Ingredients

• 1 kg boneless pork loin
• 2 tbsp soy sauce
• 2 tbsp hoisin sauce
• 2 tbsp honey
• 2 tbsp sugar (brown sugar recommended)
• 1 tbsp oyster sauce
• 1 tbsp rice wine vinegar
• 1 tsp sesame oil
• 1 tsp five-spice powder
• 1/2 tsp garlic powder
• Red food coloring (optional, for the traditional color)

Method

1. Start by cutting the pork loin into strips about 5 cm wide for optimal marinade absorption and even cooking.
2. Mix all the ingredients for the marinade in a large bowl: soy sauce, hoisin sauce, honey, sugar, oyster sauce, rice wine vinegar, sesame oil, five-spice powder, garlic powder, and optionally a little red food coloring for the traditional Char Siu color.
3. Place the pork strips in the marinade, making sure the meat is completely covered. Cover the bowl and marinate in the refrigerator for at least 4 hours — preferably overnight for deeper flavor.
4. Preheat the oven to 200°C and place a baking rack over a roasting pan lined with baking paper or foil for easy cleaning. This will allow fat to drip off during cooking.
5. Remove the pork from the marinade, let excess marinade drip off, and place the pieces on the rack. Save the remaining marinade for later use.
6. Roast the pork in the oven for about 25–30 minutes, or until almost cooked through. Turn the pieces halfway. Brush regularly with the remaining marinade for extra flavor.
7. For a glazed and caramelized surface, increase the oven temperature to 220°C, and continue roasting for another 5–10 minutes, until the pork is tender and slightly charred.
8. Let the Char Siu rest for a few minutes before slicing thinly. Serve with steamed rice or as a filling in bao buns.

Storage and tips

Char Siu can be stored in the refrigerator for up to 3 days or frozen for later enjoyment. For a slightly different flavor, try adding freshly grated ginger to the marinade or adjust the amount of five-spice to your taste.