Malaysian Char Siu (Barbecue Pork)
Sticky, caramelized Cantonese-Malaysian barbecue pork with a lacquered glaze of hoisin, honey, and five-spice.
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
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
Roast
Place pork on a rack over a foil-lined tray. Roast at 200°C (400°F) for 20 minutes.
- 3
Glaze and finish
Brush with honey. Roast another 10–15 minutes until caramelized and sticky, watching carefully to avoid burning.
- 4
Rest and slice
Rest 10 minutes, then slice against the grain. Serve over rice with extra honey drizzled on top.
Pro Tips
- →
Pork neck gives the juiciest result due to fat marbling.
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The red color is traditional but purely aesthetic — skip if preferred.
- →
Let it caramelize but don't let the sugar burn.
Variations
- •
Make with chicken thighs
- •
Stuff into bao buns with cucumber and hoisin
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Add to fried rice or noodles
Storage
Refrigerate up to 4 days. Freezes well for 2 months.
History & Origin
Char siu (叉燒) was brought to Malaysia by Cantonese immigrants in the 19th century and has become so embedded in Malaysian food culture that it's now considered part of the national culinary identity.
Frequently Asked Questions
Why is it red?
Traditional char siu uses red fermented tofu for natural coloring. Commercial versions use food dye. The flavor is the same without it.
Can I use pork tenderloin?
Yes, but it's leaner and can dry out. Reduce cooking time by 5 minutes and baste more frequently.
Nutrition Facts
Per serving · 4 servings total
Time Summary
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