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Classic Cantonese Char Siu (Chinese BBQ Pork)

A sweet, savory, and sticky Chinese BBQ pork roast with a signature charred glaze. Using pork shoulder yields a perfect balance of fat and tender meat, achieving that authentic takeout flavor at home.

Prep 15 min Cook 40 min Total 4h 55m Level Intermediate

Serves 6

Ingredients

Pork

2.5 lbs Pork shoulder (Boston butt) — Boneless, cut into 1.5-inch thick strips (can substitute skinless pork belly)

Marinade

4 cloves Garlic — Minced finely
3 tablespoons Hoisin sauce
2 tablespoons Light soy sauce
1 tablespoon Dark soy sauce — Provides the rich, dark color
3 tablespoons Honey
2 tablespoons Shaoxing cooking wine — Substitute dry sherry if unavailable
2 tablespoons Brown sugar — Packed
1 teaspoon Chinese five-spice powder
0.5 teaspoon White pepper

Glaze

2 tablespoons Honey — To mix with reserved marinade

Instructions

Cut the pork shoulder into long strips, about 1.5 to 2 inches thick. This ensures maximum surface area for the marinade and glaze.
~5 min
Try to keep the thickness uniform so the pieces cook evenly.
In a bowl, whisk together the minced garlic, hoisin sauce, light soy sauce, dark soy sauce, 3 tablespoons of honey, Shaoxing wine, brown sugar, five-spice powder, and white pepper. Transfer 1/4 cup of this marinade to a small bowl, cover, and refrigerate to use later as the glaze.
~5 min
For an even more authentic red color, you can add 1 teaspoon of red yeast rice powder or a small piece of red fermented bean curd mashed into the marinade.
Place the pork strips in a large zip-top bag or airtight container. Pour the remaining marinade over the pork, massaging it into the meat. Seal and refrigerate for at least 4 hours, preferably overnight (up to 24 hours).
~4h
The longer you marinate, the deeper the flavor. Turn the bag occasionally if possible.
Preheat your oven to 400°F (200°C). Line a heavy baking sheet with two layers of aluminum foil (the marinade will burn and stick otherwise) and place a wire roasting rack on top. Place the marinated pork strips on the rack, leaving space between them.
~5 min
Pouring a little water into the bottom of the baking sheet can prevent the drippings from smoking.
Roast the pork in the middle of the oven for 20 minutes.
~20 min
While the pork roasts, take the reserved 1/4 cup of marinade and mix it with the extra 2 tablespoons of honey to create the glaze.
~2 min
Remove the pork from the oven. Flip the pieces over and brush generously with the glaze. Return to the oven and roast for another 15 minutes.
~15 min
Turn your oven to broil (high). Brush the pork one final time with the glaze. Broil for 3 to 5 minutes, watching very closely, until the edges are beautifully charred and the exterior is thick, bubbling, and sticky.
~5 min
Do not walk away during this step! Sugar burns very quickly under the broiler.
Remove from the oven and let the pork rest on the rack for 10 minutes before slicing thinly against the grain.
~10 min
Resting allows the juices to redistribute and the sticky glaze to set.

Nutrition

420

Calories

Protein (g)

Carbs (g)

Fat (g)

Sat. Fat (g)

Fiber (g)

Sugar (g)

850

Sodium (mg)

110

Cholesterol (mg)

Equipment

Baking sheet
Wire cooling rack
Aluminum foil
Basting brush
Mixing bowl
Airtight container or zip-top bag

Tips & Storage

If using pork belly instead of shoulder, score the fat side slightly to help the marinade penetrate and render the fat.
Dark soy sauce is crucial for that classic deep red/brown mahogany color. If you don't have it, your pork will taste fine but will be much paler.
Serve over steamed jasmine rice, alongside bok choy, or chop it up to use in fried rice or steamed pork buns (char siu bao).
Storage: Store leftover sliced or whole char siu in an airtight container in the refrigerator for up to 4 days. Reheat gently in the microwave or in a skillet with a splash of water. Can also be frozen for up to 3 months.