Quick Recipe Version (TL;DR)
Quick Ingredients
- 3 lb (1.36 kg) boneless pork shoulder/butt, cut into 3 long strips (about 2–2.5 in/5–6 cm thick)
- 1/3 cup (80 ml) hoisin sauce
- 1/3 cup (80 ml) shoyu (soy sauce)
- 1/3 cup (110 g) honey
- 1/4 cup (60 ml) pineapple juice
- 2 tbsp (30 ml) Shaoxing wine or dry sherry
- 2 tbsp (25 g) brown sugar
- 2 tsp Chinese five-spice powder
- 1 tbsp (12 g) grated fresh ginger
- 3 garlic cloves, grated
- 1 tsp toasted sesame oil, 1/2 tsp white pepper
- 2 tsp red food coloring or 1 tbsp red fermented bean curd (nam yu), mashed (optional)
- Reserve 1/2 cup marinade; later add 2 tbsp honey + 1 tbsp hoisin for glazing
- 1 cup (240 ml) hot water for roasting pan; 1 tsp neutral oil for rack
- To serve: steamed jasmine rice or Hawaiian sweet rolls; sliced green onions; sesame seeds
Do This
- 1) Trim pork and cut into 3 long strips (2–2.5 in thick).
- 2) Whisk marinade; reserve 1/2 cup. Add color (optional). Marinate pork 12–24 hours.
- 3) Heat oven to 375°F (190°C). Line a sheet pan with foil, add 1 cup hot water, set a greased rack on top.
- 4) Roast pork on rack 30 minutes, basting at 15 minutes with some reserved marinade.
- 5) Stir remaining reserved marinade with 2 tbsp honey + 1 tbsp hoisin; simmer 1 minute. Raise oven to 425°F (220°C); brush and roast 15–20 minutes more until 160–165°F (71–74°C). Optional: broil 2–3 minutes for extra char.
- 6) Rest 10 minutes. Slice 1/2-inch (1.3 cm) thick. Spoon over any pan juices and extra glaze. Serve over rice or in buns.
Why You’ll Love This Recipe
- Classic island-style char siu: savory-sweet, lacquered red glaze, and tender pork shoulder.
- Foolproof roasting method with a water pan keeps the meat juicy and the glaze sticky.
- Flexible serving: pile onto hot rice, tuck into Hawaiian sweet rolls, or slice for manapua-style buns.
- Make-ahead friendly—marinate overnight, then roast when you’re ready.
Grocery List
- Produce: Fresh ginger, garlic, green onions (scallions)
- Dairy: None
- Pantry: Boneless pork shoulder/butt, hoisin sauce, shoyu (soy sauce), honey, pineapple juice (canned or bottled), Shaoxing wine or dry sherry, brown sugar, Chinese five-spice, toasted sesame oil, white pepper, red food coloring or red fermented bean curd (optional), jasmine rice or Hawaiian sweet rolls, sesame seeds
Full Ingredients
Pork & Marinade
- 3 lb (1.36 kg) boneless pork shoulder/butt, trimmed and cut into 3 long strips (about 2–2.5 in/5–6 cm thick)
- 1/3 cup (80 ml) hoisin sauce
- 1/3 cup (80 ml) shoyu (soy sauce)
- 1/3 cup (110 g) honey
- 1/4 cup (60 ml) pineapple juice
- 2 tbsp (30 ml) Shaoxing wine or dry sherry
- 2 tbsp (25 g) brown sugar
- 2 tsp Chinese five-spice powder
- 1 tbsp (12 g) finely grated fresh ginger
- 3 garlic cloves, finely grated or pressed
- 1 tsp toasted sesame oil
- 1/2 tsp white pepper
- Optional for red hue: 2 tsp red food coloring OR 1 tbsp red fermented bean curd (nam yu), mashed
Sticky Basting Glaze
- 1/2 cup (120 ml) reserved marinade (set aside before it touches the pork)
- 2 tbsp (30 ml) honey
- 1 tbsp (15 ml) hoisin sauce
For Roasting & Serving
- 1 cup (240 ml) hot water for the roasting pan
- 1 tsp neutral oil for greasing the rack
- To serve: steamed jasmine rice or Hawaiian sweet rolls; 2 green onions, thinly sliced; 1 tsp toasted sesame seeds
Step-by-Step Instructions
Step 1: Prep and portion the pork
Trim any thick exterior fat or hard connective tissue from the pork shoulder. Slice the shoulder into three long “logs,” each about 2–2.5 inches (5–6 cm) thick. This classic char siu shape maximizes marinade contact and gives beautiful caramelized edges.
