China · Meat Dishes · High protein
Char Siu (Cantonese BBQ Pork)
A jewel of Cantonese cuisine — pork neck marinated overnight in honey, soy sauce, oyster sauce, hoisin, and Chinese five-spice, then roasted until deeply caramelized with charred edges and a lacquered glaze. 'Char' means fork, 'Siu' means roast. Served with rice, noodles, or stuffed into steamed buns.
45 min 520 kcal 4 serves Medium💪High protein🇨🇳China★★★★★4.8· 6 reviews
Ingredients
ServingsMetric
- 700 gpork neck or shoulder
- 2 tbsphoney
- 2 tbspsoy sauce
- 1 tbspoyster sauce
- 1 tbspChinese rice wine or dry sherry
- 1 tbsphoisin sauce
- 1 tspsugar
- 1 tspsesame oil
- 1 tspChinese five-spice powder
- 1 garlic clove
Method
- Cut pork along the grain into long strips 3–4 cm thick.
- Mix all marinade ingredients. Marinate the meat in a bag or container for at least 8 hours, overnight is best.
- Preheat oven to 200°C (top-bottom heat or convection).
- Place meat on a rack, put a tray with water underneath. Roast 25–30 minutes, basting with remaining marinade every 10 minutes.
- 5 minutes before done, increase temperature to 220°C for caramelization.
- Slice across the grain. Serve with rice or noodles, garnished with green onion.
FAQ
Char siu (叉烧) is Cantonese BBQ: pork neck marinated in honey, soy sauce, oyster sauce, and five-spice powder, then roasted until caramelized. 'Char' means fork, 'Siu' means roast. Traditionally the meat is hung on hooks in a furnace. It is the backbone of Cantonese cuisine — served with rice, noodles, and stuffed into buns.
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Comments (1)
The pan needs to be properly hot before the pork neck goes in for char siu. A lukewarm pan steams instead of sears. Wait until you see the faintest wisp of smoke — that's your signal.