Slow-Cooked Cantonese Char Siu Pork with Sticky Glaze

A Sweet and Savory Chinese BBQ Delight

This Cantonese classic features tender, flavorful pork with a sticky-sweet glaze that's sure to impress at any meal.

3 h 30 min
4
Intermediate

Ingredients

For the Marinade

2 lbs pork shoulder or pork belly, cut into long strips

4 tablespoons hoisin sauce

3 tablespoons honey

2 tablespoons light soy sauce

1 tablespoon dark soy sauce

1 tablespoon Shaoxing wine

1 tablespoon oyster sauce

1 teaspoon five-spice powder

3 cloves garlic, minced

1-inch piece of ginger, grated

For the Sticky Glaze

3 tablespoons honey

2 tablespoons maltose or corn syrup

1 tablespoon light soy sauce

For Garnishing

1 tablespoon sesame seeds, toasted

2 green onions, sliced

For Serving

Steamed white rice

Stir-fried bok choy

Preparation

Marinating the Pork

Combine Marinade

In a large bowl, combine all the marinade ingredients and mix well.

Coat Pork

Add the pork to the bowl, ensuring each piece is coated thoroughly.

Refrigerate

Cover and refrigerate for at least 2 hours, preferably overnight.

Ensure the pork is at room temperature before cooking for even doneness.

Preparing the Sticky Glaze

Combine Ingredients

In a saucepan, combine the honey, maltose, and soy sauce.

Heat & Stir

Heat over low heat, stirring until melted and combined.

Cool Glaze

Set aside to cool slightly before use.

Use maltose in the glaze for an authentic taste and shine.

Cooking Process

Preheat & Prepare

Preheat the oven to 325°F (165°C). Place the marinated pork on a lined baking tray.

Slow-Cook

Roast the pork for 2 to 2.5 hours, turning halfway and basting with remaining marinade.

Glaze Finish

For the last 15 minutes, brush the pork with the sticky glaze and increase oven temperature to 400°F (200°C).

Plating & Serving