Sticky, sweet, and smoky Cantonese barbecue pork with a lacquered glaze
Char Siu (Chinese BBQ Pork)
Prep Time
15 min
Cook Time
35 min
Total Time
50 min
Servings
6
About 1.5 lbs
Difficulty
Easy
Cost
Moderate
$$
Char Siu (Chinese BBQ Pork)
Sticky, sweet, and smoky Cantonese barbecue pork with a lacquered glaze
★4.5(19)
Tender strips of pork shoulder marinated in a sweet mixture of honey, hoisin, soy, and five-spice, then roasted until caramelized and lacquered. The crown jewel of Cantonese barbecue.
15m
Prep Time
35m
Cook Time
50m
Total Time
6
Servings
Easy
Difficulty
Moderate $$
Cost
Sarah Chen
(Updated )
Char siu is one of the most recognizable dishes in Cantonese cuisine. Those glistening, ruby-red strips of sweet barbecued pork hanging in restaurant windows are irresistible. The meat is tender, the edges are lightly charred and caramelized, and every bite delivers a complex sweetness layered with savory depth.
The marinade is a carefully balanced mixture of honey, hoisin sauce, soy sauce, Chinese five-spice, and fermented red bean curd (which gives the traditional red color). After marinating, the pork is roasted at high heat and basted repeatedly, building up a lacquered glaze that is sticky, shiny, and absolutely gorgeous.
Slice it over rice, tuck it into steamed buns, toss it with noodles, or eat it straight — char siu is one of the most versatile and beloved meats in Chinese cooking.
Ingredients
- 1.5 lbs pork shoulder (butt), cut into 2-3 long strips
- 3 tbsp hoisin sauce
- 2 tbsp soy sauce
- 2 tbsp honey
- 1 tbsp oyster sauce
- 2 tbsp Shaoxing wine
- 1 tsp Chinese five-spice powder
- 2 cloves garlic, minced
- 1 tbsp red fermented bean curd (nam yue) or red food coloring (optional)
- 2 tbsp maltose or additional honey (for glazing)
Instructions
- 1
Combine hoisin, soy sauce, honey, oyster sauce, Shaoxing wine, five-spice, garlic, and red bean curd in a bowl. Mix well.
- 2
Score the pork strips lightly and coat thoroughly with the marinade. Cover and refrigerate for at least 4 hours, preferably overnight.
- 3
Preheat oven to 425°F (220°C). Line a baking sheet with foil and place a wire rack on top.
- 4
Remove pork from marinade (reserve the marinade). Place on the rack. Roast for 15 minutes.
- 5
Baste with reserved marinade, flip the pork, and roast for another 10 minutes.
- 6
Mix maltose with 1 tbsp warm water. Brush pork generously with the maltose glaze. Switch to broil and broil for 3-5 minutes, watching carefully, until the edges are charred and caramelized.
- 7
Rest for 10 minutes before slicing against the grain. Serve over rice with the collected juices drizzled on top.
Serving Suggestions
Ways to Serve This Dish
Serve over steamed jasmine or sticky rice
Pair with a side of pickled vegetables or kimchi
Add a drizzle of sesame oil and toasted sesame seeds for extra flavor
Substitutions
Pork shoulderPork tenderloin or boneless pork chops
Leaner but will dry out more easily; reduce cooking time
MaltoseCorn syrup or extra honey
Less sticky but still creates a glaze
Shaoxing wineDry sherry
The closest substitute for Shaoxing wine
Tips & Storage
Pro Tips
Overnight marination makes a significant difference. The flavors penetrate much deeper.
Maltose creates a stickier, shinier glaze than honey alone. Find it at Asian grocery stores.
Watch the pork carefully under the broiler — the sugars can go from perfectly charred to burned very quickly.
Cut the pork into long strips rather than one large piece for more surface area and caramelization.
Storage
Refrigerate sliced char siu for up to 5 days. Freeze for up to 3 months. It is excellent for adding to fried rice, noodles, and bao.
Reheating
Reheat in a 350°F oven for 8-10 minutes or slice and add directly to hot noodle soups or fried rice.
Nutrition Facts
Per serving (4 oz sliced) · 6 servings
Calories320
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein28g
Carbohydrates22g
Fat14g
Fiber0g
Sugar18g
Sodium680mg
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- What gives char siu its red color?
- Traditionally, red fermented bean curd (nam yue) provides both color and a subtle umami flavor. Some recipes use red food coloring. The hoisin sauce also contributes to the color.
- What cut of pork is best?
- Pork shoulder (butt) is ideal — it has enough fat to stay moist during high-heat cooking. Pork tenderloin can be used but will be leaner and drier.
- Can I grill char siu instead of oven-roasting?
- Absolutely — grilling over medium-high heat is closer to the traditional method. Grill for 15-20 minutes, turning and basting frequently.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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