Char siu is Cantonese barbecue pork, marinated in a sweet, savoury glaze and traditionally roasted on hooks over an open flame. A wire rack over a roasting tray in a normal oven gets close, letting the fat render and the glaze caramelise on all sides without any special equipment.
Pork shoulder cut into strips works best, since the fat keeps it from drying out over the longer cook.
Ingredients
| Ingredient | Amount |
|---|---|
| Pork shoulder, cut into strips | 800g |
| Hoisin sauce | 3 tablespoons |
| Soy sauce | 2 tablespoons |
| Honey | 2 tablespoons |
| Shaoxing wine | 1 tablespoon |
| Five spice powder | 1 teaspoon |
| Garlic, minced | 2 cloves |
| Red food colouring (optional) | A few drops |
Method
- Mix the hoisin, soy sauce, half the honey, Shaoxing wine, five spice, and garlic. Coat the pork strips and marinate for at least 4 hours, ideally overnight.
- Heat the oven to 200C. Set a wire rack over a foil-lined roasting tray with a little water in the bottom, to catch drips and stop smoking.
- Lay the pork strips on the rack and roast for 25 minutes.
- Brush with the remaining honey, turn, and roast for another 15 to 20 minutes, until charred at the edges and cooked through.
- Rest for 5 minutes before slicing.
No rotisserie or smoker needed
The wire rack does the same job as the traditional hooks, letting heat and glaze reach the meat on all sides while the fat drips away rather than sitting in it. A grill pan works as a substitute if a wire rack is not available, turning the pork more often to char evenly.
The red colour is optional
Traditional char siu is bright red from food colouring, but it changes nothing about the flavour. Skip it for a version that browns naturally instead, closer to the colour of a normal roast.
FAQ
What cut of pork is best for char siu?
Pork shoulder, sometimes sold as pork butt, is the standard choice. Its fat content keeps the meat moist through the roast. Leaner cuts like loin dry out faster.
Can I marinate char siu for less than 4 hours?
A shorter marinade still works, but the flavour will not reach as deep into the meat. Overnight gives the best result if time allows.
What is Shaoxing wine, and can I leave it out?
Shaoxing wine is a Chinese rice wine used for depth in marinades. Dry sherry is the closest UK substitute. It can be left out, though the marinade will taste slightly flatter.
How do I stop the honey glaze from burning?
Brush the honey on partway through cooking rather than at the start. Added too early, the sugar can catch before the pork is cooked through.
Use any leftover char siu in our egg fried rice or chow mein in place of the chicken.
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- Hoisin sauce. The backbone of the marinade.
- Shaoxing wine. Worth keeping in for Chinese marinades generally.
