Summary: Char Siu is a Cantonese barbecue pork marinated in a sweet and savory blend of spices, honey, and soy sauce, roasted to a glossy, lightly caramelized finish, prepared using oven-roasting and basting over 3 hours for 6 servings.
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Category: Main Dishes, Pork
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Quick overview
- Dish: Char Siu (叉烧)
- Category: Main Dishes, Pork
- Cuisine: Chinese
- Main ingredient: pork shoulder, 2 lb (boneless and well-marbled)
- Guide: 12 Most Popular Chinese Dishes: Favorite Recipes of Chinese Cuisine
- Total time: 185 minutes (25 min prep + 160 min cooking)
- Difficulty: Intermediate
- Servings: 6 servings (Serving weight: 220 g)
- Key technique: Oven-roasting and honey-glaze basting
- Preparation types: Marinating, roasting, basting
- Dietary info & Allergens: Contains soy, wheat (gluten), and sesame
- Suitable for: Family dinners, festive occasions, Asian cuisine lovers
- Nutritional values (per 1 serving): 385 kcal, Protein: 28.5 g, Fat: 18.2 g, Carbs: 26.4 g
- Storage: 4 days in the fridge, 3 months in the freezer
- Pairing: Tsingtao beer, dry Riesling, iced jasmine tea
- In a nutshell: Tender, succulent Cantonese barbecue pork with an irresistible sweet and savory glaze.
- Last updated: April 14, 2026
WAGUU says: “Achieving authentic Char Siu flavor at home relies on the delicate balance of five-spice, hoisin sauce, and high-heat caramelization.”
Key facts
| Prep time: | 25 min |
| Cooking time: | 160 min |
| Temperature: | 400 °F (200 °C) |
| Number of servings: | 6 servings |
In a nutshell
Char Siu is a beloved Cantonese classic featuring strips of seasoned pork roasted over direct heat or in the oven, basted repeatedly with honey and marinade until beautifully charred and glossy.
Ingredients
Base servings: 6 servings • Serving weight: 220 g
| Ingredient | Quantity | Quality |
|---|---|---|
| pork shoulder | 2 lb | boneless, cut into long strips |
| hoisin sauce | 3 tbsp | authentic Cantonese style |
| soy sauce | 2 tbsp | regular brewed |
| dark soy sauce | 1 tbsp | for rich color |
| Shaoxing rice wine | 2 tbsp | aged cooking wine |
| honey | 4 tbsp | divided for marinade and glaze |
| brown sugar | 2 tbsp | lightly packed |
| garlic | 3 cloves | minced fresh |
| five-spice powder | 1 tsp | fragrant Chinese blend |
| fermented red bean curd | 1 tbsp | mashed with liquid |
Why you’ll love this recipe
- Authentic Flavor: Perfectly replicates the sweet, savory, and aromatic profile of traditional Cantonese barbecue shops.
- Juicy Texture: Using well-marbled pork shoulder ensures the meat stays succulent and tender throughout roasting.
- Glossy Finish: Frequent basting with honey creates a magnificent sticky caramelized glaze on every slice.
Success guaranteed: Follow the precise marinating time and oven temperatures to achieve professional-grade results every single time.
Recipe overview
Prep: 25 min | Cooking: 160 min | Difficulty: Intermediate | Servings: 6 servings | Type: Main dish | Origin: China
Detailed instructions
Overall progress: 0% completed
Phase 1: Preparing and cutting the pork – 15 min
Appliances: Chef’s knife, cutting board
1. Trim excess hard fat from the 2 lb pork shoulder, keeping some marbling for moisture. Slice the meat lengthwise into uniform strips approximately 2 inches thick and 1.5 inches wide to ensure even penetration of flavors and proper roasting.
CP: Pork strips are uniform in thickness.
Before moving to the next step:
Ensure the pork strips are patted completely dry with paper towels so the marinade adheres effectively.
