Char Siu (Chinese BBQ Pork)
Char Siu is a classic Cantonese roasted pork dish known for its sweet, savory glaze and tender meat. This recipe delivers a beautiful red hue and rich flavor, perfect for enjoying on its own or with rice.
An original recipe by Forkin
- Total time
- 3 hr 5 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 662 kcal
Allergen information: may contain gluten, sesame, and soy. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 900 gpork shoulder, cut into 2-inch (5.1 cm) thick strips
marinade
- 60 mlhoisin sauce
- 30 mlsoy sauce
- 30 mlhoney
- 15 mlrice wine
- 15 gbrown sugar, packed
- 2 clovegarlic, minced
- 2.5 gfive-spice powder
- 0.5 tspred food coloring(optional)
- 5 mlsesame oil
glaze
- 30 mlhoney
- 15 gmaltose(optional)
- 15 mlwater
Equipment
foil · pastry brush · large bowl · wire rack · baking sheet · whisk · meat thermometer
The method
Step by step
- 1
Cut the pork shoulder into strips about 2 inches thick and 6-8 inches long.
About 5 min
Cook’s note: Ensure uniform thickness for even cooking.
- 2
In a large bowl, combine the hoisin sauce, soy sauce, honey, rice wine, brown sugar, minced garlic, five-spice powder, red food coloring (if using), and sesame oil for the marinade.
About 3 min
- 3
Add the pork strips to the marinade, ensuring they are fully coated.
About 2 min
- 4
Cover the bowl and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to penetrate the meat.
About 2 hr
Cook’s note: Marinating longer will result in deeper flavor.
- 5
Preheat your oven to 200°C (400°F). Line a baking sheet with foil and place a wire rack on top.
About 10 min
Cook’s note: The foil will catch drips and make cleanup easier.
- 6
Remove the pork from the marinade, letting any excess drip off, and arrange the strips on the wire rack without overcrowding.
About 2 min
Cook’s note: Reserve any leftover marinade for basting.
- 7
Roast the pork for 20 minutes.
About 20 min
- 8
While the pork is roasting, prepare the glaze by whisking together the honey, maltose (if using), and water in a small bowl.
About 3 min
Cook’s note: If using maltose, warm it slightly to make it easier to mix.
- 9
After 20 minutes, remove the pork from the oven and brush generously with the glaze.
About 2 min
- 10
Return the pork to the oven and roast for another 10-15 minutes, brushing with more glaze every 5 minutes, until the internal temperature reaches 63°C (145°F) and the char siu has a beautiful caramelized crust.
About 15 min
Cook’s note: Watch carefully to prevent burning, as the glaze can caramelize quickly.
- 11
Remove the char siu from the oven and let it rest for 10 minutes before slicing.
About 10 min
Cook’s note: Resting allows the juices to redistribute, keeping the pork tender.
- 12
Slice against the grain into thin pieces and serve immediately.
About 1 min
Per serving
Nutrition
- Calories
- 662kcal
- Protein
- 39.8g
- Carbs
- 28.8g
- Fat
- 42.3g
- Fibre
- 0.6g
- Sugar
- 25.9g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover char siu in an airtight container in the refrigerator.
Reheat gently in a microwave or oven until warmed through, or pan-fry slices briefly to crisp them up.
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