How to Make the Best Char Siu

Ingredients

• 1.5 kg Pork Collar (trimmed, cut into 4 equal sticks about 1.25" thick)
• 120 ml Light Soy Sauce (low sodium preferred)
• 60 ml Hoisin Sauce
• 30 ml Oyster Sauce
• 30 ml Shaoxing Wine (Chinese rice wine, optional dry sherry)
• 5 ml Toasted Sesame Oil (about 1 tsp)
• 2 g White Pepper (about ½ tsp)
• 2 g Five‑Spice Powder (about 1 tsp)
• 2 g Pink Curing Salt (also called Prague powder #1, for color and slight preservation)
• 15 g Garlic (about 3 cloves, minced)
• 15 g Ginger (peeled and grated)
• 5 g Red Yeast Rice Powder (ground to a fine powder for deep crimson color)
• 15 g Red Fermented Tofu (about 1 tbsp, mashed)
• 100 ml Malt Syrup (Molasses) (sticky, syrupy sweetener for glaze)
• 275 ml Reserved Marinade for Glaze (set aside before marinating the pork)

Instructions

1. Trim and Portion Pork

   Trim excess fat from the 1.5 kg pork collar, leaving a thin layer of fat for juiciness. Cut the piece in half lengthwise, then slice each half into two sticks about 1¼" thick, yielding four roughly equal pieces.

   Time: PT15M

2. Prepare the Marinade

   In a beaker or large jar combine light soy sauce, hoisin sauce, oyster sauce, Shaoxing wine, toasted sesame oil, white pepper, five‑spice powder, pink curing salt, minced garlic, grated ginger, red yeast rice powder, and mashed red fermented tofu. Blend until smooth.

   Time: PT10M

3. Reserve Portion for Glaze

   Measure out 275 ml of the prepared marinade and set aside in a separate container; this will become the glaze later.

   Time: PT5M

4. Marinate the Pork

   Divide the remaining marinade equally among two quart‑size Zip‑Lock bags (about 200 ml per bag). Add one pork stick to each bag, seal, and massage gently to coat all surfaces. Place the bags in a container with a high rim, seam side up, and refrigerate for 12–36 hours.

   Time: PT12H

5. Preheat Oven and Prepare Roast Pan

   Preheat the oven to 350 °F (175 °C). Lightly oil a 9×13" baking dish, arrange the marinated pork sticks in a single layer, and pour the remaining reserved marinade over them for extra moisture.

   Time: PT10M

   Temperature: 350°F

6. First Covered Roast

   Place the covered pan in the oven and roast for 30 minutes. This initial high heat brings the internal temperature up quickly.

   Time: PT30M

   Temperature: 350°F

7. Low‑and‑Slow Roast

   After 30 minutes, lower the oven temperature to 225 °F (107 °C). Continue roasting, uncovered, for 3 hours (check after 2 h 45 m). The leaner piece may be done earlier; remove it when a fork slides in with slight resistance.

   Time: PT3H

   Temperature: 225°F

8. Rest the Meat

   Remove the pork from the oven, transfer to a cutting board, and let rest for 10 minutes before glazing. This allows juices to redistribute.

   Time: PT10M

9. Make the Malt‑Syrup Glaze

   Strain the reserved 275 ml of marinade through a fine mesh strainer to remove red yeast rice particles. In a small saucepan, combine the strained liquid with 100 ml malt syrup. Heat over medium heat, stirring, until the syrup fully dissolves and the mixture is glossy.

   Time: PT10M

   Temperature: Medium heat

10. First Side Broil

    Place the rested pork sticks on a half‑sheet pan. Brush generously with the hot glaze. Position the pan 4 inches below the broiler and broil for 6 minutes until the surface shows darkened spots but is not burnt.

    Time: PT6M

    Temperature: Broiler

11. Flip and Second Side Broil

    Turn the pork sticks, brush the opposite side with glaze, and broil for another 5‑6 minutes, watching for even caramelization.

    Time: PT6M

    Temperature: Broiler

12. Final Rest and Slice

    Remove the pork from the oven, let rest 5‑15 minutes, then slice against the grain into ½‑inch pieces. Serve hot over rice or as a standalone dish.

    Time: PT10M

Nutrition Facts

Calories

350

Protein

30 g

Carbohydrates

10 g

Fat

20 g

Fiber

1 g