- 3 Tbsp (37g) light brown sugar
- 1.5 tsp (3g) Chinese five-spice 
- 2 Tbsp (30g) Shaoxing rice wine or sherry
- 1 Tbsp (14g) dark soy sauce
- 2 Tbsp (38g) hoisin sauce
- 1 Tbsp (14g) fermented red bean curd or fermented black bean curd
- 1 tsp (6g) toasted sesame oil
- 2 tsp (10g) fine sea salt
- ⅛ tsp red food dye (optional)
- 3 lbs (1300g) whole boneless pork shoulder
- 3 Tbsp (44ml) honey
Main Dishes
Simple Homemade Chinese BBQ Pork (Char Siu)
Making Chinese BBQ pork at home is a pretty simple and easy process. Just gotta marinate and roast some pork shoulder and you've got it! Hope you guys enjoy this one!!
Prep
20-25 minutes
Cook
30-40 minutes
Total
1 hour
Serves
4
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Ingredients
Directions
- In a mixing bowl, combine the brown sugar, Chinese five-spice, Shaoxing rice vinegar, dark soy sauce, hoisin sauce, fermented bean curd, toasted sesame oil and salt. (If using the red food dye, add it to the bowl). Mix until well combined.
- Cut the pork shoulder against the grain into flat 2”-thick pieces. Ideally the pieces are the same size for more even cooking. Transfer the pork to a 13”x9” baking dish.
- Set aside 3 tablespoons (44 ml) of the marinade in a small sealable container and store in the refrigerator.
- Pour the remaining marinade over the pork and massage it into the meat, making sure to coat all sides. Cover the dish with plastic wrap and let it marinate in the fridge overnight. If prepping in advance, the marinated pork can be left in the fridge for up to two days.
- Preheat the oven to 425°F (215°C).
- Add the honey to the reserved marinade and stir to combine.
- On a wire rack set over a baking tray lined with foil, arrange the marinated pork, spacing each piece at least 1” apart.
- Place into the oven and roast for 20 minutes. Flip the pork and continue to roast until the internal temperature reaches 158°F (70°C).
- Using a pastry brush, baste the pork with the honey marinade and let it roast for 5 minutes.
- Flip the pork over, and baste the other side with the honey marinade. Add 1-2 cups of water to the pan to help prevent the drippings from burning.
- Roast until caramelized and sticky, about 5 more minutes. If you want more caramelization and some slight char, set the oven to broil and keep a close eye to avoid burning.
- Remove from the oven, and carefully lift the hot wire rack with the pork and place it on another sheet pan or cutting board. Brush drippings from the bottom of the pan over the pork. Allow the meat to rest for 10 minutes before slicing.
