Chinese Roast Pork (char Siu) Recipe
Pork tenderloin slow roasted in Chinese spices. Served cold with hot mustard, hot red sauce and sesame seeds.
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Ingredients
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Marinade & Pork
Basting Glaze
Condiments & Garnish (served cold)
Method
Marinade & Pork
- 1
Prepare pork
Trim silverskin and excess fat from the pork tenderloins. If very thick, butterfly each tenderloin and roll or cut into 1–1.5" thick strips for even cooking.
- 2
Make marinade
In a bowl, whisk together hoisin sauce, soy sauce, Chinese five-spice, mashed red fermented tofu (or a few drops red food coloring if using), honey, brown sugar, Shaoxing wine, sesame oil, minced garlic, grated ginger, salt and black pepper until smooth.
- 3
Marinate pork
Place pork in a resealable bag or a nonreactive dish. Pour marinade over pork, pressing to coat evenly. Refrigerate and marinate at least 4 hours, ideally overnight (12 hours) to allow flavors to penetrate.
- 4
Bring to room temperature
Remove pork from refrigerator 30–45 minutes before roasting so it comes closer to room temperature for even cooking.
Roasting & Glazing
- 5
Preheat oven
Preheat oven to 325°F (160°C). Line a roasting pan or rimmed baking sheet with foil for easier cleanup. Place a wire rack in the pan and lightly oil the rack.
- 6
Arrange pork
Remove pork from marinade, reserving the marinade. Place pork on the wire rack, leaving space between pieces for air circulation.
- 7
Initial roast
Roast the pork on the middle rack for 25–30 minutes, or until an instant-read thermometer inserted into the thickest part reads about 135°F (57°C). Cooking time will vary with thickness; target internal temp is 140–145°F (60–63°C) after resting for medium doneness suitable for char siu (it will be slightly pink in the center).
- 8
Prepare glaze
While pork roasts, combine honey, hoisin and soy sauce for the glaze. Warm slightly in a small saucepan or microwave so it blends easily.
- 9
Glaze and finish roast
During the last 8–10 minutes of roasting, brush pork generously with the glaze every 2–3 minutes. If you want charred edges, switch oven to broil for the final 1–2 minutes, watching closely to avoid burning; remove immediately when edges caramelize and darken slightly.
- 10
Rest
Transfer pork to a cutting board, tent loosely with foil and rest for 10–15 minutes. Internal temperature should rise a few degrees during resting.
Serving & Condiments
- 11
Slice and chill
Slice the rested pork thinly across the grain into 1/8–1/4" slices. For the menu description (served cold), arrange sliced pork on a platter and refrigerate until chilled, about 30–60 minutes. Alternatively serve warm if preferred.
- 12
Plate with condiments
Serve cold sliced char siu with small bowls of hot mustard and hot red chili sauce on the side. Sprinkle toasted sesame seeds over the pork just before serving for texture and aroma.
- 13
Use reserved marinade (optional)
If you wish to use the reserved marinade as a sauce, bring it to a rolling boil in a small saucepan and simmer 3–5 minutes to fully cook and thicken; then cool before serving alongside the pork.
