Char Siu (Cantonese Barbecue Pork)
Local name: 叉烧
In short: Strips of pork shoulder marinated in hoisin, soy and five-spice, then roasted and glazed with honey until sticky and charred at the edges. It takes about 1 h 5 min in total and makes 6 servings.
- Prep
- 20 min
- Cook
- 45 min
- Resting
- 12 h
- Total
- 1 h 5 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 295 kcal
Char siu is Cantonese barbecue pork: strips of well-marbled shoulder in a sweet, savory marinade, roasted and brushed with honey until the edges caramelize. It hangs in the windows of barbecue shops across Hong Kong and Guangdong and is sliced over rice, folded into noodles or tucked into buns. An oven with a tray of water underneath keeps the meat juicy at home. Marinate it a day ahead for the deepest flavor.
Instructions
- Cut the pork into strips about 4 cm (1.5 in) thick and pierce them all over with a fork so the marinade can soak in.
- Whisk the marinade ingredients until the sugar dissolves. Add the pork and turn to coat. Cover and refrigerate for 12 to 24 hours, turning once, or for at least 4 hours if you are short on time.
- Heat the oven to 220°C (425°F) with a rack in the upper third. Set a wire rack over a roasting tin lined with foil and pour 250 ml (1 cup) hot water into the tin. Lift the pork from the marinade, keep the marinade, and lay the strips on the rack.
- Roast for 15 minutes. Meanwhile, simmer the leftover marinade in a small pan for 3 minutes, then stir in the honey and hot water.
- Brush the pork with the glaze, turn the strips over and brush the other side. Roast for another 10 minutes.
- Brush again and roast for 5 to 8 minutes, until the edges are charred and the pork reaches at least 71°C (160°F) in the center. Rest for 10 minutes, then slice across the grain.
Tips
- Pork collar or shoulder with streaks of fat gives the juiciest result. Lean loin dries out. Without red bean curd, add 1 extra tablespoon of hoisin and a pinch of paprika for color.
- Slice and freeze leftovers in portions. Use them in fried rice, steamed buns or noodle soup.
Questions and answers
Why is char siu red?
Barbecue shops often use red coloring or red yeast rice. At home, the fermented red bean curd and the caramelized glaze give a deep mahogany color. Food coloring is optional.
How long does cooked char siu keep?
Up to 4 days in an airtight container in the fridge, or 3 months in the freezer. Reheat slices in a covered pan with a splash of water so they stay moist.
What can I serve with char siu?
Steamed rice with stir-fried greens is the classic plate. It is also good in wonton noodle soup, in steamed buns or on top of plain congee.
How long does it take to make Char Siu (Cantonese Barbecue Pork)?
About 1 h 5 min in total: 20 min of preparation and 45 min of cooking.
How many calories are in Char Siu (Cantonese Barbecue Pork)?
About 295 kcal per serving, with 21 g of protein, 14 g of carbohydrates and 17 g of fat. These values are estimates.
Nutrition per serving
| Calories | 295 kcal |
|---|---|
| Protein | 21 g |
| Carbohydrates | 14 g |
| Fat | 17 g |
| Fiber | 0 g |
| Sugar | 12 g |
| Sodium | 750 mg |
Estimated values, calculated from the ingredients.
