Char Siu BBQ Pork
Glossy, caramelized Cantonese roast pork with a sweet-savoury glaze — smoky, sticky, and impossibly moreish.
Details
Ingredients
- 1.5 lbs pork shoulder or pork neck, cut into thick strips
- Marinade:
- 3 tbsp hoisin sauce
- 2 tbsp soy sauce
- 2 tbsp honey
- 1 tbsp oyster sauce
- 1 tbsp Shaoxing wine
- 1 tsp five-spice powder
- 2 cloves garlic, minced
- 1 tbsp red fermented bean curd (optional, for colour and flavour)
- Glaze:
- 2 tbsp honey
- 1 tbsp reserved marinade
Instructions
- 1
Combine all marinade ingredients. Coat pork strips thoroughly. Marinate for at least 2 hours (overnight is best).
- 2
Preheat oven to 220°C (425°F). Place a wire rack over a foil-lined baking sheet. Arrange pork on the rack, reserving the marinade.
- 3
Roast for 15 minutes. Flip and brush with reserved marinade. Roast another 10 minutes.
- 4
Mix honey glaze. Brush generously over the pork. Switch to broil and cook for 3-5 minutes, watching carefully, until the edges are charred and caramelized.
- 5
Rest for 5 minutes, then slice against the grain. Serve with steamed rice and Chinese greens.
About This Recipe
The vibrant hue and irresistible aroma of Char Siu instantly evoke the bustling streets of Hong Kong and the comforting warmth of Cantonese roast meat shops. More than just BBQ pork, this dish is a culinary icon, celebrated for its perfect interplay of sweet, savory, and smoky notes, all enveloped in a signature glossy, caramelized crust. Its origins trace back to ancient China, evolving into the beloved staple found in dim sum houses and served as a centerpiece in family meals today. The magic lies in the robust marinade, a symphony of hoisin, soy, honey, Shaoxing wine, and five-spice powder, with minced garlic adding pungency and optional red fermented bean curd lending its characteristic crimson depth and umami. Key to achieving that coveted exterior is a combination of thorough marination, high-heat roasting or grilling to encourage charring, and repeated basting with a honey-infused glaze in the final stages, creating a sticky, slightly crisp finish. While often enjoyed simply over steamed rice with a side of blanched gai lan, Char Siu also shines when tucked into fluffy bao buns, tossed with noodles, or as part of a larger Cantonese feast. Pork shoulder or neck are ideal cuts, their intramuscular fat rendering down to ensure a tender, juicy result.
Tips & Tricks
- • To achieve the most authentic color and flavor, marinate the pork for a minimum of 4 hours, or ideally overnight. Ensure strips are thick enough (about 1.5 inches) to prevent drying out during the high-heat cooking process, which is crucial for caramelization.
- • If red fermented bean curd is unavailable, a tiny amount of red food coloring (gel preferred) can be added to the marinade for visual appeal, though it won't replicate the unique savory depth it provides.
- • Char Siu can be made ahead and stored in an airtight container in the refrigerator for up to 3-4 days. For best results, gently reheat slices in a hot pan or a low oven until warmed through, brushing with a little extra glaze if desired.
- • Serve Char Siu over a bed of jasmine rice with a side of steamed or stir-fried greens, such as bok choy or gai lan, for a complete and balanced meal. The richness of the pork pairs wonderfully with the freshness of the vegetables.
Nutrition Facts
Per serving (approximate)