Homemade Cantonese Char Siu Roast Pork
A home cook’s version of the classic Cantonese-style barbecue pork shoulder. Tender, juicy, and covered in a sweet sticky glaze. Great with rice, and meal prep friendly.
Servings: 7
Ingredients
- 2.6 lb pork butt
Marinade
- 2 tbsp oyster sauce
- 2 tbsp soy sauce
- 2 tbsp sugar
- 1 tbsp doubanjang
- 1 tsp white miso
- 1 tsp shaoxing wine
- 1 tsp white pepper
- 1 tsp Chinese 5 spice
- 1 tsp garlic powder
Glaze
- 200 g honey
- Leftover marinade
Instructions
- Marinade the pork overnight in the fridge.
- Begin cooking by preheating oven to 200C/400F.
- Roast the pork at 200C/400F for about 20 minutes on both sides.
- In the meantime, make rice and vegetables. Loosen up some honey with a bit of the leftover marinade to make the glaze.
- Once the pork is cooked through and juices run clear, brush on a layer of glaze and return to the oven for about 5 minutes. Repeat several times on each side.
- When pork is well glazed and slightly charred, remove from oven and allow to rest. Cut into bite sized pieces and serve.