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Char Siu Pork

Char Siu Pork

8 hr 49 min · 9 min 25s active · makes ~1.1 kg · Medium

Char Siu Pork glazed with hoisin, honey and Shaoxing wine, roasted until caramelized. Tender pork shoulder serves four.

Char Siu Pork

Char Siu Pork glazed with hoisin, honey and Shaoxing wine, roasted until caramelized. Tender pork shoulder serves four.

Char Siu Pork

TOTAL TIME

8 hr 49 min

ACTIVE TIME

9 min 25s

QUANTITY

~1.1 kg

DIFFICULTY

Medium

CUISINE

—

Who’s eating

A

Cooking for A typical adult.

This should leave everyone comfortably full.

Portions & fullness

Ingredients0/12

Tools0/14

Ingredients

0/12 gathered · 4 servings

800g

4tbsp

3tbsp

2tbsp

3tbsp

2tbsp

1tbsp

1tsp

1pinch

2tbsp

30g

4clove

	#	Product	Quantity	Notes	State
	1		800g	—	—
	2		4tbsp	—	—
	3		3tbsp	—	—
	4		2tbsp	—	—
	5		3tbsp	—	—
	6		2tbsp	—	—
	7		1tbsp	—	—
	8		1tsp	—	—
	9		1pinch	—	—
	10		2tbsp	—	—
	11		30g	—	—
	12		4clove	—	—

Tools

15 items

Serveware

1 item

Procedure

37 steps

1 of 37

Lay the pork shoulder on the chopping board.

Pork shoulder · 800 g

⏱ 10s

ResultPork shoulder

2 of 37

Cut the pork along the grain into strips roughly 4 cm thick and 15 cm long.

Pork shoulder · step 1

⏱ 1 min

ResultPork stripsused in step 17

3 of 37

Spoon the hoisin sauce into the large bowl.

Hoisin sauce · 4 tbsp

⏱ 5s

ResultHoisin sauce

4 of 37

Pour the soy sauce into the bowl.

Soy sauce · 3 tbsp

⏱ 5s

ResultHoisin sauce and soy sauce

5 of 37

Pour the Shaoxing rice wine into the bowl.

Shaoxing rice wine · 2 tbsp

⏱ 5s

ResultHoisin sauce and soy sauce and shaoxing rice wine

6 of 37

Spoon the honey into the bowl, reserving the remaining tablespoon for glazing later.

Honey · 2 tbsp

⏱ 5s

ResultShaoxing rice wine mixture

7 of 37

Spoon the oyster sauce into the bowl.

Oyster sauce · 2 tbsp

⏱ 5s

ResultShaoxing rice wine mixture

8 of 37

Drizzle the sesame oil into the bowl.

Sesame oil · 1 tbsp

⏱ 5s

ResultShaoxing rice wine mixture

9 of 37

Add the five-spice powder to the bowl.

Five-spice powder · 1 tsp

⏱ 5s

ResultShaoxing rice wine mixture

10 of 37

Add a pinch of ground white pepper to the bowl.

Ground white pepper · 1 pinch

⏱ 5s

ResultShaoxing rice wine mixture

11 of 37

Spoon the sugar into the bowl.

Sugar · 2 tbsp

⏱ 5s

ResultShaoxing rice wine mixture

12 of 37

Crumble the red fermented tofu into the bowl, pressing any lumps against the side.

Red fermented tofu · 30 g

⏱ 10s

ResultRed fermented tofu and shaoxing rice wine mixture

13 of 37

Crush each garlic clove flat with the side of the knife to loosen the skin, then peel it away.

Garlic · 4 clove

⏱ 30s

ResultPeeled garlic cloves

14 of 37

Mince the peeled garlic cloves as finely as you can, rocking the knife back and forth until you have a fine paste.

Peeled garlic cloves · step 13

⏱ 40s

ResultMinced garlic

15 of 37

Scrape the minced garlic into the bowl with the marinade.

Minced garlic · step 14

⏱ 5s

ResultRed fermented tofu and shaoxing rice wine mixture

16 of 37

Whisk everything together until the sugar has dissolved and the marinade is smooth and uniform.

⏱ 30s

ResultChar siu marinade

17 of 37

Add the pork strips to the marinade.

Pork strips · step 2

⏱ 10s

ResultChar siu marinade and pork strips

18 of 37

Turn the pork strips thoroughly with your hands, pressing the marinade into every surface until each piece is well coated.

⏱ 1 min

ResultMarinated pork strips

19 of 37

Stretch cling film tightly over the bowl to seal it.

⏱ 10s

20 of 37

Place the covered bowl in the refrigerator.

