Char Siu - Chinese Glazed Roast Pork

5.0 from 16 reviews

Author: Anita Jacobson

Categories: Main Dish

Cuisines: Chinese

Ingredients: Pork

Prep Time: 10 mins

Cook Time: 1 hour 30 mins

Total Time: 1 hour 40 mins

Serves: 8

Ingredients

• Char siu marinade
• 4 tablespoon honey, or maltose
• 1 1/2 tablespoon brown sugar
• 3 tablespoon soy sauce
• 1 tablespoon oil
• 4 tablespoon hoisin sauce
• 1 teaspoon five-spice powder
• 1 tablespoon Shaoxing wine (*)
• 1/2 tablespoon rose water (*)
• 1 cube (~ 1 tablespoon) preserved bean curd, or dou ban jiang (chili bean sauce)
• Other ingredients
• 1 1/2 kilogram (~ 3 lbs.) pork (neck/shoulder/sirloin/tenderloin)
• 2 tablespoon honey

Instructions

1. Marinate the pork: Mix all char siu marinade, and transfer to a mixing bowl/large zip lock bag. Add pork pieces to the sauce, and marinade for 24-48 hours, at least 8 hours.
2. Roast the pork: Preheat oven to 160 Celsius (320 Fahrenheit). Line a baking sheet with aluminum foil, and place a wire rack on top. Arrange pork over a wire rack and roast (bake) for 30 minutes.
3. Prepare basting sauce: Pour the remaining marinade into a small saucepot along with the two tablespoons of honey. Cook over medium heat until boiling, then cook further until syrup consistency, about 2-3 minutes more. Remove from heat.
4. Baste the pork: Remove the pork from the oven, baste with basting sauce, flip to the other side, and baste again. Roast again for another 30 minutes.
5. Remove the pork from the oven for the second time, baste with sauce, flip, and baste. This time roast for 20 minutes, and you may want to tent with a foil if it starts to char too quickly.
6. Finally, remove the pork from the oven, baste the surface, and return it to the oven for a final 10 minutes roast. It should be caramelized nicely and glazed with sticky sauce.
7. Serve: Take the pork out from the oven, let it rest for 15 minutes, then slice into bite-size pieces.

Notes

• (*) Or you can use 1 1/2 tablespoon Chinese rose wine, instead of 1 tablespoon shaoxing wine + 1/2 tablespoon rose water. If you don't have rose water, increase the shaoxing wine to 1 1/2 tablespoon.