Cantonese Barbecue Pork (Char Siu)
叉烧 chāshāoSay it: char-SYOO
Biting into this juicy Cantonese roasted pork delivers a perfect contrast of sticky-sweet glaze against savory, deeply caramelized edges that cling to tender meat. Home cooks can easily achieve the same results using a standard oven and broiler instead of traditional hanging hooks, thanks to a balanced marinade packed with soy, hoisin, oyster sauce, ginger, and five-spice plus a glossy finish from maltose and honey.
Cantonese Barbecue Pork (Char Siu)
叉烧, chāshāo
Pronounced char-SYOO
- Serves
- 4
- Prep
- 30 min
- Cook
- 25 min
- Total
- 55 min
- Level
- Medium
Also nut-free and egg-free.
Allergens: contains gluten, soy, shellfish. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Pork and marinade
Glaze
Method
Slice the trimmed pork shoulder with the grain into strips measuring roughly 2 to 3 inches (5 to 7.5 cm) across and 1 to 1 1/4 inches (2.5 to 3 cm) thick, then pierce each piece thoroughly using a fork so flavors can soak in deeply.
Combine the light soy sauce, hoisin sauce, oyster sauce, Shaoxing wine, dark brown sugar, five-spice powder, white pepper, grated garlic, grated ginger, and the mashed red fermented tofu plus its liquid inside a medium bowl, stirring until uniform; measure out and chill 1/2 cup (120 ml) of this blend separately to use later for the glaze.
Transfer the pork strips into a large resealable plastic bag or a non-reactive container, cover completely with the prepared marinade, seal tightly, and gently knead to ensure full coverage before placing in the refrigerator for a minimum of 8 hours and ideally between 24 and 48 hours while flipping once or twice.
Prepare the glaze by adding the reserved 1/2 cup (120 ml) marinade along with the honey and maltose into a small saucepan; if the maltose proves difficult to measure, briefly warm its container in hot water or heat the measuring utensil, then warm the mixture over medium heat while stirring frequently until the maltose dissolves and the liquid thickens enough to lightly coat a spoon, taking roughly 2 to 3 minutes before removing from heat.
Set the oven to preheat at 450°F (230°C) or 425°F (220°C) on convection mode, then line a baking sheet with aluminum foil and position a wire rack above it while adding about 1/2 cup (120 ml) of water into the pan underneath; lift the pork from its marinade, allow excess to drip away, dispose of the used liquid, arrange the strips on the rack spaced apart, and coat both sides thoroughly with the prepared glaze.
Place the pan inside the oven and roast for 10 minutes prior to applying another generous layer of glaze and turning the pan for even exposure, then roast an additional 10 to 15 minutes while applying glaze at 5-minute intervals until the exterior turns a rich brown color and an instant-read thermometer inserted into the thickest section registers 140°F to 145°F (60°C to 63°C); if browning occurs too rapidly, cover loosely with foil or lower the temperature to 425°F (220°C).
Switch the oven to high broil, coat the pork once more with any leftover glaze, and broil for 2 to 3 minutes before flipping the strips, brushing again, and broiling for another 2 to 3 minutes while monitoring carefully so the surface develops a shiny, lacquered appearance with charred spots at the edges and the internal temperature climbs to 150°F to 155°F (65°C to 68°C).
Move the roasted pork onto a cutting board to rest for 10 minutes, then cut into thin slices against the grain and drizzle any remaining glaze across the top before serving.
Regional variant: Char Siu Pork Belly (char siu yuk)
Substitute the pork shoulder entirely with 2 lb (900 g) of skinless pork belly sliced into strips approximately 1 1/2 inches (4 cm) thick. Roast at 375°F (190°C) for 30 to 40 minutes while basting frequently until the fat renders fully and edges become crisp, finishing with a short broil to add char. The reduced heat permits gradual fat rendering without scorching the sugars, resulting in a noticeably richer and more tender texture.
Cook's notes
- When red fermented tofu cannot be located, leave it out entirely or substitute with 1/8 teaspoon of red yeast powder mixed into a small amount of warm water or add several drops of red food coloring, noting that flavor variations remain minimal.
- In the absence of maltose, increase the honey quantity by another 2 tablespoons or utilize brown rice syrup instead; expect a less viscous glaze that requires multiple extra brushings during the broiling stage along with close attention to avoid scorching.
- Retain the water inside the roasting pan throughout cooking to capture any sugary runoff and thereby prevent it from burning onto the hot metal surface and producing unwanted smoke.
Serve with
Present the warm slices atop steamed jasmine rice or mixed into lo mein noodles alongside briefly cooked gai lan or bok choy, accompanied by additional glaze; complement the meal with hot tea or a crisp light lager.
Make ahead and storage
The pork can be placed in its marinade up to 2 days in advance of cooking. Once prepared, the finished char siu stores well in the refrigerator for up to 4 days and can be gently reheated in a covered pan with a small amount of added water or used cold and sliced directly into fried rice dishes.
