Charah
← All recipes

Classic Char Siu Pork

This is the recipe Charah was built for. Pork shoulder marinates in the Char Siu BBQ Sauce, then roast in high heat and lastly baste it until the edges char.

Prep
10 min
Cook
45 min
Total
55 min
Serves
6
Sliced char siu pork with a glossy red glaze over rice

Ingredients

  • 3 lb boneless pork shoulder (butt), cut into 2-inch-thick strips
  • 1/2 cup Charah Char Siu BBQ Sauce (save 1 tbsp for basting if doing)

Method

  1. 1
    Combine the pork and Char Siu BBQ Sauce in a zip-top bag or container. Marinate 30 minutes in room temperature or overnight in the fridge.
  2. 2a

    On the grill

    Let grill come up to 450F and grill until cooked through and charred.
  3. 2b

    In the oven

    • Heat the oven to 400°F. Set a wire rack over a foil-lined sheet pan and add about some water to the pan (this keeps the drippings from burning).
    • Arrange the pork on the rack with space between pieces. Roast 20 minutes, flip.
    • Increase temperature to 450. Roast 10 more minutes until the edges are caramelized and slightly charred.
  4. 3
    Rest 10 minutes, then slice against the grain.
  5. 4
    Serve on rice, noodles, bao, taco or eat as is.

Tips

  • Pork shoulder is the perfect cut for this. If you are at a Chinese butcher, ask specifically for pork shoulder butt (梅頭) or the char siu cut.
  • For best results, let meat come back to room temperature before roasting.
  • No wire rack? Roast directly on the foil and remove liquid as it goes.
  • To go the extra mile, brush 1 additional tbsp of sauce then finish under the broiler for 2-3 minutes. Watch closely as it can go from charred to burnt quickly.