Nitrate & Nitrite Free Char Siu (Chinese BBQ Pork)
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Learn more →Ingredients
4 servings
For the marinade and pork
- 2 lb boneless pork shoulder, cut into 2-inch-wide strips
- 3 tbsp hoisin sauce
- 3 tbsp soy sauce
- 2 tbsp honey
- 2 tbsp shaoxing wine
- 1 tbsp oyster sauce
- 1 tbsp toasted sesame oil
- 1 tbsp granulated sugar
- 1 tsp five-spice powder
- 1 tsp white pepper
- 3 cloves garlic, minced
- 1 tsp red food coloring (optional)
For the glaze
- 2 tbsp honey
- 1 tbsp hoisin sauce
- 1 tbsp soy sauce
Instructions
- 1
In a large zip-top bag or baking dish, whisk together the hoisin sauce, soy sauce, honey, Shaoxing wine, oyster sauce, sesame oil, sugar, five-spice powder, white pepper, garlic, and red food coloring (if using) until the sugar dissolves and the marinade is smooth.
- 2
Add the pork strips to the marinade, turning to coat thoroughly. Seal the bag or cover the dish and refrigerate for at least 8 hours, or overnight, turning the pork once halfway through if possible.
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