⏱ 10s

ResultMarinated pork strips

21 of 37

Leave the pork to marinate for at least 8 hours, or overnight, so the flavours penetrate deeply.

⏱ 8 hr

ResultOvernight marinated pork

22 of 37

Take the bowl out of the refrigerator.

⏱ 10s

ResultOvernight marinated porkused in step 25

23 of 37

Preheat the oven

220°C

⏱ 15 min

24 of 37

Line the roasting tin with a sheet of baking paper, pressing it into the corners.

⏱ 20s

25 of 37

Lift the pork strips out of the marinade and lay them in a single layer in the lined roasting tin, spacing them apart; reserve the marinade left in the bowl.

Overnight marinated pork · step 22

⏱ 30s

ResultReady-to-roast pork stripsused in step 29

26 of 37

Slide the roasting tin into the oven.

⏱ 10s

ResultReady-to-roast pork strips

27 of 37

Roast the pork for 20 minutes until the edges are beginning to caramelise and char.

220°C

⏱ 20 min

ResultPart-roasted pork strips

28 of 37

Using oven gloves, pull the roasting tin out of the oven.

⏱ 10s

ResultPart-roasted pork strips

29 of 37

Spoon the remaining honey into the reserved marinade in the bowl.

Honey · 1 tbspExcess marinade · step 25

⏱ 5s

ResultExcess marinade and honey

30 of 37

Stir the honey into the reserved marinade to make a glaze.

⏱ 10s

ResultGlaze

31 of 37

Brush the glaze generously over the top and sides of each pork strip, coating them thickly.

Glaze · step 30

⏱ 30s

ResultGlazed pork strips

32 of 37

Return the roasting tin to the oven.

⏱ 10s

ResultGlazed pork strips

33 of 37

Roast for a further 10 minutes until the glaze is sticky, deeply charred at the edges and the pork is cooked through.

220°C

⏱ 10 min

ResultChar siu pork

34 of 37

Using oven gloves, remove the roasting tin from the oven.

⏱ 10s

ResultChar siu pork

35 of 37

Leave the pork to rest in the tin for 5 minutes so the juices settle back into the meat.

⏱ 5 min

ResultRested char siu pork

36 of 37

Lift the pork strips onto a clean chopping board using tongs.

⏱ 20s

ResultRested char siu pork

37 of 37

Slice each pork strip across the grain into pieces about 1 cm thick, so the caramelised crust shows on every slice.

