This Char Siu has been my family’s favourite for years. I first made it on a cold weekend when I wanted the bright, sticky flavours of Chinese barbecue without a trip to the takeaway shop. The result was unmistakable: a glossy, caramelised exterior with a tender, juicy interior that shredded slightly at the edges. It became the dish I bring to potlucks and the one my kids ask for on busy weeknights. The balance of honey and hoisin gives it sweetness and umami, while light soy and five-spice add depth and warmth.

I discovered small technique tweaks — long marination, roasting low and slow, and dabbing on extra marinade at intervals — that turned the home version into something close to the charcoal-fired originals. The colour, the sticky sheen and those slightly charred edges are the parts people reach for first. Make it with pork shoulder or pork collar for the most forgiving, juicy results; if you use tenderloin, reduce time and be gentle on the glaze so it doesn’t dry out. Serve with steamed greens and rice, or use leftovers in noodles and fried rice.

Ingredients

• Brown sugar: 1 1/2 tablespoons — provides caramelisation and balances soy saltiness. Light brown works well; if using white sugar, reduce to 1 tablespoon.
• Honey: 1/4 cup plus 2 tablespoons extra — lends shine and sticky texture when cooked. Use a mild-flavoured honey for the best glaze.
• Hoisin sauce: 1/4 cup — the backbone of the sweet-savory flavour. Look for Lee Kum Kee or other Asian brands for authenticity.
• Light soy sauce: 2 tablespoons — gives salty umami without darkening the glaze too much. If you only have all-purpose soy, you can use that instead.
• All-purpose soy sauce: 1 tablespoon — adds depth; do not use dark soy as it’s too strong for this balance.
• Chinese five-spice powder: 1 teaspoon — warm, aromatic notes that make the profile unmistakably Chinese. Substitute with 1 tablespoon extra hoisin if necessary, reducing sugar to 1 teaspoon.
• Neutral oil (vegetable or canola): 1 tablespoon — helps the marinade cling and assists with browning.
• Red food colouring (optional): 2 teaspoons — only for the classic red hue; authentic shops sometimes use red fermented bean curd instead.
• Pork: 2.5–3 pounds boneless pork scotch fillet (pork collar/neck) or pork shoulder — the best cuts for slow roasting and a juicy finish.

Instructions

Prepare the meat: Trim excess fat from the pork but leave a thin layer for flavour. Cut the roast in half lengthwise into two long strips so pieces are roughly uniform in thickness and cook evenly. Pat dry so the marinade adheres better. Make the marinade: Combine 1 1/2 tablespoons brown sugar, 1/4 cup honey, 1/4 cup hoisin sauce, 2 tablespoons light soy sauce, 1 tablespoon all-purpose soy sauce, 1 teaspoon Chinese five-spice, 1 tablespoon neutral oil and 2 teaspoons red colouring if using. Whisk until smooth and sugar dissolves; the paste should be glossy and pourable. Marinate: Place pork strips in a ziplock bag or non-reactive container and pour over the marinade, reserving about 1/3 cup for basting. Massage the marinade into the meat, seal and refrigerate for 24–48 hours (3 hours minimum). Longer marination deepens flavour and tenderises. Roast low and slow: Preheat oven to 320°F (160°C). Line a tray with foil and set a wire rack on top. Remove pork from bag, letting excess drip off, and place on the rack. Roast for 30 minutes undisturbed to start rendering fat and creating an initial crust. Make glazing sauce: While pork roasts, pour reserved marinade into a small saucepan, stir in 2 tablespoons extra honey, bring to a simmer and cook 1–2 minutes until slightly syrupy. Keep warm; this will be used to baste and finish the pork. Baste and continue roasting: Remove pork after 30 minutes and lacquer with the warm glaze. Return to oven, roast 30 minutes more, baste, then roast a further 20 minutes. If edges char too quickly, tent loosely with foil. For the final stage, brush on glaze again and roast 10 more minutes until sticky and caramelised but still tender inside. Rest 10 minutes before slicing thinly across the grain.

Storage Tips

Cool cooked meat completely before refrigerating. Store in an airtight container or vacuum seal bags to prevent drying; it will keep 3–4 days refrigerated. For longer storage, slice and freeze portions flat in freezer bags to save space — they’ll keep up to 3 months. Reheat gently: microwave covered with a damp paper towel for 30–60 seconds per portion, or warm in a 300°F oven wrapped in foil until heated through to preserve juiciness. For best texture, finish under a hot broiler for 1–2 minutes after reheating to re-glaze and revive the crust.

Ingredient Substitutions

Short on hoisin? Use 1/4 cup BBQ sauce plus 1 tablespoon soy and 1 teaspoon sesame oil as a quick swap, though the flavour will shift slightly. No five-spice? Use 1/2 teaspoon ground star anise and 1/4 teaspoon ground cloves. For a classic red hue, substitute 2 tablespoons red fermented beancurd liquid (from Asian grocers) for the food colouring and omit colouring. To make gluten-free, use tamari or a certified gluten-free soy sauce and check your hoisin label or use a gluten-free hoisin alternative.

Serving Suggestions

Serve thinly sliced over steamed jasmine rice with bok choy or gai lan. It’s also brilliant in Singapore-style noodles, garlic fried rice, or tucked into steamed buns with cucumber and hoisin. Garnish with toasted sesame seeds, thin scallion slices and a drizzle of warm leftover glaze for shine. Pair with bright pickles or a simple cucumber salad to cut through the richness.

Cultural Background

Char Siu — literally “fork roasted” — is a Cantonese preparation traditionally cooked over open flame with distinctive red colouring and a sweet-savory glaze. In Cantonese barbecue shops it’s often paired with roasted duck and crispy pork belly. Regional variations use different cuts and marinades; some use fermented red bean curd for both colour and umami. This home method recreates the essential elements using a modern oven while preserving the classic flavour profile.

Seasonal Adaptations

In winter, serve with warming ginger-scallion sauce and steamed greens. In summer, thinly slice and toss with cold sesame noodles or a crunchy slaw for a lighter meal. For festive occasions, double the batch and offer as part of a banquet spread alongside soy-braised greens, steamed fish and sticky rice — the rich meat pairs well with bright citrus or vinegar-forward sides.

Meal Prep Tips

Marinate up to 48 hours ahead and roast the day you’ll eat for freshest glaze. Slice and portion into single-serving containers for grab-and-go lunches. Keep a small jar of warmed glaze to refresh slices when reheating; a quick brush and broil restores the lacquer. If you plan to use in fried rice, dice cold pork and fry briefly so the edges crisp and impart flavour to the rice.

This pork is one of those recipes that rewards patience — the long marination and slow roasting produce a depth of flavour that’s worth the wait. Give it a try the next time you want restaurant-quality Chinese barbecue at home and then put it on repeat — you’ll be surprised how many ways it improves weeknight meals.