Go Back
Red, sticky and glazed char siu pork sliced on a wooden chopping board

Char Siu Pork Shoulder

Delicious, sweet and sticky char siu pork shoulder. Great for adding to fried rice, putting in a bahn mi or eating on it's own!
Print Recipe Pin Recipe
Prep Time 45 minutes
Cook Time 45 minutes
Marinating Time 12 hours
Total Time 13 hours 30 minutes
Servings: 4 People
Course: Main Course
Cuisine: Chinese
Ingredients Method

Ingredients
  

  • 1.5 kg Pork Shoulder Cut into strips, roughly 1 inch thick
  • 1 cube Fermented Red Bean Curd With some of the juice
  • 3 cloves Garlic Minced
  • 2 tbsp Dark Brown Sugar
  • 1 tbsp Five Spice Powder
  • 1/4 tsp White Pepper
  • 3 tbsp Light Soy Sauce
  • 2 tbsp Oyster Sauce
  • 1 1/2 tbsp Shaoxing Wine
  • 2 tbsp Hoisin Sauce
  • 1/2 tsp Sesame Oil
  • 1/4 tsp Red Food Colouring Optional
  • 2 tbsp Honey For basting

Method
 

1. Mix marinade
  1. Add the fermented bean curd cube to a large bowl or dish and mash with a fork or whisk until smooth.
  2. Add minced garlic, sugar, five spice powder and white pepper then mix in with the mashed bean curd.
  3. Add in remaining ingredients and mix well into a smooth marinade.
2. Prepare the pork
  1. If your pork shoulder still has the skin and fat cap on it, you'll want to cut it off. Hold the skin at a corner and gently lift it up, bringing the fat with it.
  2. While continuing to lift the skin, use a knife to free it. Keep cutting it away until it all comes off in one piece.
  3. Lying the shoulder flat along the grain, slice it into 1 inch thick pieces.
3. Marinade the pork
  1. Take a bowl of the marinade, add in the honey and set aside for later.
  2. Use a fork to gently prick the pork strips all over. This helps the marinade to sink in and give a nice red ring around the outside of the meat.
  3. If you have one, transfer the pork strips and marinade to a ziploc bag and mix well. If not, add the pork to the bowl with the marinade and mix well by hand to ensure the marinade gets into all the cracks.
  4. Transfer to the fridge and leave to marinade. This should be left for at least 2 hours, but ideally overnight.
4. Roast the pork
  1. Heat the oven to 200°C.
  2. Lay the pork out in a roasting tray over a rack.
  3. Pour 200ml of water into the tray and put it into the oven for 15 mins.
  4. Remove and baste on all sides with the remaining marinade and honey mixture.
  5. Place back in for 15 more minutes.
  6. Remove from the oven, baste again all over and return 10 minutes.
  7. Turn the oven up to 220°C and roast for 5 more minutes.
  8. Remove from the oven and leave to rest for at least 10 minutes before serving.