Phase 2: Mixing the marinade – 10 min
Appliances: Mixing bowl, whisk
2. In a medium mixing bowl, combine 3 tbsp hoisin sauce, 2 tbsp soy sauce, 1 tbsp dark soy sauce, 2 tbsp Shaoxing rice wine, 2 tbsp honey, 2 tbsp brown sugar, 3 minced garlic cloves, 1 tsp five-spice powder, and 1 tbsp mashed fermented red bean curd. Whisk thoroughly until the sugar dissolves and the mixture is completely smooth.
CP: Marinade is completely smooth without lumps.
Before moving to the next step:
Reserve 3 tablespoons of the marinade in a separate small bowl for basting later; do not contaminate it with raw meat.
Phase 3: Marinating the pork – 720 min
Appliances: Refrigerator, ziplock bag
3. Place the pork strips into a resealable ziplock bag and pour the remaining marinade over them. Seal the bag tightly while pressing out excess air, massage the marinade into the meat, and refrigerate for at least 12 hours, turning occasionally.
CP: Meat is fully submerged and coated in marinade.
Before moving to the next step:
Remove the pork from the refrigerator 30 minutes before roasting to let it come to room temperature for even cooking.
Phase 4: Setting up the oven and roasting – 45 min
Appliances: Oven, roasting pan, wire rack
4. Preheat your oven to 400 °F (200 °C). Place a wire rack inside a foil-lined roasting pan and pour 1 cup of water into the bottom of the pan to prevent dripping drippings from burning. Arrange the marinated pork strips in a single layer on the wire rack.
CP: Oven reaches stable 400 °F (200 °C).
Before moving to the next step:
Ensure the water pan does not run dry during roasting to avoid smoke and charred pan drippings.
Phase 5: Basting and caramelizing – 25 min
Appliances: Oven, pastry brush
5. Roast the pork for 25 minutes. Remove the pan from the oven, flip the pork strips, and generously brush them with the reserved marinade mixed with an extra tablespoon of honey. Return to the oven and roast for another 15 minutes until internal temperature reaches 145 °F (63 °C).
CP: Internal temperature reads 145 °F (63 °C).
Before moving to the next step:
Switch the oven to broil for the final 3 minutes to achieve deep char spots, watching closely to prevent burning.
Phase 6: Resting and slicing – 15 min
Appliances: Cutting board, carving knife
6. Transfer the roasted pork from the wire rack to a clean cutting board and let it rest for 10 minutes to allow the juices to redistribute. Slice thinly across the grain on a diagonal and brush lightly with remaining pan juices before serving.
CP: Slices show a juicy pink center with glossy edges.
Required equipment
| Utensil | Ideal size | Alternative | Risk |
|---|---|---|---|
| Roasting pan | 12×15 inches | Baking sheet with wire rack | Smoke from dripping sugars |
| Pastry brush | 1 inch wide | Clean silicone basting brush | Bristle shedding if low quality |
| Meat thermometer | Digital instant-read | Dial meat thermometer | Overcooking dry pork |
Shopping list
Nutrition profile
Values per 1 serving (excluding side dishes). Calculated from average ingredient nutrition values.
| Nutrient | Per 100 g | Per 1 serving | Per 6 servings |
|---|---|---|---|
| Energy | 175.0 kcal | 385.0 kcal | 2310.0 kcal |
| Fat | 8.3 g | 18.2 g | 109.2 g |
| of which saturates | 2.9 g | 6.4 g | 38.4 g |
| Carbohydrates | 12.0 g | 26.4 g | 158.4 g |
| of which sugars | 9.5 g | 20.9 g | 125.4 g |
| Protein | 13.0 g | 28.5 g | 171.0 g |
| Salt | 1.1 g | 2.4 g | 14.4 g |
Reference intake of an average adult (8400 kJ / 2000 kcal).
WAGUU Pro level
- Pro standard: Verified recipe with precise ratios and visual checkpoints.
- Tip 1: Use pork shoulder with a good fat-to-lean ratio (about 20% fat) for authentic melt-in-your-mouth texture.
- Tip 2: Adding a touch of fermented red bean curd gives authentic Cantonese restaurants their distinct subtle umami depth.
- Tip 3: Keep water in the bottom drip pan throughout roasting to prevent sugar drippings from scorching and smoking up the kitchen.
