Char Siu Pork

Char Siu Pork

This delicious baked and broiled pork takes an inexpensive cut to the next level. Perfect for a weeknight dinner or after work guests.


  • 800 g (~2lbs) Pork Shoulder (boneless, sliced)
  • 1/2 Tbs Honey
  • 1/2 Tbs Rice Wine Vinegar (or Saki)
  • 1/2 Tbs Soy Sauce
  • 1 1/2 Tbs Dark Soy Sauce
  • 1 Tbs Hoisin Sauce (Chinese Barbecue Sauce)
  • 1 Tbs Sesame Oil
  • 1/2 tsp White Pepper (ground)
  • 3 Tbs Brown Sugar (Dark or Light)
  • 1/2 tsp Chinese 5 Spice Powder

Honey Water:

  • 2 Tbs Honey
  • 2 Tbs Scalding Water


  • 2 Scallions (sliced)
  • 1/4 C Carrots (pickled)
  • 1/8 C Garlic (thin sliced, pickled)
  • 1/2 Tbs Sesame Seeds (toasted)


  • Mix all ingredients, except Honey Water and garnishes in zipper top bag.
  • Refrigerate 3-24 hours, reserve marinade for basting.


Preheat oven to 350F. (If serving with rice, start rice maker/begin boiling water.)

Remove pork from bag, reserve marinade.

Line half sheet with kitchen paper.

Place pork on half sheet with raised oven-safe grill.

Bake 20 minutes on center rack.

Baste with reserved marinade, bake 10 more minutes.

Flip pork, baste with remaining marinade. Bake 10 minutes.

Remove pork from oven. Set oven to Broil.

Baste pork with Honey Water. Place under broiler, 5 minutes or until bubbling and lightly charred. (Maillard Reaction: YouTube)

Flip pork, baste with remaining Honey Water. Broil, 5 minutes.

Remove from heat, let rest 5 minutes.

Make medium thick diagonal slices.

Plate over rice, garnish with scallions, pickled carrots and garlic, toasted sesame seeds, or additional preferred garnishes. Drizzle rice and meat with reserved pan drippings.