Char Siu Pork Rice Bowl

Char siu takes its name from the Cantonese habit of roasting pork strips on long forks until they shine with a sweet-savory glaze. This bowl layers hoisin-honey lacquered pork shoulder over jasmine rice for a simple weeknight take on the classic.

Serves 4

Estimate for one serving

• 620 cal
• 38g protein
• 68g carbs
• 22g fat
• 4g fiber

Every recipe here is free to read.

Ingredients

• 1.5 lbs pork shoulder
• 1/3 cup hoisin sauce
• 1/4 cup soy sauce
• 3 tbsp honey
• 2 tbsp shaoxing wine
• 1 tbsp oyster sauce
• 1 tsp sesame oil
• 1 tsp five-spice powder
• 3 cloves garlic
• 1/4 tsp red food coloring
• 1.5 cups jasmine rice
• 3 cups water
• 1 english cucumber
• 3 green onions
• 2 tsp toasted sesame seeds

Instructions

1. 1Pat the pork shoulder dry and cut into 2-inch wide strips.
2. 2In a bowl, whisk together hoisin sauce, soy sauce, honey, shaoxing wine, oyster sauce, sesame oil, five-spice powder, 3 minced garlic cloves, and red food coloring to make the char siu marinade.
3. 3Reserve marinade for glazing later. Place pork strips in a zip-top bag, pour in the remaining marinade, and refrigerate for at least 30 minutes (or up to overnight).
4. 4Preheat oven to 425°F. Line a baking sheet with foil and place a wire rack on top. Remove pork from marinade, letting excess drip off, and arrange on the rack.
5. 5Bake for 20 minutes, flipping halfway through.
6. 6Meanwhile, rinse jasmine rice until water runs clear. In a medium pot, combine rice with water. Bring to a boil, then reduce to low, cover, and simmer 15 minutes. Remove from heat and let steam 10 minutes. Fluff with a fork.
7. 7While rice cooks, thinly slice the english cucumber into half-moons and slice green onions thinly.
8. 8After 20 minutes, brush pork generously with the reserved marinade. Increase oven to broil and cook 3–5 minutes more until edges are caramelized and slightly charred (watch closely to avoid burning).
9. 9Let pork rest 5 minutes, then slice into thin strips against the grain.
10. 10Divide the cooked rice among 4 bowls. Top each with sliced char siu pork, cucumber slices, and a sprinkle of green onions and toasted sesame seeds. Serve immediately.