In this tantalizing video, discover how to create the perfect Char Siu Pork, a dish celebrated for its sticky, glossy allure. With a harmonious blend of sweet, savory, and slightly smoky flavors, this recipe showcases beautifully caramelized edges that promise an explosion of taste.
Watch as we guide you through marinating tender pork shoulder, infusing it with a rich combination of garlic, Chinese five spice, hoisin sauce, and more. We’ll show you the secrets to achieving that irresistible red color and the coveted sticky glaze.
Slice it up to serve over rice, nestle it in noodles, or tuck it into bao buns for a delightful treat. Whether you chop it into bits for fried rice or enjoy it on its own, this Char Siu Pork is sure to be a showstopper at your next meal! Don’t forget to check out the free printable recipe on our site for all the delicious details!
Watch the video by Kitchen Sanctuary
Recipe Instructions
Those little bits of char siu pork you get in special fried rice and Singapore noodles are the absolute best bits, aren’t they?
Sticky, sweet, savoury, slightly smoky, with those caramelised edges that you know are going to be extra tasty.
Cut it into slices and serve with rice, over noodles, stuffed into bao buns, or chop into bite-size pieces to add to fried rice and Singapore noodles.
Free printable recipe is available on our site: https://www.kitchensanctuary.com/char-siu-pork/
Ingredients:
Marinade:
2 tsp garlic powder
1.5 tsp Chinese five spice
¼ tsp white pepper
3 tbsp low sodium soy sauce light or all-purpose
5 tbsp (50g) light brown sugar
3 tbsp hoisin sauce
2 tbsp rice wine shaoxing
1/4-1/2 tsp red food gel optional (the amount depends on how red you want it)
Pork and Basting ingredients:
1 kg (2.2lbs) boneless, rindless, pork shoulder joint
2 tbsp hoisin sauce
2 tbsp honey
2 tbsp water
Instructions
1. Mix together the marinade ingredients in a large bowl.
2. Chop the pork into 4 or 5 pieces – each about the size of a 250g( 1/2 pound) block of butter. Cut with/along the grain (so when you slice it for serving, you’ll be slicing across the grain).
3. Take the pork pieces and stab lots of times with a fork on all sides. This helps to tenderize the pork, without flattening it. It also helps the marinade to penetrate the pork better.
4. Add the pork to the marinade and mix the pork around in the marinade to completely cover it (you may want to use gloves or a set of tongs so you don’t get red food dye on your fingers).
5. Cover the bowl with clingfilm and place in the refrigerator to marinate for at least 4 hours (up to 24 hours).
6. Remove the pork from the refrigerator about an hour before you want to cook it, to let it come closer to room temperature.
7. Preheat the oven to 190C/375F (fan). Line a baking tray with foil and top with a wire rack. Pour 240ml (a cup) of boiling water into the bottom of the tray.
8. Add the pork to the wire rack and place in the oven for 15 minutes.
After 15 minutes, mix together the basting ingredients. Brush the pork pieces with 1/3 of the baste. Place back in the oven for 15 minutes.
9. Brush again with half of the remaining baste. Place back in the oven for a 15 minutes.
10. To finish, we want to caramelize and char the pork a little more. Brush on the remaining baste and turn up the oven to 230C/450F (fan).
11. Cook, uncovered for a final 10 minutes (alternatively, place under a hot grill/broiler for a 2-3 minutes).
12. Allow to rest for 10 minutes before slicing and serving.
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Video “This Char Siu Pork Is Sticky, Glossy Perfection” was uploaded on 06/29/2026 to Youtube Channel Kitchen Sanctuary