Public Recipe

    Char Siu (cantonese Roast Pork)

    Cantonese

    Serves 4
    Cantonese

    Ingredients

    Servings
    4
    • 800 g pork shoulder or pork neck — cut into long strips (main protein)
    • 3 tbsp soy sauce (marinade component)
    • 2 tbsp hoisin sauce (marinade component)
    • 2 tbsp honey (marinade component and glaze)
    • 1 tbsp sugar (marinade component)
    • 1 tbsp rice wine or sherry (marinade component)
    • 3 cloves garlic — minced (aromatic)
    • 0.5 tsp five-spice powder (spice)

    Mise en Place

    0/3

    Process

    1

    marinate pork

    1. 1.Combine soy sauce, hoisin sauce, honey, sugar, rice wine or sherry, minced garlic, and five-spice powder in a bowl to form the marinade.
    2. 2.Add the pork strips to the marinade, ensuring each piece is fully coated.
    3. 3.Cover the bowl and refrigerate for at least 4 hours, or overnight, to allow flavors to penetrate the meat.
    2

    roast pork

    1. 1.Preheat oven to 200°C (400°F).
    2. 2.Remove pork from marinade, reserving any excess marinade for glazing.
    3. 3.Arrange pork strips in a single layer on a baking rack set over a baking sheet.
    4. 4.Roast for 20–25 minutes.
    5. 5.Turn the pork strips halfway through roasting to ensure even cooking and browning.
    3

    glaze and caramelize

    1. 1.Brush the pork generously with the reserved marinade or a honey glaze (additional honey mixed with a little soy sauce).
    2. 2.Return the pork to the oven and continue roasting until the glaze is caramelized and the pork exhibits slight charring.
    3. 3.Monitor closely to prevent burning the glaze.
    4

    rest and slice

    1. 1.Remove the char siu from the oven and allow it to rest for 10 minutes before slicing.
    2. 2.Slice the char siu thinly against the grain for optimal texture.

    Plating

    • Slice thinly.
    • Serve with rice or noodles.

    Sensory Checks

    Texture

    Confirm the pork is tender and juicy.

    Color

    Observe a deep reddish-brown color with caramelized edges.

    Aroma

    Inhale the sweet, savory, and aromatic notes of the glaze.

    Common Errors

    • ⚠ Overcooking the pork, resulting in a dry texture.
    • ⚠ Insufficient marinating time, leading to diminished flavor penetration.
    • ⚠ Burning the glaze due to excessive heat or prolonged roasting time.

    Notes

    • Caramelization is crucial for achieving the characteristic flavor and appearance of char siu.
    • The balance of sweetness from honey and sugar with the saltiness of soy sauce and the umami from hoisin sauce is fundamental to this dish.
    • Adjust the quantities of sugar and honey in the glaze according to personal preference.

    Amanah Compilation

    Engine: Amanah Engine v1.0

    Structural completeness: 95%

    Techniques in this recipe

    Lineage

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