There are dishes that delight you the first time you taste them, and then there are dishes that follow you through life like a warm memory. Char Siu, the famous Cantonese barbecued pork from Guangdong, belongs to the second category.
From the moment the aroma floats through the air — sweet, smoky, caramelized — you know something special is happening. If you’ve ever walked by a Cantonese roast shop and noticed bright red strips of pork hanging behind the glass, glistening with syrupy glaze, that is Char Siu. It’s a dish so iconic that it represents an entire philosophy of Cantonese cooking: balance, patience, and respect for ingredients.
In this article, let’s explore the culture behind Char Siu, how it became a symbol of Guangdong cuisine, and finally, how you can make this irresistible dish at home with a proper step-by-step recipe.
What Makes Char Siu So Special?
Char Siu literally means “fork-roasted” — traditionally referring to long strips of pork skewered on a fork or hook and roasted over an open fire. Today, restaurants use special ovens, but the principle is the same: slow roasting, constant basting, and a glossy, lacquered finish.
Cantonese cuisine is known for clean, balanced flavors. Char Siu is one of the few dishes that leans into bold sweetness, but without losing harmony. Every bite should have:
- Tender, juicy meat
- Light smokiness
- A sticky, shiny glaze
- Sweetness balanced with salt and umami
- A bit of caramelization around the edges
At home, it’s surprisingly easy to make with a good marinade and patience.
Ingredients Used in Char Siu
Guangdong families often have their own small variations, but the basics rarely change. The typical marinade includes:
- Honey or maltose (for shine)
- Soy sauce
- Hoisin sauce
- Rice wine
- Five-spice powder
- Garlic
- Sugar
- A touch of red fermented bean curd or red coloring (for that signature color)
The traditional color isn’t bright red anymore; most modern cooks avoid artificial coloring — it’s the caramelization that really matters.
Best Cuts of Pork for Char Siu
You need a cut with a little fat so the meat stays moist. The best options are:
- Pork shoulder (butt) – juiciest and most forgiving
- Pork neck or collar – very popular in Hong Kong
- Pork belly – extremely tender and flavorful
- Pork loin – leaner but still works if not overcooked
Step-by-Step Char Siu Recipe (Authentic Cantonese Style)
Ingredients
For the marinade:
- 700 g pork shoulder (cut into long strips)
- 3 tbsp soy sauce
- 2 tbsp hoisin sauce
- 1 tbsp oyster sauce
- 2 tbsp honey (plus extra for basting)
- 1 tbsp sugar
- 1 tbsp Shaoxing wine (or dry sherry)
- 1 tsp five-spice powder
- 1 tbsp minced garlic
- 1 cube red fermented bean curd (optional but traditional)
- 1 tsp sesame oil
- A pinch of salt
Prep Time & Cook Time
- Prep Time: 20 minutes (plus marinating time)
- Marinating Time: 6–12 hours for best flavor
- Cook Time: 35–40 minutes
- Total Time: About 1 hour (active)
Instructions
1. Prepare the Pork
Cut the pork shoulder into long, even strips — around 2 inches wide. This shape helps them cook evenly and look like the classic Char Siu pieces.
2. Make the Marinade
In a large bowl, mix all marinade ingredients until smooth.
If using red fermented bean curd, mash it well to distribute evenly.
3. Marinate
Place pork in the marinade, ensuring every piece is fully coated.
Cover and refrigerate 6–12 hours, turning the pieces occasionally.
Longer marination gives a deeper, richer flavor.
4. Roast the Pork
Preheat the oven to 200°C (390°F).
Line a tray with foil and place a wire rack over it. Lay the pork strips on the rack.
Reserve leftover marinade for basting.
Roast for 20 minutes.
5. Baste and Roast Again
Remove the tray, brush pork generously with leftover marinade, and flip.
Roast for another 10 minutes.
6. Final Glaze
Mix 1 tablespoon honey with 1 teaspoon warm water.
Brush over the pork.
Roast for an additional 5–8 minutes until glossy and lightly charred around the edges.
7. Rest and Slice
Let the Char Siu rest for 5 minutes.
Slice into thin pieces and enjoy that beautiful red-brown shine.
Serving Suggestions
Char Siu can be enjoyed in so many ways:
- With steamed jasmine rice
- Stuffed into a soft bun (Char Siu bao)
- As a topping for noodle soup
- With stir-fried vegetables
- Added to fried rice
However you serve it, the combination of tender pork and caramelized glaze never disappoints.
Nutrition Information (Approx. Per Serving)
Based on a 4-serving recipe.
- Calories: ~420
- Protein: 28 g
- Fat: 22 g
- Carbohydrates: 30 g
- Sugars: 23 g
- Sodium: Medium-high (due to soy sauce)
Char Siu is not an everyday health food — but it’s absolutely worth enjoying in moderation.
A Bite of Guangdong Tradition
Char Siu isn’t just a roasted pork recipe; it’s a piece of Guangdong’s culinary identity. It represents the thoughtful patience of Cantonese cooking — slow preparation, careful balancing of flavors, and pride in presentation. Making it at home gives you a taste of the same tradition that fills Cantonese roast shops with aroma and color.
If you recreate this dish in your kitchen, you’ll understand why Char Siu has traveled far beyond Guangdong, becoming a beloved food across Asia and around the world.
