This recipe was written in Spanish and translated automatically. The translation may contain errors. View the original Spanish recipe

Char Siu Pork

Name: Char Siu Pork
Prep time: 15 min
Cook time: 48 min
Total time: 1 h 3 min
Yield: 6
Cuisine: Chinese
Ingredients: Pork shoulder (sliced; see "Substitutions") (1 1/2 kg); Hoisin sauce (1/4 cup); Soy sauce (2 tablespoons); Lamb (3 tablespoons); Chinese five-spice powder (1 teaspoon); Garlic (chopped) (4 cloves); Shaoxing wine (see substitutions) (1 tablespoon); Sesame oil (1 teaspoon)

by Waatokok Kitchen

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33 viewsTotal time: 1 hr 3 min

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Marinated and roasted pork shoulder strips with a sweet-and-salty glaze that caramelizes in the oven—the classic homemade Cantonese roast.

Servings: 6
Prep: 15 min
Cook: 48 min
Difficulty: Medium
Category: Main course
Cuisine: Chinese
Serve: Warm
Texture: Juicy, Soft / Tender
Techniques: Roast
Meal: LunchDinner

Family meal
Party

Tips

For a deeper brown color, you can finish it under the oven broiler for 1–2 minutes; watch it closely so it doesn’t burn. Here’s a video you can use as a guide to make this dish.

Ingredients

Pork shoulder (sliced; see "Substitutions") (1 1/2 kg)
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Hoisin sauce (1/4 cup)
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Soy sauce (2 tablespoons)
$2.87 MXN
Lamb (3 tablespoons)
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Chinese five-spice powder (1 teaspoon)
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Garlic (chopped) (4 cloves)
≈ $1.32 MXN
Shaoxing wine (see substitutions) (1 tablespoon)
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Sesame oil (1 teaspoon)
$1.67 MXN

WaatoPrice

Price reference: Guadalajara, Jalisco

Estimated cost so far

≈ $5.86 MXN

≈ $0.98 MXN per serving

3 of 8 ingredients

priced

38%

Prices are approximate. · Last updated Oct 7, 2026

Some prices may be outdated.

Tools

Mixing bowl
Baking sheet
Tongs
Saucepan

Steps

1. Prepare the pork5 min
Cut the pork shoulder into 2 long strips, about 3–4 cm thick.
2. Prepare the marinade5 min
In a bowl, mix together the hoisin sauce, soy sauce, honey, five-spice powder, garlic, Shaoxing wine, and sesame oil.
3. Set aside the glaze and marinate5 min
Set aside 3 tablespoons of the marinade—before it comes into contact with the raw pork—in a separate bowl to use as a glaze later. Cover the pork with the remaining marinade, cover the bowl, and refrigerate.
4. Marinate240 min
Refrigerate the marinated pork for at least 4 hours; ideally overnight, up to 24 hours.
5. Preheat the oven10 min
Preheat the oven to 220°C (425°F) and line a baking sheet with aluminum foil.
6. Roast30 min
Place the pork on the baking sheet and roast it for 15 minutes; turn it over and roast it for another 15 minutes.
7. Glaze and Finish5 min
While the pork is roasting, heat the reserved marinade in a small saucepan over medium heat for 2–3 minutes, until it thickens slightly. Brush the pork with this glaze and roast for 5 more minutes, until the thickest part reaches an internal temperature of at least 63°C (145°F).
8. Let it rest and serve3 min
Remove from the oven and let it rest for 3 minutes before slicing.

Substitutions & variations

Don't have Shaoxing wine? Use dry sherry, or substitute 1 teaspoon of rice vinegar plus 1 teaspoon of water.
Don't have hoisin sauce? Use 2 additional tablespoons of soy sauce plus 1 tablespoon of honey—the flavor will be simpler, but it will work just fine.
Substitute pork shoulder with pork belly—it's the closest alternative with the least amount of fat.