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Overview

Char Siu

Cantonese Barbecue Pork

This char siu recipe marinates pork neck in soy, hoisin, honey and five-spice, then roasts it until the edges char and the glaze turns sticky. One serving is about 180 g of sliced pork.

Char siu means fork-roasted in Cantonese, from the long forks on which pork was once roasted over an open fire. The dish grew out of the roast-meat shops of Guangdong, where pork neck was marinated in soy, fermented tofu and maltose and roasted until the edges charred — the red colour coming from the fermented tofu, not from food colouring. It travelled with Cantonese cooks to Hong Kong and around the world, and today it is the best-known of the siu mei roast meats, eaten on its own, over rice, or in noodles and buns.

Pairs well with: Steamed jasmine rice, blanched bok choy and chilli sauce

Provenance

China flag China

Cantonese Roast Meats

East & South Asia

Time Dedication

1h 45m

55m prep • 50m cook

Batch Yield

4 Servings

535 kcal per serving

1 serving ≈ 180 g

Technical Skill

Intermediate

Intermediate (Roast)

Meal Timing & Digestive Fit

Breakfast

Not Advised

Lunch

Hearty Midday Main

Dinner

Ideal Hearty Main

Snack & Tea

Inappropriate

High Protein Occasions: Family dinners, weekend roasts, Cantonese-themed meals Cost: Low — about $3–4 per serving at home
Tags: Pork Sweet Savory High-protein Roasted
Sliced char siu with a glossy red glaze

Cantonese Roast Meats

Photo: Michael, Public domain, via Wikimedia Commons

The Heritage Formulary

Measured Ingredients

Estimated cost: Low — about $3–4 per serving at home (USD)

A good char siu is judged by its edges: charred in places, sticky with glaze, and juicy inside.

Execution Methodology & Culinary Technique

Step-by-Step Cooking Guide

Active 1h 45m
P

Prep Stage: Marinate Overnight

55 Mins • Marinating & Tempering

Whisk the soy sauce, hoisin, honey, Shaoxing wine, five-spice, garlic, ginger, brown sugar, sesame oil, mashed red fermented tofu and salt into a smooth marinade. Coat the pork strips thoroughly, cover, and refrigerate for at least 4 hours — overnight is best. Reserve the marinade for basting. Before roasting, take the pork out of the fridge for 30 minutes so it comes to room temperature.

Maestro Tip: Overnight marinating is what makes char siu taste like char siu; a 30-minute marinade only seasons the surface.

  1. 1

    Bring the Pork to Room Temperature

    30 Mins Room temperature, 20°C (68°F)

    Take the pork out of the fridge 30 minutes before roasting so it cooks evenly. Heat the oven to 200°C (400°F) and set a rack over a foil-lined tray with a little water in the tray.

    Cold pork straight from the fridge roasts unevenly — dry outside, underdone inside.

    Done when: Pork is cool, not cold, to the touch.

  2. 2

    Roast the Pork

    25 Mins Oven, 200°C (400°F)

    Lay the pork on the rack and roast for 25 minutes, turning once halfway, until the surface starts to colour and the inside reaches 63°C (145°F).

    The water in the tray catches drips and keeps the oven from smoking.

    Done when: Surface is colouring and the pork is hot through.

  3. 3

    Baste with the Glaze

    15 Mins Oven, 220°C (425°F)

    Brush the pork generously with the reserved marinade mixed with the remaining honey. Roast for 15 more minutes, brushing twice more, until the edges char in places and the glaze is sticky and dark red.

    Baste often and watch closely in the last 5 minutes — honey goes from caramelised to burnt very fast.

    Done when: Edges are charred in places and the glaze is sticky and glossy.

  4. 4

    Rest the Pork

    10 Mins Resting, no heat — pork holds at 63°C (145°F) minimum

    Move the pork to a board and rest for 10 minutes. The temperature will rise a little and the juices will settle back into the meat.

    Skipping the rest is the most common mistake — the juices run out on the board instead of staying in the pork.

    Done when: Juices have settled; the pork is still warm inside.

  5. 5

    Slice and Serve

    5 Mins Serve warm, 60°C (140°F) or hotter

    Slice the pork across the grain into thin pieces and drizzle with any pan juices. Serve over rice or on its own with mustard or chilli sauce.

    Slice thinly and across the grain — thick slices cut with the grain are chewy.

    Done when: Slices are pink-edged with a dark, sticky glaze.

Finishing Touches & Plating

Char siu is at its best the day it is roasted, sliced thin and served warm. This char siu recipe gives you the sticky edges and sweet-savoury glaze of a Cantonese roast-meat shop — keep any leftovers for fried rice or noodle soup.

Nutritional Physiology & Benefits

Nutrition

Energy

535

kcal / serving

Protein

34g

Complete AA

Carbs

23g

Complex

Fats

31g

Healthy

Per serving (4 servings · 1 serving ≈ 180 g)
Energy535 kcal
Protein34 g
Carbohydrates23 g
Fat31 g
Fibre0.7 g
Sugar18.9 g
Sodium1305 mg
Per 100g
Energy297 kcal
Protein18.8 g
Carbohydrates13 g
Fat17.4 g
Fibre0.4 g
Sugar10.5 g
Sodium725 mg

Nutrition values are estimated — calculated from USDA FoodData Central values for the listed ingredients.

