Add Char Siu Pork Recipe

Prepare the marinade

In a medium bowl, combine char siu sauce, hoisin, soy sauce, brown sugar, honey, Shaoxing wine, Chinese five-spice, minced garlic, minced ginger, sesame oil, and red food coloring (if using). Whisk until sugar dissolves and mixture is uniform.

Marinate the pork

Place the pork strips in a large resealable plastic bag or shallow dish. Pour about three-quarters of the marinade over the pork, reserving roughly 2–3 tablespoons for basting and glazing. Massage the marinade into the meat so every piece is coated. Seal the bag or cover the dish and refrigerate at least 4 hours, preferably overnight (8–12 hours) for best flavor.

Preheat oven or grill

When ready to cook, remove pork from fridge and let sit at room temperature for 20–30 minutes. Preheat oven to 425°F (220°C) with a rack positioned in the upper third, or preheat a grill to medium-high with direct heat. Line a rimmed baking sheet with foil and place a wire rack on top if using an oven to allow drippings to fall away.

Roast or grill the pork

Arrange pork strips in a single layer on the rack, leaving space between pieces. Brush lightly with vegetable oil. Roast in the oven for 15 minutes, then flip each piece and brush with some reserved marinade. Continue roasting another 10–12 minutes, flipping and basting once more until edges are caramelized and internal temperature reaches 145–160°F (63–71°C) depending on desired doneness (char siu is traditionally cooked until well done but still juicy). If grilling, cook 3–5 minutes per side over direct heat, basting and turning until nicely charred and cooked through.

Make a glaze (optional)

In a small saucepan, combine the reserved marinade with honey. Bring to a gentle simmer over medium-low heat for 2–3 minutes, then mix cornstarch with water to make a slurry and whisk into the glaze to thicken slightly, simmering until glossy (about 1 minute). Remove from heat.

Glaze and finish

During the last 2–3 minutes of cooking, brush the glaze over the pork and return to oven or grill to set the glaze and create sticky, caramelized edges. Watch closely to avoid burning. Once done, remove pork to a cutting board and let rest 5 minutes before slicing into bite-sized pieces or thin slices.

Reserve pan juices (optional)

If using an oven and collecting drippings, you can spoon some of the juices into the glaze saucepan, skim fat, and simmer briefly to deglaze and add extra flavor to the glaze or sauce served alongside.

Slice the rested char siu pork into thin strips or bite-sized pieces. Serve over steamed rice or noodles, garnish with sliced green onions and pickles. Spoon any extra glaze over the top. Leftover char siu keeps in the refrigerator for up to 4 days and reheats well under the broiler or in a hot skillet.