours, or within one hour above 32°C / 90°F. Eat Char Siu Pork within two days, keeping it covered at 4°C / 40°F or colder.
  • Bring cooked Char Siu Pork to 74°C / 165°F, stirring or turning it for even heating. When Char Siu Pork is part of the meal, serve cold salads, dips and chilled desserts straight from safe refrigeration.
  • If Char Siu Pork includes a thick sauce or soup, loosen it with a little water during gentle reheating. Any crisp coating on Char Siu Pork becomes softer in storage.

Make ahead

  • Prepare the measured ingredients for Char Siu Pork one day ahead. For Char Siu Pork, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Char Siu Pork on the day of serving.

FAQ

What matters most when making Char Siu Pork?

A rack keeps the glazed pork above the tray liquid.

What can I substitute in Char Siu Pork?

Use pork tenderloin and check its temperature much earlier.

Can I prepare Char Siu Pork ahead?

Prepare the measured ingredients for Char Siu Pork one day ahead. For Char Siu Pork, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Char Siu Pork on the day of serving.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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