Chinese Roast Pork

4.90 from 29 votes

Sticky, tender, juicy pieces of flavor packed fatty pieces pork, this Chinese roast pork, or char siu, is an incredibly popular Cantonese dish.

Prep Time5

Cook Time45

Marinade1

Total Time1 50

Course: Main Course

Cuisine: Chinese

Servings: Servings

Calories: 188kcal

Cut the pork shoulder into 2-3" x 8" strips.
Combine remaining ingredients in a bowl. Reserve ¼ cup of the marinade for basting.
Add the pork strips and mix to coat the pork with the marinade. Place in the fridge for 24 hours.
Preheat oven to 425°F.
Place pork on a rack over a lined baking sheet. Pour enough water in the bottom of the baking sheet to cover the surface, but not enough that it touches the pork.
Cook for 20 minutes. Remove and flip the pork over. Baste with reserved marinade and cook for another 20 minutes.
Baste again and cook for about 5 minutes, or until sizzling and caramelized on the outside.
Remove from heat, baste one last time, and let rest for 10 minutes. Slice with a cleaver or sharp knife and serve.

Be sure to put water in the bottom of the pan when roasting to avoid the marinade burning.

Pork shoulder is the best cut of pork to use for this recipe. However, a lean cut of pork belly can also work. I don't recommend pork loin as I find it comes out too dry.

Cutting the pork shoulder into smaller pieces allows the pork to cook faster and provides more surface for the marinade/sauce.

I recommend using fans or opening a window because the sugar in the marinade has a tendency to smoke at higher temperatures.

If using a convection oven, your pork may roast faster. Start checking it at the 10-15 minute mark to make sure it doesn't burn.

Use a thermometer to ensure the pork is cooked to 145°F (USDA recommended safe temperature for pork).

To get the red color, you can add 2 teaspoons of red food coloring to the marinade.