Cantonese Char Siu is one of the most iconic and beloved dishes in Cantonese cuisine, known for its beautifully roasted, sweet and savory pork. The name "Char Siu" translates to "fork-roast," referring to the traditional method of cooking, where seasoned pork was skewered on long forks and roasted over an open fire. This dish has evolved over time and is now often baked or grilled, with a focus on achieving a balance of flavors and a glossy finish.
The honey glaze in Char Siu is a signature element that sets it apart from other roasted meats. The honey not only gives the pork its characteristic sweet flavor but also creates a shiny, caramelized exterior that is visually appealing. The sweetness of the honey balances the savory flavors from ingredients like soy sauce, five-spice powder, and hoisin sauce, making it a harmonious blend of flavors.
In Cantonese culture, Char Siu is often enjoyed with rice or noodles and is a popular dish at Chinese barbecue shops. It is commonly found in both home-cooked meals and restaurant menus, celebrated for its deliciously tender texture and mouthwatering glaze. The red color of the meat, often enhanced with food coloring, is symbolic of celebration and good fortune, which is why you’ll often see Char Siu served during special occasions and family gatherings.
This dish is a true classic, known for its tender, slow-roasted pork, coated with a sweet honey glaze that is both glossy and irresistible. While it might look like a restaurant-level dish, it's surprisingly easy to make at home! All you need is a bit of preparation and planning, and you’ll be ready to enjoy this flavorful dish.
Ingredients You’ll Need:
For this recipe, you can easily find everything you need at your local grocery store:
Pork 1 ½ pounds (680g)
Honey ¼ cup
Marinade Ingredients:
Sesame oil 2 teaspoons
Soy sauce 2 tablespoons
Dark soy sauce 1/2 teaspoon
White pepper ½ teaspoon
Five spice powder ½ teaspoon
Shaoxing rice wine 2 tablespoons
Tomato paste 2 teaspoons
Ginger 2 teaspoons, grated or minced
Garlic 2 teaspoons, grated or minced
Hoisin sauce ¼ cup
Honey ¼ cup
Red food coloring ¼ teaspoon(optional)
The red food coloring is completely optional and only affects the appearance of the pork, giving it that signature reddish hue you often see in restaurants. I’ll show you how the dish looks with and without it!
Watch video instructions here:
Step 1: Prepare the Marinade
Start by preparing the marinade in a large Ziploc bag—this is the easiest way to coat the pork evenly. Turn the Ziploc bag’s opening inside out for easy access, then place it on a rimmed pan to catch any drips. Now, gather all the marinade ingredients and mix them inside the bag. Once everything is combined, close the bag halfway, squeeze out as much air as possible, and seal it completely to avoid leaks. Massage the bag gently to ensure the marinade is fully distributed.
Step 2: Choose the Right Cut of Pork
For Char Siu, the best cut of pork is pork shoulder, as it gives a juicy, flavorful result. If you prefer a leaner option, you can use pork tenderloin, or if you want an even more indulgent version, pork belly is a great choice. I’ve chosen 1 ½ pounds of pork shoulder for this recipe.
Place the pork into the Ziploc bag with the marinade, seal it tightly, and massage the pork so that it's fully coated. Let the pork marinate in the refrigerator for 24 hours (or at least 12 hours if you're short on time), flipping it over halfway through.
Step 3: Cook the Char Siu
When you’re ready to cook, take the pork out of the fridge 2 hours before baking to allow it to come to room temperature. Preheat your oven to 325°F (163°C), and while it heats up, line a baking pan with foil for easy cleanup. Place a rack over the foil and arrange the marinated pork pieces on the rack, ensuring they aren’t touching each other. Discard the remaining marinade.
Bake the pork for 30 minutes, then flip it over and bake for another 30 minutes.
Step 4: Honey Glaze
For that irresistible final touch, warm up ¼ cup of honey in the microwave for about 10-15 seconds. Brush the honey generously over the pork, then return it to the oven for an additional 10 minutes. Flip the pork again, brush the other side with honey, and bake for a final 10 minutes.
Step 5: Serve and Enjoy
Once out of the oven, let the pork rest for about 10 minutes before slicing. This will ensure the juices stay locked in. It’s normal for the ends to get slightly charred—just trim those off before slicing. When serving, slice the pork into ¼-inch thick pieces and brush on any remaining honey glaze for extra shine and flavor.
Whether you use pork shoulder, tenderloin, or belly, this dish is a guaranteed hit. Here’s how it looks with and without red food coloring. You can decide for yourself if you want to use it. I normally make it without for my family.
Final Thoughts
Cantonese Char Siu is the perfect blend of sweet and savory flavors, and it’s an excellent dish to serve for family dinners or special gatherings. The honey glaze adds a beautiful shine and an extra layer of sweetness that elevates this simple barbecue pork to restaurant-quality perfection.
Feel free to leave a comment below if you have any questions, and I’ll be happy to help.
Yum! Yum! A keeper!👍❤️🙂 Thank you!🙏