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Char Siu
China
The foundation of Cantonese cooking. Sliced over rice, in bao buns, in fried rice — everywhere.
Cantonese BBQ pork — pork shoulder marinated in hoisin, honey, soy and five spice, roasted until caramelised and glazed. Hong Kong's greatest takeaway.
Prep
30 mins
Cook
40 mins
Difficulty
Easy
Calories
425 kcal
Serves
4
Calories are an estimate based on ingredients used
Ingredients
800gpork shoulder or neck
3 tbsphoisin sauce
3 tbsphoney
2 tbspsoy sauce
1 tbspoyster sauce
1 tspfive spice
1 tspsesame oil
red food colouringoptional
Method
1
Mix all marinade ingredients. Coat pork. Marinate overnight.
2
Roast at 200°C for 30 minutes, basting every 10 minutes.
3
Increase to 220°C for final 10 minutes to caramelise.
Chef's Tip
Baste frequently — each basting layer builds up the glossy, sticky char siu glaze.
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Some recipe photos courtesy of Openverse and Wikimedia Commons contributors, used under Creative Commons licenses.