Pork Char Siu
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What’s your favourite Chinese dish? I can’t seem to narrow it down to just one but wor wonton soup and pork dumplings are definitely at the top of my list. I also enjoy dim sum with its array of steamed buns, rice rolls and dumplings. But today’s Pork Char Siu was made in preparation for wor wonton soup, which is soon to follow!! Wor, meaning “everything” in Chinese means the soup can be made with any combination of your favourite foods such as broccoli, baby bok choy, or shrimp. I personally believe that Pork Char Siu is a must to include. The sweet and salty meat is great together with the broth and vegetables and helps to make the soup a meal on its own.
While wor wonton soup is one of my favourite ways to use Pork Char Siu, it’s also great in fried rice, ramen, or sliced and served with extra sauce over rice. Heck, cold pork buns are great too! The cooked pork freezes well in an airtight container for up to two months. Having three cooked pieces gives you Pork Char Siu for at least three meals if frozen separately. It makes for easy weeknight meals when you’re short on time and energy. Enjoy!
Need a little weeknight dinner inspiration?
Author: Compelled to Cook
Pork Char Siu
Ingredients
- 3-4 pound pork shoulder roast
- 5 tbsp honey, divided
- 1/4 cup soy sauce
- 1/4 cup oyster sauce
- 1/4 cup hoisin sauce
- 1/4 cup sherry or Chinese Shaoxing Wine
- 1 tbsp canola oil
- 1 tsp Chinese five spice
- 1/2 tsp red food colouring paste see note
- 1/4 tsp white pepper
Instructions
- Trim pork shoulder of excess fat and cut lengthwise into 3 even pieces. Place pieces into a sealable bag.
- Whisk together 3 tbsp of honey and the remaining ingredients. Pour marinade over pork and seal bag. Lay bag flat on a small tray or shallow baking pan and refrigerate for 24-48 hours, flipping once or twice.
- Preheat oven to 325°F and place rack in the middle. Line a baking tray with two layers of aluminum foil or a layer of aluminum foil and a sheet of parchment paper. (see note) Drain marinade into a shallow skillet and place pork onto the baking tray. Bake for 30 minutes, turn pork and continue baking for an additional 30 minutes.
- Meanwhile, whisk the remaining 2 tbsp of honey into the marinade and reduce over medium-high heat until it coats the back of a spoon, about 7-8 minutes.
- Increase oven temperature to 350°F. Generously baste pork with sauce and bake for 10 minutes. Turn pork, baste again and bake for an additional 10 minutes.
- Turn oven to broil and remove the top layer of aluminum foil or sheet of parchment paper from under the pork leaving a cleaner surface for broiling (see notes). Baste pork and broil for 1-2 minutes, turn pork, baste and broil again for 1-2 minutes. Remove from oven, cover and allow to rest for 10-15 minutes before slicing.
Notes
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