Char Siu Pork Recipe

Char Siu Pork is the glossy, sweet-savoury roast pork of Cantonese kitchens. A hoisin and honey marinade caramelises at the edges while the centre stays juicy and tender.

Prep time

20 mins

Cook time

45 mins

Total time

65 mins

Servings

4 servings

Calories

520

Ingredients

• 800 g pork neck, cut into two thick strips
• 3 tablespoons hoisin sauce
• 2 tablespoons soy sauce
• 2 tablespoons honey
• 1 tablespoon Shaoxing wine
• 1 teaspoon five-spice powder
• 2 garlic cloves, grated
• 1 tablespoon maltose or extra honey, for glazing
• 2 spring onions, sliced, to serve
• Steamed rice and pak choi, to serve

Instructions

1. Whisk together the hoisin, soy sauce, honey, Shaoxing wine, five-spice and garlic.
2. Coat the pork in the marinade, cover, and refrigerate for at least 4 hours or overnight.
3. Heat the oven to 200°C and place the pork on a rack over a lined tray.
4. Roast for 25 minutes, turning once, then brush with the remaining marinade mixed with maltose.
5. Roast for a further 15 minutes until the edges are caramelised and the pork reaches 70°C inside.
6. Rest for 10 minutes, slice thinly, and serve with rice, pak choi and spring onions.

Pro tips

• Pork neck gives the juiciest result, as lean loin can dry out in the oven.
• Line the tray well, as the sugary marinade drips and burns easily.
• Leftover char siu is wonderful sliced into noodle soups or fried rice.

Frequently asked questions