Chinese
Cantonese Char Siu (BBQ Pork)
A classic Cantonese barbecue dish featuring sweet and savory roasted pork with a signature glossy red glaze and charred edges.
Watch it madeChinese Cooking Demystified · 9:33
Ingredients
- Pork Shoulder (Butt)1 kg
- Hoisin Sauce3 tbsp
- Soy Sauce2 tbsp
- Honey4 tbsp
- Shaoxing Wine1 tbsp
- Five-Spice Powder1 tsp
- Garlic3 cloves, minced
Method
- Cut the pork shoulder into long strips about 2-3 inches thick.
- Mix hoisin sauce, soy sauce, honey, Shaoxing wine, five-spice powder, and minced garlic in a bowl. Coat the pork thoroughly and marinate overnight.
- Preheat oven to 400°F (200°C). Place pork on a wire rack over a baking sheet filled with a little water.
- Roast for 20 minutes, then flip and brush with leftover marinade mixed with honey (the glaze). Roast for another 20 minutes until charred and glossy.
- Let rest for 10 minutes, then slice diagonally into bite-sized pieces.
Common questions
Can I substitute pork shoulder with another cut for char siu?
Yes. Pork butt/shoulder is best for juiciness, but pork tenderloin cooks faster and can dry out. Pork belly is richer and more traditional for a fattier result. Avoid very lean cuts unless you shorten the cook time.
How long should I marinate char siu for the best flavor?
Overnight is ideal, but 6–8 hours still works well. If you’re short on time, marinate at least 2 hours. Much longer than 24 hours can make the pork too salty or overly soft from the marinade.
What are the most common mistakes when making char siu in the oven?
The biggest mistakes are cutting the pork too thin, skipping the rack, and overcooking it. Thin pieces dry out quickly, and direct contact with the pan prevents browning. Also avoid too much glaze early, which can burn.
How should I store leftover char siu, and can I freeze it?
Store cooled char siu in an airtight container in the fridge for up to 4 days. Reheat gently so it stays juicy. It also freezes well for up to 2 months; slice first for easier thawing and quick use.
What’s the best way to serve char siu?
Serve it sliced over steamed rice with some of the pan juices or extra glaze. It’s also great in noodle soup, fried rice, or bao buns. Add simple greens like bok choy to balance the sweet-savory pork.