Instructions

Marinate the Pork (Both Methods)

• In a bowl, combine all marinade ingredients.
• Add pork and coat thoroughly.
• Cover and refrigerate 8–24 hours, turning occasionally.
• Remove pork from marinade and reserve marinade for glazing.

Method 1: Traditional Oven-Roasted Char Siu

• Preheat oven to 475°F (245°C).
• Line a sheet pan with foil and place a metal rack on top.
• Arrange pork on the rack with space between pieces.
• Pour 1½ cups water into the pan below the rack.
• Roast pork for 10 minutes at 475°F, then reduce oven temperature to 375°F (190°C).
• Continue roasting for 15 minutes.
• Flip pork, rotate pan 180°, and add another cup of water if the pan is dry.
• Roast an additional 15 minutes.
• Meanwhile, combine reserved marinade with maltose (or honey) and hot water, heating gently until smooth.
• After 40 minutes total roasting, begin basting pork with glaze.
• Continue roasting and basting every 5–10 minutes until deeply caramelized, 50–60 minutes total.
• If needed, briefly broil for color — watch closely.
• Rest pork 10–15 minutes, then slice across the grain.

Method 2: Sous Vide Char Siu (Passport Kitchen Method)

• Transfer marinated pork to a vacuum-seal bag, using only a light coating of marinade.
• Sous vide at 144°F (62°C) for 2–3 hours.
• Remove pork from bag, pat completely dry, and air-dry 10–15 minutes.
• Prepare glaze by heating reserved marinade with maltose (or honey) and hot water until smooth.
• Preheat oven to 425°F (220°C).
• Brush pork lightly with glaze and roast for 8–10 minutes, turning once.
• Remove pork and rest 15 minutes.
• Brush with glaze again, then roast at 375°F (190°C) for 8–10 minutes until glossy and lacquered.
• Rest briefly, then slice across the grain.