Description
Char Siu Pork, also known as Chinese BBQ Pork, is a deliciously sweet and savory roasted pork dish with a signature red glaze. This recipe features a marinade made from honey, hoisin sauce, soy sauce, and Chinese five-spice powder, which imparts bold, authentic flavors and a sticky, caramelized finish. Perfect for serving with rice or noodles, this classic Cantonese dish delivers tender, juicy pork with a beautiful charred edge.
Ingredients
Scale
Marinade
- 1 1/2 tbsp brown sugar (white sugar can also be used)
- 1/4 cup honey
- 1/4 cup hoisin sauce
- 2 tbsp light soy sauce (or all-purpose soy sauce)
- 1 tbsp soy sauce (all-purpose or additional light soy sauce)
- 1 tsp Chinese five-spice powder
- 1 tbsp vegetable or canola oil
- 2 tsp red food coloring (optional, for authentic color)
Pork
- 1.2 – 1.5 kg (2.4 – 3 lb) pork scotch fillet (collar neck/pork neck) or pork shoulder
- 2 tbsp extra honey (for glazing)
Instructions
- Prepare the Marinade: In a mixing bowl, combine brown sugar, honey, hoisin sauce, light soy sauce, all-purpose soy sauce, Chinese five-spice powder, vegetable oil, and red food coloring (if using). Whisk together until the sugar dissolves and the marinade is smooth and well blended.
- Marinate the Pork: Place the pork shoulder or scotch fillet into a large resealable plastic bag or a shallow dish. Pour the marinade over the pork, ensuring it is fully coated. Seal the bag or cover the dish and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to penetrate the meat deeply.
- Preheat the Oven: When ready to cook, preheat your oven to 150°C (300°F). Line a roasting tray with foil and set a rack on top to allow air circulation around the meat for even cooking and caramelization.
- Roast the Pork: Remove the pork from the marinade, reserving the excess marinade for basting. Place the pork on the rack and roast in the oven for about 1 hour 15 minutes. Every 20 minutes, baste the pork generously with the reserved marinade to build layers of glaze and moisture.
- Apply Honey Glaze: During the last 15 minutes, brush the pork with the extra 2 tablespoons of honey to give a glossy and sticky finish. Increase the oven temperature to 200°C (390°F) for the last 10-15 minutes or until the exterior looks caramelized and slightly charred, turning occasionally for even coloring.
- Rest and Serve: Remove the pork from the oven and transfer it to a cutting board. Let it rest for 10 minutes to redistribute the juices before slicing. Serve warm with steamed rice or noodles, garnished as desired.
Notes
- Note 1: Using light soy sauce keeps the flavor balanced and colors the pork a nice reddish brown; all-purpose soy sauce can be used but it may darken the meat more.
- Note 2: Chinese five-spice powder is key for authentic flavor; it usually contains star anise, cloves, cinnamon, Sichuan pepper, and fennel seeds.
- Note 3: Vegetable or canola oil works best for marinade to ensure smooth texture and neutral flavor.
- Note 4: Red food coloring is optional for traditional red appearance but does not affect flavor.
- Note 5: Pork scotch fillet (collar neck) or shoulder are ideal cuts because they remain tender and juicy when slow roasted.
