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Delicious Char Siu Pork Recipe Easy Sweet Smoky Glaze Dinner

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A quick and easy char siu pork recipe featuring a sticky, sweet, and smoky glaze that delivers nostalgic comfort and bold flavors. Perfect for weeknight dinners or special occasions.

Ingredients

Scale
  • 2 lbs pork shoulder or pork butt, trimmed and sliced into 1-inch thick strips
  • 3 tablespoons hoisin sauce
  • 2 tablespoons honey
  • 2 tablespoons soy sauce (low-sodium preferred)
  • 1 tablespoon oyster sauce
  • 1 tablespoon Chinese Shaoxing wine or dry sherry (optional)
  • 1 teaspoon Chinese five-spice powder
  • 2 cloves garlic, minced
  • 1 teaspoon grated fresh ginger
  • 1 tablespoon red fermented bean curd (optional)
  • 1 teaspoon sesame oil
  • Red food coloring (optional)

Instructions

  1. Prepare the Marinade: In a mixing bowl, whisk together hoisin sauce, honey, soy sauce, oyster sauce, Shaoxing wine, five-spice powder, minced garlic, grated ginger, red fermented bean curd (if using), sesame oil, and red food coloring (optional). This should take about 5 minutes.
  2. Marinate the Pork: Add the sliced pork to the marinade, tossing to coat thoroughly. Cover and refrigerate for at least 2 hours, but overnight is best for deep flavor.
  3. Preheat the Oven: Set your oven to 400°F (200°C). Line a baking sheet with aluminum foil and place a wire rack on top.
  4. Arrange the Pork: Remove pork from marinade, letting excess drip off, then spread evenly on the wire rack. Reserve the marinade for basting.
  5. Roast: Place the pork in the oven for 15 minutes.
  6. Baste and Flip: Remove from oven, brush with the reserved marinade, and flip each piece. Roast for another 10 minutes.
  7. Final Glaze: Brush pork again with marinade and roast for a final 5-10 minutes until the edges are caramelized and slightly charred. Watch carefully to avoid burning.
  8. Rest and Serve: Let the pork rest for 5 minutes after removing from oven to lock in juices. Slice into thinner pieces if desired and serve hot.

Notes

Marinate pork overnight for best flavor and tenderness. Use a wire rack for even cooking and to prevent sogginess. Watch glaze carefully during final roasting to avoid burning. Red food coloring is optional and only for traditional appearance. For gluten-free, substitute soy sauce and oyster sauce with tamari and gluten-free alternatives. Can substitute pork with chicken thighs or beef, adjusting cooking time accordingly.

Nutrition

Keywords: char siu pork, sweet smoky glaze, Chinese pork recipe, easy dinner, hoisin sauce, five-spice, pork shoulder, Asian marinade

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