How to Make Char Siu

Name: Char Siu
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 1 1/2 pounds pork shoulder, cut into 2-inch thick strips; 3 tablespoons hoisin sauce; 2 tablespoons soy sauce; 1 tablespoon Shaoxing wine; 2 tablespoons honey, plus 1 tablespoon reserved for basting; 1 tablespoon maltose or brown sugar; 1 teaspoon five spice powder; 2 cloves garlic, minced; 1/2 teaspoon red fermented bean curd (optional, for color)

Char siu is Cantonese barbecued pork, marinated in a sweet and savory mixture of hoisin, soy, and honey, then roasted until sticky and charred at the edges. You make it by marinating pork shoulder strips for several hours, roasting on a rack, then finishing with a high heat honey baste that creates the characteristic caramelized crust.

It originates from Guangdong province in southern China and is a fixture of Cantonese barbecue shops, typically seen hanging in restaurant windows alongside roast duck. The name literally translates to fork roasted, referring to the traditional method of skewering the meat vertically to roast over an open flame.

It's the pork you see in char siu bao, fried rice, and noodle soups across Cantonese cooking, and it holds up well made in a home oven with a few adjustments.

Chinese char siu barbecue pork slices

What Actually Matters

The final high heat honey baste at the end of roasting is what creates the sticky, charred edges that define char siu. Skip that step and just roast it through at a moderate temperature, and you get pork that tastes like a decent marinade but none of the actual lacquered char that makes the dish recognizable.

The Recipe

Serves 4. Prep time: 15 minutes (plus 4 hours marinating). Cook time: 35 minutes. Total time: 50 minutes active.

Ingredients

1 1/2 pounds pork shoulder, cut into 2-inch thick strips
3 tablespoons hoisin sauce
2 tablespoons soy sauce
1 tablespoon Shaoxing wine
2 tablespoons honey, plus 1 tablespoon reserved for basting
1 tablespoon maltose or brown sugar
1 teaspoon five spice powder
2 cloves garlic, minced
1/2 teaspoon red fermented bean curd (optional, for color)

Method

Combine the marinade ingredients, reserving the extra tablespoon of honey for basting.
Marinate the pork strips at least 4 hours, ideally overnight.
Roast on a rack at 375 degrees F for 25 minutes, turning once.
Brush with the reserved honey, increase the heat to 425 degrees F, and roast 8 to 10 more minutes until charred at the edges and glossy.
Rest 10 minutes, then slice against the grain.

Nutrition (Per Serving, Estimated)

Calories	Protein	Fat	Carbs
410	30g	22g	20g

These values are calculated estimates based on the ingredients listed, not lab verified figures.

Tips, Variations, and Storage

Pork shoulder gives the best balance of fat and tenderness, though pork tenderloin works for a leaner version with less roasting time. It keeps refrigerated for up to four days, and sliced char siu freezes well for up to two months. Reheat gently to avoid drying it out.