This five spice pork recipe delivers the savory-sweet flavors of Char Siu with a caramelized finish and tender, juicy meat. It’s perfect for a family dinner or meal prep and pairs wonderfully with steamed rice, stir-fried vegetables, or pickled cucumbers.
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If you’ve ever craved the flavors of Char Siu but thought making it at home sounded like too much work, this five spice pork recipe is here to change your mind. It’s one of those dishes that looks fancy but is surprisingly easy to pull off. The secret? A flavorful marinade that does most of the work for you while you go about your day.
This recipe has quickly become a favorite in my kitchen. It’s perfect for when we want something a little extra special, but don’t want to spend hours cooking. Pair it with some steamed rice and veggies or just slice it up and snack on it straight off the cutting board (no judgment).
Trust me, once you try it, you’ll be hooked!
What you’ll love about this recipe:
Ingredient Overview
Be sure to check out the full recipe and ingredient list below
- Boneless Pork Picnic Roasts. This cut is perfect for its marbling, which keeps the pork juicy and tender during roasting. If you can’t find picnic roasts, boneless pork shoulder is an excellent alternative. Avoid lean cuts like pork loin, as they may dry out during cooking.
- Soy Sauce. Soy sauce forms the base of the marinade. For a slightly milder flavor, opt for light soy sauce. Need a gluten-free option? Swap it with tamari or coconut aminos.
- Oyster Sauce. Oyster sauce gives the marinade a rich, savory sweetness. If you don’t have oyster sauce on hand, additional hoisin sauce or a combination of soy sauce and a little honey can work in a pinch.
- Brown Sugar. Adds sweetness to balance the savory notes. Dark brown sugar will give a deeper flavor, but light brown sugar works just as well. Coconut sugar is a good substitute if you’re looking for a less refined option.
- Shaoxing Wine. This traditional Chinese cooking wine enhances the overall flavor of the dish. If you can’t find it, dry sherry is a great substitute. For a non-alcoholic option, use chicken broth with a splash of rice vinegar.
- Hoisin Sauce. Hoisin adds a hint of sweetness and complexity to the marinade. If you’re out, you can use additional oyster sauce with a dash of brown sugar.
- Five-Spice Powder. The star of the show! This spice blend brings the warm, aromatic flavors of star anise, cloves, cinnamon, Sichuan peppercorns, and fennel seeds. Make sure to use a high-quality blend. If you’re feeling adventurous, you can even make your own!
- Salt. Salt enhances all the flavors in the marinade. Regular table salt works fine, but kosher salt or sea salt is great for a slightly more subtle seasoning.
- Red Food Coloring (Optional). This is purely for aesthetics to mimic the classic Char Siu appearance. If you’d prefer a natural alternative, try beet powder or simply leave it out – it won’t affect the flavor.
- Honey. Honey adds the perfect touch of sweetness to the glaze and helps create that beautiful, caramelized finish. Maple syrup or agave nectar can work if honey isn’t an option for you.
Photo Tutorial: How to Make Five Spice Pork
This is a brief overview. The full recipe and ingredient list is provided below.
Step 6: Roast the pork for 15 minutes, baste with the marinade, and roast another 15 minutes.
Step 7: Stir honey into the remaining marinade. Baste with the honeyed marinade at 30 minutes and roast for 10 more minutes, until the internal temperature reaches 145–160 F (63–71 C).
Step 9: Let the pork rest on a wire rack for 15 minutes, then slice against the grain.
Tips for Success
- Choose the Right Cut of Pork. Choose boneless pork shoulder or picnic roast, as their marbling keeps the meat juicy and tender during roasting. Avoid lean cuts like pork loin, which can dry out.
- Marinate for Maximum Flavor. Let the pork marinate for at least 8 hours but overnight is even better. Massage the marinade into the meat before sealing the bag to promote even coverage.
- Use High-Quality Five-Spice Powder. Look for a blend with star anise, cloves, cinnamon, Sichuan peppercorns, and fennel seeds. A fresh, aromatic mix will make a big difference in flavor.
- Don’t Skip the Resting Period. After roasting, let the pork rest for 15 minutes. This step allows the juices to redistribute.
- Keep an Eye on the Broiler. Broiling caramelizes the pork’s surface beautifully, but the sugar in the marinade can burn quickly. Stay close and check frequently during those last few minutes.
- Warm the Marinade for Easier Basting. Heating the marinade makes it easier to apply and helps it stick to the pork, enhancing that glossy, caramelized finish.
- Carve Against the Grain. Slicing the pork against the grain ensures tender bites that practically melt in your mouth.
- Prep for Easy Cleanup. Line your baking sheet with foil and add water under the rack to prevent drippings from burning and make cleanup a breeze.
Storage and Reheating
Storage:
- Fridge: Store leftover pork in an airtight container in the refrigerator for up to 4 days. Let the pork cool completely before sealing to prevent excess moisture buildup.
- Freezer: For longer storage, slice the pork and place it in an airtight container or freezer-safe bag. It will keep well in the freezer for up to 3 months. Label the container with the date for easy tracking.
