用Costco的猪上肩肉终于烤出了完美的叉烧肉！重点在烤制的过程｜Char Siu (Chinese Bbq Pork) Focus on the roasting process
用Costco的猪上肩肉终于烤出了完美的叉烧肉！重点在烤制的过程｜Char Siu (Chinese BBQ Pork) Focus on the roasting process is a medium Chinese recipe that serves 4. 250 calories per serving. Recipe by 尚食厨房 ShangshiKitchen on YouTube.
Prep: 15 min | Cook: 1 hr | Total: 1 hr 35 min
Cost: $9.80 total, $2.45 per serving
Ingredients
- 1 kg Pork Shoulder (trimmed of excess fat and fascia, cut into 2‑3 cm thick pieces)
- 150 g Char Siu Sauce (store‑bought, approx. 1 cup; contains sugar, soy sauce, garlic, fermented black beans, and spices)
- 1 tbsp Chinese White Liquor (Baijiu) (adds depth and helps tenderize; can be omitted if unavailable)
- 2 tbsp Honey (for glazing during the last two basting steps)
Instructions
Trim and Slice the Pork
Using a sharp knife, remove excess fat, fascia, and any small protrusions from the pork shoulder, then cut the meat into 2‑3 cm thick pieces to reduce marinating time.
Time: PT10M
Prepare the Marinade
In a mixing bowl combine 1 tbsp baijiu with 150 g (≈1 cup) store‑bought char siu sauce. Stir until fully blended.
Time: PT5M
Marinate the Pork
Add the pork pieces to the bowl, coat them thoroughly with the sauce mixture, then seal the bowl with cling film and refrigerate for at least 4 hours (or overnight).
Time: PT5M
Preheat the Oven
Preheat the oven to 420°F (215°C). Line a baking sheet with parchment paper and place the wire rack on top.
Time: PT10M
Temperature: 420°F
First Bake (Initial Caramelization)
Arrange the marinated pork on the wire rack, skin side up, and bake for 15 minutes.
Time: PT15M
Temperature: 420°F
Second Bake with Char Siu Glaze
Remove the rack, brush both sides of the pork with additional char siu sauce, flip if desired, and bake another 15 minutes at 420°F.
Time: PT15M
Temperature: 420°F
First Honey Glaze and Temperature Drop
Brush a thin layer of honey over the pork, lower the oven temperature to 350°F (175°C), and bake for 10 minutes.
Time: PT10M
Temperature: 350°F
Second Honey Glaze
Remove the pork, brush another thin layer of honey, and continue baking for 9 minutes at 350°F.
Time: PT9M
Temperature: 350°F
Rest and Slice
Take the pork out of the oven, let it rest for 5 minutes, then slice against the grain and serve.
Time: PT5M
Nutrition Facts
- Calories
- 250
- Protein
- 20 g
- Carbohydrates
- 10 g
- Fat
- 12 g
- Fiber
- 0 g
Dietary info: Contains soy, May contain gluten depending on sauce brand, High protein
Allergens: Honey, Soy (in char siu sauce)
Ingredient Substitutions
- Instead of Pork Shoulder: Pork Boston butt, Pork loin (less fat, adjust cooking time)
- Instead of Char Siu Sauce: Homemade char siu sauce (hoisin + soy + honey + five‑spice), Hoisin sauce mixed with soy sauce and a pinch of sugar
- Instead of Chinese White Liquor (Baijiu): Shaoxing wine, Dry sherry
- Instead of Honey: Maple syrup, Brown sugar dissolved in water
Equipment Needed
- Sharp Knife
- Cutting Board
- Measuring Spoon
- Measuring Cup
- Mixing Bowl
- Cling Film
- Wire Rack
- Baking Sheet
- Parchment Paper
- Basting Brush
- Tongs
- Oven Mitts
Critical Steps — Do Not Skip
- Trim excess fat and fascia from the pork shoulder
- Marinate the meat for at least 4 hours
- Use a wire rack over parchment to prevent burning
- Multiple basting steps with char siu sauce and honey
- Reduce oven temperature after the initial high‑heat phase
Chef Tips from the Video
- Pat the pork dry before marinating for better sauce adhesion.
- For extra shine, brush a final thin layer of honey just before serving.
