Cantonese Barbecued Pork (Char Siu)

Ingredients

• 2 lb boneless pork shoulder (Cut into 3 or 4 long strips, approximately 2 inches thick; choose well-marbled pieces.)
• 0.25 cup hoisin sauce
• 0.25 cup soy sauce (Use regular soy sauce unless the source recipe specifies otherwise.)
• 2 tbsp honey (Clover honey is recommended; mild orange blossom honey also works. Divided if needed for the glaze.)
• 2 tsp Chinese five-spice powder
• 4 cloves garlic (Finely grated or minced.)
• 1 piece fresh ginger (About 1 inch; finely grated or minced.)
• 1 tbsp sesame oil
• 0.5 tsp white pepper
• 1 tbsp neutral oil (For oiling the grill grates.)
• 2 tbsp honey (For brushing the pork during the final direct-heat grilling.)

Steps

1. 1

   In a medium bowl, whisk together the hoisin sauce, soy sauce, honey, five-spice powder, garlic, ginger, sesame oil, and white pepper to make a smooth wet rub.

2. 2

   Place the pork strips in a large resealable bag or shallow nonreactive dish. Pour the marinade over the pork and turn the pieces until fully coated. Cover and refrigerate for at least 4 hours and preferably overnight, turning once or twice so the marinade distributes evenly.

3. 3

   Remove the pork from the refrigerator about 30 minutes before cooking. Reserve the marinade only if it will be boiled thoroughly before use; otherwise discard it. Prepare an outdoor grill for two-zone cooking, with one side at low or indirect heat and the other side at high direct heat. Clean and oil the grates.

4. 4

   Place the marinated pork on the cool side of the grill, away from the coals or primary gas burners. Cover the grill and cook over indirect heat, turning occasionally, until the thickest parts reach 160°F to 165°F, about 60 to 75 minutes. The pork should be cooked through but still juicy.

5. 5

   While the pork cooks, combine the glaze honey with a small spoonful of water if needed to make it easy to brush. Keep the glaze separate from any uncooked pork marinade.

6. 6

   Move the cooked pork to the hot side of the grill. Brush the strips generously with the honey glaze, then grill uncovered, turning and brushing several times, until the surface is glossy, caramelized, and charred in spots, about 5 to 10 minutes total. Watch closely because the honey can burn quickly.

7. 7

   Transfer the pork to a cutting board and let it cool for about 10 to 15 minutes so the juices redistribute. Slice the strips crosswise into thin pieces and serve warm or at room temperature.

8. 8

   For an oven method, arrange the marinated pork on a foil-lined rack set over a rimmed baking sheet. Roast at 325°F until the center reaches 160°F to 165°F, then brush with honey and broil on the middle or upper rack, turning once, until glossy and lightly charred.

Notes

The supplied page excerpt is behind a membership wall and does not expose the author's ingredient list or full method, so the quantities above are a reconstruction rather than a faithful transcription. Milk Street's visible guidance specifies indirect grilling followed by direct-heat charring, an internal temperature of 160°F to 165°F before glazing, and mild honey such as clover or orange blossom. Serve with rice and steamed Chinese broccoli or bok choy, or use in fried rice, stir-fried noodles, noodle soup, or bánh mì. Store leftovers as whole strips in the refrigerator for up to five days; reheat under the broiler for about five minutes, turning once halfway.

Nutrition per serving

• main
• grilled
• barbecue
• East Asian
• Chinese
• make-ahead
• meal prep