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–+ servings

Chinese Char Siu Roast Pork Recipe

This Chinese food recipe delivers rich, savory-sweet Char Siu Roast Pork with beautifully caramelized edges and tender meat. It's a flavorful classic that uses a simple overnight marinade and oven roasting method to create that signature glossy glaze.
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Prep Time 15 minutes
Cook Time 55 minutes
Marinating Time 2 days
Course Main Dish
Cuisine Chinese
Servings 6

Equipment

  • Baking sheet lined with foil
  • Wire rack (fits over baking sheet)
  • Instant-read thermometer
  • Small bowl for reserved marinade

Ingredients
  

  • 3 medium garlic cloves finely minced
  • ¼ cup sugar
  • 1 tablespoon hoisin sauce
  • 1 tablespoon Shaoxing wine
  • 1 tablespoon light soy sauce
  • 2 teaspoons fine sea salt
  • 2 teaspoons molasses
  • ½ teaspoon five-spice powder
  • ½ teaspoon toasted sesame oil
  • ¼ teaspoon white pepper powder
  • 1/8 teaspoon red food coloring optional
  • 3 pounds boneless pork shoulder or pork butt cut into large, fatty chunks
  • 1½ cups plus 1 tablespoon hot water use more if needed
  • 2 tablespoons maltose or substitute with corn syrup, barley malt syrup, or honey

Instructions
 

  • In a bowl, stir together garlic, sugar, hoisin sauce, Shaoxing wine, soy sauce, salt, molasses, five-spice powder, sesame oil, white pepper, and red food coloring if using. Reserve 2 tablespoons of this mixture in a separate container and refrigerate it for later use.
  • Slice pork into 2–3 inch wide pieces weighing about ¾ to 1 pound each. Avoid trimming fat as it enhances flavor during roasting. Coat the pork thoroughly with the marinade, cover, and refrigerate for at least 8 hours or up to 48 hours.
  • Position an oven rack in the upper third of the oven. Line a baking sheet with foil and place a wire rack on top. Arrange the marinated pork on the rack, spaced apart. Pour 1½ cups of hot water into the baking sheet underneath the rack to catch drips and maintain moisture.
  • Preheat the oven to 475°F. Roast the pork for 10 minutes. Then reduce the temperature to 375°F and continue roasting for 15 minutes. Flip each piece, adding more water if needed to keep the pan from drying out. Rotate the pork 180 degrees and roast another 15 minutes.
  • While the pork cooks, mix the reserved marinade with maltose and 1 tablespoon hot water to form a basting sauce. Heat gently if needed to make the mixture spreadable.
  • After 40 minutes total roasting time, take the pan out and brush the pork with the maltose sauce. Flip and baste the other side. Roast again for 10 more minutes.
  • Check for caramelization. Pork should reach 145°F internally. Let it rest to finish cooking up to 150–155°F. If more browning is desired, broil for 1–2 minutes, watching closely to avoid burning.
  • Remove from oven and brush with any leftover basting sauce. Tent with foil and rest for 10 minutes before slicing and serving.

Notes

  • Maltose provides the sticky, glossy finish typical of char siu; if unavailable, honey or corn syrup can be used.
  • Keep an eye on the broiler step—char siu caramelizes quickly and can burn in seconds.
  • For best results, marinate overnight or longer for deeper flavor.
Keyword Cantonese pork recipe, Char siu pork marinade, Chinese food recipes, Chinese roast pork recipe, Homemade Chinese BBQ pork, Oven-roasted char siu, Sweet and savory pork strips
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