Char Siu (Chinese BBQ Pork)
Cantonese barbecue pork (siu) marinated in a sweet-savory glaze and roasted until glossy and lightly charred. Tender inside with that signature red sheen, it is sliced over rice and noodles or piled onto ramen.
Ingredients
- Pork shoulder (or collar) · cut into long strips600 g
- Marinade
- Soy sauce2 tbsp
- Oyster sauce1 tbsp
- Hoisin sauce2 tbsp
- Honey · + extra for glazing2 tbsp
- Sugar1 tbsp
- Shaoxing wine (or sake)1 tbsp
- Minced garlic2 cloves
- Five-spice powder0.5 tsp
- Black pepper · a pinch
- Red food coloring · optional, traditional color
Steps
- ⏲ 60 min
Mix all the marinade ingredients (except the glazing honey), coat the pork, and refrigerate at least 3 hours (overnight if you can).
- ⏲ 10 min
Preheat the oven to 200°C. Set the pork on a rack over a lined tray and reserve the leftover marinade.
- ⏲ 35 min
Roast 20 minutes, flip, brush with the reserved marinade, and roast another 15 minutes.
- ⏲ 8 min
Brush with honey and roast at 200–230°C for 5–10 minutes more until the edges char slightly and caramelize to a glossy finish.
- ⏲ 10 min
Rest for about 10 minutes, then slice thick. Serve over rice or noodles, or on its own.
Tips & Variations
Variations
- Char siu rice (char siu fan): Over rice with a drizzle of the sauce.
- Ramen topping: Slice thin and lay over ramen.
- Air fryer: Cook at 180°C, turning, until glazed.
- Chicken/duck: Use the same marinade on chicken thighs or duck.
Tips
- A fattier cut like pork shoulder/collar stays juicy and tender.
- The longer it marinates, the deeper the color and flavor (overnight is best).
- Glaze with honey and blast the heat at the end for the sheen and char.
- No dye needed — hoisin and soy give plenty of red on their own.
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