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Char siu pork

Ingredients

Scale
  • 1/2 lb boneless pork ribs or pork shoulder; alternatively, you can use 1 lb spare or baby back ribs
  • for the marinade:
  • 1/2 tsp 5-spice powder
  • 3 tbsp maltose syrup (if you can’t find it, use honey instead)
  • 2 tbsp Shaoxing wine
  • 2 tbsp hoisin sauce
  • 2 tbsp soy sauce
  • 2 tsp oyster sauce
  • 1 tbsp minced garlic
  • 1 tsp grated ginger
  • 2 tsp sesame oil
  • 1/4 tsp white pepper

Instructions

  1. Whisk all the ingredients for the marinade together. Marinate the pork in the marinade, reserving about 3-4 tbsp for basting, for at least 7-8 hours and up to two days.
  2. When ready to roast, preheat the oven to 275 degrees F and move the rack to the upper middle position. Place the pork on a rimmed baking sheet and let it roast for 1 hour or until the meat reaches an internal temperature of 160 degrees F, basting with the reserved marinade every 10-15 minutes or so. At this point, you can char the pork on broil for a few more minutes to develop some caramelized bits, but for filling, I thought one hour was enough.