Char Siu (叉烧) is a classic Cantonese dish featuring sweet and savory barbecued pork. The name Char Siu translates to “fork-roasted,” referring to the traditional cooking method where the pork is skewered and roasted over an open flame. This dish is known for its deep red color, caramelized glaze, and rich flavors of soy sauce, hoisin, honey, and Chinese five-spice. Char Siu is often served with rice, noodles, or as a filling in buns (Char Siu Bao). For a detailed recipe, check out this Char Siu Recipe.
Origin of Char Siu
Char Siu has its roots in Southern China, particularly in Cantonese cuisine. Historically, it was a method used to preserve and flavor pork, using a blend of sweet and savory marinades before roasting. The dish gained popularity worldwide and is now a staple in Chinese barbecue shops, often hanging in restaurant windows alongside roasted duck and crispy pork belly.
Why It’s Popular
- Unique Flavor: The perfect balance of sweet, savory, and smoky flavors makes Char Siu irresistible.
- Versatile: It can be enjoyed on its own, with rice, in noodle dishes, or as a filling in buns.
- Iconic Appearance: The deep red, glossy glaze gives Char Siu its signature look.
Also Read : Hong Kong Style Egg Tarts – RecipeWikki
Chinese Barbecue Pork (Char Siu)
Course: Random4
servings30
minutes30
minutes350
kcalIngredients
2 lbs pork shoulder or pork belly (cut into long strips)
2 tbsp hoisin sauce
2 tbsp oyster sauce
2 tbsp soy sauce
2 tbsp honey (plus extra for glazing)
1 tbsp Chinese Shaoxing wine (or dry sherry)
1 tbsp sugar
1 tbsp Chinese five-spice powder
1 tsp sesame oil
2 cloves garlic (minced)
1/2 tsp red food coloring (optional, for traditional color)
Directions
- Prepare the Marinade
In a bowl, mix hoisin sauce, oyster sauce, soy sauce, honey, Shaoxing wine, sugar, five-spice powder, sesame oil, garlic, and optional red food coloring. - Marinate the Pork
Place the pork strips in a large ziplock bag or bowl and coat with the marinade.
Cover and refrigerate for at least 4 hours (preferably overnight) for deep flavor absorption. - Preheat the Oven
Set the oven to 375°F (190°C). Place a wire rack over a baking tray lined with foil to catch drippings. - Roast the Pork
Remove pork from marinade and place it on the rack. Reserve the marinade.
Roast for 25 minutes, then baste with the reserved marinade. - Caramelize the Glaze
Increase oven temperature to 425°F (220°C).
Brush with honey and roast for another 10-15 minutes until the pork is slightly charred and caramelized. - Rest and Serve
Let the pork rest for 5 minutes before slicing.
Serve with steamed rice, noodles, or inside bao buns.
Notes
- Best Cut of Pork: Pork shoulder (pork butt) is the best choice for tender and juicy Char Siu.