Why This Recipe Works

This weeknight-friendly take on char siu swaps traditional pork butt for bone-in pork chops, cutting marinating and cook time significantly. Miso adds savory depth to the robustly flavored, savory-sweet marinade and also serves as a thickener. Optional red food coloring stirred into the marinade gives the chops char siu’s signature pink color. We reserve a portion of the marinade to serve as a glaze, brushing it on the pork midway through cooking. The chops broil in minutes, emerging juicy with a lightly charred, lacquered exterior.

Before You Begin

White miso can be substituted for the red.

Instructions

Whisk 3 tablespoons hoisin sauce; 3 tablespoons oyster sauce; 3 tablespoons packed dark brown sugar; 1½ tablespoons soy sauce; 1½ tablespoons honey; 1½ tablespoons red miso; 2 teaspoons Shaoxing wine; 1½ teaspoons ground ginger; ¾ teaspoon garlic powder; ¼ teaspoon five-spice powder; ¼ teaspoon table salt; and ¼ teaspoon red food coloring, if using, in large bowl until combined. Transfer 2 tablespoons to small bowl, cover, and refrigerate until needed.

Add 4 trimmed pork rib chops to remaining marinade, turning to coat. Cover, transfer to refrigerator, and marinate at least 1 hour or up to 24 hours.

Adjust oven rack 4 inches from broiler element and heat broiler. Set wire rack in aluminum foil–lined rimmed baking sheet.

Remove pork chops from marinade and arrange on prepared rack. Broil until glaze is caramelized and lightly charred, 2 to 3 minutes. Flip pork chops, brush with reserved 2 tablespoons glaze, and broil until caramelized and pork registers 140 degrees, 2 to 3 minutes longer. Serve immediately.