Char Siu Recipe

Prepare pork

Trim excess fat from the pork shoulder and slice into 1–1.5 inch thick strips about 4–5 inches long so they can be skewered or placed on a rack. Pat dry with paper towels.

Mix marinade

In a medium bowl, whisk together hoisin sauce, light soy sauce, dark soy sauce, honey, brown sugar, Chinese five-spice, minced garlic, Shaoxing wine, sesame oil, red food coloring (if using), baking powder (if using), and salt until smooth and sugar is dissolved.

Marinate

Place pork strips into a zip-top bag or nonreactive container. Pour the marinade over the pork, ensuring each piece is well coated. Seal and refrigerate for at least 4 hours, preferably overnight (8–12 hours) for best flavor and color. Turn the bag once or twice during marination so pieces marinate evenly.

Remove and rest

About 30 minutes before cooking, remove pork from refrigerator and let come toward room temperature. Reserve the marinade by straining it into a small saucepan (see note: discard any marinade that has directly touched raw meat if not cooked).

Preheat oven or grill

For oven method: Preheat to 425°F (220°C). Line a rimmed baking sheet with foil and place an oven-safe rack on top, sprayed or lightly oiled. For grill method: preheat grill to medium-high and set up for indirect heat with one side hotter for finishing.

Roast (or grill) first sear

Arrange pork strips on the rack leaving space between pieces. Roast on the middle rack at 425°F for 10–12 minutes, until edges begin to char slightly and juices run clear. If grilling, place over indirect heat for 8–10 minutes to warm through and begin browning.

Simmer reserved marinade

While pork cooks, bring reserved marinade to a boil in the small saucepan, then reduce to a simmer and cook for 3–5 minutes until slightly thickened and safe (this kills bacteria). Remove from heat and let cool slightly.

First glaze

Brush a generous layer of the cooked marinade onto the pork pieces, then return to the oven/grill. Roast at 425°F for another 6–8 minutes, or grill over direct/near heat for 3–4 minutes to encourage caramelization. Watch carefully to avoid burning as sugars brown quickly.

Second glaze and finish

Mix glaze ingredients (honey, hoisin, soy sauce, water) in a small bowl. Remove pork from oven/grill, brush with the finishing glaze, and for extra char return to heat for 2–3 more minutes until edges are sticky and lacquered. Internal temperature should be 145°F (63°C) with a slight carryover; pork shoulder will be tender but still slightly firm when properly cooked in this style.

Rest and slice

Transfer pork to a cutting board and let rest 5–8 minutes. Slice into thin (1/4-inch) slices across the grain for serving; this yields the classic char siu ribbons.

Serve char siu over steamed rice with sliced scallions and pickled cucumbers or mustard greens on the side. Leftover char siu can be chopped and used in fried rice, buns (bao), or noodles.

Store: cooled leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in a skillet with a splash of water or glaze to restore shine.