Char Siu

Nutrition · per serving

Steps

1. 1

   Preheat the oven to 220°C. Line a tray with foil for easy cleanup and set a wire rack over it. Cut the pork belly into 2 long strips of roughly equal thickness so they cook evenly; pat dry well so the marinade clings better.

   500 g pork belly, skin removed
2. 2

   In a bowl, mix the marinade until the sugar dissolves and the colour is evenly distributed. The mixture should be thick but brushable.

   30 ml light soy sauce25 g hoisin sauce35 g honey15 ml Shaoxing wine15 g brown sugar3 cloves garlic, finely grated2 g Chinese five-spice powder1/8 tsp red food colouring1/4 tsp white pepper2 g salt
3. 3

   Rub the marinade all over the pork belly strips, coating every side thoroughly. Let stand at room temperature for 15 minutes to take the chill off and start absorbing flavour; for deeper flavour, turn the pork once halfway through the rest.

   500 g pork belly, skin removed30 ml light soy sauce25 g hoisin sauce35 g honey15 ml Shaoxing wine15 g brown sugar3 cloves garlic, finely grated2 g Chinese five-spice powder1/8 tsp red food colouring1/4 tsp white pepper2 g salt
4. 4

   Arrange the pork on the rack, reserving any marinade left in the bowl. Roast for 15 minutes at 220°C to set the exterior and begin caramelisation.

   500 g pork belly, skin removed
5. 5

   Reduce the oven to 190°C. Brush the pork with the reserved marinade, turn the strips over, and roast for 10 minutes more. Brush again and roast another 8 to 10 minutes, until the edges are lacquered, the fat is rendered, and the thickest part reaches at least 68-70°C before resting.

   500 g pork belly, skin removed30 ml light soy sauce25 g hoisin sauce35 g honey15 ml Shaoxing wine15 g brown sugar3 cloves garlic, finely grated2 g Chinese five-spice powder1/8 tsp red food colouring1/4 tsp white pepper2 g salt
6. 6

   Mix the finishing glaze, then brush it over the pork. Return to the oven for 2 to 3 minutes, watching closely, until glossy and lightly blistered. The glaze should bubble but not burn.

   15 g honey10 ml warm water
7. 7

   Rest the char siu for 8 minutes so the juices settle and the glaze firms slightly. Slice across the grain and serve warm.

Origin & History

Char siu is a classic Cantonese barbecued meat preparation traditionally made by skewering seasoned pork on long forks and roasting it in dedicated ovens. Its signature red, glossy exterior became especially popular in southern China and Hong Kong, where it is a staple in roast meat shops and noodle houses.