Chinese Roast Pork Recipe Youtube: Crispy Skin and Succulent Meat

This Chinese roast pork recipe Youtube delivers crispy skin and tender meat with traditional techniques. I've refined this method to capture authentic flavor without complicated steps.

The secret lies in the marinade and drying process. A proper rub with Chinese five-spice and soy sauce creates deep flavor, while air-drying ensures maximum crispiness when roasted.

You'll achieve pork with a shatteringly crispy exterior and juicy, flavorful meat inside. The high-heat finish at the end guarantees that perfect texture every time.

This method transforms a simple cut into a centerpiece dish. Serve it with rice and steamed vegetables for a complete meal.

Ingredients for Chinese roast pork recipe Youtube

Traditional Chinese spices and a simple pork shoulder create this authentic crispy-skinned masterpiece.

The pork shoulder is non-negotiable for authentic texture—skin-on with fat cap intact ensures that shatteringly crisp finish. Source from Asian markets for better quality cuts, or ask your butcher to leave the skin on. Chinese five-spice loses potency quickly, so buy whole spices and grind fresh if possible. Koon Chun or Lee Kum Kee brands for the soy sauces guarantee proper flavor balance.

No Shaoxing wine? Dry sherry works in a pinch (avoid cooking wine—too salty). Red fermented bean curd can be found in any Asian grocery—substitute miso paste at half the amount if unavailable. The honey is essential for caramelization, but agave nectar works for a vegan version. Skip the dark soy if you must, but expect less depth of color.

Marinate the pork overnight for maximum flavor penetration. The dried pork can rest uncovered in the fridge for 8-12 hours to achieve that perfect skin texture. Leftovers keep for 4 days refrigerated, or freeze for 3 months with minimal quality loss.

Step-by-step instructions for Chinese roast pork

Master the technique for achieving that signature crispy skin and tender interior every time.

In a mixing bowl, combine the 0.25 cup Light Soy Sauce, 1 tbsp Dark Soy Sauce, 2 tbsp Hoisin Sauce, 2 tbsp Honey, and 2 tbsp Shaoxing Wine. The dark soy sauce adds the characteristic deep color, while the hoisin contributes sweetness and complexity.

Add the 1.5 tbsp Chinese Five-Spice Powder, 1 tbsp Kosher Salt, 1 tsp White Pepper, and 1 tbsp Sugar. Whisk until the sugar and salt fully dissolve. This marinade forms the flavor foundation that penetrates the pork shoulder during the curing process.

Finely mince the 4 cloves Garlic Cloves and grate the 1 tbsp Fresh Ginger, then add both to the marinade. Mash the 1 piece Red Fermented Bean Curd and stir it in last—this ingredient provides the distinctive red hue and umami depth authentic to traditional char siu.

Place the 2 lb Pork Shoulder (skin-on, fat cap intact) in a large resealable bag and pour the marinade over it. Massage the marinade into the meat, ensuring all surfaces are coated. Refrigerate for at least 12 hours, though 24 hours yields optimal flavor penetration and skin preparation.

Preheat your oven to 325°F. Remove the pork from the marinade (reserve the marinade for basting) and pat the skin dry with paper towels—this is critical for achieving crispiness. Heat the 1 tsp Vegetable Oil in a large oven-safe skillet over medium-high heat.

Sear the pork on all sides for 2-3 minutes per side until the surface develops a light golden crust. Transfer the skillet to the preheated oven and roast for 1 hour, basting with reserved marinade every 20 minutes.

After the initial roast, increase the oven temperature to 425°F. Return the pork to the oven and roast for an additional 15-20 minutes, basting once more with any remaining marinade. Watch closely during this phase—the skin should blister and turn deep mahogany with audible crackling sounds.

The pork is done when the internal temperature reaches 195°F and the skin crackles when pressed. The fat cap should render slightly, creating a glossy, sticky exterior that contrasts with the crispy skin.

Remove the pork from the oven and let it rest on a wire rack for 15 minutes. This resting period allows the juices to redistribute and the skin to set into its final crispy texture. Slice against the grain into ¼-inch thick pieces, revealing the tender meat beneath the crackling skin.

Serve immediately while the skin remains at peak crispiness. Each slice should showcase the deep red glaze, crispy exterior, and moist, flavorful interior that defines authentic Chinese roast pork.

Troubleshooting this recipe

Skin Not Crispy

If your pork skin isn't crispy, it likely didn't dry properly before roasting. Pat it completely dry after marinating and let it sit uncovered in the fridge for 8-12 hours to dehydrate the skin. I also increase the final heat to 450°F for 10 minutes to encourage blistering. 🔥

Uneven Cooking

This usually happens with uneven oven heat. Rotate your pan halfway through the initial roast and use an oven thermometer to verify 325°F. If one side browns faster, shield it with foil during the final 15 minutes of high-heat roasting.

Dry Meat

Overcooking is the culprit here. Pull the pork when it reaches 195°F internal temperature—any higher risks drying. Also, don't skip the 15-minute rest before slicing, as this lets juices redistribute. I always use a meat thermometer for precision.

Pale Color

For that signature deep red hue, ensure you're using both dark soy sauce and red fermented bean curd in your marinade. If these aren't available, add 1 tsp red food coloring to the marinade. The high-heat finish also helps develop color.

Marinade Too Salty

If you've used regular soy sauce instead of low-sodium, balance it by adding 1 tbsp honey or 1 tbsp hoisin sauce to the marinade. I always taste my marinade before adding the pork and adjust as needed. This prevents over-seasoning.

Skin Peeling Off

This often happens when the skin isn't properly scored before roasting. Use a sharp knife to make shallow cuts in a crosshatch pattern on the skin before marinating. Also, ensure the skin is completely dry before the high-heat finish to prevent peeling. 💡

Frequently asked questions