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Serves
US | Metric
Ingredients
For the Marinade
  • 1½ tbsps Brown Sugar
  • 2 tbsps Honey
  • 3 tbsps Light Soy Sauce
  • 2 tsps Chinese Five Spice
  • 1 tbsp Oil
  • 2 tsps Salt
  • 1 tsp White Pepper
  • 1 tbsp Shaoxing Rice Wine
  • 1 tsp Sesame Oil
  • 1 tbsp Hoisin Sauce
  • 1 tsp Red Food Colouring
  • 4 Garlic cloves, crushed
For the Cooking
  • 1.5 kg Pork Shoulder, skin cut off, majority of fat left on
  • 2 tbsps Honey
  • 1 tsp Sesame Seeds, for garnish
  • 1 Spring Onion, thinly sliced for garnish
  • 1 Red Chilli, thinly sliced (optional)
Char Siu Pork Char Siu Pork

Char Siu Pork

Possibly the juiciest pork you will ever cook! Takes a bit of time because it needs an overnight marinade but totally worth it and super easy to cook!

Prep 10 minutes
Total 25 hours
  1. Cut the pork in half lengthways so you make two long strips.
  2. Mix all of the marinade ingredients in a bowl making sure everything is dissolved well
  3. Place the pork in a baking tray big enough to hold both the meat and marinade
  4. Retain 2 tbsps of the marinade and pour the rest all over, rub well into the pork so it is evenly coated. Cover with clingfilm and pop in the fridge and marinate for 24 hours.
  5. On the day you want to cook, preheat the oven to 160℃
  6. Line a baking tray with foil and place a wire rack on top, remove the pork from the marinade and place on the wire rack. Pour the remaining marinade mixture into a saucepan, along with the retained 2 tbsps from the day before.
  7. Pop the pork in the oven and roast for 30mins
  8. Whilst the meat is cooking, put the saucepan with the marinade mixture on a medium heat and add in the 2 tbsps of honey. Bring to a simmer then turn down to the lowest heat and allow the sauce to reduce and thicken - you want it to be able to coat the back of a spoon. Turn the heat off and pop a lid on to keep warm because you will use this for basting.
  9. After the 30mins, take the pork out and brush with the marinade, flip over and baste the other side with the marinade too. Pop back in the oven for another 30mins.
  10. After the second 30mins, remove from the oven and repeat the basting process; ensuring to flip the pork over again then pop back in the oven for a further 20mins. If you feel as though it is starting to char too quickly, place a piece of foil over the top.
  11. After 20mins, remove from the oven for your final baste ensuring both sides are nicely coated. Place back in the oven for a final 10mins. After 1hr and 30mins cooking, the pork should still hold it's shape and be super tender without falling apart.
  12. Remove from the oven and allow to rest for 10mins before carving into thin slices. Serve with jasmine rice and steamed greens, garnish with the sesame seeds, spring onions and red chilli...try not to pick at the slices of pork before serving up!
Char Siu Pork Char Siu Pork

Char Siu Pork

Possibly the juiciest pork you will ever cook! Takes a bit of time because it needs an overnight marinade but totally worth it and super easy to cook!

favorite
print
like
Prep 10 minutes
Total 25 hours
Serves
US | Metric
Ingredients
For the Marinade
  • 1½ tbsps Brown Sugar
  • 2 tbsps Honey
  • 3 tbsps Light Soy Sauce
  • 2 tsps Chinese Five Spice
  • 1 tbsp Oil
  • 2 tsps Salt
  • 1 tsp White Pepper
  • 1 tbsp Shaoxing Rice Wine
  • 1 tsp Sesame Oil
  • 1 tbsp Hoisin Sauce
  • 1 tsp Red Food Colouring
  • 4 Garlic cloves, crushed
For the Cooking
  • 1.5 kg Pork Shoulder, skin cut off, majority of fat left on
  • 2 tbsps Honey
  • 1 tsp Sesame Seeds, for garnish
  • 1 Spring Onion, thinly sliced for garnish
  • 1 Red Chilli, thinly sliced (optional)

  1. Cut the pork in half lengthways so you make two long strips.
  2. Mix all of the marinade ingredients in a bowl making sure everything is dissolved well
  3. Place the pork in a baking tray big enough to hold both the meat and marinade
  4. Retain 2 tbsps of the marinade and pour the rest all over, rub well into the pork so it is evenly coated. Cover with clingfilm and pop in the fridge and marinate for 24 hours.
  5. On the day you want to cook, preheat the oven to 160℃
  6. Line a baking tray with foil and place a wire rack on top, remove the pork from the marinade and place on the wire rack. Pour the remaining marinade mixture into a saucepan, along with the retained 2 tbsps from the day before.
  7. Pop the pork in the oven and roast for 30mins
  8. Whilst the meat is cooking, put the saucepan with the marinade mixture on a medium heat and add in the 2 tbsps of honey. Bring to a simmer then turn down to the lowest heat and allow the sauce to reduce and thicken - you want it to be able to coat the back of a spoon. Turn the heat off and pop a lid on to keep warm because you will use this for basting.
  9. After the 30mins, take the pork out and brush with the marinade, flip over and baste the other side with the marinade too. Pop back in the oven for another 30mins.
  10. After the second 30mins, remove from the oven and repeat the basting process; ensuring to flip the pork over again then pop back in the oven for a further 20mins. If you feel as though it is starting to char too quickly, place a piece of foil over the top.
  11. After 20mins, remove from the oven for your final baste ensuring both sides are nicely coated. Place back in the oven for a final 10mins. After 1hr and 30mins cooking, the pork should still hold it's shape and be super tender without falling apart.
  12. Remove from the oven and allow to rest for 10mins before carving into thin slices. Serve with jasmine rice and steamed greens, garnish with the sesame seeds, spring onions and red chilli...try not to pick at the slices of pork before serving up!