Char Siu

Why this dish works

Char siu teaches how Cantonese roast-meat flavor works: sweetness, soy, aromatics, pork fat, glaze, and roasted edges must balance.

Recipe at a glance

Ingredients

• 2 lb pork shoulder strips or pork collar, cut into long strips
• 3 tablespoons hoisin sauce
• 2 tablespoons light soy sauce
• 1 tablespoon dark soy sauce
• 2 tablespoons honey, plus more for glazing
• 1 tablespoon Shaoxing wine
• 2 teaspoons sugar
• 1 teaspoon five-spice powder
• 2 cloves garlic, grated
• Optional: red fermented tofu or a small amount of its brine
• Optional: red food coloring if a restaurant-style color is desired

Method

1. Mix marinade ingredients. Coat pork and refrigerate at least 8 hours or overnight.
2. Heat oven to 425°F. Place pork on a rack over a foil-lined tray.
3. Roast for 20 minutes, then turn and brush with marinade.
4. Roast another 15–20 minutes, brushing with honey near the end.
5. Broil briefly if needed to caramelize edges, watching carefully.
6. Rest 10 minutes, then slice across the grain.

Menu-literacy notes

• 叉烧 / char siu: a core Cantonese roast-meat item.
• Glaze matters: the pork should be glossy, not wet.
• Fat helps: lean pork loin becomes dry.
• Roast-meat shops: char siu often appears over rice, noodles, or in buns.

Variations and substitutions

• Use pork tenderloin for a leaner but less traditional version.
• Use maltose instead of honey for a more classic glaze if available.
• Slice leftovers into fried rice or noodle soup.
• Make char siu bao filling by dicing and saucing leftover char siu.

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