Prep 3 hrs
Cook 45 mins
Adapted from The World Tasters
- 1 tablespoon garlic, minced
- 1 tablespoon ginger, minced
- 5 tablespoons honey
- 1 tablespoon oyster sauce
- 1 tablespoon black bean sauce or 1 tablespoon hoisin sauce
- 1⁄3 cup white sugar
- 1⁄3 cup brown sugar
- 4 tablespoons dark soy sauce
- 4 tablespoons light soy sauce
- 1 tablespoon shaoxing wine or 1 tablespoon other cooking wine
- 1 teaspoon sesame oil
- 1 teaspoon five-spice powder
- Mix all the ingredient together, whisking to dissolve sugar and honey.
- Starting with the shoulder, trim any excess fat and skin, and cut the meat into strips of roughly equal size (1/4" in thickness).
- Put all of the meat and about 2/3 of the marinade in a large plastic bag.
- Mix well so all the meat is covered, remove all the air from the bag before sealing, and then put in the fridge.
- 2 hours of marination is sufficient given the thickness of the strips, but overnight is perfect.
- Some recipes call for as long as 36 hours of marination, but I don't really think that is necessary.
- Prior to roasting, take the meat out of the fridge and let it warm up (still sealed) for at least 45 minutes.
- Preheat the oven to 400 degrees.
- Place a roasting rack on top of a foil lined baking sheet to put the meat on.
- Roast the meat for 20 minutes, and then flip each piece of pork.
- Put back in the oven for another 10 minutes, or until the edges of the meat are just starting to blacken.
- As soon as your meat is flipped, heat your remaining marinade in a saucepan over medium, stirring occasionally.
- Once it comes to a simmer, reduce it to your desired consistency (I like it very thick and sticky).
- Serve the hot char siu over rice or noodles.
- Pour some of the reduced sauce over the meat and the starch. Now enjoy!
- As an additional tip - char siu is best right out of the oven. I would only roast as much as you plan to eat, and leave the rest in marinade for the next meal. If you do still end up with leftover char siu, dice it and add it to fried rice!