Classic Cantonese Char Siu Pork
Traditional dish · Chinese
A traditional Cantonese-style Char Siu Pork, marinated in a sweet and savory sauce and roasted to perfection, resulting in tender, juicy, and caramelized pork with a beautiful glossy finish.
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Ingredients
- Pork shoulder (boston butt)1.5 kg
- Shaoxing wine3 tbsp
- Light soy sauce1/4 cup
- Dark soy sauce2 tbsp
- Hoisin sauce1/4 cup
- Honey2 tbsp
- Maltose syrup2 tbsp
- Five-spice powder1 tsp
- Garlic, minced2 cloves
- Salt1 tsp
- Black pepper1/2 tsp
- Water2 tbsp
Steps
- 1
Cut pork shoulder into 1-inch thick strips.
- 2
In a bowl, combine Shaoxing wine, light soy sauce, dark soy sauce, hoisin sauce, honey, maltose syrup, five-spice powder, minced garlic, salt, black pepper, and water. Mix well to create the marinade.
- 3
Place pork strips in a resealable bag or container. Pour the marinade over the pork, ensuring all pieces are coated. Marinate in the refrigerator for at least 4 hours, or preferably overnight.
- 4
Preheat oven to 200°C (400°F). Line a baking sheet with foil.
- 5
Remove pork from marinade, reserving the excess marinade. Place pork strips on the prepared baking sheet, ensuring they don't overlap.
- 6
Roast for 20 minutes. Then, brush the pork generously with the reserved marinade.
- 7
Continue roasting for another 20-30 minutes, basting with marinade every 10 minutes, until the pork is cooked through, caramelized, and slightly charred.
- 8
Let the Char Siu rest for 10 minutes before slicing and serving.
