Saturday, October 1, 2011

Char Siew (Five-Spiced Roast Pork) 叉烧

We love char siew, and Jason has been missing his char siew since we got back to the states. So, getting my 'inspiration' from char siew, I decided to make a char siew inspired pork dish, which is basically a dry-rubbed version of char siew.

Five-Spiced Roast Pork


  • 3 pounds pork (pork belly if you like it fat, pork butt if you don't)
  • 2 tablespoons five spice powder
  • 3 teaspoons salt
  • 5 teaspoons brown sugar
  • 6 cloves minced garlic


Mix the five spice powder, salt and brown sugar together. This is your dry rub.

Rub the pork pieces with this dry rub liberally. Put the pork pieces in a tupperware, add the minced garlic and let it marinate in the fridge overnight.

marinated pork

The next day, bake the pork pieces in the oven at 400F for 25-35 minutes, then 5 minutes on broil.

fresh out of the oven

Wait for 10 minutes, then slice and serve.

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