⏱ 1 min

ResultSliced char siu pork

Total Time8 hr 49 min

#	Product	Tool	Action
1	800 g		Lay the pork shoulder on the chopping board.⏱ 10sResultPork shoulder
2	Pork shoulderstep 1		Cut the pork along the grain into strips roughly 4 cm thick and 15 cm long.⏱ 1 minResultPork stripsused in step 17
3	4 tbsp		Spoon the hoisin sauce into the large bowl.⏱ 5sResultHoisin sauce
4	3 tbsp		Pour the soy sauce into the bowl.⏱ 5sResultHoisin sauce and soy sauce
5	2 tbsp		Pour the Shaoxing rice wine into the bowl.⏱ 5sResultHoisin sauce and soy sauce and shaoxing rice wine
6	2 tbsp		Spoon the honey into the bowl, reserving the remaining tablespoon for glazing later.⏱ 5sResultShaoxing rice wine mixture
7	2 tbsp		Spoon the oyster sauce into the bowl.⏱ 5sResultShaoxing rice wine mixture
8	1 tbsp		Drizzle the sesame oil into the bowl.⏱ 5sResultShaoxing rice wine mixture
9	1 tsp		Add the five-spice powder to the bowl.⏱ 5sResultShaoxing rice wine mixture
10	1 pinch		Add a pinch of ground white pepper to the bowl.⏱ 5sResultShaoxing rice wine mixture
11	2 tbsp		Spoon the sugar into the bowl.⏱ 5sResultShaoxing rice wine mixture
12	30 g		Crumble the red fermented tofu into the bowl, pressing any lumps against the side.⏱ 10sResultRed fermented tofu and shaoxing rice wine mixture
13	4 clove		Crush each garlic clove flat with the side of the knife to loosen the skin, then peel it away.⏱ 30sResultPeeled garlic cloves
14	Peeled garlic clovesstep 13		Mince the peeled garlic cloves as finely as you can, rocking the knife back and forth until you have a fine paste.⏱ 40sResultMinced garlic
15	Minced garlicstep 14		Scrape the minced garlic into the bowl with the marinade.⏱ 5sResultRed fermented tofu and shaoxing rice wine mixture
16	—		Whisk everything together until the sugar has dissolved and the marinade is smooth and uniform.⏱ 30sResultChar siu marinade
17	Pork stripsstep 2		Add the pork strips to the marinade.⏱ 10sResultChar siu marinade and pork strips
18	—		Turn the pork strips thoroughly with your hands, pressing the marinade into every surface until each piece is well coated.⏱ 1 minResultMarinated pork strips
19	—		Stretch cling film tightly over the bowl to seal it.⏱ 10s
20	—		Place the covered bowl in the refrigerator.⏱ 10sResultMarinated pork strips
21	—		Leave the pork to marinate for at least 8 hours, or overnight, so the flavours penetrate deeply.⏱ 8 hrResultOvernight marinated pork
22	—		Take the bowl out of the refrigerator.⏱ 10sResultOvernight marinated porkused in step 25
23	—	220°C	Preheat the oven⏱ 15 min
24	—		Line the roasting tin with a sheet of baking paper, pressing it into the corners.⏱ 20s
25	Overnight marinated porkstep 22		Lift the pork strips out of the marinade and lay them in a single layer in the lined roasting tin, spacing them apart; reserve the marinade left in the bowl.⏱ 30sResultReady-to-roast pork stripsused in step 29
26	—		Slide the roasting tin into the oven.⏱ 10sResultReady-to-roast pork strips
27	—	220°C	Roast the pork for 20 minutes until the edges are beginning to caramelise and char.⏱ 20 minResultPart-roasted pork strips
28	—		Using oven gloves, pull the roasting tin out of the oven.⏱ 10sResultPart-roasted pork strips
29	1 tbsp		Spoon the remaining honey into the reserved marinade in the bowl.⏱ 5sResultExcess marinade and honey
29	Excess marinadestep 25
30	—		Stir the honey into the reserved marinade to make a glaze.⏱ 10sResultGlaze
31	Glazestep 30		Brush the glaze generously over the top and sides of each pork strip, coating them thickly.⏱ 30sResultGlazed pork strips
32	—		Return the roasting tin to the oven.⏱ 10sResultGlazed pork strips
33	—	220°C	Roast for a further 10 minutes until the glaze is sticky, deeply charred at the edges and the pork is cooked through.⏱ 10 minResultChar siu pork
34	—		Using oven gloves, remove the roasting tin from the oven.⏱ 10sResultChar siu pork
35	—		Leave the pork to rest in the tin for 5 minutes so the juices settle back into the meat.⏱ 5 minResultRested char siu pork
36	—		Lift the pork strips onto a clean chopping board using tongs.⏱ 20sResultRested char siu pork
37	—		Slice each pork strip across the grain into pieces about 1 cm thick, so the caramelised crust shows on every slice.⏱ 1 minResultSliced char siu pork
Total Time			8 hr 49 min

Serving

Arrange the sliced pork on a large serving plate, overlapping the pieces so the glazed edges are displayed.

Nutrition

per serving

Estimated · pre-cooking · 100% ingredients covered

Nutrient	Per serving
	773kcal
	35g
	58g
	21g
	21g
	16g
	0.4g
	1,210mg

Ingredients0/12

Tools0/14

Recipe

Char Siu Pork

Char Siu Pork glazed with hoisin, honey and Shaoxing wine, roasted until caramelized. Tender pork shoulder serves four.

What you’ll doYou will cut pork shoulder into strips and coat them thoroughly in a marinade of hoisin, soy, Shaoxing wine, honey, oyster sauce, sesame oil, five-spice, white pepper, sugar, and minced garlic mixed with fermented tofu. After at least 8 hours in the fridge, you will roast the strips for 20 minutes until the edges char, brush them with a honey glaze, roast for a further 10 minutes until deeply caramelised, rest them briefly, then slice across the grain and arrange on a plate.

Serves4

Total8 hr 49 min

LevelMedium

Ingredients

Pork shoulder800 g
Hoisin sauce4 tbsp
Soy sauce3 tbsp
Shaoxing rice wine2 tbsp
Honey3 tbsp
Oyster sauce2 tbsp
Sesame oil1 tbsp
Five-spice powder1 tsp
Ground white pepper1 pinch
Sugar2 tbsp
Red fermented tofu30 g
Garlic4 clove

Tools

SpoonTongsOvenRoasting tinPastry brushChef's knifeLarge bowlCling filmWhiskRefrigeratorLarge serving plateBaking paperOven gloveGarlic board (chopping board)Siu pork board (chopping board)

Method

1

Lay the pork shoulder on the chopping board.

