Char Siu
Ingredients
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1 tablespoon crushed garlic
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¼ cup soy sauce
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¼ cup hoisin sauce
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¼ cup ketchup
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¼ cup honey
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1 tablespoon sherry
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¾ teaspoon five-spice powder
Tools
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tongs
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whisk
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measuring cups
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measuring spoons
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large bowl
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chopping board
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knife
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June Pan
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foil
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June Food Thermometer
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June Roasting Rack
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resealable plastic bag
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June Oven
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Preferences
Make the marinade
In a large bowl, whisk the garlic, soy sauce, hoisin sauce, ketchup, honey, sherry and five-spice until combined.
1 tablespoon crushed garlic
¼ cup soy sauce
¼ cup hoisin sauce
¼ cup ketchup
¼ cup honey
1 tablespoon sherry
¾ teaspoon five-spice powder
large bowl
whisk
measuring cups
measuring spoons
Slice the pork
Trim any large pieces of fat from the pork shoulder and discard. Slice the pork into pieces about 6” long and 1½” thick. Place in a resealable plastic bag.
chopping board
knife
resealable plastic bag
3 pounds boneless pork shoulder
tongs
Marinate the pork
Pour the marinade into the bag. Gently massage the pork to ensure the marinade is covering every piece. Refrigerate and marinate for at least 4 hours, up to 2 days.
Preheat the June Oven
With the shelf in the middle position, preheat the June Oven to 375°F on the Roast cook mode using the button below.
June Oven
Insert the June Food Thermometer
Wipe off any excess marinade from the pork and place on a June Roasting Rack set in a foil-lined June Pan. Insert the June Food Thermometer so the tip is in the center of the largest piece of pork. Allow to sit at room temperature while the June Oven preheats.
June Roasting Rack
June Pan
foil
June Food Thermometer
Roast the char siu
Place the June Pan on the middle shelf of the June Oven and plug the June Food Thermometer into the jack. Roast the pork until it is cooked through, well glazed and charred in a places, about 40 minutes. June will notify you when the pork is ready. Follow directions on your June to continue cooking if you would prefer the pork darker.
Slice and serve
Remove the June Pan from the June Oven and transfer the pork to a chopping board to rest 10 minutes. Slice the char siu thinly across the grain and serve.
