Summary: Authentic Cantonese Char Siu – succulent pork shoulder marinated in a sweet-savoury blend of hoisin, soy sauce, five-spice, and honey, roasted until glossy and caramelized with charred edges, taking 45 minutes of preparation and 50 minutes of cooking time for 6 generous portions.
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Category: Main Dishes, Pork
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Quick overview
- Dish: Char Siu
- Category: Main Dishes, Pork
- Cuisine: Chinese
- Main ingredient: Pork shoulder, 1200 g (boneless, well-marbled)
- Guide: 12 most popular Chinese dishes: favourite Chinese cuisine recipes
- Total time: 95 minutes (45 min prep + 50 min cooking, plus overnight marinating)
- Difficulty: Medium
- Portions: 6 portions (Portion weight: 200 g)
- Key technique: Wet marinade, oven roasting with high-heat glazing
- Preparation types: Marinating, roasting, glazing
- Dietary info & Allergens: Contains soy, wheat (gluten), and sesame
- Suitable for: Family dinners, festive occasions, Asian cuisine enthusiasts
- Nutritional values (per 1 portion): 420 kcal, Protein: 34.0 g, Fat: 22.0 g, Carbohydrates: 20.5 g
- Storage: 3 days in the fridge, 3 months in the freezer
- Pairing: Jasmine tea, Tsingtao beer, dry Riesling
- In short: Sweet, savoury, perfectly charred Cantonese pork shoulder that melts in your mouth.
- Last updated: 2026-03-30
WAGUU says: “The secret to authentic Char Siu lies in the balance between the fermented bean curd, five-spice, and the final honey glaze applied during the last minutes of roasting.”
Key facts
| Prep time: | 45 minutes (plus overnight marinating) |
| Cooking time: | 50 minutes |
| Temperature: | 200 °C / 220 °C for glazing |
| Number of portions: | 6 portions |
In a nutshell
Char Siu is the crowning jewel of Cantonese barbecue. Tender strips of pork shoulder are bathed in a complex marinade combining sweet hoisin sauce, aromatic Chinese five-spice powder, savoury soy sauce, fermented bean curd, and golden honey. As it roasts suspended over a drip tray in a hot oven, the sugars caramelize into a sticky, glossy crust while the interior remains wonderfully juicy and tender.
Ingredients
Base portions: 6 portions • Portion weight: 200 g
| Ingredient | Amount | Quality |
|---|---|---|
| Pork shoulder | 1200 g | Boneless, well-marbled, cut into long strips |
| Hoisin sauce | 60 g | Authentic Cantonese style |
| Soy sauce | 45 ml | Regular light soy sauce |
| Dark soy sauce | 15 ml | For deep colour and rich aroma |
| Shaoxing rice wine | 30 ml | Traditional cooking wine |
| Honey | 60 g | Liquid floral honey (divided for marinade and glaze) |
| Brown sugar | 30 g | Light brown soft sugar |
| Garlic | 15 g | Fresh cloves, finely minced |
| Chinese five-spice powder | 5 g | Freshly ground spice blend |
| Fermented red bean curd | 20 g | Mashed with 1 tsp of its liquid |
| Sesame oil | 10 ml | Toasted sesame oil |
| Red food coloring | 1 g | Optional traditional red coloring powder |
Why you will love this recipe
- Incomparable flavour profile: Combines sweet honey, savoury soy, aromatic five-spice, and umami-rich fermented bean curd.
- Melt-in-the-mouth texture: Pork shoulder retains its juices during roasting while developing deliciously charred edges.
- Versatility: Enjoy it hot as a main dish with rice, sliced in noodle soups, or tucked inside steamed buns.
Success guaranteed: Follow the marinating time and temperature guidelines for authentic restaurant-quality results every time.
Recipe overview
Prep: 45 min | Cooking: 50 min | Difficulty: Medium | Portions: 6 portions | Type: Main dish | Origin: Chinese
Detailed instructions
Overall progress: 0% complete
Phase 1: Preparing and cutting the pork – 15 min
Appliances: Kitchen scales, sharp knife, cutting board
1. Rinse 1200 g of boneless pork shoulder under cold water and pat dry thoroughly with paper towels. Trim off any excessive hard fat, leaving a good marbling. Cut the pork lengthwise into uniform strips approximately 4 to 5 cm thick and 20 cm long to ensure even marinating and roasting.
VKB (Visual Control Point): Pork strips should be uniform in thickness to cook evenly in the oven.
Before moving to the next step:
Ensure the meat is completely dry so the marinade adheres properly to the surface.