10sGarlic board (chopping board)Pork shoulder · 800 g

2

Cut the pork along the grain into strips roughly 4 cm thick and 15 cm long.

Result · Pork strips · used in step 17

1 minGarlic board (chopping board), Chefs knifePork shoulder · step 1

3

Spoon the hoisin sauce into the large bowl.

5sLarge bowlHoisin sauce · 4 tbsp

4

Pour the soy sauce into the bowl.

5sLarge bowlSoy sauce · 3 tbsp

5

Pour the Shaoxing rice wine into the bowl.

5sLarge bowlShaoxing rice wine · 2 tbsp

6

Spoon the honey into the bowl, reserving the remaining tablespoon for glazing later.

5sLarge bowlHoney · 2 tbsp

7

Spoon the oyster sauce into the bowl.

5sLarge bowlOyster sauce · 2 tbsp

8

Drizzle the sesame oil into the bowl.

5sLarge bowlSesame oil · 1 tbsp

9

Add the five-spice powder to the bowl.

5sLarge bowlFive-spice powder · 1 tsp

10

Add a pinch of ground white pepper to the bowl.

5sLarge bowlGround white pepper · 1 pinch

11

Spoon the sugar into the bowl.

5sLarge bowlSugar · 2 tbsp

12

Crumble the red fermented tofu into the bowl, pressing any lumps against the side.

10sLarge bowlRed fermented tofu · 30 g

13

Crush each garlic clove flat with the side of the knife to loosen the skin, then peel it away.

30sGarlic board (chopping board), Chefs knifeGarlic · 4 clove

14

Mince the peeled garlic cloves as finely as you can, rocking the knife back and forth until you have a fine paste.

40sGarlic board (chopping board), Chefs knifePeeled garlic cloves · step 13

15

Scrape the minced garlic into the bowl with the marinade.

5sLarge bowlMinced garlic · step 14

16

Whisk everything together until the sugar has dissolved and the marinade is smooth and uniform.

30sLarge bowl, Whisk

17

Add the pork strips to the marinade.

10sLarge bowlPork strips · step 2

18

Turn the pork strips thoroughly with your hands, pressing the marinade into every surface until each piece is well coated.

1 minLarge bowl

19

Stretch cling film tightly over the bowl to seal it.

10sLarge bowl, Cling film

20

Place the covered bowl in the refrigerator.

10sLarge bowl, Refrigerator

21

Leave the pork to marinate for at least 8 hours, or overnight, so the flavours penetrate deeply.

8 hrLarge bowl

22

Take the bowl out of the refrigerator.

Result · Overnight marinated pork · used in step 25

10sLarge bowl, Refrigerator

23

Preheat the oven

220°C15 minOven

24

Line the roasting tin with a sheet of baking paper, pressing it into the corners.

20sRoasting tin, Baking paper

25

Lift the pork strips out of the marinade and lay them in a single layer in the lined roasting tin, spacing them apart; reserve the marinade left in the bowl.

Result · Ready-to-roast pork strips · used in step 29

30sRoasting tinOvernight marinated pork · step 22

26

Slide the roasting tin into the oven.

10sRoasting tin, Oven, Oven glove

27

Roast the pork for 20 minutes until the edges are beginning to caramelise and char.

220°C20 minRoasting tin

28

Using oven gloves, pull the roasting tin out of the oven.

10sRoasting tin, Oven, Oven glove

29

Spoon the remaining honey into the reserved marinade in the bowl.

5sLarge bowlHoney · 1 tbsp

30

Stir the honey into the reserved marinade to make a glaze.

10sLarge bowl, Spoon

31

Brush the glaze generously over the top and sides of each pork strip, coating them thickly.

30sRoasting tin, Pastry brushGlaze · step 30

32

Return the roasting tin to the oven.

10sRoasting tin, Oven, Oven glove

33

Roast for a further 10 minutes until the glaze is sticky, deeply charred at the edges and the pork is cooked through.

220°C10 minRoasting tin

34

Using oven gloves, remove the roasting tin from the oven.

10sRoasting tin, Oven, Oven glove

35

Leave the pork to rest in the tin for 5 minutes so the juices settle back into the meat.

5 minRoasting tin

36

Lift the pork strips onto a clean chopping board using tongs.

20sSiu pork board (chopping board), Tongs

37

Slice each pork strip across the grain into pieces about 1 cm thick, so the caramelised crust shows on every slice.

1 minSiu pork board (chopping board), Chefs knife

38

Arrange the sliced pork on a large serving plate, overlapping the pieces so the glazed edges are displayed.

Result · Sliced char siu pork

20sLarge serving plateSliced char siu pork · step 37

Printed 11 October 2026