The pinnacle of Cantonese roasting. Char Siu utilizes long strips of pork shoulder (providing the ideal fat-to-meat ratio) marinated in a complex, high-sugar, fermented bean matrix. High-heat roasting renders the fat, while a maltose glaze applied at the end creates a sticky, lacquer-like, slightly charred exterior.
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The Marinade. In a bowl, whisk together the hoisin, soy sauce, dark soy sauce, oyster sauce, Shaoxing wine, mashed red bean curd, sugar, five-spice, and garlic until the sugar dissolves.
. Place the pork strips in a large zip-top bag or bowl. Pour the marinade over the meat. Massage thoroughly. Refrigerate for at least 24 hours , up to 48 hours . This prolonged bath is non-negotiable for flavor penetration and tenderizing.
Setup. Preheat oven to 400°F (200°C). Line a pan with heavy-duty foil. Place a wire rack over the pan. (Optionally, add 1/2 inch of water to the pan to prevent the dripping sugars from burning).
. Place the pork strips on the wire rack, leaving space between them. for 15 minutes .
Flip and . Flip the pork strips. for another 15 minutes .
The Glaze. Prepare the maltose/honey glaze. Remove the pork from the oven. Brush all sides heavily with the glaze.
The Char. Increase the oven temperature to 425°F (220°C) or turn on the broiler. / for 5-10 minutes , watching carefully. You want the edges to char and blacken slightly, and the glaze to bubble and turn into a sticky lacquer.
Rest. Remove from the oven and let rest for 10 minutes before slicing thinly against the grain. Serve with rice or use in buns.
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