Char Siu (Cantonese Barbecue Pork)
Pork shoulder marinated overnight in hoisin, soy, honey and five-spice, then roasted and lacquered with honey until sticky, glossy and charred at the edges. Slice over rice, into noodles or buns.
Servings
Ingredients
Nutrition
Per serving
Steps
Marinate overnight
Mix all the marinade ingredients except the pork and the glazing honey. Reserve 3 tablespoons of this mixture in the fridge for later, then coat the pork with the rest. Cover and marinate in the fridge for at least 8 hours, or overnight.
- 1kg pork
- 4 tbsp
- 2 tbsp light soy sauce
- 1 tbsp dark soy sauce
- 2 tbsp
- 3 tbsp honey
- 2 tbsp sugar
- 1 tsp five-spice powder
- 1 tbsp (optional)
- 4 cloves garlic
- 1 tsp sesame oil
Roast
Heat the oven to 200°C (400°F). Line a 30x40cm tray with foil, pour in about 2cm of water to catch drips, then set a rack on top and lay the pork on it. Roast for 20 minutes.
- 1kg marinated pork
- 2–2.5 litres (enough for 2cm depth in the tray) water
✅ Done when: pork edges start to brown
Brush and turn
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Make it sticky
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Rest and slice
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Marinate overnight
Mix all the marinade ingredients except the pork and the glazing honey. Reserve 3 tablespoons of this mixture in the fridge for later, then coat the pork with the rest. Cover and marinate in the fridge for at least 8 hours, or overnight.
- 1kg pork
- 4 tbsp
- 2 tbsp light soy sauce
- 1 tbsp dark soy sauce
- 2 tbsp
- 3 tbsp honey
- 2 tbsp sugar
- 1 tsp five-spice powder
- 1 tbsp (optional)
- 4 cloves garlic
- 1 tsp sesame oil
Roast
Heat the oven to 200°C (400°F). Line a 30x40cm tray with foil, pour in about 2cm of water to catch drips, then set a rack on top and lay the pork on it. Roast for 20 minutes.
- 1kg marinated pork
- 2–2.5 litres (enough for 2cm depth in the tray) water
✅ Done when: pork edges start to brown
Brush and turn
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Make it sticky
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Rest and slice
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The Story Behind the Dish
Char siu means 'fork roasted': strips of seasoned pork were once skewered on long forks and roasted over an open fire. It's one of the pillars of siu mei, the Cantonese art of roasted meats hanging in the windows of barbecue shops.
It's sliced over rice, tossed into noodles and fried rice, and baked or steamed into char siu bao buns.
⭐ Why It's Famous
Sweet, savoury and smoky, with a sticky, caramelised crust — Cantonese barbecue at its most beloved.
💡 Fun Fact
The bright red edge of traditional char siu comes from red fermented bean curd or red yeast rice — many shops now use food colouring instead.
Guangzhou, Guangdong
23.13°N, 113.26°E
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