Chinese · Dinner
Cantonese Barbecue Pork
Char siu is roast pork shoulder marinated in hoisin, honey, soy sauce and five-spice, then roasted until the surface caramelizes into a lacquered, mahogany-red glaze. The result is sweet, savoury, faintly smoky slices with a sticky exterior, served with steamed rice and a scatter of scallion.
$5
15 minsPrep
35 minsCook
50 minsTotal
MediumLevel
Nutrition per serving
478Calories
36.4gProtein
19.6gFat
41.2gCarbs
22.1gSugar
1.3gFiber
1487mgSodium
126mgChol
6.1gSat Fat
620mgPotassium
45mgCalcium
2.6mgIron
0.9mcgVitamin B12
3.2mgVitamin C
gluten-free-adaptable
protein-rich
rich-umami
all-time-classics
Instructions
1
Prep
Combine hoisin sauce, soy sauce, honey, shaoxing wine, five-spice, garlic, ginger and sugar in a bowl. Cut pork into one thick strip and coat well with marinade.
2
Marinate
Cover and refrigerate pork for 4 hours so flavors penetrate evenly.
3
Roast
Set pork on a wire rack over a foil-lined tray. Roast at 375°F (190°C) for 20 minutes until the surface starts to color.
4
Glaze
Brush with extra honey and roast 12–15 minutes more at 375°F (190°C), turning once, until internal temperature reads 145°F (63°C).
5
Rest
Let pork rest on a board for 5 minutes so juices settle before slicing.
6
Plate
Slice pork against the grain, fan slices over rice and scatter with scallion.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz400g pork shoulder
- 4 tbsp4 tbsp hoisin sauce
- 2 tbsp2 tbsp soy sauce
- 2 tbsp2 tbsp honey, plus extra for basting
- 2 tbsp2 tbsp shaoxing wine
- 1 tsp1 tsp chinese five-spice
- 2 clove2 clove garlic
- 1 tsp1 tsp fresh ginger
- 2 tsp2 tsp sugar
- 1/2 tsp1/2 tsp sesame oil
- 1 cup150g cooked white rice
- 22 scallion
