A home cook’s version of the classic Cantonese-style barbecue pork shoulder. Tender, juicy, and covered in a sweet sticky glaze. Great with rice, and meal prep friendly.
1. Marinade the pork overnight in the fridge.
2. Begin cooking by preheating oven to 200C/400F.
3. Roast the pork at 200C/400F for about 20 minutes on both sides.
4. In the meantime, loosen up some honey with a bit of the leftover marinade to make the glaze. Make rice and cook vegetables to serve with the pork.
5. Once the pork is cooked through and juices run clear, brush on a layer of glaze and return to the oven for about 5 minutes. Repeat several times on each side.
6. When pork is well glazed and slightly charred, remove from oven and allow to rest. Cut into bite sized pieces and serve.
Cheers!
Hu-Dunnit on
Isnt it traditionally red?
redditsportman on
Looks delish. I’ve tried it once before, and I remember it was served with a special sauce.
3 Comments
A home cook’s version of the classic Cantonese-style barbecue pork shoulder. Tender, juicy, and covered in a sweet sticky glaze. Great with rice, and meal prep friendly.
Full recipe: [https://servedwithrice.com/char-siu/](https://servedwithrice.com/char-siu/)
**Ingredients**
Served 7.
* 2.6lb boneless pork shoulder
*Marinade*
* 2 tbsp oyster sauce
* 2 tbsp soy sauce
* 2 tbsp sugar
* 1 tbsp doubanjang
* 1 tsp white miso
* 1 tsp shaoxing wine
* 1 tsp white pepper
* 1 tsp Chinese 5 spice
* 1 tsp garlic powder
*Glaze*
* 200g honey
* Leftover marinade
**Instructions**
1. Marinade the pork overnight in the fridge.
2. Begin cooking by preheating oven to 200C/400F.
3. Roast the pork at 200C/400F for about 20 minutes on both sides.
4. In the meantime, loosen up some honey with a bit of the leftover marinade to make the glaze. Make rice and cook vegetables to serve with the pork.
5. Once the pork is cooked through and juices run clear, brush on a layer of glaze and return to the oven for about 5 minutes. Repeat several times on each side.
6. When pork is well glazed and slightly charred, remove from oven and allow to rest. Cut into bite sized pieces and serve.
Cheers!
Isnt it traditionally red?
Looks delish. I’ve tried it once before, and I remember it was served with a special sauce.