Char Siu (written as 叉燒, chā shāo in Mandarin pinyin and cha siu in Cantonese pronunciation) literally means “fork-roasted”, referring to the traditional method of skewering strips of marinated pork on long forks and roasting them over an open flame or in a vertical oven.
It’s one of the most iconic dishes in Cantonese cuisine (粵菜, Yuè cài) and can be found hanging in the windows of Chinese BBQ shops across Hong Kong and southern China. With its glossy red glaze, caramelized edges, and savoury-sweet flavour, char siu is both nostalgic and comforting as a staple in many childhood meals, from takeaway rice boxes to family banquets.
Traditionally, pork shoulder or pork neck is used for its ideal fat-to-meat ratio, and the marinade features a balance of sweet, salty, and umami notes. In home kitchens, char siu is often roasted in ovens using the same flavour principles and just adapted for simplicity. Whether served with rice, noodles, or tucked into a fluffy bun, it remains a dish that brings people together.
Ingredients
- Pork scotch fillet (pork neck or shoulder) is ideal for char siu. It has a balanced mix of lean meat and fat marbling, which means it stays juicy and tender after roasting. The fat melts slightly as it cooks, helping the glaze cling beautifully and adding flavour to every bite.
Marinade
- Hoisin sauce (海鮮醬) is sweet, salty, and deeply savoury. It is a thick, fragrant sauce made from fermented soybeans, sugar, garlic, and spices. It’s one of the key building blocks of the char siu flavour, giving it that familiar Cantonese BBQ sweetness and umami depth.
- Soy sauce adds a clean and sharp umami.
- Dark soy sauce gives char siu that deep reddish-brown tone after roasting.
- Sugar is essential for caramelisation. The sugar helps the glaze thicken and bubble up in the oven, creating that sticky-sweet exterior and a slightly charred edge.
- Shaoxing wine lifts the marinade with subtle acidity and aroma and helps reduce any porky or gamey smell.
- Oyster sauce adds body and a touch of sweetness. It is thick and glossy, contributing to the sticky texture of the marinade and enriching the overall umami flavour.
- Five spice powder is a blend of star anise, cloves, Chinese cinnamon, Sichuan peppercorns, and fennel. This spice mix gives char siu its iconic aromatic background.
- White peeper blends into the marinade without standing out too much, rounding out the flavours.
- Garlic adds a punch of savoury flavour. One clove is enough to bring depth without turning the marinade too sharp or garlicky.
- Red fermented bean curd (南乳) is a traditional Cantonese ingredient made from fermented tofu. It has a deep, funky umami and a reddish tint. Just a small amount adds an old-school, nostalgic flavour. This is optional, but I love using it for authenticity.
Basting Glaze
- Honey gives the final glossy finish and sweetness. Honey caramelises quickly under high heat, helping you get that sticky, shiny surface with just a few brushings.
- Maltose is a traditional sweetener made from barley malt. It’s much thicker and less runny than honey, giving the glaze its characteristic tacky, chewy gloss. You can use extra honey if you prefer an easier alternative, but maltose gives the best shine.
- Adding a spoonful of the original marinade to the glaze boosts flavour consistency and helps the glaze stick better.
Extra
- A final brush of marinade after slicing keeps the char siu juicy and gives it that just-glazed, BBQ shop look when served. Just be sure it hasn’t touched raw pork.
Instructions
Prep Steps
- Mix and marinade and apply to pork
- Combine all marinade ingredients in a bowl, stirring until smooth. Set aside 1–2 tablespoons of this marinade in a separate container. This will be used later in your glaze and for final plating.
- Massage the remaining marinade thoroughly into the pork, coating every surface. You want it well-covered so the flavours can really seep in.
- Cover the pork (or place in a ziplock bag or sealed container) and refrigerate for at least 8 hours. For best flavour and colour penetration, overnight or up to 24 hours is ideal. The longer the pork sits, the more developed the flavour will be, and the redder the finished surface becomes.
Cooking
This method recreates the traditional roasted finish of Cantonese char siu using a home oven with basting and heat adjustments to get that signature glaze and char.
- Preheat oven to 200°C (fan-bake setting)
- Line a tray with foil to catch drips and place a wire rack over it. This setup helps hot air circulate around the pork and gives you even roasting.
- Roast for 15 minutes
- Place the marinated pork directly on the rack and roast for 15 minutes. This first roast helps the marinade cling and dry slightly on the surface while the inside starts cooking through. It forms that signature sticky layer once we baste and caramelise later.
- Baste with glaze
- Brush the pork generously with the glaze: this is what builds that shiny, sticky surface you expect from good char siu.
- Roast another 10 minutes, then baste again
- Put the pork back in for another 10 minutes. Then glaze a second time.
- This double basting helps develop that signature glossy and dark red finish. The sugars in the glaze will start to darken slightly and create a rich, glossy coat.
- Final 5–8 minutes at 220°C (fan grill setting)
- Turn the oven up to 220°C and switch to fan grill mode. This final blast mimics high-heat roasting. You want the edges to char slightly and the glaze to bubble just a little. Watch carefully here to prevent it from burning.
Serving
- Remove the pork from the oven and let it rest for 10 minutes before slicing. This keeps the juices inside and prevents it from drying out.
- Slice the char siu thinly, finish with the reserved marinade for an extra glossy touch.
- Serve over steamed rice, noodles, or sneak a few pieces straight off the board (I always do).
Char Siu (Cantonese-style BBQ pork)
Ingredients
- 600 g pork scotch fillet
Marinade
- 2 tbsp hoisin sauce 海鮮醬
- 1.5 tbsp soy sauce
- 1 tbsp dark soy sauce
- 2 tbsp sugar
- 1 tbsp Shaoxing wine
- 1 tbsp oyster sauce
- 1 tsp five spice powder
- 1/4 tsp white pepper
- 1 clove garlic minced
- 1/4 tsp red fermented bean curd 南乳 (optional)
Basting Glaze
- 1 tbsp honey
- 1 tbsp maltose 麥芽糖 or extra honey for smoother glaze
- 1 tbsp marinade reserved
Extra
- 1 tbsp marinade reserved for plating
Instructions
- Mix the marinade in a bowl, stir until smooth. Set aside 2 tbsp in a separate container.2 tbsp hoisin sauce, 1.5 tbsp soy sauce, 1 tbsp dark soy sauce, 2 tbsp sugar, 1 tbsp Shaoxing wine, 1 tbsp oyster sauce, 1 tsp five spice powder, 1/4 tsp white pepper, 1 clove garlic, 1/4 tsp red fermented bean curd
- Massage the remaining marinade thoroughly into the pork. Refrigerate for at least 8 hours (ideally overnight or up to 24 hours)600 g pork scotch fillet
- Preheat oven to 200°C (fan-bake setting)
- Line a tray with foil, then place a wire rack over it. Place the marinated pork directly on the rack and roast for 15 minutes.
- After 15 minutes, brush the pork generously with the basting glaze.1 tbsp honey, 1 tbsp maltose, 1 tbsp marinade
- Return the pork to the oven for another 10 minutes, then baste one more time.
- Turn up the heat and switch to fan grill mode for the final 5–8 minutes. Aim for slight charring on the edges.
- Remove the pork from the oven and let it rest for 10 minutes.
- Slice the char siu thinly and drizzle with a bit of reserved marinade for extra shine and flavour.1 tbsp marinade
- Enjoy it as a side with whatever you’re having! It goes with everything.
