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Authentic Cantonese Char Siu - Sweet & Savory BBQ Pork

Traditional Cantonese barbecue pork with a glossy red glaze and perfect balance of sweet and savory flavors. This beloved dim sum staple can be made at home with simple ingredients.

Janelle

By Janelle

Updated: March 18, 2026

Why I Love This Recipe

Char Siu, literally meaning "fork-roasted" in Cantonese, is one of the most iconic dishes in Cantonese cuisine. This sweet and savory barbecue pork is instantly recognizable by its glossy red exterior and tender, flavorful interior. Traditionally cooked on long forks over an open fire, this beloved dish has been adapted for home ovens while maintaining its authentic flavors. The key to exceptional char siu lies in the marinade - a perfect balance of hoisin sauce, soy sauce, Chinese rice wine, and honey that penetrates the pork shoulder, creating layers of complex flavor. The signature red color comes from red fermented bean curd or food coloring, while the glossy finish is achieved through careful basting during roasting. Whether enjoyed on its own, in fried rice, or stuffed into steamed buns, homemade char siu brings the authentic taste of Cantonese BBQ to your kitchen.

  • •Authentic flavors at home – Recreate the beloved taste of Cantonese BBQ restaurants with readily available ingredients
  • •Incredibly versatile – Perfect as a main dish, in fried rice, noodle soups, or as filling for bao buns
  • •Make-ahead friendly – Marinates overnight and keeps well for meal prep throughout the week
  • •Impressive presentation – The glossy red exterior and caramelized edges make for a stunning centerpiece dish
  • •Budget-friendly luxury – Transform affordable pork shoulder into a restaurant-quality delicacy

Ingredients You'll Need

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

  • 800 g pork shoulder (cut into 3-4 long strips)
  • 60 ml hoisin sauce
  • 30 ml dark soy sauce
  • 30 ml light soy sauce
  • 45 ml Shaoxing rice wine
  • 45 ml honey
  • 30 g brown sugar
  • 2 pieces red fermented bean curd (mashed)
  • 4 cloves garlic (minced)
  • 15 g fresh ginger (minced)
  • 5 ml five-spice powder
  • 15 ml sesame oil
  • 30 ml honey (for glazing)
  • 60 ml reserved marinade

Step-by-Step Instructions

  1. 1

    Cut the pork shoulder into 3-4 long strips, each about 5cm wide and 3cm thick. Pat the pork dry with paper towels and score the surface lightly with a knife in a crosshatch pattern to help the marinade penetrate.

    ~5 min

    Tip: Keep the strips uniform in size for even cooking
  2. 2

    In a large bowl, combine hoisin sauce, both soy sauces, Shaoxing wine, honey, brown sugar, mashed red fermented bean curd, minced garlic, ginger, five-spice powder, and sesame oil. Whisk thoroughly until the sugar dissolves and the mixture is smooth.

    ~5 min

    Tip: Mash the fermented bean curd completely to avoid lumps
  3. 3

    Place the pork strips in a large zip-lock bag or shallow dish and pour the marinade over them, reserving 60ml for later glazing. Massage the marinade into the meat, ensuring all surfaces are well coated. Seal and refrigerate for at least 4 hours, preferably overnight.

    ~5 min

    Tip: Turn the bag occasionally to ensure even marination
  4. 4

    Remove the pork from the refrigerator 30 minutes before cooking to bring to room temperature. Preheat your oven to 220°C and line a baking tray with aluminum foil. Place a wire rack on top of the tray.

    ~5 min

    Tip: Room temperature meat cooks more evenly
  5. 5

    Remove the pork from the marinade, allowing excess to drip off, and place the strips on the wire rack. Reserve any remaining marinade. Roast for 15 minutes at 220°C.

    ~15 min

    Tip: Save all the marinade for basting and glazing
  6. 6

    Reduce the oven temperature to 180°C. Remove the pork and brush with reserved marinade. Flip the strips over and brush the other side. Return to oven and roast for another 15 minutes.

    ~15 min

    Tip: Work quickly to keep the oven temperature stable
  7. 7

    Mix the additional honey with 60ml of reserved marinade to create a glaze. Remove the pork and brush generously with this glaze. Flip and glaze the other side.

    ~3 min

    Tip: The glaze should be thick enough to coat the pork well
  8. 8

    Return to oven and roast for 8-10 minutes more. Remove and brush with glaze again, then roast for final 5-7 minutes until the edges are slightly charred and the internal temperature reaches 70°C.

    ~15 min

    Tip: Watch carefully during final minutes to prevent burning
  9. 9

    Remove from oven and let rest for 10 minutes before slicing. This allows the juices to redistribute throughout the meat. Slice against the grain into 1cm thick pieces for serving.

    ~10 min

    Tip: Slicing against the grain ensures tender pieces

How Do I Know It's Ready?

Char siu is perfectly cooked when the internal temperature reaches 70°C and the exterior has a deep red, glossy appearance with slightly charred edges. The meat should feel firm but still give slightly when pressed, and the juices should run clear when pierced with a skewer.

Frequently Asked Questions

Yes, you can substitute with a few drops of red food coloring mixed with soy bean paste or simply omit it entirely. The fermented bean curd adds depth of flavor and the signature red color, but the char siu will still be delicious without it, just paler in appearance.

Final Thoughts

I hope you enjoy making this Authentic Cantonese Char Siu - Sweet & Savory BBQ Pork as much as I do! It's a wonderful dish that's sure to become a favorite in your kitchen. If you try this recipe, I'd love to hear how it turned out – feel free to share your experience and any variations you tried!