Char Siu Pork

Ingredients

• 1 kg fatty pork loin (It can also be prepared with ribs or pork shoulder.)
• 100 g brown sugar (For the glaze.)
• 50 ml honey (For the glaze.)
• 60 ml soy sauce (Estimated amount; adjust to taste.)
• 30 ml oyster sauce (Estimated amount; adjust to taste.)
• 30 ml hoisin sauce (Estimated amount; adjust to taste.)
• 1 tsp Chinese five-spice powder (Add to the glaze.)
• 1 tbsp sesame oil (Estimated amount.)
• red food coloring (A small amount, optional, to achieve the characteristic red color.)
• salt (To taste; used to season the pork and the glaze.)
• black pepper (To taste, for seasoning the pork.)

Steps

1. 1

   Preheat the oven to 180 °C, preferably using the convection setting. Place a rack in the center and prepare a baking tray.

2. 2

   Pat the pork loin dry with paper towels. Season it all over with salt and pepper, making sure to cover the ends and the layer of fat as well.

3. 3

   In a bowl, combine the brown sugar, honey, soy sauce, oyster sauce, hoisin sauce, Chinese five-spice powder, sesame oil, and a small amount of red food coloring. Stir until you have a thick, smooth sauce.

4. 4

   Place the pork on the baking tray and brush it completely with some of the glaze. Reserve the rest for brushing on during cooking.

5. 5

   Bake the pork at 180 °C for 30 minutes. The surface will begin to darken and the glaze should look glossy; watch it carefully so the sugar does not burn.

6. 6

   Remove the tray from the oven and carefully turn the loin over using tongs. Brush the entire piece again with the reserved glaze, especially the side now facing upward.

7. 7

   Return the pork to the oven and bake for 30 minutes longer, for a total of 1 hour. The glaze should be caramelized, and the thickest part of the pork should reach at least 63 °C; for a firmer, well-done texture, it may reach 68–70 °C.

8. 8

   Let the pork rest for 5 to 10 minutes before slicing. Cut it into thin slices and serve with the juices and glaze from the tray.

Notes

The amounts of the sauces, pepper, sesame oil, and food coloring were not specified in the original post; estimated amounts are provided for 1 kg of pork. The creator indicates that any cut of pork can be used and chose a loin with enough fat to render during baking. Refrigerate leftovers in a sealed container for up to 3 days and reheat gently to prevent the glaze from drying out.

Nutrition per serving

• main course
• Chinese cuisine
• baked
• convection
• sweet and sour
• pork
• high protein
• Asian food