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Char Siu: Chinese BBQ Pork (Oven Method)

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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Ingredients Method

Ingredients
  

For the pork
  • 2 lb pork shoulder (butt) cut into strips about 3 inches wide
  • 4 tablespoons hoisin sauce
  • 3 tablespoons honey plus 2 tablespoons for glazing
  • 2 tablespoons light soy sauce
  • 2 tablespoons shaoxing wine
  • 1 tablespoon dark soy sauce
  • 2 teaspoons five-spice powder
  • 1 teaspoon garlic powder
  • 1 teaspoon sesame oil
  • 1 tablespoon red fermented tofu or 1/4 teaspoon red food coloring
  • 1 teaspoon salt

Method
 

  1. Make the marinade: whisk the hoisin sauce, 3 tablespoons honey, light and dark soy sauces, shaoxing wine, five-spice powder, garlic powder, sesame oil, red fermented tofu, and salt in a large bowl until smooth.
  2. Marinate the pork: add the pork strips and turn to coat every surface. Cover and refrigerate at least 8 hours, or up to 24 hours.
  3. Set up the oven: preheat to 400 F (200 C). Line a rimmed baking sheet with foil and set a wire rack on top. Arrange the pork strips on the rack, reserving the marinade.
  4. Roast, basting: roast for 20 minutes, then brush generously with the reserved marinade and flip the strips. Roast 20 minutes more, basting once more halfway through.
  5. Broil for the char: switch the oven to broil. Brush the remaining 2 tablespoons of honey, thinned with a spoon of hot water, over the pork and broil 2 to 3 minutes per side, watching closely, until the edges darken and caramelize.
  6. Rest and slice: let the pork rest 10 minutes, then slice across the grain into 1/4-inch pieces. Serve warm.