Phase 2: Mixing the marinade – 15 min
Appliances: Mixing bowl, whisk
2. In a medium mixing bowl, combine 60 g hoisin sauce, 45 ml light soy sauce, 15 ml dark soy sauce, 30 ml Shaoxing rice wine, 30 g honey, 30 g brown sugar, 15 g minced fresh garlic, 5 g Chinese five-spice powder, 20 g mashed fermented red bean curd, 10 ml toasted sesame oil, and 1 g red food coloring if using. Whisk vigorously until the sugar is completely dissolved and the mixture is smooth.
VKB: The marinade should be completely emulsified with no lumps of fermented bean curd remaining.
Before moving to the next step:
Taste a tiny drop of the marinade to check the balance of sweetness and five-spice aroma before coating the meat.
Phase 3: Marinating the pork – 15 min (+ 12 hours resting)
Appliances: Resealable bag or glass dish, refrigerator
3. Place the pork strips into a large resealable bag or a shallow glass dish. Pour the prepared marinade over the meat, ensuring every piece is thoroughly coated. Reserve 3 tablespoons of the clean marinade in a separate small bowl for the final glazing. Seal the bag or cover the dish tightly, and place it in the refrigerator to marinate for at least 12 hours, preferably overnight, turning the meat once.
VKB: The pork should take on a deep reddish-brown hue as it absorbs the aromatic spices overnight.
Before moving to the next step:
Remove the pork from the refrigerator 30 minutes before roasting to take off the chill and ensure even cooking.
Phase 4: Preheating and setting up the oven – 10 min
Appliances: Oven, roasting tray, wire rack
4. Preheat your oven to 200 °C. Line a deep roasting tray with aluminum foil for easy cleanup and pour about 1 cup of water into the bottom of the tray to prevent drippings from smoking and burning. Place a metal wire rack directly over the roasting tray. Remove the pork strips from the marinade, letting any excess drip off, and place them on the wire rack in a single layer with space between each piece.
VKB: The water in the drip tray protects against heavy smoke, and the wire rack allows air circulation around the meat.
Before moving to the next step:
Confirm the oven has reached 200 °C before sliding the tray onto the middle rack.
Phase 5: Initial roasting and glazing – 30 min
Appliances: Oven, pastry brush
5. Roast the pork at 200 °C for 25 minutes. Then, remove the tray from the oven, flip the pork strips over, and brush them generously with the reserved marinade. Return to the oven for another 15 minutes, allowing the sugars to begin caramelizing on the surface.
VKB: The surface of the pork should look glossy with bubbling glaze and slight charring on the edges.
Before moving to the next step:
Watch the oven closely during the final minutes to prevent the honey from burning due to high sugar content.
Phase 6: Final honey glaze and resting – 10 min (+ 10 min resting)
Appliances: Pastry brush, carving board, sharp knife
6. Switch the oven to broil (or increase temperature to 220 °C). Brush the pork strips with pure honey or remaining glaze for the ultimate glossy sheen. Broil for 3 to 5 minutes until dark caramelized spots appear. Remove from the oven, transfer to a cutting board, and let rest for 10 minutes before slicing crosswise into bite-sized medallions.
VKB: Resting allows the juices to redistribute so the meat remains succulent when sliced.
Required equipment
| Utensil | Ideal size | Alternative | Risk |
|---|---|---|---|
| Roasting tray with wire rack | 30 x 40 cm | Baking sheet with cooling rack | Drippings burning on bottom of pan if water is omitted |
| Pastry brush | Medium silicone brush | Clean kitchen brush | Bristles melting under direct broiler heat |
| Sharp carving knife | 20 cm chef’s knife | Santoku knife | Tearing tender meat with a dull blade |
Shopping list
Nutritional profile
Values per 1 portion (excluding side dishes). Calculated from average nutritional values of ingredients.
| Nutrient | Per 100 g | Per 1 portion | Per 6 portions |
|---|---|---|---|
| Energy | 210.0 kcal | 420.0 kcal | 2520.0 kcal |
| Fat | 11.0 g | 22.0 g | 132.0 g |
| of which saturates | 3.8 g | 7.6 g | 45.6 g |
| Carbohydrates | 10.2 g | 20.5 g | 123.0 g |
| of which sugars | 8.5 g | 17.0 g | 102.0 g |
| Protein | 17.0 g | 34.0 g | 204.0 g |
| Salt | 1.1 g | 2.2 g | 13.2 g |
Reference intake of an average adult (8400 kJ / 2000 kcal).
WAGUU Pro Level
- Pro standard: Verified recipe with precise ratios and visual control points.
- Tip 1: Use pork shoulder with a good fat-to-lean ratio; lean cuts like tenderloin will dry out during high-heat roasting.
- Tip 2: Adding water to the roasting tray prevents dripping sugar from burning and smoking up your kitchen.
