Char Siu Pork
Ingredients
- 3 lbs pork shoulder cut into 2-inch thick strips
- 1/3 cup reduced-sodium soy sauce
- 1/4 cup honey
- 3 tablespoons Chinese rice wine or dry sherry
- 2 tablespoons hoisin sauce
- 1 tablespoon sesame oil
- 1 teaspoon Chinese five-spice powder
- 4 cloves garlic minced
- 1 tablespoon fresh ginger grated
- 1 teaspoon tomato paste optional, for color
- 1/4 teaspoon white pepper
- 2 green onions sliced for garnish
- 1 teaspoon sesame seeds for garnish
Instructions
- In a bowl, whisk together soy sauce, honey, rice wine, hoisin sauce, sesame oil, five-spice powder, garlic, ginger, tomato paste (if using), and white pepper until well combined. Reserve 1/4 cup of marinade in the refrigerator for basting.
- Place pork strips in a large zip-top bag or shallow dish and pour remaining marinade over them. Massage marinade into meat, then seal or cover and refrigerate for at least 4 hours or overnight.
- Remove pork from refrigerator 30 minutes before cooking to bring to room temperature. Preheat oven to 425°F and line a baking sheet with foil.
- Remove pork from marinade and place on prepared baking sheet. Roast for 25 minutes, turning once halfway through.
- Brush pork with reserved marinade and increase oven temperature to broil. Broil for 2-3 minutes per side until caramelized and slightly charred, watching carefully to prevent burning.
- Remove from oven and let rest for 10 minutes before slicing against the grain. Garnish with sliced green onions and sesame seeds before serving.
Notes
Storage tip: Keeps in refrigerator for up to 4 days. For best reheating, warm slices in a skillet with a splash of broth. Can be frozen for up to 3 months.