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Honey Char Siu Pork

An authentic-tasting, sweet, and savory Chinese BBQ pork with a sticky honey glaze, made easily in your home oven.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 day 3 hours
Servings: 6 servings
Course: Main Course
Cuisine: Chinese
Calories: 380

Ingredients
  

Pork and Marinade
  • 2 lbs pork shoulder (Boston butt) cut into 2-inch thick strips
  • 3 tbsp granulated sugar
  • 3 tbsp light brown sugar packed
  • 2 tbsp honey
  • 3 tbsp soy sauce
  • 2 tbsp dark soy sauce
  • 2 tbsp hoisin sauce
  • 1 tbsp Shaoxing wine
  • 2 cloves garlic minced
  • 1 tsp fresh ginger grated
  • 0.5 tsp Chinese five-spice powder
  • 0.25 tsp white pepper
Basting Glaze
  • 2 tbsp honey
  • 1 tbsp hot water
  • 1 tbsp reserved marinade

Equipment

  • Mixing bowls
  • Baking sheet
  • Wire rack
  • Whisk
  • Resealable Plastic Bag or Dish

Method
 

  1. Pat pork strips dry. Whisk all marinade ingredients in a bowl until smooth.
  2. Place pork in a bag or dish, add marinade, and coat thoroughly. Seal and refrigerate for 8-24 hours.
  3. Preheat oven to 375°F (190°C). Line a baking sheet with foil and fit with a wire rack.
  4. Remove pork from marinade (reserving 1 tbsp for glaze) and place on the wire rack.
  5. Roast for 20 minutes. Meanwhile, mix glaze ingredients: 2 tbsp honey, 1 tbsp hot water, and 1 tbsp reserved marinade.
  6. Flip pork, brush generously with glaze, and roast for another 15-20 minutes.
  7. Flip again, brush with remaining glaze. Optional: Broil for 2-4 mins until caramelized and slightly charred. Internal temp should be at least 145°F.
  8. Let pork rest for 10 minutes before slicing thinly against the grain. Serve immediately.

Notes

For a sauce, boil the leftover marinade for 5 minutes before use. Pork shoulder is best cooked to 160-165°F for a more tender result.