Char Siu Marinade

Char Siu Marinade

A sweet, salty marinade with rich hoisin and five-spice depth for Cantonese-style roast pork.

Total 15 min Makes 16 oz Calories 95/serving

Dietary

Vegetarian, Pescatarian, Dairy free, Nut free

Allergens

Soy, Wheat, Sesame

This marinade blends hoisin, soy sauce, honey, and Chinese five-spice into the sticky, caramelized coating that defines char siu. Rub it into pork shoulder or tenderloin before roasting for a lacquered, deep red-brown crust with a balance of sweetness and savory depth. It also works well as a basting sauce during the final stage of grilling or broiling.

Ingredients

Method

  1. In a medium bowl, whisk together the hoisin sauce, soy sauce, dark soy sauce, honey, maltose, and Shaoxing wine until smooth.

  2. Add the minced garlic, grated ginger, five-spice powder, white pepper, red fermented bean curd, and sesame oil. Whisk until fully combined.

  3. Reserve 1/4 cup of the marinade in a separate covered container to use for basting during cooking; do not let it touch raw meat.

  4. Pour the remaining marinade over pork and turn to coat evenly. Cover and refrigerate to marinate.

  5. If using as a basting sauce, simmer the reserved portion in a small saucepan over medium-low heat until slightly thickened, about 5 minutes, then use to glaze meat during the last stages of roasting or grilling.

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Char Siu Marinade

This marinade blends hoisin, soy sauce, honey, and Chinese five-spice into the sticky, caramelized coating that defines char siu. Rub it into pork shoulder or tenderloin before roasting for a lacquered, deep red-brown crust with a balance of sweetness and savory depth. It also works well as a basting sauce during the final stage of grilling or broiling.

15 min 16 oz 95 cal

Ingredients

  • 1/2 cup hoisin sauce
  • 1/4 cup soy sauce
  • 1/4 cup honey
  • 2 tablespoons Shaoxing wine
  • 2 tablespoons granulated sugar
  • 1 tablespoon dark soy sauce
  • 1 tablespoon maltose or extra honey
  • 4 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 teaspoon five-spice powder
  • 1/4 teaspoon white pepper
  • 1 teaspoon red fermented bean curd (optional, for color)
  • 1 teaspoon toasted sesame oil

Method

  1. 1

    In a medium bowl, whisk together the hoisin sauce, soy sauce, dark soy sauce, honey, maltose, and Shaoxing wine until smooth.

  2. 2

    Add the minced garlic, grated ginger, five-spice powder, white pepper, red fermented bean curd, and sesame oil. Whisk until fully combined.

  3. 3

    Reserve 1/4 cup of the marinade in a separate covered container to use for basting during cooking; do not let it touch raw meat.

  4. 4

    Pour the remaining marinade over pork and turn to coat evenly. Cover and refrigerate to marinate.

  5. 5

    If using as a basting sauce, simmer the reserved portion in a small saucepan over medium-low heat until slightly thickened, about 5 minutes, then use to glaze meat during the last stages of roasting or grilling.