Guangdong

Char siu

Name: Char siu
Prep time: 4 h
Cook time: 1 h 15 min
Total time: 5 h 15 min
Yield: 4 servings
Cuisine: Cantonese
Ingredients: 700 g boneless pork shoulder in 5 cm thick strips pork; 2 1/2 tbsp hoisin sauce; 2 tbsp soy sauce; 2 tsp dark soy sauce; 2 tbsp divided honey; 2 tbsp sugar; 1 tsp chinese five spice powder; 5 cloves grated garlic; 1/4 tsp white pepper; 1 tsp sesame oil; a pinch salt

Sticky, sweet, lacquered pork with charred edges. The window display of every Hong Kong roast shop.

75 minTime

31 gProtein each

mildSpice

4hPlan ahead. Soak for 4 hours first; the 75 minutes come after.

Pork on a fork2 chapters · 1 min read

Make it your way

Grandma's wayPork shoulder in a hoisin and five spice marinade, roasted and glazed.

The original

540kcalsame

31 gproteinsame

1 gfibresame

75minutessame

Cantonese char siu, home oven style.

Per serving, worked out from the ingredient table.

Ingredients

Pork700 g boneless pork shoulder, in 5 cm thick strips

Hoisin sauce2½ tbsp

Soy sauce2 tbsp

Dark soy sauce2 tsp

Honey2 tbsp, divided

Sugar2 tbsp

Chinese five spice powder1 tsp

Garlic5 cloves, grated

White pepper¼ tsp

Sesame oil1 tsp

Salta pinch

Method

5 steps

1Mix hoisin, soy, dark soy, half the honey, sugar, five spice, garlic, pepper, sesame oil and salt. Coat the pork and marinate at least 4 hours, ideally overnight.
2Heat the oven to 200°C. Set the pork on a rack over a tray with a little water.
3Roast 25 minutes, then turn, baste with the leftover marinade and roast 20 minutes more.
4Brush with the remaining honey mixed with a spoon of hot water. Roast at top heat or grill for 3 to 5 minutes until charred at the edges.
5Rest 10 minutes and slice across the grain.

Serve it like this

Slice on a board and fan over steamed rice with blanched greens and a drizzle of the pan juices, or dice for buns and fried rice.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Guangdong

Char siu

Sticky, sweet, lacquered pork with charred edges. The window display of every Hong Kong roast shop.

75 minTime

31 gProtein each

mildSpice

4hPlan ahead. Soak for 4 hours first; the 75 minutes come after.

Pork on a fork2 chapters · 1 min read

Make it your way

Grandma's wayPork shoulder in a hoisin and five spice marinade, roasted and glazed.

The original

540kcalsame

31 gproteinsame

1 gfibresame

75minutessame

Cantonese char siu, home oven style.

Per serving, worked out from the ingredient table.

Ingredients

Pork700 g boneless pork shoulder, in 5 cm thick strips

Hoisin sauce2½ tbsp

Soy sauce2 tbsp

Dark soy sauce2 tsp

Honey2 tbsp, divided

Sugar2 tbsp

Chinese five spice powder1 tsp

Garlic5 cloves, grated

White pepper¼ tsp

Sesame oil1 tsp

Salta pinch

Method

5 steps

1Mix hoisin, soy, dark soy, half the honey, sugar, five spice, garlic, pepper, sesame oil and salt. Coat the pork and marinate at least 4 hours, ideally overnight.
2Heat the oven to 200°C. Set the pork on a rack over a tray with a little water.
3Roast 25 minutes, then turn, baste with the leftover marinade and roast 20 minutes more.
4Brush with the remaining honey mixed with a spoon of hot water. Roast at top heat or grill for 3 to 5 minutes until charred at the edges.
5Rest 10 minutes and slice across the grain.

Serve it like this

Slice on a board and fan over steamed rice with blanched greens and a drizzle of the pan juices, or dice for buns and fried rice.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Char siu

Make it your way

Ingredients

Method

Char siu

Make it your way

Ingredients

Method

Make it a meal