Servings: 8 servings
Calories: 219kcal
Ingredients
- 1.5 kg boneless pork shoulder choose a piece with a fat cap
- 15 ml hot water
- 35 ml honey
Marinade
- 50 g sugar
- 2 teaspoons salt
- 2 teaspoons Chinese five-spice powder
- 1 pinch white pepper
- 0.5 teaspoon sesame oil
- 15 ml Shaoxing wine
- 15 ml light soy sauce
- 25 g hoisin sauce
- 2 teaspoons molasses Can be substituted with honey
- 5 cloves minced garlic
- 0.15 teaspoon red food coloring Just the tip of a spoon
Procédé
- Cut the pork into long strips or into pieces about 6 to 8 cm thick. Do not remove the fat, as it adds flavor. (Fat is life!)1.5 kg boneless pork shoulder
- Mix the marinade ingredients together.50 g sugar, 2 teaspoons salt, 2 teaspoons Chinese five-spice powder, 1 pinch white pepper, 0.5 teaspoon sesame oil, 15 ml Shaoxing wine, 15 ml light soy sauce, 25 g hoisin sauce, 2 teaspoons molasses, 5 cloves minced garlic, 0.15 teaspoon red food coloring
- Set aside about 2 tablespoons of marinade for later. Rub the pork with the remaining marinade in a mixing bowl or baking dish. Cover and marinate in the fridge overnight.
- Preheat your oven to 250°C (475°F).
- Line a baking tray with aluminum foil and place a metal rack on top. Using the rack keeps the pork off the tray and helps it roast more evenly.
- Place the pork on the rack, leaving as much space as possible between pieces. Pour a little water into the tray under the rack to prevent drippings from burning or smoking. During testing, the smoke left a very acrid aftertaste (I wondered if it might add a smoky note, but it didn’t).
- Transfer the pork to the preheated oven (no convection/fan). Roast for 25 minutes, keeping the oven at 250°C for the first 10 minutes, then reduce the temperature to 190°C (375°F).
- After 25 minutes, flip the pork. If the bottom of the tray is dry, add more water. Rotate the rack 180 degrees to ensure even roasting.
- Roast for another 15 minutes. During cooking, check the char siu often (every 10 minutes) and lower the oven temperature if it looks like it’s burning.
- Meanwhile, mix the reserved marinade with the honey and hot water. This will be your glazing sauce.15 ml hot water, 35 ml honey
- After 40 minutes of total roasting time, glaze the pork, turn it over, and glaze the other side as well. Roast for another 10 minutes.
- After 50 minutes, if the pork isn’t caramelized enough, increase the temperature for a few minutes. Watch carefully to prevent the sweet sauce from burning.
- Remove from the oven and glaze with any remaining reserved char siu sauce.
- Let the meat rest for 10 minutes before slicing!
Video
Notes
Prep time does not include the overnight marinating time.
Oven temperatures can vary greatly, so check your char siu every 10 minutes, adjusting the temperature as needed.
Oven temperatures can vary greatly, so check your char siu every 10 minutes, adjusting the temperature as needed.
Nutrition
Calories: 219kcal | Féculents: 12g | Protein: 23g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 77mg | Sodium: 322mg | Potassium: 401mg | Fiber: 0.1g | Sugar: 11g | Vitamin A: 7IU | Vitamin C: 1mg | Calcium: 18mg | Iron: 2mg
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