Main CourseDinner

Char Siu (Chinese BBQ Pork)

Name: Char Siu (Chinese BBQ Pork)
Prep time: 20 min
Cook time: 45 min
Total time: 3 h 5 min
Yield: 4 servings
Cuisine: chinese, cantonese
Ingredients: 900 g pork shoulder cut into 2-inch thick strips; 60 ml hoisin sauce; 30 ml soy sauce; 30 ml honey; 15 ml rice wine; 15 g brown sugar packed; 2 clove garlic minced; 2.5 g five-spice powder; 0.5 tsp red food coloring (optional); 5 ml sesame oil; 30 ml honey; 15 g maltose (optional); 15 ml water

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

900 gpork shoulder, cut into 2-inch 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

39%Score

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

Storage

Store leftover char siu in an airtight container in the refrigerator.

Reheating

Reheat gently in a microwave or oven until warmed through, or pan-fry slices briefly to crisp them up.