Name: Char Siu BBQ Pork
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 6 servings
Cuisine: East Asian
Ingredients: 1kg pork shoulder or neck, cut into 3–4cm thick strips; 3 tbsp hoisin sauce; 2 tbsp soy sauce; 2 tbsp honey; 2 tbsp Shaoxing rice wine; 1 tbsp oyster sauce; 1 tbsp red fermented tofu (nám yú/nánrǔ) — or 1 tsp extra hoisin + ½ tsp red food coloring; 1 tbsp brown sugar; 3 garlic cloves, minced; ½ tsp five-spice powder; ½ tsp white pepper; 2 tbsp honey + 1 tbsp warm water

Cantonese honey-glazed roast pork with a lacquered red crust and juicy, caramelized interior.

The Cultural Story

Char siu (叉烧, chā shāo) means "fork-roasted" — a nod to the long metal skewers on which strips of marinated pork were suspended over charcoal in traditional Cantonese roast shops. Walk down the streets of Hong Kong or Guangzhou early morning and you will find the first batch already hanging in shop windows, glistening, mahogany-red. Char siu is the soul of Cantonese barbecue — it appears in bao buns, over rice, in fried rice, tucked inside egg tarts. The marinade's magic is its balance: hoisin for depth, honey for gloss, fermented red tofu (nám yú) for that signature crimson tint and earthy sweetness. The pork rests in the marinade overnight, then roasts at fierce heat with regular basting until the sugar caramelizes into an almost candy-brittle crust. The inside stays tender and slightly fatty. It is the kind of dish that Cantonese grandmothers have made for generations, one that young chefs in Hong Kong's most decorated restaurants still can't improve on.

Ingredients

1kg pork shoulder or neck, cut into 3–4cm thick strips
3 tbsp hoisin sauce
2 tbsp soy sauce
2 tbsp honey
2 tbsp Shaoxing rice wine
1 tbsp oyster sauce
1 tbsp red fermented tofu (nám yú/nánrǔ) — or 1 tsp extra hoisin + ½ tsp red food coloring
1 tbsp brown sugar
3 garlic cloves, minced
½ tsp five-spice powder
½ tsp white pepper
2 tbsp honey + 1 tbsp warm water

Instructions

1Combine all marinade ingredients and mix well. Add pork strips, coat thoroughly. Cover and refrigerate overnight (minimum 4 hours, but overnight transforms the flavor).
2Remove pork from fridge 30 minutes before cooking. Preheat oven to 220°C (430°F). Line a baking tray with foil and place a rack over it.
3Lay pork strips on the rack. Roast 15 minutes. Brush with remaining marinade. Roast another 10 minutes.
4Mix honey-water glaze. Brush liberally over pork. Roast 10 more minutes — the surface should be deeply caramelized, with charred edges beginning to form.
5Flip the strips. Glaze again. Roast final 5 minutes until sticky and lacquered.
6Remove from oven. Let rest 10 minutes before slicing against the grain into 1cm pieces.
7Serve over jasmine rice with a drizzle of pan juices, or slice and arrange on a platter. Traditionally served with a small dish of the reduced marinade.

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