Char Siu Pork

Char Siu Pork is brined and marinated pork shoulder that’s roasted to perfection. The caramelized sauce lends a sweet and savory flavor to every bite.

📝 Ingredients

• 3-4 pounds boneless pork butt (pork shoulder)
• 1 quart of water
• 1/3 cup kosher salt
• 1/4 cup granulated sugar
• 1 quart of ice cubes to cool and dilute the brine
• 2 cups of Char Siu Sauce (see homemade here or buy online)
• 1/2 cup honey

👨‍🍳 Instructions

1. 1Separate the pork butt into three of four pieces that are at least two inches thick. Separate the pieces at the natural fat lines between the muscles. The pieces will be uneven and not uniform.
2. 2Make a brine by combining water, sugar and salt and boil to dissolve salt and sugar. Add ice to cool.
3. 3Place pork pieces in a gallon zip lock bag with the cooled brine. Refrigerate for 24 hours.
4. 4Discard brine and rinse the pork. Place back into the bag and marinate with one cup of the Char Siu Sauce. Place back into the refrigerator for another 24 hours.
5. 5Line a sheet tray with foil and place a rack over the pan. Spray the rack with kitchen pan spray.
6. 6Preheat the oven to 425 degrees F.
7. 7Remove pork from the marinade and place onto the prepared sheet tray, fat side up. Discard marinade.
8. 8Combine a half cup of Char Siu Sauce with the honey. Brush some on the top of the pork and place it in the oven for 15 minutes. Flip each piece and brush with more of the sauce/honey mixture and cook for 15 minutes more.
9. 9If serving with rice, start to cook that now.
10. 10Turn the oven down to 375 degrees F. and continue to brush and flip the pork every 15 minutes until the internal temperature reaches 135 degrees F. Check the internal temperature of all pieces and remove the smaller pieces that reach 135 degrees F first and continue to cook the larger pieces until they reach 135 degrees F.
11. 11Turn oven to broil. Place all pieces back onto the rack. Brush the pork one last time and then broil to char the fat side, approximately five minutes or so. Check every minute.
12. 12Remove from the oven, cover loosely with a piece of foil and let rest for ten minutes. The temperature of the pork will rise to the safe internal temperature of 145 degrees F with this carryover heat.
13. 13Place the cooked pieces on a cutting board and cut against the grain into quarter inch slices and serve with rice.