Hong Kong char siu
Cantonese roast pork with a sweet-savoury marinade, a honey glaze and a caramelized surface. Serves 8; hands-on preparation takes about 10 minutes, in addition to 8 hours of marinating.
Char siu is a Cantonese roast associated with Hong Kong as well. This version uses pork shoulder, marinates it under refrigeration and roasts it on a rack. Hands-on preparation times are estimates; marinating takes 8 hours and roasting takes 50 minutes.
Method
- 01
Make the marinade
Cut the pork shoulder into long strips or chunks about 2–3 inches thick, leaving the exterior fat in place. Mix the granulated white sugar, salt, five-spice powder, white pepper, sesame oil, Shaoxing rice wine, soy sauce, hoisin sauce, molasses and garlic. Set aside 2 tablespoons of this mixture for the glaze and refrigerate it before it touches the pork.
10 min - 02
Marinate the pork
Coat the pork with the remaining marinade in a covered container or sealed bag and refrigerate for at least 8 hours. Turn the meat or move the container occasionally so the marinade coats the pieces evenly.
480 min - 03
Set up the oven and pan
Preheat the oven to 475 °F (246 °C), with a rack in the upper third. Line a sheet pan with foil, set a metal rack on top and pour 1½ cups of water into the pan. Arrange the pork on the rack, leaving space between the pieces.
- 04
Roast the pork
Roast for 25 minutes, keeping the oven at 475 °F (246 °C) for the first 10 minutes, then lowering it to 375 °F (190 °C). After 25 minutes, turn the pork over and rotate the pan; if the pan is dry, add up to 1 more cup of water. Roast for another 15 minutes, watching to make sure the surface does not burn.
40 min - 05
Glaze and finish roasting
While the pork roasts, combine the 2 tablespoons of reserved marinade with the honey and 1 tablespoon of hot water. After 40 minutes of roasting, brush the glaze over the pork, turn it and brush the other side. Roast for 10 more minutes, watching closely so the glaze does not burn.
10 min - 06
Rest and slice
Remove the pork from the oven, brush it with the remaining glaze and let it rest for 10 minutes before slicing.
10 min
Ingredients
Sources and review
Content researched, cross-checked and automatically validated. Sources consulted:
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State: Published after documentary validation; no “Tested” label is shown.