Char Siu Pork

Ingredients

• 2 pounds pork shoulder or pork butt, cut into 2-inch thick slabs
• 1/4 cup hoisin sauce
• 3 tablespoons soy sauce
• 2 tablespoons honey
• 1 tablespoon rice vinegar
• 2 tablespoons oyster sauce
• 4 cloves garlic, minced
• 1 tablespoon sesame oil
• 1 teaspoon five-spice powder
• 1/2 teaspoon white pepper
• 1 tablespoon Shaoxing wine
• 1 teaspoon ginger, minced

Instructions

1. Combine hoisin sauce, soy sauce, honey, rice vinegar, oyster sauce, minced garlic, sesame oil, five-spice powder, white pepper, Shaoxing wine, and ginger in a bowl to make the marinade.
2. Place pork slabs in a large bowl or resealable bag and pour marinade over them. Ensure all pieces are well coated.
3. Marinate for at least 4 hours or overnight in the refrigerator.
4. Preheat oven to 400°F (200°C). Line a baking sheet with aluminum foil.
5. Place a wire rack on the baking sheet and arrange pork slabs on the rack, allowing space between pieces.
6. Roast for 20-25 minutes until the edges are caramelized and the internal temperature reaches 160°F (71°C).
7. Baste with remaining marinade halfway through cooking.
8. Remove from oven and let rest for 5 minutes.
9. Slice against the grain and serve warm.

Notes

• Use a meat thermometer to ensure the pork reaches 160°F for food safety
• Place a baking sheet below the wire rack to catch drippings and prevent mess
• For extra caramelization, brush marinade on the pork during the last 5 minutes of roasting
• Leftover char siu pork can be stored in an airtight container in the refrigerator for up to 3 days
• Cut pork into thinner slabs (1-1.5 inches) for faster, more uniform cooking
• For a glossier finish, brush with a thin coat of marinade immediately after removing from the oven