Target: 6 × 4 inches · landscape

Cantonese-Style Char Siu Pork

565 min · 6 servings

Ingredients

□ 3 lb boneless pork shoulder

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□ 3 tbsp hoisin sauce

□ 2 tbsp light soy sauce

□ 1 tbsp dark soy sauce

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□ 4 garlic cloves, finely grated

□ 1 tsp Chinese five-spice powder

□ 1 tsp kosher salt

□ 2 tsp toasted sesame oil

□ Steamed jasmine rice, for serving

□ Steamed Chinese broccoli, for serving

1. Cut pork into six strips. Mix the marinade, using the listed measured fallback branch only when needed.

2. Reserve 1/3 cup marinade; coat pork with the rest and refrigerate 8 to 24 hours.

3. Heat oven to 375 F. Rack pork over a water-lined pan and roast 15 minutes; discard raw-pork marinade.

4. Turn and glaze twice while roasting. Glaze again and finish at 475 F until lacquered and lightly charred.

5. Verify 145 F, rest 8 minutes, slice across the grain, and serve with rice and steamed Chinese broccoli.

Cook’s note: Watch the final high-heat roast closely: the sweet glaze can move from charred to burnt quickly.