Takeaway-Style Chinese Roast Pork (Char Siu)

Ingredients

• 1.5 kg Pork shoulder (bone‑in, skin removed) (Cut into 2‑3 cm chunks)
• 1 cup Garlic cloves, crushed (Approximately 12 cloves, crushed)
• 2 pieces Small onions, chopped (skins on) (Leave skins on for extra flavor)
• 5 pieces Star anise (Handful, about 5 pieces)
• 1 tsp Chinese five‑spice powder (Dessert spoon level)
• 70 g Tomato puree (About ¼ cup)
• 1 tsp Garlic powder (Dessert spoon level)
• 2 tbsp Hoisin sauce (Dessert spoon level per spoon)
• 1 tsp Red food coloring (Chinese style) (Gives the classic bright red hue)
• 1 tsp Ground cloves
• 1 tsp Ground fennel seeds
• 0.5 tsp Ground cinnamon
• 1 tsp White pepper
• 2 tsp MSG (monosodium glutamate)
• 2 tsp Salt
• 300 g Sugar (About 1½ cups; gives the characteristic sweetness)
• 2 L Water (Additional water may be added if needed)

Instructions

1. Prepare aromatics and spices

   Crush the garlic cloves into a bowl, chop the two small onions (keep skins on if desired), and measure all dry spices, tomato puree, hoisin sauce, red food coloring, and sugar into a separate mixing bowl.

   Time: PT10M

2. Cut the pork

   Place the pork shoulder on a cutting board and cut into roughly 2‑3 cm chunks. Try to keep pieces uniform for even cooking.

   Time: PT10M

3. Combine sauce ingredients with water

   In the large pot, add 2 L of water, then stir in the crushed garlic, chopped onions, star anise, five‑spice, tomato puree, garlic powder, hoisin sauce, red food coloring, cloves, fennel, cinnamon, white pepper, MSG, salt, and sugar. Mix until the sugar dissolves.

   Time: PT5M

4. Add pork and bring to a boil

   Add the pork chunks to the pot, increase heat to high, and bring the mixture to a rolling boil.

   Time: PT5M

   Temperature: high heat

5. Simmer covered

   Reduce heat to maintain a gentle simmer (just a few bubbles). Cover the pot and let it simmer for 40 minutes.

   Time: PT40M

   Temperature: low simmer

6. Uncover and reduce sauce

   Remove the lid and continue to simmer for an additional 10 minutes to evaporate some liquid and thicken the sauce slightly.

   Time: PT10M

   Temperature: low simmer

7. Separate pork from sauce

   Using a slotted spoon, transfer the pork pieces onto a tray. Pour the remaining sauce through a fine‑mesh sieve into a clean bowl; discard solids.

   Time: PT5M

8. Cool and slice

   Allow the pork to cool to room temperature, then refrigerate for at least 1 hour. Once chilled, slice thinly against the grain for serving.

   Time: PT5M

9. Store

   Portion the sliced pork and the strained sauce into airtight containers. Refrigerate pork for up to 4 days. Freeze sauce for up to 2 months and pork slices for up to 3 months.

   Time: PT5M

Nutrition Facts

Calories

250

Protein

20 g

Carbohydrates

30 g

Fat

10 g

Fiber

0 g