Cantonese Char Siu: Sweet & Sticky BBQ Pork

Why I Love This Recipe

Ingredients You'll Need

Here's what you'll need – nothing too fancy, just good ingredients that work together beautifully.

Step-by-Step Instructions

1. 1

   In a large bowl, combine the hoisin sauce, honey, soy sauce, Chinese five spice powder, garlic, ginger, red food coloring (if using), and Shaoxing wine. This mixture is your marinade, and it’s responsible for the signature flavor of Char Siu. Whisk well to ensure all ingredients are evenly distributed.

   ~5 min

   Tip: Taste the marinade and adjust the sweetness or saltiness to your preference.
2. 2

   Add the pork shoulder strips to the marinade, ensuring they are fully coated. Massage the marinade into the meat to help it penetrate deeply. This will ensure maximum flavor absorption throughout the cooking process.

   ~5 min

   Tip: Use disposable gloves to avoid staining your hands with the red food coloring.
3. 3

   Cover the bowl with plastic wrap and refrigerate for at least 4 hours, or preferably overnight. The longer the pork marinates, the more flavorful it will become. This allows the spices to penetrate the meat fibers, resulting in a more complex and delicious final product.

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   Tip: If marinating overnight, flip the pork halfway through to ensure even marination.
4. 4

   Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. Parchment paper prevents sticking and makes cleanup easier.

   ~5 min

   Tip: Using a wire rack on top of the baking sheet will allow for better air circulation and more even cooking.
5. 5

   Arrange the marinated pork strips on the prepared baking sheet, leaving some space between each piece. This allows for proper air circulation and prevents the pork from steaming instead of roasting.

   ~5 min

   Tip: Reserve the marinade for basting later.
6. 6

   Bake for 30 minutes, then remove from the oven and baste with the reserved marinade. Basting adds moisture and flavor, and it also helps to create that signature sticky glaze.

   ~35 min

   Tip: Don't discard the marinade after the first basting; you'll use it again.
7. 7

   Increase the oven temperature to 400°F (200°C) and continue baking for another 30 minutes, basting with the remaining marinade every 10 minutes. The higher temperature helps to caramelize the sugars in the marinade, creating a beautiful, glossy finish.

   ~30 min

   Tip: Watch carefully to prevent burning; adjust the oven temperature if needed.
8. 8

   In a small saucepan, gently melt the maltose or honey (for glazing) over low heat. If using maltose, add a tablespoon of water to help it melt smoothly. This will be used for the final glazing to achieve the perfect shine.

   ~5 min

   Tip: Maltose creates a more authentic, stickier glaze, but honey is a readily available substitute.
9. 9

   Remove the pork from the oven and brush generously with the melted maltose or honey. Ensure every surface is coated for maximum shine and sweetness.

   ~2 min

   Tip: A pastry brush works best for applying the glaze evenly.
10. 10

    Return the pork to the oven and broil for 2-3 minutes, or until the glaze is caramelized and slightly charred. Watch closely to prevent burning. The broiling process adds a final touch of smoky flavor and deepens the color of the glaze.

    ~3 min

    Tip: Keep a close eye on the pork while broiling; it can burn quickly.
11. 11

    Let the Char Siu rest for a few minutes before slicing. Resting allows the juices to redistribute, resulting in a more tender and flavorful final product.

    ~5 min

    Tip: Slice the pork against the grain for maximum tenderness.
12. 12

    Slice the Char Siu and serve hot with rice, noodles, or steamed buns. Garnish with sesame seeds and chopped scallions, if desired. Enjoy!

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    Tip: Serve with a side of Chinese mustard or plum sauce for dipping.

How Do I Know It's Ready?

Frequently Asked Questions

Final Thoughts