Description
A flavorful homemade char siu pork with a sticky honey glaze that balances savory, sweet, and subtle spice. Perfect for dinner parties or comforting weeknight meals.
Ingredients
- 2 pounds pork shoulder, trimmed and cut into strips
- 3 tablespoons honey (preferably raw or wildflower)
- 1/4 cup (60 ml) soy sauce (naturally brewed)
- 2 tablespoons hoisin sauce
- 1 teaspoon Chinese five-spice powder
- 2 tablespoons Shaoxing wine or dry sherry (can substitute dry white wine)
- 2 tablespoons brown sugar
- 3 cloves garlic, minced
- A few drops red food coloring (optional)
- 1 teaspoon sesame oil
- 1 teaspoon rice vinegar
- For the glaze:
- 2 tablespoons extra honey
- 1 tablespoon additional hoisin sauce
Instructions
- Slice the pork shoulder into long strips about 1.5 inches thick (about 5 minutes).
- In a mixing bowl, combine soy sauce, hoisin sauce, honey, Shaoxing wine, brown sugar, Chinese five-spice powder, sesame oil, rice vinegar, minced garlic, and red food coloring if using. Stir until brown sugar dissolves (about 2 minutes).
- Toss pork strips in the marinade until fully coated. Cover tightly and refrigerate for at least 4 hours, ideally overnight.
- Preheat the oven to 425°F (220°C) and prepare a baking sheet with a wire rack.
- Place marinated pork strips on the wire rack, letting excess marinade drip off. Reserve leftover marinade for basting and glaze.
- Bake pork for 20 minutes, then brush with a mixture of 2 tablespoons honey and 1 tablespoon hoisin sauce. Flip pork strips and baste again.
- Roast another 15 minutes or until edges are caramelized and pork is cooked through (internal temperature around 145°F / 63°C). Total cook time about 35-40 minutes.
- Optional: Turn oven to broil and broil pork for 2-3 minutes, watching closely, to get a sticky, slightly charred finish.
- Let pork rest for 5 minutes before slicing thinly against the grain for serving.
Notes
Marinate pork for at least 4 hours, preferably overnight, for best flavor and tenderness. Use a wire rack to allow air circulation and crisp edges. Multiple layers of honey-hoisin glaze create the signature sticky coating. Watch broiler carefully to avoid burning. Let pork rest before slicing to keep juices locked in. For gluten-free, substitute soy sauce with tamari and use gluten-free hoisin or a miso-honey mix. For lower sugar, reduce honey and brown sugar amounts.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Cuisine: Chinese
Nutrition
- Serving Size: About 1/4 of the coo
- Calories: 320
- Sugar: 10
- Fat: 18
- Carbohydrates: 12
- Protein: 28
Keywords: char siu, pork shoulder, honey glaze, Chinese barbecue, sticky pork, homemade char siu, five-spice pork, easy Chinese recipe