Pork Char Siu Recipe (Chinese-Style Slow-Roasted Marinated Pork) | Cooking with Dog

hoisin sauce

🥗Healthier: plum sauce

💰Cheaper: soy sauce + sugar

Plum sauce maintains sweetness with fewer calories.

pork shoulder

🥗Healthier: chicken breast

💰Cheaper: pork loin

Pork loin is leaner and less expensive than shoulder.

rice wine

🥗Healthier: apple cider vinegar

💰Cheaper: white wine

Apple cider vinegar provides acidity at a lower cost.

five-spice powder

🥗Healthier: cinnamon and cloves

💰Cheaper: mixed spices

Cinnamon and cloves can mimic the flavor profile.

In a plastic bag, combine soy sauce, oyster sauce, sugar, sake, and sesame oil. Mix thoroughly.

Add thinly sliced ginger, crushed garlic clove, and the green part of the long green onion to the marinade and mix.

Tie the block of pork shoulder roast with cooking twine or oven-safe cotton string to prevent warping.

Pierce the pork with a bamboo skewer numerous times to help it absorb the marinade.

Put the meat in the bag of the marinade, squeeze out the air, and close the bag, ensuring the meat is covered with the marinade.

Let the meat sit in the refrigerator for a full day or two, occasionally turning it over and squeezing gently to help it absorb the marinade.

After marinating, remove the meat from the refrigerator and bring it to room temperature.

Thoroughly drain the marinade and place the meat on a wire grill coated with vegetable oil.

Cover the baking sheet with aluminum foil for easy cleanup.

Preheat the oven to 170°C (338°F) and bake the meat for about 50 minutes.

Prepare the sauce by transferring the remaining marinade to a small pot and heating it until it reaches a full boil, removing the foam as it appears.

Reduce the sauce until it thickens, then remove the ginger root, garlic clove, and long green onion.

Save a portion of the sauce for serving with the char siu.

After baking for 50 minutes, let the char siu sit in the oven for an additional 10 minutes to allow the juices to settle.

Remove the char siu from the oven and let it cool slightly before cutting.

Cut the cooking twine and slice the char siu to the desired thickness.

Arrange the sliced char siu on a plate along with salad greens and the marinated egg, pouring the saved sauce over the char siu before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens