Char Siu Recipe

Prepare pork

Trim excess fat from the pork shoulder and cut the meat into 2–3 inch thick strips (about 1½–2 inches thick). Pat dry with paper towels so the marinade can adhere.

Make marinade

In a bowl or a large zip-top bag, combine hoisin sauce, soy sauce, Shaoxing wine, 3 tablespoons honey, brown sugar, mashed red fermented tofu (or a drop or two of red food coloring), sesame oil, minced garlic, grated ginger, five-spice powder, white pepper and 2 tablespoons water. Whisk thoroughly until sugar dissolves and the tofu (if used) is well distributed.

Marinate

Place the pork strips into the marinade, turning to coat all sides. Seal the bag or cover the bowl and refrigerate at least 6 hours, preferably overnight (8–12 hours) for best flavor and color. Turn the pork once or twice during marinating so all pieces absorb the marinade evenly.

Preheat and prepare rack

Remove marinated pork from the refrigerator 30 minutes before cooking to come closer to room temperature. Preheat the oven to 425°F (220°C). Line a rimmed baking sheet with foil for easier cleanup and place a wire rack on top. Lightly oil the rack or spray with nonstick spray to prevent sticking.

Arrange pork

Lift the pork strips from the marinade, letting excess drip off (reserve the marinade). Arrange the pieces on the wire rack with some space between them so heat circulates and edges caramelize.

Initial roast

Roast the pork at 425°F (220°C) for 10–12 minutes, then reduce the oven temperature to 375°F (190°C) without opening the door if possible. Continue roasting for another 10–15 minutes, or until the internal temperature reaches about 150–155°F (65–68°C) for medium doneness (carryover will bring it to ~160°F). Times depend on thickness—use an instant-read thermometer for accuracy.

Make glaze from reserved marinade

While the pork roasts, pour the reserved marinade into a small saucepan and bring to a boil for at least 2–3 minutes to eliminate raw pork juices. Add 2 tablespoons honey and 1 teaspoon soy sauce, then simmer 2–3 minutes until slightly thickened. If you used fermented tofu, the marinade will be strongly flavored and already colored—taste and adjust sweetness if needed. Strain if desired.

Glaze and finish

During the last 5–7 minutes of cooking, brush a generous layer of the hot glaze over the pork. Return to the oven and roast until glaze is sticky and meat registers 160–165°F (71–74°C) (or your preferred doneness). For extra caramelization, switch oven to broil on high for 1–2 minutes while watching carefully to avoid burning; remove if edges darken too much.

Rest and slice

Transfer the pork to a cutting board and let it rest 5–10 minutes. Using a sharp knife, slice the pork crosswise into thin slices (about 1/8–1/4 inch) on a slight bias for classic presentation.

Final glaze and garnish: If desired, warm the remaining glaze slightly and brush a thin final coat over the sliced char siu for extra shine. Sprinkle with toasted sesame seeds and sliced scallions before serving.

Serve suggestions: Serve char siu sliced over steamed rice, tossed into fried rice, tucked inside steamed buns (char siu bao), or with noodles and vegetables.