Entree: China – Guangdong – 叉烧 ➤ Chāshāo (Chinese barbecued pork)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 5 min

Additional 25 hrs

Total 26 hrs 20 min

Ingredients

- 1 pork shoulder, approx. 2.8 lb (1.25 kg) total, trimmed and cut into two long strips
- 1/4 cup (60 ml) honey
- 1 1/2 tbsp (22 g) brown sugar
- 1/4 cup (60 ml) hoisin sauce
- 2 tbsp (30 ml) light soy sauce
- 1 tbsp (15 ml) dark soy sauce
- 1 tbsp (15 ml) Shaoxing wine
- 1 tbsp (15 ml) vegetable oil
- 1 tbsp (6 g) fresh grated ginger
- 2 cloves garlic, minced
- 1 tsp (2 g) Chinese five-spice powder
- 1 tsp (2 g) finely grated orange zest
- 2 tbsp (30 ml) honey (extra for glazing)
- 1 tbsp (15 ml) toasted sesame seeds for finishing
- salt, to taste
- black pepper, to taste

Instructions

1. Score the fat lightly on the pork strips and pat dry. Season both sides with a little salt and black pepper.
2. Whisk together honey, brown sugar, hoisin, light and dark soy, Shaoxing wine, oil, grated ginger, minced garlic, five-spice, and orange zest until smooth to make the marinade.
3. Place the pork and the marinade in a nonreactive container or a zip-top bag. Reserve about 1/4 cup (60 ml) of the marinade in a separate small bowl for the glaze. Marinate in the refrigerator 24–48 hours (minimum 3 hours), turning the meat once or twice.
4. Preheat the oven to 320°F (160°C). Line a baking tray with foil and place a wire rack on the tray.
5. Remove pork from the marinade, letting excess drip back into the container; set the used marinade aside (do not discard). Put the pork on the rack and roast in the middle of the oven for 30 minutes.
6. Meanwhile, pour the reserved marinade into a small saucepan, stir in the extra 2 tbsp (30 ml) honey, and bring to a simmer over medium heat. Reduce gently until slightly thickened, about 2–3 minutes; remove from heat and keep warm.
7. After 30 minutes roasting, brush the pork generously with the warm glaze, flip the pieces, and roast another 25–30 minutes. Baste both sides every 10–12 minutes with the pan juices or reduced marinade so the surface builds a sticky glaze.
8. If more charring is desired, increase oven temperature to 425°F (220°C) for the final 5–8 minutes or place under a hot broiler for 2–4 minutes, watching carefully to avoid burning; baste once more before the final caramelization.
9. Remove pork from oven and let rest 10–15 minutes. Slice thinly across the grain, sprinkle with toasted sesame seeds, and serve warm with steamed rice and greens.