Kitchen Recipe Collection
Char Siu (Cantonese BBQ Pork)
Sticky, sweet, and incredibly savory roasted pork with a glossy glaze and iconic red edges. The cornerstone of Cantonese roast meats.
- Prep
- 20 min
- Cook
- 40 min
- Total
- 60 min
- Servings
- 6
- Difficulty
- medium
- Cuisine
- Chinese
Ingredients
Scaled for 6 servings
- 1kg pork butt or shoulder, cut into long 2-inch thick strips
- 3 tbsp hoisin sauce
- 2 tbsp soy sauce
- 1 tbsp dark soy sauce
- 2 tbsp honey
- 1 tbsp Chinese rose wine (Mei Kuei Lu Chiew) or Shaoxing wine
- 1 tsp Chinese five-spice powder
- 1/2 tsp white pepper
- 2 cloves garlic, minced
- 3 tbsp maltose or honey (for the final glaze)
Equipment
- Wire roasting rack
- Baking sheet with foil
- Pastry brush
Instructions
- 1
Prepare Pork
Cut the pork butt into long strips. Keep the fat; it is essential for a juicy result.
- 2
Prepare Marinade
In a bowl, mix hoisin, soy sauce, dark soy sauce, honey, wine, five-spice, pepper, and garlic.
- 3
Marinate Overnight
Place the pork strips in a ziplock bag, pour in the marinade, and massage well. Refrigerate for at least 12 hours (up to 48 hours).
- 4
Preheat Oven
Preheat your oven to 400°F (200°C).
- 5
Prepare Roasting Pan
Line a baking sheet heavily with foil (the sugar will burn). Place a wire rack on top.
- 6
Arrange Pork
Place the pork strips on the rack, leaving space between them. Reserve the leftover marinade in a small saucepan.
- 7
Roast
Roast in the oven for 15 minutes.
- 8
Boil Marinade
Meanwhile, boil the leftover marinade in the saucepan for 5 minutes to make it safe to use as a baste.
- 9
Baste and Flip
Remove pork from oven, brush generously with the boiled marinade, flip the strips, brush the other side, and roast for another 15 minutes.
- 10
Prepare Glaze
Mix the maltose (or extra honey) with a tiny splash of hot water so it is spreadable.
- 11
Glaze and Broil
Turn the oven to Broil. Brush the pork thickly with the maltose glaze. Broil for 2-4 minutes watching closely, until the edges char and caramelize.
- 12
Rest and Slice
Let the pork rest for 10 minutes before slicing thinly. Serve with rice and blanched greens.
Cooking Tips
- Maltose is the secret to the incredibly shiny, sticky glaze seen in Chinatown restaurant windows.
- Rose wine provides the distinct authentic floral aroma, but Shaoxing wine works as a substitute.
Variations
- Pork Belly Char Siu: Use pork belly for an intensely fatty and decadent version.
- Red Food Coloring: Commercial versions often use a few drops of red food coloring or red yeast rice powder for the bright red color.
Nutrition Estimate
380 calories · 26g protein · 15g carbs · 22g fat · 0g fiber per serving
