Ingredients with Measurements:
- 2 lbs pork shoulder
- 1/4 cup honey
- 1/4 cup hoisin sauce
- 1/4 cup soy sauce
- 1/4 cup Shaoxing wine
- 1/4 cup brown sugar
- 2 cloves garlic, minced
- 1 tsp five-spice powder
- 1 tsp red food coloring (optional)
Special Equipment Needed:
- Large resealable plastic bag
- Baking sheet
- Aluminum foil
Step-by-Step Instructions:
1. In a small bowl, whisk together honey, hoisin sauce, soy sauce, Shaoxing wine, brown sugar, garlic, five-spice powder, and red food coloring (if using).
2. Place pork shoulder in a large resealable plastic bag and pour marinade over it. Seal the bag and massage the marinade into the pork. Refrigerate for at least 2 hours, or overnight.
3. Preheat oven to 375°F. Line a baking sheet with aluminum foil.
4. Remove pork from the marinade and place it on the prepared baking sheet. Reserve the marinade.
5. Roast the pork for 45-50 minutes, or until the internal temperature reaches 145°F.
6. While the pork is roasting, pour the reserved marinade into a small saucepan and bring it to a boil. Reduce heat and simmer for 10-15 minutes, or until the sauce thickens.
7. Brush the thickened sauce over the pork and return it to the oven for 5-10 minutes, or until the sauce is caramelized and sticky.
8. Let the pork rest for 10 minutes before slicing and serving.
Time:
Preparation time: 10 minutes
Marinating time: 2 hours or overnight
Cooking time: 1 hour
Temperature:
375°F
Serving size:
4-6 servings
Nutritional information:
Calories: 400
Fat: 18g
Carbohydrates: 28g
Protein: 30g
Sodium: 1200mg
Substitutions for ingredients:
- Pork shoulder can be substituted with pork tenderloin or pork belly.
- Shaoxing wine can be substituted with dry sherry or rice wine vinegar.
- Red food coloring can be omitted.
Variations:
- Add 1 tbsp of grated ginger to the marinade for extra flavor.
- Substitute honey with maple syrup for a different sweetness.
- Use the same marinade for chicken or beef.
Tips and Tricks:
- Make sure to massage the marinade into the pork to ensure even flavor.
- Let the pork rest before slicing to retain its juices.
- If the sauce is too thick, add a splash of water to thin it out.
Storage Instructions:
Store leftover pork in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat pork in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation Ideas:
Serve sliced pork on a platter with a drizzle of the caramelized sauce on top.
Garnishes:
Garnish with sliced scallions and sesame seeds.
Pairings:
Serve with steamed rice and stir-fried vegetables.
Suggested Side Dishes:
- Steamed bok choy
- Stir-fried green beans
- Egg fried rice
Troubleshooting Advice:
- If the pork is not cooked through, return it to the oven for an additional 10-15 minutes.
- If the sauce is too thin, simmer it for a few more minutes to thicken it up.
Food Safety Advice:
- Make sure to cook pork to an internal temperature of 145°F to ensure it is safe to eat.
- Store leftover pork in the refrigerator within 2 hours of cooking.
Food History:
Char siu is a popular Cantonese dish that originated in China. It is traditionally made with pork that is marinated in a sweet and savory sauce and then roasted.
Flavor Profiles:
Sweet, savory, and slightly spicy.
Serving Suggestions:
Serve hot as a main dish.
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Region: Chinese