You know that really delicious, sweet and tender pork you had a dream about the other night? No? Just me? OK. Well, this char siu pork is definitely dream worthy, and I thought everyone should have the recipe. It’s an amazing Vietnamese marinade – garlic, honey, hoisin, five spice, etc. – and can be used in oh so many ways. On sandwiches, in soups (like pho!), rice paper wraps, or pretty much anywhere, really. It’s more than fine all on it’s own too.
The longer you can let this marinade, the more delicious it will be.
Then, bake @ 475 F for about 30 to 35 minutes, flipping and basting the pork in the marinade every 10 minutes. Don’t dump it all on right away, because the sugar will burn. But if you just put it on a bit at a time, it will help form a nice sticky glaze. MMMMmmmmmm sticky glaze…
Here is one potential serving option: on rice, with a bean salad on the side!
Or sliced up and used in pho…
Or buried under a bunch of other toppings to make up rice paper wraps! This will very likely blow your mind.
Char Siu Pork Recipe
2 1/3 pounds boneless pork shoulder (tenderloin works well too)
2 cloves garlic, minced
2 tbsp sugar
½ tsp Chinese five-spice powder
3 tbsp hoisin sauce
2 tbsp honey
1 ½ tbsp rice wine or dry sherry
2 tbsp light soy sauce
1 tbsp dark soy sauce
2 tsp sesame oil
- Preheat the oven to 475 degrees.
- Cut the pork into strips about 6 inches long and 1 ½ inches thick.
- To make the marinade, take a large bowl and whisk together the garlic, sugar, five-spice powder, hoisin sauce, honey, wine, soy sauces and sesame oil. Add the pork and use a spatula or tongs to coat evenly. Cover with plastic wrap and refrigerate for 6 to 8 hours, turning the pork 2 or 3 times.
- Line a baking sheet with aluminum foil, line up pork on top and reserve the marinade.
- Roast, basting every 10 minutes, for 30 to 35 minutes. The pork is done when it looks glazed, is slightly charred and registers about 145 Fahrenheit on a meat thermometer.
- Let the meat stand for about 10 minutes to finish cooking and seal in the juices.