Baked Char Siu Bow Recipe

Pat the pork strips dry with paper towels. In a bowl, whisk together hoisin sauce, soy sauce, Shaoxing wine, honey, brown sugar, Chinese five-spice, minced garlic, grated ginger, sesame oil, and optional red food coloring until smooth.

Place the pork strips in a resealable bag or shallow dish. Pour about three-quarters of the marinade over the pork, reserving the rest for basting and glazing. Massage the marinade into the meat so each piece is coated. Refrigerate and marinate for at least 2 hours, preferably overnight for best flavor.

Cook the rice

Rinse jasmine rice under cold water until water runs clear. Combine rinsed rice and 1.25 cups water in a small saucepan. Bring to a simmer over medium-high heat, then reduce to low, cover, and cook 12–14 minutes or until water is absorbed. Let rest covered 10 minutes, then fluff with a fork.

Prepare vegetables

While rice cooks, heat 1 teaspoon vegetable oil in a skillet over medium-high heat. Add baby bok choy cut-side down and sauté 1–2 minutes until slightly charred; add a splash (about 1 tbsp) water, cover, and steam 2–3 minutes until tender-crisp. Season with a pinch of salt. Remove and set aside. Thinly slice cucumber and julienne the carrot. If using pickles, have them ready.

Preheat oven to 425°F (220°C). Line a rimmed baking sheet with foil and place a wire rack on top. Lightly oil the rack to prevent sticking.

Arrange marinated pork strips on the wire rack spaced slightly apart. Reserve the bowl with leftover marinade; do not use raw marinade without boiling.

Bake pork on the middle rack for 12 minutes. Meanwhile, pour the reserved marinade into a small saucepan and bring to a vigorous simmer for 3–4 minutes to kill any raw meat bacteria and thicken slightly. Remove from heat and stir in the glaze mixture (2 tbs honey, 1 tsp hoisin, 1 tsp soy sauce, 1 tsp sesame oil).

Brush the cooked pork generously with the warmed glaze, then return pork to the oven and broil (or switch to high with the top element) for 2–4 minutes until edges caramelize and char spots form. Watch closely to avoid burning. Remove from oven and let rest 5 minutes.

Divide cooked jasmine rice between 4 bowls (serves 3–4 depending on appetite). Arrange char siu pork strips on top of the rice.

Add sautéed bok choy, cucumber slices, carrot ribbons, and pickled onions to each bowl in sections for contrast and texture.

Drizzle a little of the reduced glazing sauce or a spoonful of chili-garlic sauce (if using) over the pork and rice. Sprinkle sliced scallions and toasted sesame seeds over each bowl. Finish with a small splash of rice vinegar on the vegetables if desired and additional salt to taste.

Serve warm. Leftover cooked pork can be refrigerated up to 3 days and gently reheated under the broiler or in a skillet to re-glaze before serving.