Walk into any Cantonese roast meat shop in Hong Kong or Chinatown. You will see char siu hanging in the window, lacquered and glistening with a deep reddish glaze. It is a dish where seems like it should require special equipment or years of practice.
But the truth is you can get surprisingly close at home with your regular oven. The mix of hoisin, honey, five-spice, and Shaoxing wine creates a marinade that is savory, sweet, and deeply aromatic all at once.
The ingredient that separates a good char siu from an ordinary one is fermented red bean curd, nam yue. Reliable. It adds a funky, umami-rich undertone that you cannot get from any other ingredient. It is inexpensive and available at most Asian grocery stores.
Pork shoulder is the best cut for this because the marbling keeps the meat moist during the high-heat roasting. It works. Marinate overnight if you can. The final step, broiling with a honey-water glaze, is what creates those sticky, slightly charred edges that make char siu hard to resist.
Slice it over steamed rice, tuck it into bao buns, or toss it with noodles and bok choy for a fast weeknight meal.
Combine the hoisin, soy sauce, honey, Shaoxing win
Combine the hoisin, soy sauce, honey, Shaoxing wine, oyster sauce, fermented red bean curd, five-spice powder, garlic, sesame oil, white pepper, and food coloring if using in a large bowl. Stir until smooth.
Add the pork strips and turn to coat thoroughly
Add the pork strips and turn to coat thoroughly. Cover and refrigerate for at least 4 hours, or preferably overnight. The longer the marination, the deeper the flavor penetrates.
When ready to cook, remove the pork from the refri
When ready to cook, remove the pork from the refrigerator 30 minutes before roasting to take the chill off. Preheat the oven to 475°F. Line a sheet pan with foil and set a wire rack on top.
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Char Siu Pork
- Total Time: 90 minutes
- Yield: 6 servings
Description
Char siu — Cantonese barbecued pork — hangs in the windows of every roast meat shop in Hong Kong and Guangzhou. The pork is marinated in a sticky, sweet-savory mixture of hoisin, honey, five-spice, and fermented red bean curd, then roasted at high heat until the edges caramelize into charred, lacquered perfection. The name literally means “fork roast,” referring to the traditional method of roasting on long forks over an open fire.
Ingredients
- 2 pounds boneless pork shoulder or pork butt, cut into 2-inch-thick long strips
- 3 tablespoons hoisin sauce
- 2 tablespoons soy sauce
- 2 tablespoons honey
- 1 tablespoon Shaoxing wine
- 1 tablespoon oyster sauce
- 1 tablespoon fermented red bean curd (nam yue), mashed
- 1 teaspoon five-spice powder
- 2 cloves garlic, minced
- 1 teaspoon toasted sesame oil
- 1/2 teaspoon white pepper
- Red food coloring (optional, 2-3 drops for traditional color)
- 2 tablespoons honey mixed with 1 tablespoon hot water, for glazing
Instructions
- Combine the hoisin, soy sauce, honey, Shaoxing wine, oyster sauce, fermented red bean curd, five-spice powder, garlic, sesame oil, white pepper, and food coloring if using in a large bowl. Stir until smooth.
- Add the pork strips and turn to coat thoroughly. Cover and refrigerate for at least 4 hours, or preferably overnight. The longer the marination, the deeper the flavor penetrates.
- When ready to cook, remove the pork from the refrigerator 30 minutes before roasting to take the chill off. Preheat the oven to 475°F. Line a sheet pan with foil and set a wire rack on top.
- Place the pork strips on the rack, reserving the remaining marinade. Roast for 15 minutes.
- Remove the pan, flip the pork strips, and brush with the reserved marinade. Return to the oven for another 12-15 minutes.
- Switch the oven to broil. Brush the pork generously with the honey-water glaze. Broil for 2-3 minutes, watching constantly, until the edges are charred and caramelized in spots. Flip, glaze the other side, and broil for another 2 minutes.
- Remove from the oven and rest for 5 minutes. Slice against the grain into 1/4-inch-thick pieces. The exterior should be sticky and charred; the interior should be juicy and slightly pink. Serve over rice or in sandwiches.
Notes
- Fermented red bean curd (nam yue) is the secret ingredient in authentic char siu — it adds a funky, savory depth and contributes to the distinctive red color. Find it in jars at Chinese grocery stores.
- Pork shoulder or butt is the best cut because its fat content keeps the meat moist through the high-heat cooking. Lean pork loin will dry out.
- The final broil-and-glaze step is where the magic happens — the sugars in the honey caramelize and char, creating those signature lacquered, slightly burnt edges.
- Category: Main Course
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Fat: 28 g
- Carbohydrates: 17 g
- Protein: 31 g
Frequently Asked Questions
What is important to know about making Char Siu Pork?
Fermented red bean curd (nam yue) is the secret ingredient in authentic char siu, it adds a funky, savory depth and contributes to the distinctive red color. Find it in jars at Chinese grocery stores.
What technique matters most for Char Siu Pork?
Pork shoulder or butt is the best cut because its fat content keeps the meat moist through the high-heat cooking. Lean pork loin will dry out.
How should I serve Char Siu Pork?
Slice it thin across the grain over steamed rice with blanched greens, or fold it into bao. The glaze is sweet, so something sharp alongside helps: pickled mustard greens, or a bowl of hot and sour soup.
