Char Siu — Cantonese BBQ Pork
Cantonese barbecue pork: strips of pork shoulder lacquered in a sweet-savoury marinade of hoisin, soy, honey and five-spice, then roasted until the edges char and the glaze turns glossy and sticky. The ruby-red, caramelised pork you see hanging in Chinatown windows — served over rice, in noodles, or in fluffy bao.
Marinate strips of pork shoulder in hoisin, soy sauce, honey, Shaoxing wine, five-spice, garlic and a little fermented red bean curd for colour, at least 4 hours. Roast on a rack at moderate-high heat, basting and turning, then brush with a honey glaze and blast under high heat until the edges char and the surface is glossy and sticky. Rest, slice, and serve over rice.
- Use pork shoulder (with some fat) so it stays juicy; marinate at least 4 hours, ideally overnight.
- Baste and glaze with honey near the end for the signature glossy, sticky, charred edges.
- Roast on a rack over a tray of water to keep it moist and catch the drips.
Equipment
- Roasting tray with rack
- Brush (for glazing)
- Bowl (for marinade)
วัตถุดิบ
Pork & marinade
- 1 kg pork shoulder, in long strips
- 45 g hoisin sauce
- 30 ml soy sauce
- 30 ml Shaoxing wine
- 40 g honey, plus more to glaze
- 15 g sugar
- 1 tsp Chinese five-spice
- 2 garlic cloves, grated
- 1 cube red fermented bean curd (for colour), optional
To serve
- Steamed jasmine rice
- Sliced spring onion and cucumber
- Reserved marinade, simmered, as sauce
วิธีทำ
- ขั้น01
Mix the hoisin, soy, Shaoxing, honey, sugar, five-spice, garlic and mashed bean curd. Coat the pork strips thoroughly, then cover and refrigerate at least 4 hours, ideally overnight.
- ขั้น02
Heat the oven to 200°C/400°F. Set the pork on a rack over a tray of water. Roast 25 minutes, turning and basting with marinade halfway.
- ขั้น03
Warm a couple of spoonfuls of honey (loosened with a little marinade) and brush over the pork. Raise the heat to 230°C/450°F (or use the grill/broiler).
- ขั้น04
Roast another 10–15 minutes, brushing with more honey glaze once or twice, until the edges char and the surface is deep red, glossy and sticky.
- ขั้น05
Rest the pork 10 minutes, then slice across the grain. Simmer the leftover marinade into a quick sauce. Serve over rice with spring onion and cucumber, and the sauce spooned over.
Make ahead
Marinate up to a day ahead, and roast in advance — char siu keeps and reheats beautifully. Make a big batch to use through the week in rice bowls, fried rice, noodle soups and bao.
Storage
Keeps 4 days refrigerated and freezes 3 months — char siu is a brilliant meal-prep protein. Reheat gently, or slice cold into noodles and salads. Slice only what you need to keep the rest moist.
Variations
Char siu bao
Dice and toss in a thick sauce, then stuff into fluffy steamed buns (cha siu bao).
Char siu rice
Serve sliced over rice with blanched greens and a drizzle of the sauce — the classic siu mei plate.
Honey-heavy / less sweet
Adjust the honey to taste; reduce it for a more savoury, less candied glaze.
Serve with
Nutrition per serving
Nutrition values are estimates based on the metric measurements. Adjust as needed.
คำถามพบบ่อย
What cut of pork is best for char siu?
Pork shoulder (pork butt) is ideal — it has enough fat to stay juicy and tender through roasting. Pork neck (collar) is prized for its marbling. Cut it into long strips so more surface caramelises. Avoid very lean cuts like loin, which dry out.
Why is char siu red?
Traditionally the colour comes from red fermented bean curd (and sometimes a little fermented red rice), plus the caramelising sugars and hoisin. Restaurant versions sometimes use red food colouring, but bean curd gives a natural ruby tone — you can skip it and the flavour is unchanged.
Can I make char siu without an oven?
Yes — you can grill/barbecue the strips over indirect heat, glazing as they cook, or pan-roast and finish under a broiler. The key is moderate heat to cook through, then a hot blast with the honey glaze for the charred, sticky edges.
What is hoisin and is it essential?
Hoisin is a thick, sweet-savoury Chinese sauce of fermented soybeans, sugar and spices — the backbone of char siu marinade. It's widely available and hard to replicate exactly, so it's worth buying; it keeps for months in the fridge.
How do I use leftover char siu?
It's endlessly useful: slice over rice with greens (the classic plate), dice into fried rice, drop into wonton noodle soup, or chop and sauce it for char siu bao (steamed buns). It keeps 4 days refrigerated and freezes well.
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