Char Siu

also called cha siu · chashao · 叉燒 · 叉烧 · xá xíu · xa xiu · BBQ pork · roast pork · red pork · barbecue pork

The table

3 Tbslight soy saucewhisk into a smooth marinademarinate chilled 8 hrroast 425°F (220°C) 30 min, to 160°F (71°C)glaze, blister 10 min, rest 10 min, slice
1 Tbsdark soy sauce
3 TbsShaoxing wine
3 Tbshoisin sauce
2 cubes(nam yu, mashed with 1 Tbs of its brine)fermented red bean curd
1/3 cup(70 g)sugar
1 tspChinese five-spice powder
4 cloves(grated)garlic
1 Tbs(grated)fresh ginger
1/4 tspwhite pepper
3 lb(1.35 kg; cut with the grain into 2-in-thick strips)pork shoulder
1 cup(240 mL)water
3 Tbs(60 g)maltosestir into a pourable glaze
2 Tbshoney
1 Tbshot water
Tap anything to cross it off.

What to lay out

Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.17 things to get out.

Pans and tools

1whisk into a smooth marinade

2marinate chilled 8 hr

goes in with what step 1 made

3stir into a pourable glaze

4roast 425°F (220°C) 30 min, to 160°F (71°C)

goes in with what step 2 made

Cooking it

Tap a step when it is done; the next one lights up.

The clock

Start to finish
at least 8 hr 50 min2 of 5 steps give no time
Needs you
none given
If you get it wrong
Narrow — the last ten minutes is sugar under a hot oven: it goes from lacquer to carbon inside a minute, and it stays there

  1. whisk into a smooth marinade

    not timedfrom the start

  2. stir into a pourable glaze

    not timedfrom the start

  3. marinate chilled 8 hr

    8 hrwalk awayfrom the start

  4. roast 425°F (220°C) 30 min, to 160°F (71°C)

    30 minwalk away8 hr in

  5. glaze, blister 10 min, rest 10 min, slice

    20 minwalk away8 hr 30 min in

You'll need oven · sheet pan

Goes with

See how it is written
>> title: Char Siu
>> category: Stews & Braises
>> tags: pork, chinese, roast, marinade, oven
>> counters: Dim Sum Counter, Takeout Counter, Phở & Bánh Mì, The Bowl Shop, Cha Chaan Teng
>> aka: cha siu, chashao, 叉燒, 叉烧, xá xíu, xa xiu, BBQ pork, roast pork, red pork, barbecue pork
>> pairs-with: egg-fried-rice
>> servings: 6
>> time: 9 hr
>> slack: narrow — the last ten minutes is sugar under a hot oven: it goes from lacquer to carbon inside a minute, and it stays there

Whisk @light soy sauce{3%Tbs}, @dark soy sauce{1%Tbs}, @Shaoxing wine{3%Tbs}, @hoisin sauce{3%Tbs}, @fermented red bean curd{2%cubes}(nam yu, mashed with 1 Tbs of its brine), @sugar{1/3%cup}(70 g), @Chinese five-spice powder{1%tsp}, @garlic{4%cloves}(grated), @fresh ginger{1%Tbs}(grated), @white pepper{1/4%tsp} into a smooth marinade.

>> step: marinate chilled 8 hr
Marinate @pork shoulder{3%lb}(1.35 kg; cut with the grain into 2-in-thick strips) in @&(~1)marinade{} in the fridge, turning once, for ~marinate{8%hr}.

>> step: roast 425°F (220°C) 30 min, to 160°F (71°C)
Roast @&(~1)marinated pork{} on a rack over a foil-lined #sheet pan{} holding @water{1%cup}(240 mL), in a 425°F (220°C) #oven{} for ~roast{30%min}, turning once, to 160°F (71°C) at the centre.

>> step: stir into a pourable glaze
Stir @maltose{3%Tbs}(60 g) with @honey{2%Tbs} and @hot water{1%Tbs} until pourable.

>> step: glaze, blister 10 min, rest 10 min, slice
Brush @&(~1)glaze{} onto @&(~2)roast pork{} and return it to the #oven{} until the edges blacken and the glaze sets, ~roast{10%min}, then ~rest{10%min} and slice across the grain.