Sticky & Sweet Homemade Char Siu
Authentic Cantonese BBQ pork with a signature red glaze. It’s smoky, sweet, and incredibly tender, served with a simple side of rice and greens.
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50 min
Easy
China
4 servings
The story behind
I used to think that the bright red pork in Chinese restaurants was a culinary mystery, but it turns out it's all about that honey-hoisin glaze. I once spent an entire afternoon trying to get the 'char' just right, and when I finally nailed it, it felt like winning a trophy. It’s my go-to recipe when I want to impress friends without spending the whole day in the kitchen. For a drink, try a slightly sweet Riesling or just a simple iced lemon tea. It’s a great choice for a relaxed weekend lunch with the family.
Instructions
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1In a bowl, whisk together the hoisin, soy sauce, honey, five-spice, wine, and garlic.
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2Coat the pork strips thoroughly in the marinade. Let it hang out in the fridge for at least 30 minutes.
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3Set your oven to 400°F (200°C). Place a wire rack over a baking sheet to catch the drippings.
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4Roast the pork for about 35-45 minutes. Flip the pieces halfway through.
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5The key: every 10 minutes, brush the pork with the leftover marinade to build up that sticky, dark crust.
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6Let the meat rest for 5 minutes, then slice against the grain and serve over fluffy white rice.
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