Home-Oven Char Siu

A practical oven-roasted pork shoulder adaptation with a sweet five-spice glaze.

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Serving suggestion; the method below uses a home oven rather than a restaurant roast oven.

Method

5 clear steps

1
Measure the ingredients before starting. Keep raw animal products separate from ready-to-eat ingredients.
2
Mix hoisin, soy sauce, honey, wine, five-spice and garlic. Reserve a clean spoonful before it touches raw pork. Coat pork in the remainder, cover and refrigerate for at least 4 hours or overnight.
3
Preheat a conventional oven to 200°C / 390°F. Put water in the tin beneath a rack and arrange the drained pork strips on the rack. Discard marinade that touched raw pork.
4
Roast about 40–55 minutes, turning midway. Check early because the honey can burn; reduce heat or tent with foil if necessary. Use only the reserved clean marinade for a light final glaze.
5
Verify each thick strip reaches at least 63°C / 145°F, then rest for at least 3 minutes before slicing. The red color associated with some versions is not a doneness test and no food dye is required.

Tips, changes and questions from people who cooked this recipe.

China

A practical oven-roasted pork shoulder adaptation with a sweet five-spice glaze.

Loading kitchen…

Serving suggestion; the method below uses a home oven rather than a restaurant roast oven.

5 clear steps

1
Measure the ingredients before starting. Keep raw animal products separate from ready-to-eat ingredients.
2
Mix hoisin, soy sauce, honey, wine, five-spice and garlic. Reserve a clean spoonful before it touches raw pork. Coat pork in the remainder, cover and refrigerate for at least 4 hours or overnight.
3
Preheat a conventional oven to 200°C / 390°F. Put water in the tin beneath a rack and arrange the drained pork strips on the rack. Discard marinade that touched raw pork.
4
Roast about 40–55 minutes, turning midway. Check early because the honey can burn; reduce heat or tent with foil if necessary. Use only the reserved clean marinade for a light final glaze.
5
Verify each thick strip reaches at least 63°C / 145°F, then rest for at least 3 minutes before slicing. The red color associated with some versions is not a doneness test and no food dye is required.