Char Siu
叉烧
Cantonese BBQ pork with a glossy, sticky-sweet red glaze — charred at the edges, tender inside. Better than any takeout.
📋 Ingredients
📝 Instructions
Make the Marinade
Combine hoisin sauce, honey, soy sauce, five-spice powder, red fermented tofu, and Shaoxing wine. Reserve half for basting.
Marinate
Cut pork shoulder into long strips. Marinate for at least 4 hours, preferably overnight.
Roast
Preheat oven to 200°C (400°F). Place pork on a rack over a water-filled tray (catches drips, prevents burning). Roast 25 minutes.
Baste and Glaze
Baste with reserved marinade. Roast 20 more minutes, basting every 10 minutes. For the final 5 minutes, brush with honey for that signature glossy finish.
Rest and Slice
Let rest 10 minutes before slicing against the grain. The edges should be charred and sticky.