- Tip 3: Brush with pure honey during the final broiler stage for an ultra-glossy traditional lacquer finish.
- Tip 4: Let the roasted meat rest for 10 minutes before slicing to keep all the delicious juices locked inside.
Scientific background
The exceptional flavor and texture of Char Siu stem from the Maillard reaction combined with sugar caramelization. The amino acids in the soy sauce and pork proteins react with reducing sugars from the honey and brown sugar under high oven heat, creating hundreds of complex aromatic compounds. Fermented red bean curd contributes umami through natural glutamates, while Shaoxing wine aids in tenderizing muscle fibers during the long overnight marinade.
Fine Dining – Professional techniques
- Plate composition: Fan neatly sliced Char Siu medallions over a bed of fragrant jasmine rice, garnished with finely julienned scallions.
- Textural contrasts: Pair the sticky, caramelized exterior of the pork with crisp, quick-pickled cucumber ribbons.
- Temperature contrast: Serve the warm, freshly glazed pork alongside chilled pickled vegetables for a refreshing palate balance.
- Aromatic garnishes: Finish with toasted white sesame seeds and a drizzle of reduced pan juices infused with star anise.
Sensory radar
- Appearance: Deep reddish-brown lacquer with glossy, charred edges and tender pinkish interior meat.
- Aroma: Sweet honey notes combined with warm five-spice, garlic, and savory soy undertones.
- Taste: Harmonious balance of sweet and savory flavors with rich umami depth.
- Texture: Tender, succulent bite with a sticky, caramelized outer crust.
Pairing
- BEER: Crisp Asian lager such as Tsingtao or Sapporo to cut through the rich glaze.
- WINE: Off-dry German Riesling or light Pinot Noir with fruit-forward notes.
- NON-ALCOHOLIC: Chilled iced jasmine green tea with a hint of fresh lemon.
Various preparation variants
- Pork belly variant: Substitute pork shoulder with skinless pork belly for an even richer, melt-in-the-mouth texture.
- Stovetop braised variant: Simmer marinated pork strips in a covered wok with water for 45 minutes, then reduce the sauce until sticky.
Allergens and dietary information
Contains: Soy, wheat (gluten), sesame • Gluten: Contains gluten (can be made gluten-free by using tamari) • Not suitable for: Vegetarians, vegans, individuals with soy or gluten intolerance
Suitable for
Family dinners, festive Asian banquets, weekend cooking projects, and lovers of Cantonese cuisine.
Substitution catalog
- Shaoxing rice wine: Dry sherry or pale dry vermouth
- Hoisin sauce: Sweet bean sauce mixed with a touch of soy sauce and molasses
- Fermented red bean curd: Miso paste mixed with a pinch of red food coloring
FAQ
Can I freeze cooked Char Siu?
Yes, slice the cooled pork, store in airtight freezer bags for up to 3 months, and reheat gently in a steamer or oven.
Why is my Char Siu tough?
Using a cut of meat that is too lean, such as pork loin, will result in dry and tough meat. Always choose well-marbled pork shoulder or belly.
Is the red food coloring mandatory?
No, it is purely for the traditional bright red Cantonese appearance and has no impact on the flavor.
Can I cook this on an outdoor grill?
Absolutely. Grilling over indirect charcoal heat imparts a wonderful smoky flavor characteristic of traditional roast shops.
WAGUU Petr advises: Cooking for 12 or more people?
12–16 people: Double the ingredient quantities and roast on two separate wire racks in the oven, swapping rack positions halfway through • 20+ people: Prepare the meat in batches, marinate in multiple containers, and utilize two ovens to maintain even roasting temperatures.
Sides and Serving
- Steamed Jasmine Rice – fluffy white rice that absorbs the delicious sweet glaze (not included in the recipe)
- Quick Pickled Cucumbers – crisp vinegar-marinated cucumber slices to cut through richness (not included in the recipe)
Serving: Slice into thick medallions and serve warm over rice with steamed bok choy and a drizzle of pan juices.
Storage and reheating
Fridge: 3 days • Freezer: 3 months • Reheating: Warm covered in foil in the oven at 160 °C for 15 minutes or steam until heated through.
Author: WAGUU Petr & Team • Published: 30 Oct 2026
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Common mistakes
- Using pork loin instead of shoulder – Lean cuts dry out quickly under high roasting temperatures, resulting in tough meat.
- Skipping the water in the drip tray – Sugars dripping from the meat will burn instantly, causing heavy smoke and bitter flavours.
- Inadequate marinating time – Marinating for less than a few hours prevents the spices from penetrating deeply into the muscle fibers.
- Applying glaze too early – Brushing with pure honey at the beginning will burn the exterior before the inside cooks through.