Char Siu Pork

The pork can marinate for 4–24 hours in the refrigerator. Beyond 24 hours, the meat may become overly salty. Bring to room temperature for 20 minutes before roasting for even cooking.

Pork butt (shoulder), pork loin, or even bone-in pork chops work. Shoulder yields the most tender, juicy results. Loin will be leaner and slightly drier. Adjust cooking time based on thickness—loin may need only 45–60 minutes total.

Make a substitute by mixing 1 tsp ground star anise, 0.5 tsp ground cinnamon, 0.25 tsp ground clove, 0.25 tsp ground fennel seed, and 0.25 tsp white pepper. Or use 2 tsp Chinese BBQ spice blend if available.

Slow cooker: marinate overnight, place pork in slow cooker with 0.5 cup reserved marinade and 0.25 cup water, cook on low for 5–6 hours until tender, then broil slices briefly to caramelize (optional). Air fryer: marinate 4+ hours, cook at 375°F for 18–22 minutes per batch, brushing with reserved marinade halfway through.

Serve over jasmine rice or steamed bok choy, in steamed buns (char siu bao), or atop crispy chow mein. Thin slices are also delicious on grain bowls with cucumber, pickled vegetables, and a drizzle of sriracha mayo.

Wrap cooled sliced pork tightly in plastic wrap and refrigerate for up to 5 days, or freeze for up to 3 months. Reheat slices in a 350°F oven covered with foil for 8–10 minutes, or eat cold. The glaze may stiffen when cold; warm it gently in a small saucepan with a splash of water before serving.