Honey Glazed Char Siu Pork Recipe
Make Honey Glazed Char Siu Pork Recipe in just 8h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Marinade & Pork
Glaze & Finishing
Method
Marinade & Pork
- 1
Prepare pork
Trim excess fat from the pork shoulder and cut into long strips about 1.5–2 inches thick, roughly 8–10 pieces depending on roast size. Pat dry with paper towels; this helps the marinade adhere.
- 2
Make marinade
In a medium bowl, combine 1 cup hoisin sauce, 1 tbsp light soy sauce, 1 tbsp dark soy sauce, 2 tbsp Shaoxing wine, 2 tbsp honey, 2 tbsp packed brown sugar, 1 tsp Chinese five-spice, 3 cloves minced garlic, 1 tsp grated ginger, 1 tsp sesame oil, and 1 tsp red food coloring (optional). Whisk until sugar dissolves and mixture is smooth.
- 3
Marinate pork
Place the pork strips in a large zip-top bag or nonreactive container. Pour the marinade over the pork, ensuring all pieces are coated. Press out excess air, seal, and refrigerate for at least 6 hours, preferably overnight (8–12 hours) for best flavor. Turn the bag once or twice during marinating so the meat marinates evenly.
Roasting & Glazing
- 4
Preheat oven and prepare rack
Preheat oven to 425°F (220°C). Line a rimmed baking sheet with foil for easy cleanup and place a wire rack on top. Lightly oil the rack or spray with nonstick spray so the pork won't stick.
- 5
Arrange pork and reserve marinade
Remove pork from the refrigerator about 20–30 minutes before roasting to come closer to room temperature. Reserve the remaining marinade in the bag; do not use leftover marinade raw as-is for basting unless boiled first (see next step). Arrange pork strips on the rack with some space between pieces for even air circulation.
- 6
Boil reserved marinade (safety step)
Pour the reserved marinade into a small saucepan and bring to a boil over medium heat. Boil gently for 2–3 minutes to kill any raw-meat bacteria, then reduce heat and simmer 1–2 minutes until slightly thickened. Remove from heat and let cool slightly. This boiled marinade will be used for basting.
- 7
Initial roast
Place the baking sheet with pork on the middle rack and roast for 10 minutes at 425°F (220°C). Rotate the pan front-to-back for even browning if your oven has hot spots.
- 8
First baste and continue roasting
Remove the tray and brush the pork generously with the boiled marinade. Return to oven and roast for another 8–10 minutes.
- 9
Second baste and lower temperature
Brush pork again with boiled marinade. Reduce oven temperature to 375°F (190°C) and continue roasting for 10–12 minutes, or until the internal temperature reaches 145–150°F (63–66°C) and edges have a nice caramelized mahogany color. Timing will vary with piece thickness.
- 10
Final glaze
While pork finishes, make the glaze: in a small bowl combine 3 tbsp honey, 1 tsp hoisin (optional), and 2 tbsp water. Stir to combine. In the last 2–3 minutes of roasting, brush the pork with the honey glaze and return to oven so the glaze sets and becomes sticky. Watch closely to avoid burning; broil for 1 minute if you want extra caramelization but monitor constantly.
- 11
Rest
Remove pork from oven and transfer to a cutting board. Tent loosely with foil and let rest 8–10 minutes. Resting lets juices redistribute and the glaze set.
- 12
Slice and finish
Slice the pork into thin crosswise slices into bite-size pieces. Arrange on a platter, sprinkle with toasted sesame seeds and sliced scallions. Serve warm with steamed rice, noodles, or in bao.