Cooking Lucid
Char Siu
Glossy Cantonese barbecue pork with a signature red hue and caramelized edges. Marinated in hoisin, honey, and five-spice, then roasted until sticky and charred.
Prep 15 min
Cook 45 min
Total 1h
Serves 6
Ingredients
Step 1 — Make the marinade
- 3 lbs pork shoulder or pork neck (cut into long strips)
- ¼ cup hoisin sauce
- 3 tbsp honey
- 3 tbsp soy sauce
- 2 tbsp Shaoxing wine
- 1 tbsp oyster sauce
- 1 tsp five-spice powder
- ½ tsp white pepper
- 2 drops red food coloring (optional)
Step 2 — Roast
- Parchment paper or foil-lined baking sheet
- Wire rack
Step 3 — Serve
- Steamed white rice
- Cucumber slices
- Scallions (sliced)
Instructions
- 1
Marinate the pork
Combine all marinade ingredients. Coat pork strips thoroughly and refrigerate at least 4 hours, preferably overnight, turning once.
- 2
Roast the char siu
Preheat oven to 425°F. Place pork on a wire rack over a lined baking sheet. Roast 20 minutes. Brush with reserved marinade, flip, and roast 15–20 more minutes until caramelized and internal temperature reaches 145°F. Rest 10 minutes before slicing.
- 3
Serve
Slice char siu against the grain into thin pieces. Serve over steamed rice with cucumber and scallions, or use in fried rice, noodles, or bao.
Nutrition per serving: 380 cal · 34g protein · 18g carbs · 18g fat · 0g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
