Char Siu
624kcal63g protein32.1g fat18g carbs*Estimates computed from the ingredient list; cost uses average US supermarket prices. Not a substitute for packaging measurements or your receipt.
Contains soy · usually contains gluten
Restrictions
ContainssoyIt is in an ingredient you cannot leave out.
Usually containsgluten (soy sauce → Tamari)The usual version has it. One without it exists — it is the one named here.
Diets
No alcohol
Worked out from the ingredient list. It knows nothing about brands, shared equipment or cross contamination, and it is not a certification — if you have an allergy, you still have to read the label.
Ingredients
Servings:
| 3 lb | pork shoulder, cut into long thick strips |
| 3 tbsp | hoisin sauce |
| 3 tbsp | soy sauce |
| 3 tbsp | honey |
| 2 tbsp | brown sugar |
| 1 tsp | Chinese five spice |
| 3 clove | garlic, minced |
Steps
- marinate45 minpork evenly coated and chilledCoat the pork strips with hoisin, soy, one tablespoon honey, brown sugar, five spice and garlic. Chill at least several hours and preferably overnight; the listed active time excludes that longer cold rest.
- roast35 minpork on a rack with space between strips; edges beginning to brownRoast the drained pork on a rack over a lined tray at fairly high heat. The rack exposes more surface and prevents the strips from stewing in sugary marinade.
- glaze5 minsurface tacky and glossyBrush with fresh honey mixed with a little reserved clean marinade or soy, then return to the oven. Apply thin coats rather than one thick layer so each coat can set.
- roast20 mindeep mahogany lacquer, charred edges and pork cooked throughContinue roasting and glazing once or twice, watching the sugars closely near the end. Move the tray farther from intense heat if the lacquer darkens before the pork is done.
- rest15 minjuices settled before slicingRest the strips before cutting across the grain. This preserves moisture and keeps the lacquer attached rather than dragging it off with the knife.