Sticky Char Siu Pork

This is proper char siu: pork shoulder marinated in honey, hoisin, soy and five-spice, then roasted and basted until the edges caramelise into that signature red-brown lacquer. It captures the sweet-savoury, faintly smoky flavour of Cantonese roast meat shops without any special kit.

Char siu is Cantonese barbecue pork, the sticky, glossy strips you see hanging in Chinatown windows. The magic is in the balance: honey and hoisin for sweetness, soy and fermented bean for savoury depth, five-spice for warmth. Roasting fatty pork shoulder low then blasting it hot builds those prized caramelised edges. It is far easier at home than it looks.

Ingredients

• 800g boneless pork shoulder — cut into long strips about 5cm thick
• 3 tbsp honey — plus extra for the final glaze
• 3 tbsp hoisin sauce
• 2 tbsp light soy sauce
• 1 tbsp dark soy sauce — for colour
• 2 tbsp Shaoxing rice wine — or dry sherry
• 1 tbsp red fermented bean curd (nam yu) — optional but traditional; mash to a paste, or use extra hoisin
• 1 tsp Chinese five-spice powder
• 3 garlic cloves — finely grated
• 2 tsp grated fresh ginger
• 1 tsp toasted sesame oil
• 0.5 tsp white pepper

Method

1. Whisk together the honey, hoisin, light and dark soy, Shaoxing wine, fermented bean curd if using, five-spice, garlic, ginger, sesame oil and white pepper in a large bowl. Spoon out and reserve 3 tablespoons of the marinade for glazing later.
2. Add the pork strips to the bowl and turn to coat every surface. Cover and marinate in the fridge for at least 2 hours, ideally overnight, turning once or twice if you can.
3. Take the pork out 30 minutes before cooking to lose its chill. Heat the oven to 200C/180C fan/gas 6. Sit a wire rack over a foil-lined roasting tray and pour a mugful of water into the tray below to keep the air moist and catch drips.
4. Lay the strips on the rack, leaving space between them, and roast for 20 minutes.
5. Stir 1 tablespoon of honey into the reserved marinade to make a glaze. Turn the pork, brush generously with glaze and roast for 10 more minutes.
6. Turn and glaze again, then roast for a final 10 minutes until the edges are darkened, sticky and lacquered, and the pork is cooked through with no pink in the centre and the juices run clear.
7. For extra char, flash under a hot grill for 1-2 minutes, watching closely so the sugars catch but do not burn.
8. Rest the pork for 5 minutes, then slice across the grain into finger-width pieces. Brush with any remaining glaze and the resting juices before serving.

Serve it with

• Steamed jasmine rice
• Stir-fried pak choi or gai lan in garlic
• A soft-boiled egg and greens over rice for char siu rice bowls
• Egg noodles in a light broth
• Quick-pickled cucumber

Why this works

Pork shoulder's marbling stays juicy through the high heat, while the sugars in honey and hoisin caramelise into the glossy, bittersweet lacquer that defines char siu. The moist oven and repeated glazing build colour without drying the meat.

Common swaps

• Pork loin or tenderloin for a leaner result, but reduce the final roast by 5 minutes so it does not dry out
• Skinless boneless chicken thighs for a quicker version, roasting about 25 minutes total
• Maltose or golden syrup in place of honey for an even glossier, more authentic finish
• Extra hoisin plus a pinch of sugar if you cannot find red fermented bean curd

Common mistakes to avoid

• Using lean pork with no fat, which turns dry and tough; shoulder needs its marbling
• Glazing too early so the sugars burn before the pork cooks through, add the honey glaze only in the second half
• Crowding the strips so they steam rather than caramelise; leave gaps on the rack
• Skipping the rest, which lets the juices run out the moment you slice

Storage, freezing & reheating

Storage: Keep leftover char siu in an airtight container in the fridge for up to 3 days.

Freezing: Freezes well for up to 2 months; slice first and freeze in portions with a little glaze, then thaw fully in the fridge before reheating.

Reheating: Reheat gently in a covered dish in a moderate oven, or in a hot pan with a splash of water, until piping hot throughout; a quick blast under the grill revives the sticky edges.

Allergen notes: contains Soya, Sesame, Gluten. Always check individual product labels.

Estimated nutrition

Per serving, estimated from typical ingredient values — not a substitute for precise dietary calculation.