Char Siu Pork

Andrea Nguyen

Makes about 1 1/2 lbs

Use in pork bun filling or by itself.


2 lbs boneless pork shoulder, well trimmed


  • 3 garlic cloves, minced
  • 3 Tbs sugar
  • 3/4 tsp Chinese five-spice powder
  • 4 1/2 Tbs hoisin sauce
  • 3 Tbs honey
  • 2 Tbs plus 1 tsp rice wine or dry sherry
  • 3 Tbs light soy sauce
  • 1 1/2 Tbs dark (black) soy sauce
  • 1 Tbs sesame oil

Quarter the pork lengthwise into slabs 6" long and about 1 1/2" thick. Odd-sized pieces are ok, as long as everything is about the same thickness.

Whisk together all the the marinade ingredients. Set aside 1/3 of the marinade aside in a container in the refrigerator to baste the meat with later. Put the pork and remaining marinade into tightly sealed ziplocks and refrigerate from 6 hours to overnight, turning several times in the duration.

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