ChinaTraditional

Char Siu

A classic Cantonese barbecue pork dish known for its sweet, savory, and umami-rich red glaze.

7 hrIntermediate4 servings

Origin & history

Char Siu, meaning 'fork-roasted', originated in the Guangdong province. Traditionally, strips of pork were skewered on long forks and roasted in a covered oven or over a fire. It has become a staple of Cantonese cuisine and is widely used in buns, noodles, and rice dishes.

Ingredients

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Meat

Marinade

The method

Step by step

2 steps

01
Marinating
6 hr
Combine all marinade ingredients in a bowl. Coat the pork strips thoroughly and refrigerate for at least 6 hours, preferably overnight, to allow the flavors to penetrate the meat.
Use a ziplock bag for even coating.
02
Roasting
45 min
Preheat oven to 200°C. Place pork on a rack over a tray. Roast for 25 minutes, then brush with extra honey and roast for another 15-20 minutes until charred and cooked through.
The char is essential for the flavor.

Chef tips

— Don't skip the overnight marinade.
— Use a thermometer to check doneness.

Common mistakes

— Burning the honey glaze too early.
— Using meat that is too lean.

Substitutions

Pork shoulder → Pork bellyFor a fattier, richer result.

Storage & serving

Refrigerate for up to 3 days.

Slice thinly and serve over rice or in noodles.

Food safety

Cook pork to an internal temperature of 63°C.

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