Chinese · PANTRYHOP RECIPE
Char Siu Pork with Rice
45 minutes · 4 servings · omnivore
An oven-roasted home version of the beloved Cantonese barbecue pork.
Ingredients
Check you have the quantities below.
- 1 1/2 lb / 680 g pork shoulder, sliced into strips
- 3 tbsp hoisin sauce
- 2 tbsp soy sauce
- 2 tbsp honey
- 1 tsp five-spice powder
- 2 cloves garlic, minced
- 1/4 cup water
- 4 cups cooked rice
Let’s make it
- Heat oven to 400 F/200 C. Mix hoisin, soy sauce, honey, five-spice, garlic, and water.
- Coat the pork and place on a foil-lined tray. Roast 30–35 minutes, turning once, until cooked to 63 C/145 F.
- Brush with pan juices and rest 3 minutes.
- Slice and serve over rice with extra juices spooned on top.
Slice the pork thinly so it is easy for children to chew.
Cooking time varies with equipment and batch size. Follow school allergy rules for children’s meals; keep perishable lunches cold.
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