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Baked Char Siu Recipe


My whole house smelled amazing when it was in the oven! Forget ordering Chinese food!

When you embark on a culinary adventure, you can often discover unexpected treasures, like the day I

happened upon the sweet and savory delicacy called char siu. This traditional Cantonese dish

transforms pork into a succulent masterpiece, balancing flavors in a way that may be very different

from the familiar meatloaf or roast, but has a comforting charm all its own.


Imagine serving a pork tenderloin marinated and baked so beautifully that it will become the

centerpiece of any gathering, delivering a taste of Guangzhou or Hong Kong straight from your

kitchen.Pairing this baked char siu with garlic butter rice or jasmine rice creates a harmony of flavors,

while the addition of sautéed vegetables or a simple cucumber salad adds freshness and color to your



Baked Char Siu Recipe




2 pounds pork loin

1/4 cup hoisin sauce

2 tablespoons soy sauce


2 tablespoons honey

2 tablespoons brown sugar

2 garlic cloves, minced

1 tablespoon Chinese five-spice powder

1 teaspoon red food coloring (optional). )


1 tablespoon toasted sesame oil

2 tablespoons rice wine (mirin)

Baked Char Siu Recipe new york times recipes

Preparation: Remove excess fat from pork to create a perfect glaze. Dry and store.

Marinade: Stir together hoisin sauce, soy sauce, honey, brown sugar, garlic, five-spice powder, food

coloring (if using), sesame oil and rice wine until mixture remains soft. Marinate the pork in a

resealable bag so that it is evenly coated. Place in the fridge overnight, or at least a few hours if you’re

short on time.Cooking: Preheat your oven to 350°F. Place the pork on a foil-lined baking sheet for

easier cleanup. Roast, basting occasionally with the marinade, until an internal temperature of 145°F is

reached, 25 to 30 minutes.


Rest: Allow the pork to rest for about 10 minutes before slicing to ensure it remains juicy.

Variations and Tips:

Alternatives: If hoisin sauce is not available, combine molasses, soy sauce, vinegar and garlic powder

for a makeshift version.

Food Coloring: If you prefer, you can leave out the food coloring. The taste will still be rich and


Grilling: For even more smokiness, grill the pork on a grill over low heat to mimic the traditional

charred exterior.

Marinating Time: A longer marinade improves the depth of flavor, so patience is key.This baked char

siu recipe offers a delicious way to explore Cantonese cuisine from the comfort of your own home. It’s

a testament to how simple ingredients, when carefully prepared, can transport us around the world

and enrich our tables with new stories and flavors. So gather your loved ones and let this dish become

a treasured part of your culinary adventures.

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