Char Siu/Chinese BBQ Pork

If you want to talk about Cantonese food, nothing is more iconic and popular than Char Siu (“叉烧”), a juicy piece of pork shoulder or loin, roasted in a brick oven, brushed with layers of thick, sweet sauces. This dish is perfect by itself and is also used as fillings for dim sums, or as a side dish for fried rice or noodles.


You need:

  • 1 1/2 lb Pork Shoulder
  • 2 cloves Garlic
  • 1/2 cup Soy Sauce
  • 1/3 cup Honey
  • 1/3 cup Malt or Brown Sugar
  • 1/4 cup Chinese Rice Wine
  • 2 tbsp Hoisin Sauce
  • 1 tsp Chinese Five Spice Powder
  • 1 tsp Red Fermented Bean Curd (Optional)

How to make this:

  1. Mince the garlic, then mix the soy sauce, honey,  Sugar, rice wine, hoisin sauce, Chinese five spice powder, red fermented bean curd (optional, just to add the signature red color to the meat, also helps to tenderize it a little bit) in a saucepan, the heat it up on medium while stirring constantly
  2. Place the meat in a bag or container and pour in the sauce, let the meat marinate for at least 4 hours, ideally overnight
  3. Heat up an outdoor grill to about medium, or an oven to 175C or 350F degrees, place the meat on a baking tray and bake it in the oven for about 1 hour
  4. While the meat is being roasted, heat up a pan on medium, heat up the sauce until it thickens (Like a syrup, takes about 5 min), them brush a layer of sauce on the meat every 10 min
  5. The meat is done when the internal temperature reaches at least 70C or 160F degrees, then let the meat rest for at least 30 min
  6. Serve it by itself in slices, or chop them into small cubes and wrap them in some steam bun or puff pastry, or add them to some fried rice or noodle

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