CHAR SUI (Chinese barbecued pork)

1 pound pork shoulder

1 teaspoon salt

1 teaspoon freshly ground black pepper

1 teaspoon five-spice powder

2 tablespoons light soy sauce

2 teaspoons Shaoxing rice wine or dry sherry

1 tablespoon hoisin sauce

1 tablespoon bean sauce

3 tablespoons sugar

3 tablespoons honey


1.  Cut the pork shoulder into 3 strips.  With a cleaver or sharp knife, make diagonal incisions into the meat without cutting through, about 1-8 inch deep, at intervals of 1 inch.  This will allow the marinade to penetrate the meat.  Rub the meat evenly with the salt, pepper, and five-spice powder, then toss in the rest of the marinade ingredients and mix well.  Let it marinate in a cool place for several hours, or refrigerate overnight.

2.  The next day, preheat the oven to 400*.

3.  Lay the pork on a wire rack in a shallow baking tray filled with ½ cup water.  Baste the pork with the marinade and roast for 30 minutes.  Then baste the pork with honey and any leftover marinade, turn the temperature down to 325*, and continue to roast for 25 minutes, or until the pork is cooked.  Allow the pork to cool thoroughly.  Cut into thin slices when ready to use.

adapted from Ken Hom, Easy Family Recipes from a Chinese-American Childhood

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