Hong Kong Char Siu (Chinese BBQ Pork)
A quintessential Cantonese dish of sweet and savory barbecued pork, characterized by its glossy, caramelized exterior and tender, flavorful meat.
🧂 Ingredients
- 1 kg Pork shoulder or butt(cut into 1.5-inch thick strips)
- 4 tbsp Honey(divided, for marinade and glaze)
- 4 tbsp Hoisin sauce
- 2 tbsp Light soy sauce
- 2 tbsp Oyster sauce
- 2 tbsp Shaoxing wine
- 1 tsp Five-spice powder
- 1/2 tsp Salt
- 3 cloves Garlic(minced)
- 1 tsp Ginger(grated)
- 1-2 cubes Red fermented bean curd (optional)(mashed, for color and flavor)
- 2 tsp Water(mixed with honey for glaze)
👨🍳 Instructions
- 1
In a bowl, combine all marinade ingredients: honey (2 tbsp), hoisin sauce, light soy sauce, oyster sauce, Shaoxing wine, five-spice powder, salt, minced garlic, grated ginger, and mashed red fermented bean curd (if using). Mix well.
💡 Tip: Ensure the red fermented bean curd is mashed smoothly. - 2
Place the pork strips in a resealable bag or shallow dish. Pour about 3/4 of the marinade over the pork, ensuring all pieces are coated. Reserve the remaining marinade for glazing.
💡 Tip: Pierce the pork with a fork to help the marinade penetrate. - 3
Marinate the pork in the refrigerator for at least 6 hours, or preferably overnight.
⏱️ 6-12 hours - 4
Preheat oven to 400°F (200°C). Line a baking sheet with foil and place a wire rack on top. Arrange the marinated pork on the rack, ensuring pieces do not touch.
💡 Tip: Placing a pan with a little water on the rack below can catch drippings and keep the oven moist. - 5
Roast the pork for 20 minutes. Flip the pork, baste with some of the reserved marinade, and roast for another 20 minutes.
⏱️ 40 minutes - 6
In a small bowl, mix the remaining 2 tbsp honey with 2 tsp water to create a glaze. Brush this glaze over the pork.
💡 Tip: This glaze adds extra shine and sweetness. - 7
Increase oven temperature to 425°F (220°C) and roast for another 10-15 minutes, basting with the glaze every 5 minutes, until the pork is caramelized and slightly charred at the edges.
⏱️ 10-15 minutes - 8
Remove from oven and let the char siu rest for 10-15 minutes before slicing. Serve warm.
💡 Pro Tips
- ✓For a more intense red color, use red fermented bean curd.
- ✓Don't overcrowd the baking rack; allow air circulation for even cooking.
- ✓The internal temperature of the pork should reach at least 145°F (63°C).
🔄 Variations
- Can be grilled over charcoal for a smoky flavor.
- Some recipes use molasses for a deeper color and flavor.