Chinese Char Siu Pork

Directions

1. 1

   Whisk together a proper char siu marinade

   Combine the hoisin sauce, honey, soy sauce, shaoxing wine, five spice powder, minced garlic, and fermented bean curd if using in a bowl, whisking until smooth and evenly combined.

2. 2

   Marinate long enough to matter

   Coat the pork strips thoroughly in the marinade, turning to cover every surface. Cover and refrigerate for at least 4 hours, though overnight rewards you with noticeably deeper flavor all the way through the meat, not just on the surface.

3. 3

   Set up a drip-catching rack

   Place a wire rack over a foil-lined baking sheet with a little water poured underneath. This setup lets heat circulate around the pork on all sides while catching sticky drips before they burn onto your pan.

4. 4

   Start the roast

   Arrange the marinated strips on the rack, letting excess marinade drip off first, and roast at 375F (190C) for 25 minutes.

5. 5

   Glaze in layers for that sticky shine

   Brush the pork generously with the reserved marinade and continue roasting for 15 more minutes, until the edges turn deeply caramelized and slightly charred in spots - that char is where char siu gets both its name and its signature smoky-sweet flavor.

6. 6

   Rest before you cut

   Let the pork rest for 5-10 minutes off the heat. Slicing immediately lets all those flavorful juices run out onto the cutting board instead of staying in the meat.

7. 7

   Slice and serve

   Cut into thin slices against the grain and serve over steamed rice or tossed through noodles, spooning any extra glaze from the pan over the top.