Vitamins & minerals: Thiamine and niacin (pork), vitamin B6 and B12 (pork), zinc and selenium (pork).

High in Protein

Pork gives about 34 g of protein per serving, which makes char siu a genuinely filling main course rather than a side.

B Vitamins from Pork

Pork is one of the richest food sources of thiamine (vitamin B1), plus niacin, B6 and B12, which the body uses to turn food into energy.

Cooked at Home, No Additives

Home-roasted char siu skips the colourings and preservatives of some shop versions, and you control the sugar and salt in the glaze.

Food Pairings

What to Eat With

To optimize nutrient absorption and elevate the sensory depth, pair with these authentic accompaniments:

Sides

Steamed Jasmine Rice

Plain rice soaks up the sticky glaze and balances the sweet-savoury pork, turning it into a complete dinner.

Vegetables

Blanched Bok Choy with Garlic

A lightly bitter green cuts the richness of the pork and adds crunch and freshness to the plate.

Drinks

Chinese Tea or Light Beer

Unsweetened tea or a cold beer cleanses the palate between rich, glazed slices.

Full Menus

In Noodles or Fried Rice

Leftover char siu is a classic second act — toss it through wonton noodles or egg fried rice the next day.

Complete menu

Serve the sliced pork over steamed jasmine rice with blanched bok choy and Chinese tea, and save leftovers for wonton noodles the next day.

Digestive Guardrails

What NOT to Combine

To prevent digestive distress, sluggishness, or palate clash, avoid pairing the dish with these elements:

Eating It Undercooked

Pork must reach 63°C (145°F) inside and rest before slicing; undercooked pork is a food-safety risk. Use a thermometer, not guesswork. This is general guidance, not medical advice.

Drowning It in Extra Sauce

The glaze is already sweet and salty; extra hoisin or soy at the table pushes sugar and sodium well past a comfortable level for one meal.

General information only, not medical advice — consult a doctor for personal dietary decisions.

Who Should Eat It

Who Should Eat

  • General adultsA rich, satisfying dinner — protein and a sticky glaze, best with rice and greens.
  • ChildrenSuitable from age 5+; slice thinly and keep the charred edges to a minimum for small children.
  • ElderlySoft, easy to chew when sliced thinly; keep the portion modest and the glaze light.
  • Pregnant womenGenerally suitable if the pork is fully cooked through to 63°C (145°F) and rested; eat it freshly roasted.
  • Breastfeeding womenGenerally suitable; the protein supports recovery — keep the portion moderate because the glaze is sweet.
  • AthletesA good post-training dinner with protein and quick carbs from the rice.
  • Weight gainA good choice — add a full portion of rice and a second helping of pork.
  • Weight lossA good choice in a single serving — the pork is rich, so pair it with plenty of vegetables and go easy on seconds.

Health Conditions — Adjust or Avoid

Conditions

  • DiabetesThe glaze is sweet from honey, hoisin and sugar; keep the portion modest and ask your clinician about portion size.
  • High blood pressureMost of the sodium is in the soy sauce, hoisin and fermented tofu; keep the glaze light. Ask your clinician about a suitable portion.
  • Kidney diseaseThe marinade is salty; keep the portion modest and balance the plate with unsalted vegetables. Ask your clinician about a suitable portion.
  • GoutPork is moderately high in purines; keep portions modest and occasional. Ask your clinician about a suitable portion.
  • Stomach issuesRich, fatty roast pork with a sweet glaze can feel heavy on a sensitive stomach; eat slowly and keep the portion small. Ask your clinician if unsure.
  • Cardiovascular diseaseThe pork is fatty and the glaze is sweet; keep it occasional and the portion to one serving. Ask your clinician about a suitable portion.
  • Fatty liverRoast pork with a sweet glaze is a rich dish; keep it occasional and balance the plate with vegetables. Ask your clinician about a suitable portion.
  • Food allergiesContains soy (soy sauce, hoisin), wheat (soy sauce, hoisin), sesame and fermented soy (red fermented tofu); check every sauce label. Ask your clinician if you have a soy or wheat allergy.
  • Special therapeutic dietsNot suitable for a gluten-free, soy-free or pork-free diet as written; tamari and a different cut can adapt it, but the flavour changes. Ask your clinician or dietitian before adapting it.

If you have a medical condition, consult your doctor before changing your diet.

Storage & Use

Storage & Use

How to store
Cool quickly and store sliced pork in an airtight container with any pan juices.
In the fridge
3 days.
In the freezer
2 months, wrapped tightly.
How to reheat
Reheat gently in a covered pan or oven at 160°C (320°F) until steaming; reheat to 74°C (165°F). Do not overcook or it dries out.
Freezing recommended
Yes — sliced, in portions, up to 2 months.
Signs it has spoiled
Sour smell, slimy surface, or grey discolouration.

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