- Slice the pork thinly to showcase the caramelized glaze.
Troubleshooting
The glaze burns or smokes.
Reduce the oven temperature to 350°F after the first 30 minutes and keep a close eye on the honey layers.
Meat is dry after baking.
Make sure the pork has a good fat-to-lean ratio and do not over‑bake; the final low‑heat stage should be no longer than 10 minutes.
Sauce pools and burns on the pan.
Always use a wire rack over parchment paper so drippings fall away from the meat.
Storage
Refrigerator: Store in an airtight container for up to 3 days.
Freezer: Wrap tightly and freeze for up to 2 months.
Room temperature: Not recommended; keep refrigerated.
Make-Ahead Tips
- Marinate the pork the night before for deeper flavor.
- The cooked pork can be sliced and stored; reheat gently in a 300°F oven for 10 minutes.
- If preparing for a large gathering, bake in two batches on separate racks.
Frequently Asked Questions
What is the cultural significance and history of Oven-Baked Char Siu Pork in Chinese cuisine?
Char siu originated as a Cantonese method of barbecuing pork over open fire, creating a sweet‑savory, red‑glazed meat that became a staple in dim sum and festive meals. Baking it at home preserves the traditional flavors while adapting to modern kitchens.
What are the traditional regional variations of Char Siu Pork in Cantonese versus other Chinese regions?
In Cantonese cuisine, char siu is typically made with pork shoulder, a red fermented bean curd glaze, and roasted over a charcoal fire. In northern China, the glaze may be lighter and the meat is often sliced thin for stir‑fries, while in Hong Kong street stalls the pork is glazed with a honey‑rich sauce for extra shine.
How is Oven-Baked Char Siu Pork traditionally served in Chinese family celebrations?
It is usually sliced thinly and served hot alongside steamed rice, noodles, or as part of a dim sum platter. During festivals like Lunar New Year, the bright red color symbolizes good luck and prosperity.
What occasions or celebrations is Oven-Baked Char Siu Pork traditionally associated with in Chinese culture?
Char siu is popular at birthdays, weddings, Lunar New Year, and family reunions. This recipe is especially promoted for Father's Day, but its festive appearance makes it suitable for any special gathering.
What authentic ingredients are essential for traditional Char Siu Pork and what can be substituted?
Traditional char siu uses pork shoulder, honey, Chinese five‑spice, fermented red bean curd, and Shaoxing wine. In this recipe the store‑bought char siu sauce replaces the complex spice mix, and baijiu can be swapped with Shaoxing wine or dry sherry if unavailable.
What other Cantonese dishes pair well with Oven-Baked Char Siu Pork?
Serve it with steamed jasmine rice, stir‑fried bok choy, egg fried rice, or as a filling for char siu bao (steamed buns). It also complements a simple cucumber salad dressed with rice vinegar.
What are the most common mistakes to avoid when making Oven-Baked Char Siu Pork?
Common errors include over‑cooking the pork, using a pan without a rack which causes the glaze to burn, and skipping the honey glaze which reduces shine. Also, not trimming excess fat can lead to flare‑ups and uneven caramelization.
Why does this Oven-Baked Char Siu Pork recipe use multiple basting steps and a temperature reduction instead of a single high‑heat roast?
The initial high heat creates a quick caramelized crust, while the later lower temperature prevents the honey glaze from burning and keeps the interior juicy. Re‑basting builds layers of flavor and a glossy finish.
Can I make Oven-Baked Char Siu Pork ahead of time and how should I store it?
Yes. After baking, let the pork cool, slice, and store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a 300°F oven or microwave before serving.
What does the YouTube channel Shangshi Kitchen specialize in?
Shangshi Kitchen focuses on approachable Chinese home cooking, offering clear step‑by‑step tutorials that blend traditional flavors with modern kitchen techniques, often highlighting seasonal ingredients and festive dishes.
How does the YouTube channel Shangshi Kitchen's approach to Chinese cooking differ from other Chinese cooking channels?
Shangshi Kitchen emphasizes simplicity—using minimal ingredients like store‑bought sauces—and practical tips such as using a wire rack for even baking, making authentic‑tasting dishes achievable for everyday home cooks.
Last updated: September 6, 2026
