Char Siu – Chinese Roast/Barbecued Pork
  1. Whisk marinade ingredients together in a bowl. Cut pork in half horizontally to make two long, flat, thin pieces about 2 X 1-inches in thickness. Place the pork & marinade in a zip-lock bag. Marinate 24 – 48 hours in refrigerator (3 hours is the bare minimum). Soak wooden skewers in water while meat marinades.
To Roast
  1. Preheat oven to 350 F. Line a deep baking tray with foil.
  2. Remove pork from marinade, save marinade. Thread meat onto soaked skewers. The skewers will naturally suspend the meat above the baking tray with plenty of room to ensure that the meat is cooked evenly from all sides. A small amount of water in the bottom of the baking tray will help to keep the meat moist while its roasting.
  3. Pour reserved marinade in a saucepan & combine with the 2 Tbsp of extra honey. Bring to a simmer over medium-high heat & cook for 2 minutes until syrupy. Remove from heat.
  4. Around halfway through roasting, baste generously with the reserved marinade. Try to get as much marinade on the meat as possible as it is the key for getting the thick glossy glaze. When finished roasting, the meat should be tender but not falling apart. Allow to rest for 10 minutes before slicing.
Recipe Notes
  • One of the key ingredients that gives char siu its wonderful taste is hoisin sauce.
  • Chinese five spice refers to a mixture of spices used commonly in Chinese cooking. Each brand varies in terms of content.