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.
Equipment
- Baking sheet
- Wire cooling rack
- Aluminum foil
- Basting brush
- Mixing bowl
- Airtight container or zip-top bag
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
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 minTry 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 minFor 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).
~4hThe 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 minPouring 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 minDo 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 minResting allows the juices to redistribute and the sticky glaze to set.
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.