Char Siu – Cantonese Barbecued Pork (叉烧)

Ingredients

Preparation

1. 1

   Cut the pork

   Trim only large pieces of external fat, keeping the marbling that will help the meat stay juicy. Cut the pork into even long strips about five to six centimetres wide and three to four centimetres thick. Uniform pieces cook evenly and provide plenty of surface for glazing.

2. 2

   Prepare the marinade

   In a large bowl, combine the hoisin sauce, 50 g honey, brown sugar, light and dark soy sauces, Shaoxing wine, oyster sauce, five-spice powder, garlic, ginger and sesame oil. Whisk until smooth and glossy.

3. 3

   Reserve clean glaze

   Remove about 20 ml of marinade before adding the raw pork and keep it in a clean container in the refrigerator. This portion will be used for the final glaze and will never have contacted raw meat.

4. 4

   Marinate the pork

   Add the pork strips to the remaining marinade. Massage the meat for one to two minutes so every surface is coated. Cover and refrigerate for at least eight hours, ideally twelve to twenty-four hours. Turn the pork once or twice during marinating if possible.

5. 5

   Take the chill off the pork

   Remove the pork from the refrigerator about twenty minutes before cooking. Lightly drain each piece over the bowl without wiping the marinade away completely. A thin coating should remain on the surface.

6. 6

   Prepare the oven

   Preheat the oven to 220°C using conventional heat. Place a wire rack over a deep foil-lined tray. Pour about 200 ml of water into the tray beneath the rack to reduce smoke from sugary drippings during roasting.

7. 7

   Arrange the pork on the rack

   Arrange the pork strips on the rack with several centimetres between them. They should not touch so hot air can circulate and roast every side properly.

8. 8

   Begin roasting

   Roast for fifteen minutes at 220°C. The surface will begin to dry, the sugars will caramelise and the edges will start to colour.

9. 9

   Turn and glaze

   Carefully remove the tray. Turn each piece of pork and brush with a thin layer of cooking marinade. Return to the oven for ten to twelve minutes.

10. 10

    Apply a second glaze

    Turn the pork again and brush lightly with glaze. Continue roasting for another ten minutes. If the tray below becomes dry, add a little hot water to prevent burnt sugars from producing excessive smoke.

11. 11

    Prepare the final glaze

    Mix the 20 ml of reserved clean marinade with the 20 g of honey. If the honey is very thick, warm the mixture briefly until fluid. The glaze should be easy to brush on in a very thin layer.

12. 12

    Glaze and caramelise

    Brush the pork generously with the honey glaze, then return to the oven for five to eight minutes. Watch carefully: the surface should become glossy, reddish-brown and lightly caramelised without blackening.

13. 13

    Create lightly charred edges

    For a more barbecue-like finish, switch the oven to the grill setting for one to two minutes. Stay beside the oven and turn the pieces once if necessary. The ends may char slightly, but the glaze must not burn.

14. 14

    Check doneness

    Check the thickest part. The meat should be thoroughly hot, tender and juicy. With a thermometer, aim for at least 63°C in the centre followed by a rest of at least three minutes; for a softer texture with shoulder, a somewhat higher temperature may be preferred.

15. 15

    Rest the pork

    Transfer the char siu to a board and rest for ten minutes without covering tightly. This allows the juices to redistribute while keeping the glazed surface intact.

16. 16

    Slice and serve

    Slice the char siu into pieces five to eight millimetres thick, cutting across the grain. Spoon over a little remaining juice or glaze if desired and serve with steamed white rice, noodles, stir-fried greens or inside bao.

Tips & tricks

• Choose pork shoulder or neck with some marbling rather than a very lean cut.
• Cut the meat into even long strips about five to six centimetres wide for uniform cooking.
• Marinate the pork for at least eight hours, ideally overnight.
• Reserve some clean marinade before adding the raw pork so it can safely be used for the final glaze.
• Lightly drain the pork before roasting so the surface roasts instead of steaming in excess marinade.
• Place the meat on a rack over a tray so hot air can circulate and the drippings do not make the pork soggy.
• Add a little water to the tray below to prevent sugary drippings from burning.
• Turn and glaze the meat several times during cooking to build glossy layers.
• Watch the final caramelisation carefully because honey and sugar can burn very quickly.
• Rest the pork for ten minutes before slicing so the juices stay inside.
• Slice the char siu across the grain for a more tender texture.
• Serve with white rice or noodles, or use the pork as a filling for bao, fried rice or noodle soups.

Variations

• Replace part of the honey with maltose for a more traditional and shinier glaze.
• Add red fermented bean curd to the marinade for deeper colour and more complex flavour.
• Add a few drops of red food colouring to recreate the vivid red appearance of some restaurant versions.
• Use pork belly for a richer, more succulent version.
• Cook the char siu on a barbecue using indirect heat, then finish over higher heat.
• Increase the five-spice for a more aromatic version.
• Replace Shaoxing wine with dry sherry if necessary.
• Prepare thin slices of char siu for filling steamed bao.

Storage

Char siu keeps for up to three days in the refrigerator in an airtight container. If possible, store it with a little cooking juice or glaze to prevent drying. Reheat gently in a 160°C oven covered with foil, or quickly in a pan with a spoonful of water. It can be frozen for up to three months, whole or sliced, then thawed overnight in the refrigerator.

Nutrition facts(per serving)

What to serve with this recipe?

• Steamed white rice
• Stir-fried bok choy
• Chinese noodles
• Steamed bao

Frequently asked questions