Cantonese Char Siu Glazed BBQ Pork
Glistening, lacquered strips of pork shoulder roasted until the edges char and caramelize into a sticky, mahogany glaze that shatters into sweet-savory bliss with every bite. The marinade of hoisin, honey, five-spice, and fermented red bean curd penetrates deep into the meat, turning it a gorgeous reddish hue. Slice it thick over rice, tuck it into bao buns, or just eat it straight off the cutting board.
Ingredients
- 2 lbs pork shoulder (butt), cut into 2-inch thick long strips
- 3 tbsp hoisin sauce
- 2 tbsp soy sauce
- 2 tbsp oyster sauce
+ 8 more ingredients
Instructions
In a large bowl, whisk together the hoisin sauce, soy sauce, oyster sauce, honey, Shaoxing wine, mashed fermented bean curd, garlic, five-spice powder, white pepper, and vegetable oil until smooth.
Add the pork strips and coat thoroughly. Cover and marinate in the refrigerator for at least 4 hours, or ideally overnight, turning the pieces once or twice.
Preheat the oven to 425F (220C). Line a baking sheet with foil and set a wire rack on top. Place a cup of water in the bottom of the pan to catch drips and create steam.
Remove the pork from the marinade, letting excess drip off but reserving the marinade. Lay the strips on the wire rack.
Roast for 15 minutes, then flip. Baste generously with the reserved marinade. Roast another 10 minutes.
Mix 2 tbsp honey with 1 tbsp of the reserved marinade. Switch the oven to broil. Brush this honey glaze on the pork and broil for 2-3 minutes until the edges char and bubble. Flip, glaze again, and broil 2-3 more minutes. Watch closely to prevent burning.
Rest the pork for 5 minutes, then slice against the grain into 1/4-inch pieces. Drizzle any accumulated juices over the top.
Nutrition Estimate
Per serving • Estimated by Blinner AI