Step 2: Make the marinade and reserve some for basting
In a large bowl, whisk the hoisin, shoyu, honey, pineapple juice, Shaoxing wine, brown sugar, five-spice, ginger, garlic, sesame oil, and white pepper. If using, whisk in red food coloring or mashed red fermented bean curd for the signature red hue. Measure out and reserve 1/2 cup (120 ml) of this marinade in a clean container—this will become your safe basting/glazing liquid. Add the pork to the remaining marinade, turning to coat. Cover and refrigerate 12–24 hours, turning once halfway through for even flavor.
Step 3: Set up the oven
Position a rack in the center of the oven and heat to 375°F (190°C). Line a rimmed sheet pan with foil for easy cleanup. Pour 1 cup (240 ml) hot water into the pan to create gentle steam and catch drips. Set a lightly oiled wire rack over the pan. Remove pork from marinade (let excess drip off) and place on the rack. Discard the used marinade in the bowl.
Step 4: Roast and start basting
Roast for 30 minutes, basting once at the 15-minute mark with a few spoonfuls of the reserved marinade. Flip the pork pieces at 30 minutes and baste again. This layering builds the signature glossy coat.
Step 5: Make the sticky glaze and finish
In a small saucepan, combine the remaining reserved marinade with 2 tbsp honey and 1 tbsp hoisin. Bring to a brief simmer over medium heat for 1 minute to thicken slightly. Increase oven temperature to 425°F (220°C). Brush the pork generously with the hot glaze and roast 15–20 minutes more, basting every 5–7 minutes, until the exterior is lacquered and lightly charred in spots and the internal temperature reaches 160–165°F (71–74°C). For extra caramelized edges, broil for 2–3 minutes, watching closely.
Step 6: Rest and slice
Transfer pork to a cutting board and rest 10 minutes to let juices settle. Slice thickly—about 1/2 inch (1.3 cm)—so each piece shows a shiny red exterior and juicy interior. Spoon any pan drippings over the slices for bonus flavor.
Step 7: Serve island-style
Serve warm over bowls of steamed jasmine rice or tuck into Hawaiian sweet rolls. Garnish with sliced green onions and sesame seeds. Offer extra glaze on the side if you have any left from the pan.
Pro Tips
- Cut into long, even strips: This maximizes surface area for marinade and produces classic char siu slices.
- Use a water pan: The 1 cup of hot water prevents burning and keeps the pork moist while the glaze caramelizes.
- Reserve marinade before adding pork: It stays food-safe for basting and glazing later.
- Color options: Red food coloring gives a vivid hue; red fermented bean curd adds both color and savory depth.
- Target doneness: 160–165°F (71–74°C) gives tender, sliceable shoulder with rendered fat and sticky edges.
Variations
- Grill finish: Roast at 375°F (190°C) for 30 minutes, then finish over medium-hot grill, brushing with glaze until charred and glossy.
- Guava-char siu glaze: Swap 1 tbsp of the honey in the glaze for 1–2 tbsp guava jelly for a distinctly Hawaiian sweetness.
- Lean cut option: Use two pork tenderloins; marinate 6–8 hours and roast at 400°F (200°C) for 18–22 minutes to 145°F (63°C), then glaze under the broiler.
Storage & Make-Ahead
Marinate the pork up to 24 hours in advance. Leftover cooked char siu keeps in an airtight container in the refrigerator for 4 days or can be frozen up to 2 months. Reheat gently, covered, in a 300°F (150°C) oven until warm, brushing with a bit of extra honey-hoisin to refresh the shine. Sliced leftovers are excellent in fried rice, ramen, saimin, or stuffed into buns.
Nutrition (per serving)
Approximate for 1/8 of recipe: 410 calories; 24 g fat; 28 g protein; 15 g carbohydrates; 12 g sugars; 980 mg sodium. Values will vary with glaze usage and trimming.
