Description
Easy Char Siu (Chinese BBQ pork) is a flavorful and authentic Chinese barbecue dish featuring juicy, tender pork shoulder marinated in a sweet and savory blend of hoisin sauce, soy sauce, honey, Chinese five-spice, and aromatics. Perfect for quick weeknight dinners or special meals, it delivers a succulent, caramelized glaze with minimal effort, impressing family and friends every time.
Ingredients
Scale
Meat
- 1.5 to 2 pounds pork shoulder, sliced into 1 to 1.5 inch thick strips
Marinade
- 1/4 cup hoisin sauce
- 3 tablespoons soy sauce
- 2 tablespoons honey
- 1 teaspoon Chinese five-spice powder
- 2 tablespoons Shaoxing wine or dry sherry
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- Red food coloring (optional, a few drops for color)
Instructions
- Prepare the Marinade: Combine the hoisin sauce, soy sauce, honey, Chinese five-spice powder, Shaoxing wine, minced garlic, grated ginger, and optional red food coloring in a bowl. Whisk thoroughly until the mixture is well blended and balanced in flavor.
- Marinate the Pork: Slice the pork shoulder into long strips about 1 to 1.5 inches thick. Place the pork strips into a ziplock bag or shallow dish, pour the marinade over the meat, seal or cover, and refrigerate for at least 4 hours, preferably overnight, to allow full absorption of the flavors.
- Preheat the Oven and Prepare the Baking Tray: Preheat the oven to 425°F (220°C). Line a baking tray with aluminum foil and place a wire rack on top. This setup ensures even cooking and prevents the pork from sitting in its own juices, helping to create a perfect glaze.
- Roast the Pork: Arrange the marinated pork strips on the prepared rack, reserving leftover marinade for basting. Roast for 25 to 30 minutes, basting the pork every 10 minutes with the reserved marinade until the edges are caramelized and the pork is cooked through.
- Caramelize the Glaze: Switch the oven setting to broil. Broil the pork for an additional 2 to 3 minutes, watching carefully to avoid burning, until the glaze bubbles and achieves a sticky, shiny, caramelized finish.
- Rest and Serve: Remove the pork from the oven and let it rest for 5 minutes to retain juiciness. Slice thinly against the grain and serve as desired.
Notes
- Marinate longer (overnight) for deeper flavor infusion.
- Use a meat thermometer and cook pork to an internal temperature of 145°F (63°C) for safe and juicy results.
- Reserve marinade for basting only if boiled or cooked to prevent contamination with raw juices.
- Broil carefully and keep close watch to avoid burning the glaze.
- Letting the pork rest after cooking locks in juices for tender, moist bites.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: Chinese
Nutrition
- Serving Size: 4 ounces
- Calories: 320
- Sugar: 12g
- Sodium: 700mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 80mg
Keywords: char siu, Chinese BBQ pork, Chinese barbecue, easy char siu recipe, pork shoulder recipe, hoisin pork, sweet and savory pork, Chinese five-spice pork
