Char Siu Pork with Steamed Rice
Why this recipe works
- Layered marinade: Hoisin, soy, honey, ginger, garlic and five-spice give the pork sweetness, savoury depth and warm aromatics.
- Lacquered finish: Roasting at a higher heat first encourages caramelisation before gentler roasting finishes the pork through.
- Built for rice bowls: The sliced pork, glossy pan juices and steamed jasmine rice work together as a complete, balanced bowl.
Get the most out of this recipe
Timing notes
- Marinating matters: Even a short marinate helps the pork take on colour and flavour; turn the strips well so the glaze coats every surface.
- Rest before slicing: Letting the pork rest keeps the juices in the meat and makes it easier to cut clean slices.
- Serve while glossy: Char siu is at its best soon after roasting, when the glaze is still shiny and the pan juices are loose enough to spoon over.
Ingredient notes
- Choose pork shoulder: Boneless pork shoulder has enough fat and structure to stay tender during roasting while still developing caramelised edges.
- Shaoxing wine: Shaoxing wine adds a rounded, aromatic savouriness to the marinade; water works as a simpler substitute if needed.
- Five-spice character: Chinese five-spice is central to the recognisable char siu flavour, bringing warmth, sweetness and gentle aniseed notes.
Common mistakes
- Watch the glaze: Honey and sugar can catch at the edges, so keep an eye on the pork during the final roast and baste rather than letting the surface dry out.
- Do not over-roast: Use a thermometer and remove the pork once the thickest part reaches the target temperature to avoid a dry finish.
- Check the centre: The glaze may look ready before the pork is cooked through, so check the thickest part rather than judging by colour alone.
Make-ahead tips
- Good for meal prep: Cool the pork and rice quickly, then store them separately so the rice stays fluffy and the pork keeps its glaze.
- Reheat gently: Warm the pork with a little pan juice or water to loosen the glaze, and reheat the rice covered until steaming.
- Freeze the pork: Sliced pork freezes well with its juices; defrost overnight in the fridge before reheating.
Equipment you'll need
Ingredients
Instructions
- Peel and finely grate the ginger, then crush the garlic. In a mixing bowl, whisk together the hoisin sauce, honey, light soy sauce, Shaoxing Cooking Wine, sesame oil, Chinese five spice and caster sugar.
- Cut the pork shoulder into 2 long strips so it roasts evenly and takes on more glaze. Add the pork to the marinade and turn well to coat. Cover and marinate for 30 minutes at room temperature.
- Heat the oven to 220°C (430°F). Set the pork in a roasting pan and pour over any remaining marinade. Roast for 15 minutes to start the caramelisation.
- Reduce the oven to 200°C (390°F). Roast for 25 to 30 minutes more, turning and basting twice, until sticky and lacquered and the thickest part reaches 70°C (160°F). Rest the pork for 10 minutes, then slice.
- While the pork rests, rinse the jasmine rice in cold water until the water runs mostly clear. Put the rice and water in a saucepan, bring to the boil, then cover and cook on the lowest heat for 12 minutes. Take off the heat and leave covered for 10 minutes, then fluff with a fork.
- Spoon the rice into bowls and top with the sliced char siu pork. Tip any pan juices into a small bowl and spoon over the pork and rice. Serve straight away while the glaze is still glossy.
Recipe notes
Tips
- For a deeper glaze, baste the pork every 10 minutes during the final roasting stage, keeping an eye on the edges so the honey does not catch.
- If the pan juices look too thick, stir in 1 to 2 tbsp water off the heat to loosen them before spooning over.
- If serving anyone who is pregnant, elderly, or immunocompromised, cook the pork to 75°C (165°F) for extra safety.
Substitutions
- Replace Pork shoulder with Pork tenderloin for a leaner result; start checking for doneness after 18 to 20 minutes at 200°C (390°F) to avoid drying out.
- Replace Honey with Caster sugar, increasing the caster sugar to 4 tsp total; the glaze will be slightly less glossy but still sticky.
- Replace Shaoxing Cooking Wine with Water; the flavour will be a little less aromatic but the marinade will still work.
Storage
- Refrigerate up to 3 days
- Cool the pork and rice quickly, then refrigerate in separate airtight containers. Reheat the pork in a 180°C (355°F) oven with a spoonful of pan juices or water until piping hot, and reheat the rice in the microwave with a splash of water, covered, until steaming. Freeze sliced pork (with juices) for up to 2 months; defrost overnight in the fridge before reheating.
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Recipe overview
- Servings: 3 servings
- Total time: 1h 35min (20min active)
- Difficulty: Medium
- Cuisine: Chinese
-
Allergens:
Sesame Soybeans
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