Char Siu (Cantonese BBQ Pork)

About This Recipe

Char siu (叉燒, literally 'fork roast') is one of the most iconic preparations in Cantonese cuisine. Pork neck (collar) or shoulder is marinated in a mixture of hoisin, soy, oyster sauce, honey, five-spice, rose wine (mei kwai lu chiew) and red food colouring (traditional) or red fermented tofu (authentic), then roasted over high heat with frequent glazing until the surface develops a deep, lacquered, caramelised crust. The result is extraordinarily versatile: eaten sliced over rice with char siu sauce and a fried egg, stuffed into steamed or baked bao buns, tossed through fried rice or noodles. Char siu is available ready-made in Cantonese roast shops but homemade with good pork neck is in a different class entirely. Rooted in the everyday cooking of Chinese kitchens, Char Siu (Cantonese BBQ Pork) balances technique and tradition: the pork neck or shoulder, cut into thick strips (5 cm wide) is treated with care, drawing on time-honoured ratios that locals have refined across generations. The dish carries an unmistakable sensory signature — aromas that fill the kitchen as it cooks, layered textures that reveal themselves bite by bite, and a depth of flavour that comes from patient seasoning rather than shortcuts. Whether served as a weeknight dinner or as the centrepiece of a celebratory table, it reflects a regional pantry where local produce, seasoning habits and cooking vessels shape the final result. Home cooks who make this dish often note how forgiving it is once the core method is understood, and how a few small choices — the freshness of the pork neck or shoulder, cut into thick strips (5 cm wide), the order of additions, the resting time at the end — separate a good version from a memorable one. This recipe walks through those choices so the dish arrives with the character it has on its home turf.

Ingredients

Serves 6

• 1 kgpork neck or shoulder, cut into thick strips (5 cm wide)
• 3 tbsphoisin sauce
• 2 tbspsoy sauce
• 2 tbspoyster sauce
• 3 tbsphoney
• 2 tbspShaoxing rice wine
• 0.5 tspfive-spice powder
• 2 clovesgarlic, minced
• 1 tbspsesame oil
• 1 tbspsugar
• 0.5 tspred food colouring (optional, traditional)

Instructions

1. 1

   Make marinade

   Combine all marinade ingredients. Reserve 3 tablespoons for glazing.

2. 2

   Marinate

   Coat pork strips generously in the marinade. Cover and refrigerate for at least 6 hours or overnight.

3. 3

   Roast

   Preheat oven to 220°C (430°F). Place pork strips on a wire rack over a foil-lined tray. Roast for 15 minutes.

4. 4

   Glaze and continue

   Remove from oven. Brush with reserved marinade (mixed with 1 tbsp extra honey). Return and roast for 10 minutes. Repeat glazing 2–3 more times, every 5–8 minutes, until deeply caramelised.

5. 5

   Rest and serve

   Rest for 5 minutes before slicing. Serve over steamed rice with a drizzle of juices from the pan.

Variations

• •

  Char siu bao: use char siu as filling for steamed or baked buns.

• •

  Char siu fried rice: dice leftover char siu and stir-fry with day-old rice, egg and vegetables.

• •

  Vegetarian: replace the main protein with mushrooms, paneer, tofu or hearty beans for a meat-free version.

• •

  Spicier: add fresh chilli, a chilli paste or a pinch of cayenne with the aromatics for a warmer profile.

• •

  Lighter: reduce the fat by a third and use stock in its place — flavour stays intact but the dish feels less rich.

Storage

Keeps in the fridge for 4 days. Reheat in a 180°C oven for 10 minutes. Freezes well.

Frequently Asked Questions