Ingredients:
5 lbs pork (preferably with some fat)
3 tsp kosher salt (or 2 tsp iodized salt)
1 tsp Chinese five-spice powder
2 tbsp sugar
2 pieces red fermented tofu (plus the liquid from the jar)
8 cloves garlic, minced
2 tbsp oyster sauce
2 tbsp Shaoxing cooking wine
4 tbsp dark soy sauce
2 tsp paprika (smoked if preferred)
4 tbsp molasses
4 tbsp warm water
2 tbsp honey
Sesame oil
Instructions:
Prepare the Marinade:
In a large bowl, combine the kosher salt, Chinese five-spice powder, sugar, red fermented tofu (plus liquid), minced garlic, oyster sauce, Shaoxing cooking wine, dark soy sauce, paprika, molasses, warm water, and honey. Mix well until everything is thoroughly combined.
Mash the tofu pieces to ensure they are fully integrated into the marinade. If needed, add a bit more water to help dissolve the sugar.
Marinate the Pork:
Slice the pork into strips about 2 inches wide. Ensure you keep some fat on the pork for better flavor.
Add the pork strips to the marinade and mix well, ensuring all pieces are thoroughly coated.
Reserve 1/3 cup of the marinade for later use. Cover the bowl with the remaining pork and marinade and let it sit for at least 30 minutes to marinate.
Prepare for Baking:
Preheat your oven to 500°F (260°C). Position an oven rack at the topmost position.
Line a baking sheet with aluminum foil and place a wire rack on top. This allows for proper air circulation and even cooking.
Add 1 cup of water to the baking sheet beneath the wire rack. This helps keep the pork moist during cooking.
Bake the Pork:
Place the marinated pork strips on the wire rack, leaving some space between each piece for air circulation.
Bake in the preheated oven for 25 minutes.
Baste and Continue Baking:
Remove the pork from the oven and baste with the reserved marinade. Flip the pork pieces and baste the other side.
Reduce the oven temperature to 450°F (230°C) and bake for an additional 25 minutes.
Finish and Glaze:
Remove the pork from the oven and give it a final basting with the remaining marinade.
Allow the pork to rest for at least 15 minutes before slicing. This helps the juices redistribute and makes for a more tender result.
Slice and Serve:
Cut the rested pork into desired thickness, typically about 1/4 to 1/2 inch thick.
Serve as is or add to your favorite dishes like fried rice or noodles.
Extra Tips:
After slicing the pork, you can drizzle any remaining sauce from the pan over the meat for extra flavor.
For an extra sesame flavor, sprinkle some toasted sesame seeds over the finished pork before serving.
Enjoy your delicious homemade Char Siu! If you try this recipe, please let us know how it turned out in the comments. Don't forget to like, subscribe, and click the notification bell for more recipes!