Sweet and savory roasted pork, a Cantonese favorite.
Char Siu Pork is a staple in Cantonese cuisine, often recognized by its distinctive red hue and sweet, savory glaze. Traditionally, this dish is made by marinating strips of pork in a mixture of honey, five-spice powder, soy sauce, and hoisin sauce, then roasted to perfection. The result is a tender, juicy pork with a caramelized exterior, bursting with flavor. The origins of Char Siu can be traced back to southern China, where it was originally cooked over open flames, giving it a characteristic smoky flavor. While the traditional method involved skewering the pork on long forks, modern adaptations often use the oven or grill for convenience. Char Siu is incredibly versatile and can be enjoyed on its own, with rice, or as part of other dishes like noodle soups and buns. Its irresistible taste and aroma make it a popular choice for both home cooks and professional chefs alike, offering a taste of authentic Cantonese cuisine in every bite.
Serves 4
Combine honey, soy sauce, hoisin sauce, and five-spice powder. Marinate the pork for at least 2 hours.
For best results, marinate overnight.
Preheat the oven to 200°C (390°F).
Ensure the oven is at the correct temperature before roasting.
Place the marinated pork on a rack in the oven and roast for 30-40 minutes, basting occasionally.
Use the remaining marinade to baste the pork for extra flavor.
Increase oven temperature to 220°C (430°F) for the last 5 minutes to caramelize the glaze.
Watch carefully to avoid burning.
Slice the pork and serve with rice or noodles.
Garnish with green onions for a fresh finish.
Marinate longer for deeper flavor.
Use a thermometer to ensure pork is cooked.
Baste frequently for a glossy finish.
Use chicken for a leaner version
Add chili for a spicy kick
Store in an airtight container in the fridge for up to 3 days.
Char Siu is a traditional Cantonese dish, renowned for its deep red color and sweet aroma. Its name means 'fork-roasted', referring to its ancient cooking method.
Yes, pork belly or loin works well too.
It's optional, but traditionally used for appearance.
Reduce the honey or replace with a low-sugar alternative.
Per serving · 4 servings total
Ask our AI cooking assistant anything about this recipe — substitutions, techniques, scaling.
Chat with AI Chef →Join the conversation
Sign in to leave a comment and save your favourite recipes