Oven Char Siu (Cantonese Honey-Glazed Barbecue Pork)

Steps

1. Step 1

   Trim the pork of any thick surface skin, but leave the fat: it keeps the meat juicy. Cut it lengthwise into long strips about 2 inches thick and 2 inches wide, so each piece is a thick ribbon of meat.

   10 min

   • 2 lb boneless pork shoulder
2. Step 2

   In a large bowl, whisk together the hoisin, soy sauce, Shaoxing wine, sugar, honey, oyster sauce, five-spice, sesame oil, garlic, ginger, red fermented bean curd (if using) and white pepper until smooth. Spoon out 3 tbsp of this marinade into a small bowl, cover and refrigerate — that's for the glaze later.

   10 min

   • 3 tbsp hoisin sauce
   • 2 tbsp soy sauce
   • 2 tbsp Shaoxing wine
   • 2 tbsp granulated sugar
   • 1 tbsp honey
   • 1 tbsp oyster sauce
   • 1 tsp Chinese five-spice powder
   • 1 tsp toasted sesame oil
   • 3 cloves garlic
   • 1 tsp fresh ginger
   • 1 tbsp red fermented bean curd, mashed, or 1 tsp red food coloring
   • 1/2 tsp white pepper
3. Step 3

   Add the pork strips to the bowl and turn them until every surface is coated. Cover and refrigerate at least 8 hours or up to 24, turning the pork once if you think of it.

   8 hr, hands-off

   • 2 lb boneless pork shoulder
4. Step 4

   Take the pork out of the fridge 30 minutes before roasting. Heat the oven to 425°F. Set a wire rack over a roasting pan or rimmed baking sheet and pour about 1/2 inch of water into the pan — it catches the drips and keeps them from smoking. Lay the pork strips on the rack with space between them and let the excess marinade drip off; save that marinade in the bowl.

   30 min · 425°F

   • 2 lb boneless pork shoulder
5. Step 5

   Roast for 20 minutes. Meanwhile, make the glaze: warm the maltose, honey and hot water in a small saucepan over low heat, stirring until loose and pourable, then stir in the 3 tbsp reserved marinade. Set aside.

   20 min · 425°F

   • 3 tbsp maltose, or honey
   • 2 tbsp honey
   • 2 tbsp hot water
6. Step 6

   Turn the pork over, brush it all over with the leftover bowl marinade, and roast 15 minutes more. If the water in the pan has boiled away, top it up.

   15 min, hands-off · 425°F

7. Step 7

   Brush the pork generously with the honey-maltose glaze, turn the oven up to broil, and cook 3 to 5 minutes until the edges blacken in spots. Turn, glaze the other side, and broil another 3 to 5 minutes. Watch it closely — the sugar goes from burnished to burnt fast.

   10 min

8. Step 8

   Rest the pork on a board for 10 minutes, brush with any remaining glaze, then slice crosswise about 1/4 inch thick. Serve with steamed rice.

   10 min, hands-off

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026