Cantonese-Style Char Siu Pork Shoulder Roast

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Juicy pork shoulder marinated in a sweet-savory char siu sauce, roasted to caramelized perfection with a glossy red glaze. This Chinese-inspired pork recipe (gluten-free option), ready in about 60 minutes, pairs pork shoulder, hoisin sauce, soy sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 45 min Serves 4 Chinese cuisine 400 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a large bowl, combine 3 tbsp hoisin sauce, 2 tbsp soy sauce, 2 tbsp honey, 1 tsp Chinese five-spice powder, 3 cloves minced garlic, 2 tbsp sherry or rice wine, and 1 mashed red fermented tofu cube if using. Stir until smooth.
  2. Step 2: Add 2 lbs pork shoulder cut into 2-inch strips into the marinade, tossing to coat evenly. Cover and refrigerate for at least 4 hours, preferably overnight.
  3. Step 3: Preheat oven to 375°F (190°C). Line a baking sheet with foil and place a wire rack on top.
  4. Step 4: Arrange marinated pork strips on the rack. Roast for 25 minutes, then baste with 1 tbsp vegetable oil mixed with leftover marinade.
  5. Step 5: Continue roasting for another 15-20 minutes, basting every 10 minutes, until pork is caramelized and cooked through with a glossy exterior.
  6. Step 6: Let rest for 5 minutes before slicing and serving with steamed rice or buns.

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