Char Siu Pork

Name: Char Siu Pork (Chinese Barbecue)
Prep time: 5 min
Cook time: 1 h 30 min
Total time: 49 h 35 min
Yield: 6 servings
Cuisine: Chinese
Ingredients: 1 1/2 tbsp brown sugar ((white also ok)); 1/4 cup honey; 1/4 cup hoisin sauce; 2 tbsp light soy sauce (, or all purpose soy (Note 1)); 1 tbsp soy sauce (, just all purpose (or more light soy) (Note 1)); 1 tsp Chinese five spice powder ((Note 2)); 1 tbsp oil ((vegetable or canola) (Note 3)); 2 tsp red food colouring (, optional (Note 4)); 1.2 - 1.5kg / 2.4 - 3lb pork scotch fillet (aka collar neck, pork neck) OR pork shoulder ((Note 5)); 2 tbsp Extra Honey

Char siu pork is a slow-cooked Chinese barbecue dish with a sticky honey-hoisin glaze that caramelizes during cooking, creating a juicy, tender interior with a glossy, caramelized exterior.

🌍Chinese 🏷️Char siu 🏷️Char siu pork 🏷️Char siu sauce 🏷️Chinese bbq pork

Total

49h 35m

Servings

6

Difficulty

Hard

Est. Cost

$20–$33

Recipe Source

View original recipe

From Recipetin Eats · by Nagi | RecipeTin Eats

Ingredients

1 1/2 tbsp brown sugar ((white also ok))
1/4 cup honey
1/4 cup hoisin sauce
2 tbsp light soy sauce (, or all purpose soy (Note 1))
1 tbsp soy sauce (, just all purpose (or more light soy) (Note 1))
1 tsp Chinese five spice powder ((Note 2))
1 tbsp oil ((vegetable or canola) (Note 3))
2 tsp red food colouring (, optional (Note 4))optional
1.2 - 1.5kg / 2.4 - 3lb pork scotch fillet (aka collar neck, pork neck) OR pork shoulder ((Note 5))
2 tbsp Extra Honey

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Instructions

1
Cut pork in half to make two long strips. (Note 5)
2
Mix Marinade ingredients in a bowl.
3
Place the pork and Marinade in a stain proof container or ziplock bag. Marinate 24 to 48 hours in the fridge (3 hours is the bare minimum).
4
Preheat oven to 160C/320F.
5
Line a tray with foil and place a rack on top (recommended but not critical).
6
Remove pork from the marinade, save Marinade. Place pork on rack.
7
Roast for 30 minutes.
8
Meanwhile, pour reserved marinade in a saucepan. Mix Extra Honey into marinade. Bring to simmer over medium high and cook for 2 minutes until syrupy. Remove from heat.
9
Remove pork from oven. Dab marinade all over, then turn. Baste then roast for a further 30 minutes.
10
Remove pork from oven. Brush with marinade again, then turn, brush with marinade and roast for a further 20 minutes. If charring too quickly, cover with foil.
11
Baste again on surface then bake for a further 10 minutes until caramelised and sticky. Meat should be tender but not falling apart, like with pulled pork. Allow to rest for 10 minutes before slicing.
12
Serve with rice and steamed Chinese greens. See notes for more uses!

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Tips & Notes

Pro tips

Score the pork skin in a crosshatch pattern before cooking to help the glaze penetrate and create crispy edges.
Reserve 2 tbsp of honey to brush on during the final 15 minutes of cooking for extra glaze caramelization and shine.
Use a meat thermometer — aim for 190–200°F internal temperature for shred-tender results rather than guessing by time.
Don't skip the five-spice powder; it's essential for authentic char siu flavour — no substitute delivers the same warm, complex notes.

Substitutions

light soy sauce → all-purpose soy sauce (use 2 tbsp total; flavour will be slightly deeper)
hoisin sauce → oyster sauce (use same amount; result will be less sweet, more umami)
brown sugar → white sugar (no difference in flavour, only appearance)

Storage & make-ahead

Store cooked pork in an airtight container in the fridge up to 4 days. Reheat gently in a 300°F oven with a splash of water, or slice and pan-fry until edges crisp.

Common Questions

Can I use a different cut of pork?

Yes. Pork shoulder works equally well as pork scotch fillet (collar neck). Both cuts have enough fat to stay juicy during slow cooking.

Do I need red food colouring?

No, it's optional. Red colouring mimics the traditional restaurant appearance, but the glaze will caramelize to a deep mahogany colour without it.

What's the difference between light soy and regular soy sauce?

Light soy is saltier and thinner; all-purpose soy is darker and richer. Use all-purpose soy if you don't have light soy — the flavour will deepen slightly.