Ingredients
The following ingredients have 4 Servings
- 3 lb pork shoulder or pork butt (sliced horizontally into slabs that are about 2 inches thick)
- 1 clove minced garlic
- 1 tbsp Shaoxing rice wine
- 1 tbsp soy sauce
- 1 tbsp hoisin sauce
- 2 tbsp maltose (or honey)
- ½ tsp sesame oil
- ¼ cup granulated white sugar
- 2 tsp salt
- ½ tsp five spice powder
- ¼ tsp white pepper
- 1 tbsp water
- red food coloring
Instruction
- Add all marinade ingredients except red food coloring. Mix until evenly combined. Add a few drops of red food coloring and mix. Add until you have your desired amount of redness. Char Siu can range from bright red to dark red, depending on your personal preference.
- Set aside three tbsp of marinade. Rub remaining marinade all over the pork slabs.
- Place pork into a baking dish large enough to hold the pork pieces without them overlapping. Seal surface with plastic wrap. Place pork in fridge to marinate overnight. Place reserved marinade in a small container and also refrigerate.
- On the day of cooking, preheat oven to 475°F. Line a large baking sheet with foil. Add 2 cups of water to baking sheet. Then place a wire baking rack on top of baking sheet. Place pork slabs on baking rack. Place pork into lower half of oven. Cook for 25 minutes.
- Flip pork over. If your baking sheet is out of water, add more. Cook pork an additional 20 minutes. Take reserved marinade and set aside 1 tbsp. Using the remaining 2 tbsp, baste the exterior of the pork.
- Cook an additional 5-15 minutes or until pork is fully cooked and the exterior is shiny, crispy and slightly charred around the edges. To check pork doneness, use a meat thermometer. You want the internal meat temperature to be about 160°F. 160°F is medium for pork and it will cook slightly more as it rests.
- Let pork rest for ten minutes before slicing and serving. Right before serving, brush the top of the slices with remaining reserved marinade.
