Char Siu Pork

Glistening char siu pork with caramelized edges, juicy centers, and that unmistakable sweet-savory glaze. Marinated overnight in a rich Chinese barbecue sauce and roasted to perfection — the star of any Cantonese table.

Prep time

15 mins

Cook time

45 mins

Total time

60 mins

Servings

4 servings

Calories

480

Ingredients

• 1 kg pork shoulder, cut into long strips about 5 cm thick
• 3 tbsp hoisin sauce
• 2 tbsp soy sauce
• 2 tbsp Shaoxing wine (or dry sherry)
• 2 tbsp honey, plus extra for glazing
• 1 tbsp oyster sauce
• 1 tbsp brown sugar
• 1 tsp five-spice powder
• 2 cubes red fermented bean curd, mashed (optional, for color)
• 2 garlic cloves, minced
• 1 tsp sesame oil

Instructions

1. Whisk all the marinade ingredients until smooth. Coat the pork strips thoroughly, cover, and marinate at least 8 hours or overnight in the fridge.
2. Remove the pork 30 minutes before cooking. Heat the oven to 200°C (180°C fan) and set a rack over a foil-lined tray.
3. Roast the pork for 20 minutes, then turn the strips and brush with honey.
4. Roast another 20-25 minutes, brushing with honey every 10 minutes, until the edges are charred and the glaze is glossy.
5. Rest the pork 10 minutes, then slice against the grain into bite-sized pieces.
6. Drizzle with any pan juices and serve over rice or with steamed buns.

Pro tips

• Marinating overnight is the real secret — the flavor penetrates far deeper than a quick soak.
• Line the tray with foil; the sugary glaze drips and burns otherwise.
• Let the edges char slightly — those caramelized bits are the best part.
• Slice against the grain for the most tender bite.

Frequently asked questions