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Sticky, sweet-savoury Cantonese barbecue pork with a signature red glaze. Oven-roasted, no rotisserie needed.
Char Siu Pork
- 800g pork shoulder, cut into long strips
- 3 tbsp hoisin sauce
- 2 tbsp honey
- 2 tbsp light soy sauce
- 1 tbsp Shaoxing wine
- 1 tsp five spice
- 2 cloves garlic, minced
- 1 tsp red fermented bean curd or a little red food colouring (optional)
- Mix all the marinade ingredients and coat the pork strips.
- Marinate for at least 4 hours, ideally overnight.
- Roast at 200C on a wire rack over a tray of water for 25 minutes.
- Baste with the marinade and roast for another 10 to 15 minutes until charred at the edges.
- Rest for 5 minutes, then slice and serve.
Why this recipe works
Roasting on a rack over water keeps the pork moist while letting the sugary marinade caramelise rather than steam, which is what gives char siu its charred edges.
Tips for the best char siu
- Pork shoulder has enough fat to stay juicy through a long marinade and hot roast. Leaner cuts dry out.
- Baste at least once during roasting for a deeper glaze.
- The red colour is traditional but purely cosmetic. Skip it and the pork tastes the same.
