How to make Singapore Char Siu

pork shoulder

🥗Healthier: chicken breast

💰Cheaper: pork loin

Chicken breast is leaner and pork loin is often less expensive.

hoisin sauce

🥗Healthier: plum sauce

💰Cheaper: soy sauce + sugar

Plum sauce is lower in calories and the mix is more budget-friendly.

five-spice powder

🥗Healthier: cinnamon and star anise

💰Cheaper: mixed spices

Using common spices can reduce costs while still adding flavor.

red food coloring

Omit for a more natural appearance.

Cut pork butt in half along the grain.

Mix marinade with hoisin sauce, oyster sauce, brown sugar, honey, minced garlic, soy sauce, shaoxing wine, five spice powder, and fermented red bean curd.

Reserve 1/4 cup of marinade for glazing later.

Place pork in a freezer bag and pour marinade over it, massaging to coat the meat.

Let marinate in the fridge for 8 to 24 hours.

Remove pork from fridge and let sit for an hour to reach room temperature.

Preheat oven to 400°F (200°C) and line a sheet pan with foil.

Place a cooling rack on the sheet pan and add water to the bottom of the pan.

Bake pork for 15 minutes.

Mix reserved marinade with honey for glazing.

Remove pork from oven, baste with glaze, flip, and baste the other side.

Return pork to oven for another 15 minutes, then baste again after 30 minutes of total cooking time.

Put pork back in the oven for another 10 minutes, then baste one last time.

Switch oven to broil and broil pork for 3 to 5 minutes to char the surface.

Let pork rest for 10 minutes before slicing.

Optionally, add food coloring for a deeper red color before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens