Cantonese Honey Char Siu (Glazed BBQ Pork with Five-Spice Honey)

Name: Cantonese Honey Char Siu (Glazed BBQ Pork with Five-Spice Honey)
Yield: 4 servings
Cuisine: Chinese
Ingredients: pork neck 800 g; soy sauce 4 tbsp; oyster sauce 2 tbsp; honey 3 tbsp; sugar 1 tbsp; minced garlic 1 tbsp; five-spice powder 1 tsp; sesame oil 1 tsp

Quick answer

Total time: At least 2 hr 45 min
Level: Medium
Servings: 4 servings
Ingredients: 8

About this dish

In Hong Kong and Guangzhou, char siu hangs from hooks in roast-meat shop windows after roasting in a fire oven; this version gets its lacquered red-brown surface on a rack in a home oven.

A spoonful of honey is held back and brushed on only after the first turn. The slightly charred edges are the prized bits, and the meat is sliced thin over rice or wonton noodles.

Ingredients

servings

IngredientAmount

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Instructions

6 steps

1

Slice pork neck into strips about 3 cm thick and 15 cm long, then pierce both sides thoroughly with a fork at least 10 times to allow the marinade to penetrate deep into the meat.
2

Combine soy sauce 4 tbsp, oyster sauce 2 tbsp, honey 2 tbsp, sugar 1 tbsp, minced garlic 1 tbsp, five-spice powder 1 tsp, and sesame oil 1 tsp in a bowl, stirring until the sugar fully dissolves into a smooth marinade.
3

Add the pork strips to the marinade and coat evenly on all sides, then transfer to a zip-lock bag or airtight container and refrigerate for at least 2 hours, preferably overnight for 8 hours or more to develop deep, complex flavor.
4

Preheat oven to 200C with top and bottom heat.

Place marinated strips directly onto a wire rack set over a foil-lined drip tray, place on the middle rack, and roast for 20 minutes before flipping each piece.
5

Brush the remaining 1 tbsp honey over all sides and roast for another 15 to 20 minutes.

Check that the surface is deep reddish brown, the edges are caramelized, and the center of the thickest strip is cooked through.
6

Transfer roasted pork to a cutting board, tent loosely with foil, and rest for 10 minutes to redistribute juices, then slice thinly at 5 mm thickness against the grain and serve over steamed rice or noodles.