How to Make the Best Char Siu

pork belly

🥗Healthier: pork tenderloin

💰Cheaper: chicken thighs

Pork tenderloin is leaner while chicken thighs are more affordable.

hoisin sauce

🥗Healthier: miso paste

💰Cheaper: soy sauce

Miso provides umami flavor, while soy sauce is a budget-friendly option.

Trim the fat from the pork collar, leaving some for juiciness.

Cut the pork collar into four sticks, each about 1.25 inches thick.

Divide the pork into ziplock bags for marinating.

Prepare the marinade in a beaker by mixing light soy sauce, hoisin sauce, sugar, oyster sauce, Chinese rose wine, toasted sesame oil, white pepper, five spice, pink curing salt, garlic, ginger, red food dye, and red fermented tofu.

Reserve 275 g of marinade for glazing later.

Pour 200 g of marinade into each ziplock bag with pork, seal, and massage to ensure even coverage.

Refrigerate the marinated pork for 12 to 36 hours.

Preheat the oven to 325°F (163°C).

Place the pork in a 9x13 cake pan, cover with foil, and bake for 30 minutes.

Lower the oven temperature to 225°F (107°C) and continue cooking for up to 4 hours, checking for doneness.

Remove the leaner piece of pork early to prevent it from drying out.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens