Roasted Char Siew Pork
Recipe Type: Main
Cuisine: Cantonese
Make the mouth-watering Cantonese of roasted char siew pork glazed with a sticky blend of sauces and spices.
  • Salt: 1 tsp
  • Sugar: 1 tbsp
  • Hoisin sauce: 1 tbsp
  • Light soya sauce: 3 tbsp
  • Shaoxing wine: 1 tbsp
  • Garlic: 2, finely chopped
  • Maltose: 125g
  • Sesame oil: 1 tbsp
  • 5-spice powder: ½ tsp
  • Red colouring: 3 drops
  • Fermented tofu (Nam Yue): 2 cubes, mashed
  • Pork shoulder butt: 500g, cut into one long strip
  1. Combine salt, sugar, hoisin sauce, light soya sauce, shaoxing wine, garlic, maltose, sesame oil, 5-spice powder, red colouring and fermented tofu together in a pot.
  2. Heat pot and bring sauce mixture to a simmer to combine. Switch off heat and leave to cool.
  3. Place pork in a resealable bag. Pour marinade into bag. Press air out and seal. Leave to marinate in fridge overnight.
  4. Preheat oven at 230 degrees.
  5. Place pork onto grill rack, with bottom of oven covered with aluminium foil to catch the drippings. Bake 15min.
  6. Turn pork around. Bake for another 15min.
  7. In the meantime, place remaining marinade sauce into another pot. Bring to a boil and then lower heat to simmer and reduce the sauce until it is thickened.
  8. Brush reduced marinade over pork after 30min of baking.
  9. Continue baking for 4 min at 200 degrees Celsius.
  10. Turn pork over and brush with marinade. Continue baking for another 4min.
  11. Remove from oven and rest 15min before slicing to serve.
You can make a bit more of the sauce as a gravy for the rice for serving. Just add about 1 cup of water to the remaining marinade after it’s being reduced for the glaze, simmer for 5min and it’s ready to serve!
Recipe by Honest Cooking at