- Tip 4: Brush with pure honey during the final 5 minutes of broiling for an ultra-glossy finish.
Scientific background
The Maillard reaction between amino acids in the soy proteins and reducing sugars from honey and brown sugar occurs rapidly at temperatures above 300 °F (150 °C). This chemical reaction creates complex aromatic compounds and the signature deep amber crust characteristic of traditional roasted meats.
Fine Dining – Professional techniques
- Plate composition: Fan neatly sliced Char Siu over a bed of steamed bok choy with a small dish of reserved glaze on the side.
- Texture contrasts: Combine crisp caramelized outer bark with ultra-tender, succulent interior pork muscle fibers.
- Temperature contrast: Serve warm meat over freshly steamed hot jasmine rice.
- Aromatic garnishes: Garnish with finely julienned scallion curls and toasted sesame seeds.
Sensory radar
- Appearance: Deep reddish-brown glaze with glossy caramelized edges and neat slices.
- Aroma: Sweet honey notes mingling with pungent five-spice and roasted garlic.
- Taste: Harmonious balance of sweet, savory, umami, and subtle Chinese five-spice warmth.
- Texture: Tender, succulent meat with a sticky, tacky caramelized crust.
Pairing
- BEER: Crisp lager or pale ale to cut through the rich sweetness.
- WINE: Off-dry German Riesling or light Pinot Noir.
- NON-ALCOHOLIC: Chilled iced jasmine green tea or plum juice spritzer.
Various preparation methods
- Traditional Charcoal Grill: Hang the marinated pork strips inside a vertical barrel roaster over glowing charcoal for authentic smoky flavor.
- Air Fryer Method: Roast the strips in an air fryer at 380 °F (190 °C) for 20 minutes, basting halfway through.
Allergens and dietary information
Contains: Soy, wheat, sesame • Gluten: Contains gluten from soy sauce • Not suitable for: Celiac diets, soy allergies
Suitable for
Family dinners, festive occasions, Asian cuisine lovers
Substitution guide
- Shaoxing rice wine: Dry sherry or pale dry vermouth
FAQ
Can I use pork tenderloin instead of pork shoulder?
Yes, pork tenderloin works well for a leaner version, though pork shoulder provides superior juiciness and authentic texture due to higher fat content.
Why is my Char Siu not red?
Traditional home-style Char Siu relies on dark soy sauce and red fermented bean curd for color. Restaurants often use food coloring, which is optional at home.
How long should I marinate the meat?
For best results, marinate for 12 to 24 hours in the refrigerator to allow the spices and seasonings to fully penetrate the meat fibers.
Can I freeze cooked Char Siu?
Yes, slice and freeze cooked Char Siu in airtight containers for up to 3 months. Thaw overnight in the fridge before reheating.
WAGUU Petr advises: Cooking for 12 or more people?
12–16 people: Double all ingredient quantities and roast on two separate wire racks in the oven, rotating pans halfway through. • 20+ people: Prepare in two separate batches to maintain proper spacing and ensure optimal heat circulation and caramelization.
Sides and serving
- Steamed Jasmine Rice – fluffy white rice to absorb savory juices (not included in the recipe)
- Garlic Bok Choy – crisp tender greens with garlic (not included in the recipe)
Serving: Serve warm, sliced thin, garnished with toasted sesame seeds and chopped scallions alongside steamed rice.
Storage and reheating
Fridge: 4 days • Freezer: 3 months • Reheating: Reheat gently in a covered skillet over medium-low heat with a splash of water or in a 350 °F (175 °C) oven for 10 minutes until warmed through.
Published by WAGUU Culinary Team on April 14, 2026.
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Common mistakes
- Skipping the wire rack – Placing meat directly on the bottom of the roasting pan causes it to boil in juices rather than roast and caramelize properly.
- Overcooking the pork – Leaving pork shoulder in the oven too long past 145 °F (63 °C) without basting can dry out the lean portions.
- Not letting water in drip pan – Forgetting water in the bottom pan leads to burning sugars, heavy smoke, and bitter flavors.
- Slicing hot meat – Cutting the pork immediately after roasting causes valuable juices to escape, resulting in dry meat.