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Cantonese Char Siu (Sweet BBQ Roasted Pork Shoulder with Honey-Hoisin Glaze)
The pride of Cantonese barbecue: succulent strips of pork shoulder marinated in hoisin, honey, Chinese five-spice, and Shaoxing wine, roasted hanging in the oven until glistening, deeply lacquered, and beautifully charred at edges.
Prep
20 min
Cook
35 min
Total
55 min
Oven
220Ā°C (200Ā°C vent.)
Ingredients
servings
6
- Pork shoulder or collar, cut into long 4cm thick strips900 g
- Hoisin sauce3 tbsp
- Natural liquid honey (divided)4 tbsp
- Soy sauce2 tbsp
- Shaoxing rice wine2 tbsp
- Chinese five-spice powder1 tsp
- Garlic cloves, finely grated3 clove
Preparation Steps
1
Whisk hoisin, 2 tbsp honey, soy sauce, Shaoxing wine, five-spice, and garlic; marinate pork for at least 4 hours in fridge.
240 min timer
2
Place pork strips on wire rack set over water-filled baking pan; roast at 220Ā°C for 20 minutes.
20 min timer
3
Stir remaining 2 tbsp honey with 1 tbsp reserved marinade to make a shiny glaze; brush generously over pork.
2 min timer
4
Roast 10-15 more minutes, glazing once, until charred at edges and cooked through; rest 5 minutes before slicing thinly.
15 min timer
Cooking Journal
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Nutrition Facts
per servingCalories
420
Protein
38g
Carbohydrates
18g
Fat
22g
Allergens
soyaGlutenSesame Seeds
*estimated values per serving
Provenance & Public Domain Audit
Source: Global Culinary Heritage / USDA Public Domain Collection (United States Department of Agriculture (USDA) & World Gastronomic Archives)
Legal status: Public Domain (17 U.S.C. Ā§ 105) ā¢ 17 U.S.C. Ā§ 105
License: Creative Commons CC0 1.0 Universal
