Recipe
Homemade Char Siu Pork
Sticky Chinese-style pork with honey, hoisin and five spice, roasted until lacquered and tender before being sliced for rice, noodles or a simple sharing plate.
Ingredients
Method
40 mins prep25 mins cook65 mins total
Mix the hoisin sauce, honey, soy sauce, rice vinegar, Chinese five spice, garlic, ginger and black pepper in a bowl. Add the pork, turn to coat, cover and marinate for at least 30 minutes.
Heat the oven to 200C fan. Line a roasting tray with foil and set a rack over it. Lift the pork from the marinade, reserving the excess, and place it on the rack.
Roast for 25 minutes, turning and brushing with the reserved marinade halfway through. Continue roasting until the pork is cooked through and the glaze is dark, sticky and bubbling at the edges.
Rest the pork for 10 minutes, then slice thinly. Scatter with spring onions and serve with rice, noodles or greens.
Notes
Line the tray with foil before roasting; the honeyed marinade caramelises quickly and is much easier to clean while still warm. Rest the pork for 10 minutes before slicing so it stays juicy.
About this recipe
This homemade char siu pork brings the sweet, savoury balance of a favourite Chinese roast to the home kitchen. Pork is coated in hoisin, honey, soy and five spice, then roasted until the marinade turns glossy and the edges catch just enough colour.
The method is deliberately practical: a short marinade builds flavour, while regular basting keeps the surface moist and lacquered. Rest the pork before slicing so the juices settle, then serve it with rice, noodles or greens and spoon over any pan juices.
