Ingredients
- 1.5 lbs (700g) pork shoulder, pork belly, or pork loin (preferably in long strips)
- 2 tablespoons vegetable oil
For the Marinade:
- 3 tablespoons hoisin sauce
- 2 tablespoons soy sauce (low-sodium preferred)
- 2 tablespoons honey (or sugar for a more traditional sweetness)
- 1 tablespoon Chinese Shaoxing wine (or dry sherry)
- 1 tablespoon rice vinegar
- 2 teaspoons Chinese five-spice powder
- 2 cloves garlic, minced
- 1 tablespoon red food coloring (optional, for that iconic red color)
- 1 teaspoon grated fresh ginger (optional, for extra flavor)
Instructions
Cut the pork into long strips (about 1.5 to 2 inches wide) if using a pork shoulder or loin. If using pork belly, you can leave it as is or cut into strips as well. Pat the pork dry with paper towels to ensure it absorbs the marinade well.
In a bowl, combine the hoisin sauce, soy sauce, honey, Shaoxing wine, rice vinegar, five-spice powder, garlic, ginger, and food coloring (if using). Stir until the marinade ingredients are well mixed and smooth.
Place the pork strips into a resealable plastic bag or a shallow dish and pour the marinade over the meat. Seal the bag or cover the dish, then refrigerate for at least 4 hours or preferably overnight for the best flavor.
Preheat your oven to 375°F (190°C) if roasting. Alternatively, you can grill the pork over medium-high heat on a grill. If roasting, line a baking sheet with aluminum foil for easy cleanup and place a wire rack on top (to allow air circulation around the pork).
If grilling, preheat your grill and lightly oil the grates.
Notes
- Spicy Char Siu – Add a teaspoon of chili paste or Sriracha to the marinade for a spicy kick.
- Vegan Option – Substitute the pork with tofu or seitan, though the texture will be different. You can also use mushrooms for a similar “meaty” texture.
- Smoking Option – For an authentic smoky flavor, you can smoke the pork on a grill or smoker, adding wood chips for a deeper flavor profile.
- Leftovers – Store leftovers in an airtight container in the fridge for up to 3 days. You can reheat the pork in the oven or microwave.