Char Siu (Chinese BBQ Pork): A Cantonese Roast with Rich Marinade and Traditional Technique

Char siu, also called char siew or Chinese BBQ pork, is a Cantonese-style honey roast pork dish. It uses a sweet and salty marinade with soy sauce, hoisin sauce, oyster sauce, five spice, and Shaoxing rice wine. This recipe yields about 1 kg. It needs a short prep time, a long chill, and fast oven roasting with basting.

Char siu is popular as sliced pork on its own, often served cold. It is also used in pork buns, noodles, and rice dishes. For moist meat, choose a fatty cut. Pork shoulder works well, as it stays tender during hot roasting. The pork is often hung in the oven, so it cooks on all sides.

Plan for about 10 minutes of prep, 8 to 24 hours of marinating, and around 20 minutes of cooking. Since basting is needed during roasting, it helps to cook a bigger batch. After cooling, keep the cooked char siu covered in the fridge for several days. You can also freeze it and thaw as needed.

Ingredients (with measurements)

Measure everything before you start. The marinade should fully cover the pork strips, so the flavour goes through the meat. Shaoxing rice wine is used in the classic version. If you cannot find it, dry sherry can be used, though the taste will differ slightly.

• 1 kg pork shoulder
• 2 tbsp dark soy sauce
• 2 tbsp light soy sauce
• 2 tbsp oyster sauce
• 2 tbsp Shaoxing rice wine (or 2 tbsp dry sherry)
• 2 tbsp clear honey
• 4 tbsp hoisin sauce
• ½ tsp five spice powder

Equipment

This recipe uses a very hot oven, plus a rack setup that lets hot air move around the meat. Hanging the pork is traditional, but laying it on a rack also works. Use foil in the drip tray to reduce mess, since the sugars in honey and hoisin can burn onto the pan.

• Sharp knife and chopping board
• Fork
• Mixing bowl
• Tray or dish for marinating
• Cling film
• Oven
• Wire rack
• Roasting tray or pan (for drips)
• Aluminium foil
• Metal S-hooks (optional, for hanging)

Step-by-step method

Keep the pork strips long and fairly thin. This shape holds well if you hang it, and it also cooks fast in a hot oven. Piercing the meat helps it stay tender and helps the char siu marinade soak in. Marinate for at least 8 hours for a deeper colour and taste.

1. Slice pork into strips about 2.5 cm wide and 15 cm long.
2. Pierce the pork all over well with a fork.
3. Mix dark soy, light soy, oyster sauce, Shaoxing wine, honey, hoisin, and five spice to make the marinade.
4. Place pork strips in a tray and cover fully with the marinade.
5. Cover tightly with cling film and chill for 8–24 hours.
6. Heat the oven to 230°C. Put a foil-lined pan at the bottom to catch drips.
7. Hang pork on hooks, or lay it on a rack over a tray.
8. Roast for about 20 minutes, until cooked through. Baste at least twice during cooking.
9. Cool while hanging, or cool on a wire rack. Do not stack pieces while hot.
10. Cover and refrigerate until needed.

Serving ideas

Serve char siu sliced and cold, or reheat gently and serve with rice. You can also dice it and add it to noodles or stir-fried rice. Since the outside has a sticky glaze, cut with a sharp knife for neat slices. Keep any extra marinade away from cooked food, unless it is boiled first.

Notes, tips, and variations

For a nuttier taste, you can add 1 tbsp toasted sesame oil to the marinade. Some cooks add red food colouring for a deep red look, but it is optional. The marinade here is already dark, so a lot of colouring may be needed. This roast pork also pairs well with ginger and onion in other dishes.

Food safety warning

Handle raw pork with care. Wash your hands after touching it, and clean boards, knives, forks, and trays well. Keep raw pork and its juices away from foods that will not be cooked. Cook the pork until it is done all the way through. Chill leftovers quickly, then keep them covered in the fridge.

Nutritional values (approximate)

These values are an estimate per 100 g of cooked char siu. The numbers can change based on the pork’s fat level, how much marinade sticks to the meat, and the final cook time. Use them as a guide only, especially if you are tracking salt or sugar intake.

Once chilled, slice the Cantonese honey roast pork and pack it in a sealed box. Store it in the fridge for several days, or freeze it for longer storage. Thaw in the fridge before use. For best texture, avoid overheating when you reheat, since the honey and hoisin glaze can dry out if cooked too long.