Char siu pork
Sticky, lacquered char siu pork with a sweet‑savoury glaze and charred edges. Brilliant for noodles, bánh mì or as a show‑off centrepiece.
Char siu is the showy, lacquered roast pork you see hanging outside Cantonese barbecues. It’s sticky, sweet and savoury with a hint of five-spice — perfect for jazzing up noodles, bao or a bánh mì.
This version uses pantry-friendly ingredients and a short boil of the used marinade to make a safe, intensely flavoured glaze. It takes a little time to marinate, but the oven work is straightforward and very rewarding.
Ingredients
- 1 pork shoulder, boneless, 1 kg
- 60 ml light soy sauce, 60 ml
- 15 ml dark soy sauce, 15 ml
- 30 g hoisin sauce, 30 g
- 30 ml shaoxing wine, 30 ml
- 40 g honey, 40 g — plus extra for glazing if liked
- 50 g soft brown sugar, 50 g
- 10 ml Chinese five-spice powder, 2 tsp
- 4 garlic cloves, 4 — crushed or finely grated
- 5 ml sesame oil, 5 ml
- 0 ml white pepper, 1/4 tsp
- 5 ml sea salt, 1/2 tsp
- 15 ml vegetable oil, 15 ml — for brushing before roasting
Equipment
- wire rack
- roasting tray
- small saucepan
- basting brush
- meat thermometer
- resealable bag or non-reactive container
Instructions
Trim excess fat from the pork shoulder and cut into long strips about 3–4 cm thick so they cook evenly. Pat the pieces dry with kitchen paper.
Whisk the marinade together in a bowl: light soy sauce, dark soy sauce, hoisin sauce, shaoxing wine, honey, soft brown sugar, Chinese five-spice powder, crushed garlic, sesame oil, white pepper and sea salt until sugar is mostly dissolved.
Place the pork strips and the marinade into a large resealable bag or non-reactive container. Massage so every piece is coated, press out the air and seal. Refrigerate to marinate for 8 hours or overnight; turn the bag once halfway through.
When ready to cook, preheat the oven to 200°C fan/220°C conventional. Line a roasting tray with foil and set a wire rack on top.
Remove the pork from the marinade and set the marinade aside (do not throw it away). Pat the pork pieces lightly with kitchen paper to remove excess marinade—too much liquid will stop the glaze caramelising.
Pour the reserved marinade into a small saucepan and bring to a rolling simmer on the hob. Simmer for 5 minutes to kill any bacteria and reduce slightly into a glaze. Set aside a little for basting and keep boiling the rest until thicker if you want a very sticky finish.
Brush the pork lightly with vegetable oil and place the pieces on the wire rack. Roast in the preheated oven for 20 minutes.
Turn each piece, baste generously with the boiled glaze and roast for a further 15 minutes. Check the internal temperature — aim for 68–72°C for juicy but cooked pork.
To finish, switch the oven to the grill setting on high and grill each side for 2–4 minutes to char and caramelise the edges — watch it constantly to avoid burning.
Remove the pork to a board and rest for 10 minutes. While it rests, warm a little extra honey (if using) and brush the pork for extra gloss.
Slice the pork into thin strips across the grain and serve hot. Spoon any reserved reduced glaze over the slices.
Tips
- Always boil the leftover marinade before using as a baste — this kills any raw-meat bacteria. Don’t skip it.
- Cut even strips (3–4 cm) so the pork cooks at the same rate; thinner pieces dry out faster.
- If you want deeper colour without red dye, add a teaspoon of dark soy to the glaze during the final boil or extend the grill time briefly while watching closely.
- Make ahead: cooked char siu keeps well in the fridge for 3 days; reheat under the grill for a minute to revive the glaze.
- If you don’t have a meat thermometer, check for a slight springiness and glossy dark glaze; avoid prolonged cooking to prevent dryness.
Substitutions
shaoxing wine, 30 ml → dry sherry, 30 ml
Stays closelight soy sauce, 60 ml → tamari, 60 ml
Stays closehoney, 40 g → maltose or golden syrup, same weight
Stays closepork shoulder, boneless, 1 kg → pork neck, 1 kg
Stays close
Nutrition
Per serving · estimated
- 740
- Calories
- 43 g
- Protein
- 26 g
- Carbs
- 50 g
- Fat
- 1 g
- Fibre
- 21 g
- Sugar
- 1400 mg
- Sodium
FAQ
Can I speed up the marinating time?
You can marinate for 2–4 hours if short on time, but flavour and colour deepen with 8 hours or overnight.
Why do I have to boil the reserved marinade?
It’s essential for food safety — boiling kills bacteria from raw pork. It also reduces and thickens into a glossy glaze.
How do I get the deep red colour often seen in char siu?
Traditional recipes used red colouring. For a natural boost use extra dark soy during finishing or extend the grill briefly; flavour won’t rely on the dye.
Can I make char siu in advance?
Yes — roast and cool, then refrigerate up to 3 days. Reheat under the grill or in a hot oven to refresh the glaze just before serving.
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