The Char Siu Pork My Dad's Made 100,000 Times

Method6 steps

1. 1

   Step 1: Cut the pork shoulder (2 lb) into long, uniformly 1-inch-thick strips. Prick each side with a fork as the source directs.

   Uses 2 lb pork shoulder

2. 2

   Step 2: Mix the 1 tbsp garlic salt, 4 tbsp brown sugar, 2 tbsp oyster sauce, 2 tbsp light soy sauce, 1 tbsp hoisin sauce, 2 tbsp red wine, 1 tbsp Shaoxing wine, red fermented bean-curd (1 cube) cube and 1 tsp five-spice powder until smooth. Add optional red food colouring only as needed from the 1/4 tsp supply; reserve unused colouring.

   Uses 1 tbsp garlic salt · 4 tbsp brown sugar · 2 tbsp oyster sauce · 2 tbsp light soy sauce · 1 tbsp hoisin sauce · 2 tbsp red wine · 1 tbsp Shaoxing wine · 1 cube red fermented bean curd

3. 3

   Step 3: Put the prepared pork in a food-safe bag, add the prepared marinade and massage for about 2 minutes. Press out the air and seal. Refrigerate overnight or at least 6–8 hours; the source advises no longer than 24 hours for texture. The source’s optional stand before roasting is about 1 hour; keep the pork refrigerated until that brief preparation period.

   Marinate pork · 480 minUses Prepared pork strips · Prepared char-siu marinade

4. 4

   Step 4: Preheat the oven to 425°F/218°C. Line a pan with foil and set a baking rack above it. Transfer the marinated pork to the rack with tongs. Add the separate 1–2 tbsp pan water below the rack. If using the leftover raw-pork marinade for basting, bring it to a boil for a few minutes in a separate saucepan before reuse. Separately mix the 2 tbsp honey with only the 2 tsp glaze water; keep some glaze clean and separate for final brushing. Put the pork into the oven.

   Uses Marinated pork and leftover marinade · 1–2 tbsp water · 2 tbsp honey, divided across glazing stages · 2 tsp water

5. 5

   Step 5: At 425°F/218°C, roast for 15 minutes and baste both sides with the boiled leftover marinade. Roast another 15 minutes and baste again with boiled marinade. Roast another 10 minutes and brush both sides with a little diluted honey glaze. Increase the oven to 450°F/232°C and roast about 5 minutes more, continuing as needed until the pork centre reaches at least 63°C/145°F. Watch the glaze to prevent burning. Brush with a little glaze as directed, retaining the clean reserved portion for the final step.

   Roast before first baste · 15 minUses Marinated pork on prepared roasting rack · Boiled leftover marinade for basting · Diluted honey glaze; reserve a clean final portion

6. 6

   Step 6: After the pork has reached the cooking endpoint, use a clean brush to glaze both sides with the clean reserved diluted honey. Let the pork rest about 5 minutes, at least 3 minutes, before slicing and serving. Reserve any unused clean glaze for another use; discard contaminated remnants.

   Uses Fully roasted char-siu pork · Clean reserved diluted honey glaze