Char siu is Cantonese barbecue pork known for its lacquered red-brown glaze and sweet-savory flavor. A simple oven method delivers tender slices with caramelized edges at home.
Marinate the pork long enough for the aromatics to penetrate, then brush it repeatedly as it roasts. A short final blast of heat creates the signature glossy finish.
Line the roasting pan and keep a little water underneath the rack to catch drips. Watch the honey glaze closely during the final minutes so it caramelizes without burning.
Serving Suggestions
Slice char siu over steamed jasmine rice, noodle soup, or a simple cucumber salad. Add extra glaze and scallions at the table.
Recipe Notes
Refrigerate cooked pork for up to 4 days or freeze sliced portions for up to 2 months. Reheat gently with a splash of water to protect the glaze.
Chinese Char Siu Pork
Equipment
- Mixing bowl
- Wire rack
- Roasting pan
- Pastry brush
- Sharp knife
Ingredients
Pork and Marinade
- 2 lb boneless pork shoulder or loin cut into long strips
- 1/4 cup hoisin sauce plus more for brushing
- 2 tbsp light soy sauce
- 2 tbsp honey plus 1 tbsp for glaze
- 1 tbsp Shaoxing wine or dry sherry
- 1 tsp Chinese five-spice powder
- 2 cloves garlic grated
- 1 tsp grated fresh ginger
To Serve
- 4 cups cooked jasmine rice warm
- 2 medium scallions thinly sliced
Instructions
Marinate:
- Whisk the hoisin sauce, soy sauce, honey, wine, five-spice, garlic, and ginger in a bowl.
- Add the pork and coat well. Cover and refrigerate for at least 4 hours or overnight.
Roast and Glaze:
- Heat the oven to 425 F. Set the pork on a wire rack over a lined roasting pan and add a little water to the pan.
- Roast for 25 minutes, turning once. Brush with the reserved honey and hoisin mixture, then roast 10 to 15 minutes more until the edges are caramelized and the pork reaches 145 F.
- Rest the pork for 10 minutes before slicing thinly across the grain.
Serve:
- Serve the char siu over warm jasmine rice and scatter with sliced scallions.
Notes
- Marinate overnight for the deepest flavor.
- Keep water in the roasting pan to reduce scorching drips.
- Rest before slicing so the juices stay in the pork.