Char Siu

Featured in the Honolulu Star-Advertiser on January 04, 2012.



Char Siu

  • 6-8 pound pork butt, boneless and cut into 1 ½ inch strips
  • 2 cups sugar
  • 1 tablespoon Chinese five spice
  • 1 teaspoon red food coloring (optional)
  • 1 small nam yue cake, mashed (about 3 tablespoons) (fermented red bean curd) (available in Chinatown or Asian grocery stores)
  • 1 tablespoon Hawaiian salt
  • ¼ cup garlic, minced


  1. Place all ingredients into a large bowl and mix well until everything is incorporated.
  2. Place the meat into a large sealed plastic bag and marinate in the refrigerator for 1 to 3 days (mixture can also be frozen until ready to use).
  3. Make sure there are 2 shelves in your oven, place one in the middle and one toward the bottom of the oven.
  4. Preheat electric oven to 350°F.
  5. Line a large baking sheet with foil and place a cooking rack on top.
  6. Lay meat on the cooking rack and place baking sheet on the top shelf of the oven.
  7. Fill a 9 x 13-inch baking pan half full with water and place it on the bottom shelf in the oven.
  8. Cook meat for 1 hour, turning every 15-20 minutes.
  9. Remove the baking sheet from the oven 15 minutes prior to end of cook time.
  10. Remove the rack and return the meat to the pan in its drippings and cook in the oven until the gravy thickens and reduces.
  11. Cool and serve.

Makes 12-16 servings.

Approximate Nutrient Analysis per serving (based on 12 servings):
450 calories, 14 g fat, 5 g saturated fat, 145 mg cholesterol,750 mg sodium, 35 g carbohydrate, 0 g fiber, 34 g sugar, 45 g protein

Approximate Nutrient Analysis per serving (based on 16 servings):
350 calories, 11 g fat, 3.5 g saturated fat, 110 mg cholesterol,550 mg sodium, 26 g carbohydrate, 0 g fiber, 25 g sugar, 33 g protein


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