Chinese Barbecue Pork

Char siu is one of those recipes that looks like it came from a restaurant but is shockingly simple to make at home.

Pork loin gets sliced into strips and soaked in a sweet, savory marinade built on hoisin sauce, soy, sesame oil, garlic, and sugar. Two hours in that mixture and the flavor soaks deep into the meat.

The oven does the rest, turning those strips into sticky, caramelized pieces with burnished edges that taste like something you’d see hanging in a Chinatown deli window.

Chef Tips

• Marinate for at least 2 hours, but overnight is even better. The longer the soak, the more flavor penetrates the meat.
• Line your baking sheet with foil. The sugary marinade caramelizes and will bond permanently to an unlined pan.
• Flip the strips halfway through baking so both sides get that lacquered, charred finish.
• Slice thin against the grain for the most tender bite. Great over rice, in noodle soups, or tucked into steamed buns.

Variations

• Add a tablespoon of Chinese five-spice powder to the marinade for a more traditional char siu profile.
• Swap pork loin for pork shoulder if you prefer fattier, more succulent slices.
• Brush with honey during the last 5 minutes of baking for an extra-glossy finish.