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Close-up of five-spice pork slices, garnished with sesame seeds and served on a wooden board, with a small bowl of sesame seeds in the background.

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.
Prep Time15 minutes
Cook Time45 minutes
Marinating time8 hours
Total Time9 hours
Servings: 8 servings
Calories: 287kcal
Author: Sandra

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

  1. 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.
  2. Light soy sauce is recommended for balanced flavor.
  3. Substitute with dry sherry if Shaoxing wine is unavailable.
  4. Select a high-quality blend containing star anise, cloves, cinnamon, Sichuan peppercorns, and fennel seeds. Fresh, aromatic blends deliver the best results.
  5. Red food coloring is optional and purely for aesthetics to mimic the classic Char Siu look.
  6. After sealing the bag, massage the marinade into the pork for even distribution.
  7. Make sure there’s space between the pork pieces on the rack for even roasting and caramelization.
  8. Adding water prevents drippings from burning and keeps the pork moist during cooking.
  9. Heating the marinade helps with a smoother application and enhances caramelization during roasting.
  10. Stirring honey into the marinade toward the end of cooking prevents the sugars from burning while still creating a beautifully caramelized finish.
  11. Use an instant read thermometer to make sure the pork reaches 145 to 160 F (63 to 71 C) for safe consumption.
  12. Broiling adds the signature caramelized edges. Keep a close eye to prevent burning.
  13. 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