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Easy Homemade Char Siu
Daniel Hayes

Easy Homemade Char Siu

A delicious, alcohol-free version of the classic Cantonese BBQ pork. Perfectly charred, sticky, and sweet using common pantry staples.
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Prep Time 15 minutes
Cook Time 45 minutes
Marinating Time: 12-24 hours 0 minutes
Total Time 1 hour
Servings: 4 people
Course: Main Course
Cuisine: Chinese
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs Pork Butt (Shoulder) cut into long strips
  • 1/4 cup Honey
  • 1/4 cup Hoisin Sauce
  • 2 tbsp Soy Sauce
  • 1 tbsp Dark Soy Sauce (for color)
  • 2 tbsp Apple Juice (Non-alcoholic substitute)
  • 1 tsp White Vinegar
  • 1 tsp Five Spice Powder
  • 2 cloves Garlic, minced
  • 1 tbsp Red Fermented Bean Curd (optional for red color)

Equipment

  • Baking Sheet Line with foil for easy cleanup
  • Wire Cooling Rack Essential for air circulation to get even char
  • Basting Brush

Method
 

  1. In a large bowl, whisk together the honey, hoisin, soy sauces, apple juice, vinegar, five-spice powder, and minced garlic.
  2. Place pork strips in a freezer bag and pour in the marinade. Massage well and refrigerate for 12-24 hours.
  3. Preheat oven to 400°F (200°C). Place a wire rack over a foil-lined baking sheet and arrange the pork on the rack.
  4. Roast for 20 minutes, then flip and baste with leftover marinade. Roast for another 20 minutes.
  5. Turn the oven to broil for 2-3 minutes per side until the edges are charred and sticky. Let rest for 10 minutes before slicing.

Notes

For the best results, marinate the pork for at least 12 hours. Using apple juice mixed with a splash of vinegar is a great non-alcoholic swap for Shaoxing wine.