Everyday Kitchen

Chinese · Dinner

Char Siu Pork

Draft recipe — not kitchen-tested
Non-vegEasy

Diet: Non-veg · High-protein

Char Siu Pork is a Chinese dish. A rack keeps the glazed pork above the tray liquid.

Prep
15 min
Cook
50 min
Rest, soak, marinate or chill
240 min
Total
305 min
Servings
4
Difficulty
Easy
Cuisine
Chinese
Course
Dinner

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of Char Siu Pork. The photograph uses pork belly with rice and greens; this draft uses pork shoulder and omits the accompaniments.
The photograph uses pork belly with rice and greens; this draft uses pork shoulder and omits the accompaniments. Representative photograph of Char Siu Pork. Garnishes and presentation may differ. This is not a tested result of this draft. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 4

Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.

Marinade

Tray

Equipment

Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; oven; baking tray; oven gloves; saucepan with lid; sieve; food thermometer; heatproof spoon; spatula.

Check all product labels and cross-contact. Diet groups describe this listed draft, not every substitution.

Steps

Marinate · About 240 min

  1. Mix 700 g pork shoulder strips, 4 cm thick, 40 g hoisin sauce, 30 ml soy sauce, 30 g honey, 20 ml Shaoxing wine, 1 tsp five-spice powder, 15 g garlic, grated; cover and refrigerate 4 hours.

Roast · About 25 min

  1. Heat oven to 200°C / 400°F. Put 250 ml water below a roasting rack. Lay pork on rack; reserve marinade refrigerated. Roast 25 minutes.

    Check: The food must be hot through at 200°C / 400°F.

Glaze · About 25 min

  1. Boil marinade 3 minutes. Brush pork, turn and roast 20–25 minutes more, until 63°C / 145°F. Rest 10 minutes before slicing.

    Check: Look for this result: 63°C / 145°F.

Tips

  • A rack keeps the glazed pork above the tray liquid.
  • Use the texture and doneness checks in the method; cooking times depend on your pan and heat.

Substitutions

  • Use pork tenderloin and check its temperature much earlier.

Storage

  • Refrigerate perishable food within two hours, or within one hour in heat above 32°C / 90°F. Store covered at 4°C / 40°F or below. Use within two days for this draft.
  • Reheat cooked dishes to 74°C / 165°F, stirring or turning for even heating. Serve cold salads, dips and chilled desserts directly from safe refrigeration.
  • For sauces and soups, add a little water if thick and reheat gently. Crisp coatings soften after storage.

Make ahead

  • Prepare the measured ingredients for Char Siu Pork one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.

FAQ

What matters most when making Char Siu Pork?

A rack keeps the glazed pork above the tray liquid.

What can I substitute in Char Siu Pork?

Use pork tenderloin and check its temperature much earlier.

Can I prepare Char Siu Pork ahead?

Prepare the measured ingredients for Char Siu Pork one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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