Char Siu Pork

Ingredients

• 1 lb pork shoulder steaks (Cut into approximately 1-inch-thick steaks if not pre-cut; quantity estimated because the source does not specify an amount.)
• 0.25 cup hoisin sauce
• 0.25 cup honey
• 1 tbsp Chinese five-spice powder
• 2 tbsp dark soy sauce
• 2 tbsp oyster sauce
• 2 tbsp brown sugar
• red food coloring (Optional; use as desired.)
• 1 tsp MSG (Optional; the source lists this as optional without clearly stating the quantity, but 1 teaspoon is inferred from the caption wording.)

Steps

1. 1

   If necessary, cut the pork shoulder into steaks approximately 1 inch thick. Place the steaks on a board or in a shallow dish and pierce them all over with a fork so the marinade can penetrate.

2. 2

   Combine the hoisin sauce, honey, five-spice powder, dark soy sauce, oyster sauce, brown sugar, and optional red food coloring and MSG in a bowl. Stir until the sugar is incorporated and the sauce is evenly mixed.

3. 3

   Massage the sauce thoroughly into the pierced pork, coating all sides. Cover and refrigerate for at least 1 hour; marinating overnight is best for deeper flavor.

4. 4

   Preheat the oven to 220°C / 425°F. Set a wire rack over a foil-lined baking sheet and arrange the marinated pork on the rack, leaving space between the steaks.

5. 5

   Roast the pork for about 30 minutes. Regularly flip the steaks and baste them with the remaining marinade or sauce during cooking so the surface becomes glossy and richly colored. Cook until the pork reaches a safe internal temperature of 145°F / 63°C, followed by a brief rest.

6. 6

   Remove the pork from the oven and let it rest briefly. Slice if desired and serve over rice.

Notes

The source specifies 220 but does not state the unit; 220°C / 425°F is inferred from the cooking method. Do not use uncooked marinade as a finishing sauce unless it is boiled first; reserve a portion before adding the raw pork, or boil the remaining marinade thoroughly before serving. Pork quantity was not provided, so the recipe is scaled to an estimated 1 lb for four servings.

Nutrition per serving

• main
• Chinese barbecue
• roasted
• high-protein
• make-ahead
• served-over-rice