Char Siu (Cantonese BBQ Pork)
叉烧
Sticky-glazed barbecued pork shoulder marinated in hoisin, honey, soy sauce, and five-spice — one of the most beloved dishes in Cantonese cuisine, served over rice or in bao buns.
- Total
- 50 min
- Serves
- 4
- Level
- Easy
Prep 15 min · Cook 35 min
Ingredients
Method
Mix marinade: hoisin, honey, soy sauce, Shaoxing wine, five-spice, minced garlic, red fermented tofu, sesame oil, and white pepper.
About 3 min
Cut pork into long strips 4–5 cm thick. Add to marinade, coat well. Marinate at least 4 hours (overnight is better).
About 5 min
Preheat oven to 220 °C. Place pork on a rack over a foil-lined tray. Brush with marinade and roast 15 minutes.
About 15 min
Flip pork, brush with more marinade and roast another 15 minutes until charred at the edges.
About 15 min
Brush with remaining honey. Broil 2–3 minutes for a lacquered finish. Rest 5 minutes before slicing. Serve over rice or in bao.
About 8 min
Nutrition per serving (estimate)
- Calories
- 390
- Protein
- 32 g
- Carbs
- 22 g
- Fat
- 18 g
- Fibre
- 1 g
- Sodium
- 820 mg
Contains: soy, gluten
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Recipe by Boon Tools.