Char siu (叉燒)
China
A fragrant, slightly smoked and sweetish Cantonese dish — classic marinated pork leg, roasted to a golden crust. Perfect for serving with rice or noodles.
Ingredients
- 350 g pork shoulder
- 4 tablespoon char siu sauce
- 1 tablespoon oyster sauce
- 0.5 tablespoon light soy sauce
- 0.25 teaspoon Chinese five-spice powder
- 4 pieces garlic
- 5 pieces ginger
- 0.5 teaspoon chili powder
- 2 teaspoon honey
Steps
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Place the pork shoulder in a sealed bag and add all the ingredients for the marinade.
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Squeeze out the air, seal the bag, mix thoroughly, and refrigerate for at least 6 hours (preferably overnight).
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Remove the meat from the bag just before roasting, reserving the marinade for later use.
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Preheat the oven to 425 °F (220 °C).
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Prepare a baking sheet with a rack, pour hot water beneath the rack, and place the meat on the rack, positioning the sheet in the center of the oven.
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If needed, use a large sheet pan with water at the bottom of the oven and place the meat on the middle rack.
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Roast the meat for 15 minutes, then remove, turn, and brush it with some of the marinade.
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Continue roasting for another 10 minutes while mixing 2 teaspoons of honey with 2 teaspoons of the marinade.
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Increase the temperature to 460 °F (240 °C), remove the meat, and brush it with the honey‑marinade mixture.
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Return the meat to the oven: 5 minutes on one side, then brush the other side and roast for an additional 3 minutes.
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Let the meat rest for 5 minutes, slice, and serve.
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If desired, reheat the remaining marinade (removing the garlic and ginger) and use it as a sauce.