Cantonese-Style Char Siu Pork

Juicy pork shoulder is marinated overnight, roasted above water, and repeatedly glazed for the glossy red finish and lightly charred edges of Cantonese-style char siu.

565 min

6 servings

Glossy sliced char siu pork with lightly charred edges is served beside steamed rice and Chinese broccoli.

Ingredients

3 lb boneless pork shoulder

3 tbsp hoisin sauce

2 tbsp light soy sauce

1 tbsp dark soy sauce

4 garlic cloves, finely grated

1 tsp Chinese five-spice powder

1 tsp kosher salt

2 tsp toasted sesame oil

Steamed jasmine rice, for serving

Steamed Chinese broccoli, for serving

Equipment

Rimmed sheet pan · Wire rack · Foil · Pastry brush · Instant-read thermometer · Clean tongs

Keep the glaze safe

Reserve the basting portion before adding pork, discard the raw-pork marinade, and use a clean brush and tongs.

Make it a plate

Spoon sliced char siu and its juices over steamed rice with crisp-tender steamed greens alongside.

Cut and marinate

01. Cut pork with the grain into six even strips, leaving a little exterior fat for moisture.

02. Mix the smooth brick-red marinade. Use honey for maltose, the complete miso-paprika-water branch for bean curd, or the complete apple-juice-and-vinegar branch for wine only when needed.

03. Reserve 1/3 cup marinade before it touches pork; coat the strips and refrigerate both portions for 8 to 24 hours.

Set up and roast

04. Heat the oven to 375 F. Set the rack over a foil-lined pan containing 1 cup water so drippings do not scorch.

05. Space pork on the rack, roast 15 minutes, and discard all marinade that contacted raw meat.

Glaze and lacquer

06. Turn and brush with clean reserved marinade; roast 12 minutes, then repeat and roast 10 to 15 minutes until at least 145 F.

07. Apply the last glaze and finish at 475 F for 3 to 5 minutes, watching for bubbling lacquer and lightly charred edges.

Rest and serve

08. Verify 145 F, rest 8 minutes, then slice across the grain and serve with steamed jasmine rice and Chinese broccoli.