[2026-05 EXP] Chinese Char Siu Pork

Untested recipe.

Substitutions:

  • Pork shoulder — the ideal cut here. Pork loin can work but will be drier; reduce oven time slightly and watch it carefully. Pork belly is fattier but gives a wonderfully sticky result.
  • Shaoxing rice wine — dry sherry is the standard substitute and works very well. Omit entirely if unavailable; add a splash more soy to compensate.
  • Hoisin sauce — not easily substituted as it defines the flavour. If you’re out, a mix of soy, peanut butter, and a little honey gets close.
  • Five spice — if you have star anise, cloves, cinnamon, and white pepper separately, a pinch of each makes a rough substitute.

Ingredients

  • 1.5 kg pork shoulder | cut into long strips about 5cm wide

  • 4 tbsp hoisin sauce

  • 3 tbsp soy sauce

  • 2 tbsp honey

  • 1 tbsp Shaoxing rice wine

  • 1 tsp five spice powder

  • 2 cloves garlic | minced

  • 1 tsp sesame oil

  • red food colouring (optional)

Directions

  • Mix together hoisin, soy sauce, honey, Shaoxing wine, five spice, garlic, sesame oil and food colouring if using. Reserve roughly a third of the marinade for basting.

  • Coat the pork strips thoroughly in the remaining marinade. Cover and refrigerate for at least 4 hrs, ideally overnight.

  • Preheat oven to 200°C. Place pork strips on a rack over a foil-lined tray with a little water in the bottom.

  • Roast for 25 mins, then brush with reserved marinade, flip, and roast for a further 20-25 mins until caramelised and slightly charred at the edges.

  • Brush with a final coat of marinade and rest for 5 mins before slicing. Serve over rice or noodles, or use in bao buns.