Malaysian Char Siu (Barbecue Pork)

About This Recipe

Char siu is central to Malaysian-Chinese cuisine and found in every kopitiam (coffee shop) across the country. The pork is marinated in a complex sweet-savory sauce, then roasted until the outside caramelizes into a sticky, deeply bronzed crust while the inside stays juicy. Served sliced over rice or in bao buns, it's one of Southeast Asia's most beloved preparations.

Ingredients

Serves 4

• 600 gpork shoulder or pork neck
• 3 tbsphoisin sauce
• 2 tbspsoy sauce
• 2 tbsphoney
• 2 tbspoyster sauce
• 1 tbspShaoxing rice wine
• 1 tspfive-spice powder
• 2 clovesgarlic, minced
• 1/2 tspred food coloring (optional, traditional)
• 2 tbsphoney (for glazing)

Instructions

1. 1

   Marinate

   Combine hoisin, soy sauce, honey, oyster sauce, rice wine, five-spice, garlic, and food coloring. Marinate pork in this mixture for at least 4 hours or overnight.

2. 2

   Roast

   Place pork on a rack over a foil-lined tray. Roast at 200°C (400°F) for 20 minutes.

3. 3

   Glaze and finish

   Brush with honey. Roast another 10–15 minutes until caramelized and sticky, watching carefully to avoid burning.

4. 4

   Rest and slice

   Rest 10 minutes, then slice against the grain. Serve over rice with extra honey drizzled on top.

Variations

• •

  Make with chicken thighs

• •

  Stuff into bao buns with cucumber and hoisin

• •

  Add to fried rice or noodles

• •

  Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.

Storage

Refrigerate up to 4 days. Freezes well for 2 months.

Frequently Asked Questions