Reheating:
- Oven: Preheat the oven to 300 F (150 C). Place the pork slices on a baking sheet, cover with foil, and heat for 10–15 minutes, or until warmed through. This method keeps the pork moist and flavorful.
- Microwave: Arrange slices on a microwave-safe plate, cover with a damp paper towel, and heat in 30-second intervals until warm. Be cautious not to overheat, as the pork can dry out.
- Stovetop: For a quick reheat, add a splash of water or broth to a skillet and heat the pork slices over medium-low until warmed through.
Tips for Reheating
To maintain the pork’s caramelized surface, avoid reheating at too high a temperature.
If frozen, thaw the pork in the refrigerator overnight before reheating for best results.
Our Favorite
Asian-Inspired Recipes
Five Spice Pork Recipe (Char Siu Inspired)
This five spice pork recipe delivers the savory-sweet flavors of Char Siu with a caramelized finish and tender, juicy meat. It’s perfect for a family dinner or meal prep and pairs wonderfully with steamed rice, stir-fried vegetables, or pickled cucumbers.
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Equipment
Ingredients
- 2 1½ pound boneless pork picnic roasts (Note 1)
- ⅓ cup soy sauce (Note 2)
- ⅓ cup oyster sauce
- ¼ cup brown sugar packed
- 2 tablespoons Shaoxing wine (Note 3)
- 2 tablespoons hoisin sauce
- 2 teaspoons five-spice powder (Note 4)
- 2 teaspoons salt
- 6-8 drops red food coloring optional (Note 5)
- 1 tablespoon honey
- sesame seeds optional garnish
- spicy mustard optional garnish
Instructions
- Slice each pork roast in half lengthwise to create four long, narrow pieces. Place the pork in a resealable plastic bag.2 1½ pound boneless pork picnic roasts
- In a medium bowl, whisk together ⅓ cup soy sauce, ⅓ cup oyster sauce, ¼ cup brown sugar, 2 tablespoons Shaoxing wine, 2 tablespoons hoisin sauce, 2 teaspoons five-spice powder, 2 teaspoons salt, and 6-8 drops red food coloring (if using). Pour the marinade over the pork in the bag. Seal tightly, ensuring the pork is well-coated. (Note 6)Marinate in the refrigerator for at least 8 hours or up to 24 hours.
- Remove the pork from the fridge 1 hour before cooking to come to room temperature. Preheat the oven to 425 F (220 C). Line a rimmed baking sheet with foil, place a grill rack on top, and spray with non-stick spray. (Note 7)
- Remove the pork from the bag. Reserve the marinade. Place the pork on the prepared grill rack, ensuring space between each piece for even roasting. Pour ½ cup water under the rack onto the foil to prevent drippings from burning. (Note 8)
- Transfer the reserved marinade to a small saucepan. Heat over medium-low to warm it for basting. (Note 9)
- Roast the pork for 15 minutes. Baste generously with the warmed marinade. Roast for another 15 minutes.
- Stir 1 tablespoon honey into the remaining marinade until dissolved. (Note 10)Baste the pork with this honeyed marinade at the 30-minute mark. Roast for an additional 10 minutes, or until the internal temperature reaches 145 to 160 F (63 to 71 C). (Note 11)
- Turn the oven to broil and broil the pork for 2-4 minutes to achieve a caramelized finish. (Note 12)Preheat the broiler and position the rack about 6 inches from the heat source for optimal results. Watch carefully to avoid burning.
- Remove the pork from the oven and let it rest on a wire rack for 15 minutes. Slice on an angle against the grain for tender servings. (Note 13)
- Serve warm or at room temperature, garnished with sesame seeds or spicy mustard if desired. Pair with steamed rice and vegetables.
Notes
- Boneless pork shoulder or picnic roast is ideal due to its marbling, which keeps the meat juicy and flavorful. Avoid lean cuts like pork loin, as they may dry out.
- Light soy sauce is recommended for balanced flavor.
- Substitute with dry sherry if Shaoxing wine is unavailable.
- Select a high-quality blend containing star anise, cloves, cinnamon, Sichuan peppercorns, and fennel seeds. Fresh, aromatic blends deliver the best results.
- Red food coloring is optional and purely for aesthetics to mimic the classic Char Siu look.
- After sealing the bag, massage the marinade into the pork for even distribution.
- Make sure there’s space between the pork pieces on the rack for even roasting and caramelization.
- Adding water prevents drippings from burning and keeps the pork moist during cooking.
- Heating the marinade helps with a smoother application and enhances caramelization during roasting.
- Stirring honey into the marinade toward the end of cooking prevents the sugars from burning while still creating a beautifully caramelized finish.
- Use an instant read thermometer to make sure the pork reaches 145 to 160 F (63 to 71 C) for safe consumption.
- Broiling adds the signature caramelized edges. Keep a close eye to prevent burning.
- For the most tender servings, slice the pork on an angle against the grain after resting.
Nutrition
Calories: 287kcal | Carbohydrates: 13g | Protein: 40g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 107mg | Sodium: 1536mg | Potassium: 693mg | Fiber: 0.4g | Sugar: 10g | Vitamin A: 3IU | Vitamin C: 0.2mg | Calcium: 28mg | Iron: 2mg
Servings: 8 servings
Calories: 287kcal
