# Char Siu (Chinese BBQ Pork)

Char siu is Cantonese barbecued pork: strips of pork shoulder marinated in hoisin, soy sauce and honey, then roasted until sticky and charred at the edges. Sliced thin, it is the star of rice bowls, noodles and buns.

The marinade does most of the work overnight, and the oven handles the rest. A final blast under the broiler gives the caramelized edges that make it so addictive.

- Total time: 1 h 10 min (prep 15 min, cook 55 min)
- Serves: 6
- Per serving (estimated): 380 kcal, 30 g protein
- Cuisine: Chinese. Category: Main course. Diet: dairy-free, high-protein.

## Ingredients

- 900 g boneless pork shoulder, cut into 2-inch (5 cm) thick strips
- 3 tbsp hoisin sauce
- 2 tbsp soy sauce
- 3 tbsp honey, divided, plus 1 tbsp for brushing
- 2 tbsp Shaoxing wine or dry sherry
- 2 tbsp brown sugar
- 1/2 tsp Chinese five-spice powder
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 tsp toasted sesame oil
- 1/4 tsp white pepper

## Method

1. In a bowl, stir the hoisin, soy sauce, 2 tablespoons honey, Shaoxing wine, brown sugar, five-spice, garlic, ginger, sesame oil and white pepper until smooth.
2. Put the pork strips in a zip bag or dish, add two-thirds of the marinade, and turn to coat. Refrigerate 8 to 24 hours. Save the remaining marinade in the fridge for basting.
3. Heat the oven to 400°F (200°C) with a rack in the middle. Line a rimmed baking sheet with foil and set a wire rack on top. Pour 1 cup of water into the bottom of the sheet to keep drips from burning.
4. Place the pork on the rack, spaced apart. Roast 25 minutes. The surface should be browned and the pork should reach about 160°F (71°C).
5. Mix the reserved marinade with the last tablespoon of honey and simmer in a small pan for 2 minutes to cook it through. Brush it over the pork, flip the strips, and brush the other side.
6. Roast 15 to 20 minutes more, basting once, until the pork is deeply glazed and reads 185°F (85°C) in the thickest part, which is the point at which shoulder turns tender.
7. Switch to broil for 2 to 4 minutes, watching closely, until the edges are charred. Brush with the last of the honey, rest 10 minutes, and slice against the grain.

## Why it works

- Pork shoulder has enough fat and collagen to stay juicy and tender through a long, hot roast.
- A salty and sweet marinade works its way into the surface overnight, seasoning the pork deeply.
- Roasting on a rack lets hot air circulate on all sides, so the glaze caramelizes evenly.
- Water in the bottom of the pan keeps drips from smoking and burning.
- Basting in layers builds a thick, sticky glaze, and the final broil chars the edges.

## The science

- **Caramelized glaze.** Honey and brown sugar caramelize between 320 and 350°F (160 to 175°C), and they also feed Maillard browning with the amino acids in the soy and pork. Applying the glaze in layers keeps the sugars from burning before the pork is done.
- **Soy sauce and hoisin.** Soy sauce brings salt and savory amino acids, and hoisin adds sweet, fermented bean depth. Together they season the pork and encourage browning. The salt also helps the meat hold on to its moisture as it cooks, which keeps the strips juicy.

## Tips

- Cut the pork into even strips so they cook at the same rate.
- Do not skip the water in the pan; it prevents smoke and bitter burnt sugar.
- Watch the broiler closely, because the sugar goes from charred to burnt in seconds.

## Mistakes to avoid

- Using lean pork loin, which dries out; use shoulder or butt.
- Basting with raw marinade that touched raw pork, which is unsafe; boil it first.
- Skipping the rack, which leaves the bottom soggy; roast on a wire rack.

## Variations and swaps

- Add a few drops of red food coloring for the classic bright red look.
- Use it in char siu bao, fried rice or noodle soup.
- Add a tablespoon of fermented red bean curd for authentic flavor.
- Swap Shaoxing wine for dry sherry or a splash of rice wine.
- Swap honey for maltose or maple syrup for the glaze.
- Swap pork shoulder for pork belly strips for a richer, fattier char siu.

## Storage

Refrigerate sliced pork within 2 hours and eat within 3 to 4 days. Freeze up to 3 months and reheat to 165°F (74°C) in a covered skillet or oven.

## FAQ

**What cut of pork is best for char siu?**

Pork shoulder or butt is best. It has the right balance of lean meat and fat to stay moist and tender through roasting.

**How long should I marinate char siu?**

Marinate for 8 to 24 hours. Shorter marinades give less flavor, and beyond 24 hours the salt can make the texture ham-like.

**What temperature should char siu reach?**

The USDA safe temperature for pork is 145°F (63°C), but shoulder is more tender at 185°F (85°C). This recipe cooks to 185°F so the collagen softens.

**Why is my char siu dry?**

It was probably cut from a lean piece or cooked too hot for too long. Use fatty shoulder, roast on a rack and keep an eye on the temperature.

**Can I make char siu without hoisin?**

You can use a mix of soy sauce, honey and a little peanut butter, but hoisin gives the best flavor. It is easy to find in most grocery stores.

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Source: https://cookingscientist.com/recipes/char-siu-pork (Cooking Scientist). Learn the science of cooking in the Cooking Scientist app for iPhone and iPad: https://apps.apple.com/app/id6830326846