Char Siu (叉烧) — Cantonese BBQ Pork with Sticky Glaze

Name: Char Siu (叉烧) — Cantonese BBQ Pork with Sticky Glaze
Total time: 50 min
Cuisine: Chinese
Ingredients: 800g pork shoulder, cut into long strips 4cm wide; 3 tbsp fermented red tofu (南乳/nán rǔ), mashed smooth; 2 tbsp hoisin sauce; 2 tbsp soy sauce; 1 tbsp oyster sauce; 3 tbsp honey; 2 tbsp Shaoxing wine; 1 tbsp sesame oil; 1 tsp five spice powder; 3 cloves garlic, minced; 1 tsp white pepper; Red food colouring (optional, traditional); 2 tbsp maltose or extra honey for glaze

Prep:50 min

Cook:50 min

Serves:2–4

Difficulty:Medium

Char siu — literally "fork roasted" — is the jewel of Cantonese BBQ. Those glistening strips of red-lacquered pork hanging in the windows of Hong Kong roast meat shops are one of the most iconic sights in Chinese food culture. The magic is in the marinade: fermented red tofu gives the characteristic reddish hue and funky depth, while honey and maltose create the sticky, caramelised glaze that shatters slightly when you bite through it. This recipe works in a home oven with a broil finish that convincingly replicates the high-heat char of a professional roasting oven. Pork shoulder (also called pork butt) is the traditional cut — the fat marbling keeps it juicy through the high heat.

Char siu is one of the pillars of Cantonese siu mei (roast meat) culture, which has been practiced in Guangdong province for centuries. In Hong Kong, siu mei shops are a daily fixture of street life.

Ingredients

• 800g pork shoulder, cut into long strips 4cm wide
• 3 tbsp fermented red tofu (南乳/nán rǔ), mashed smooth
• 2 tbsp hoisin sauce
• 2 tbsp soy sauce
• 1 tbsp oyster sauce
• 3 tbsp honey
• 2 tbsp Shaoxing wine
• 1 tbsp sesame oil
• 1 tsp five spice powder
• 3 cloves garlic, minced
• 1 tsp white pepper
• Red food colouring (optional, traditional)
• 2 tbsp maltose or extra honey for glaze

Instructions

1
Combine all marinade ingredients (everything except the pork and maltose) in a bowl and mix until smooth. The fermented tofu should be completely incorporated with no lumps.
2
Score the pork strips lightly with a knife in a crosshatch pattern on both sides. This helps the marinade penetrate. Place in a zip-lock bag or container, pour over the marinade, and massage in thoroughly.
3
Marinate in the fridge for minimum 4 hours, ideally overnight, up to 24 hours. Turn the bag over halfway through.
4
Preheat oven to 220°C (200°C fan). Line a roasting tray with foil and place a wire rack over it. Take the pork out of the marinade (reserve the marinade) and place on the rack.
5
Roast for 15 minutes. Meanwhile, mix the reserved marinade with maltose in a small saucepan and warm gently until syrupy.
6
After 15 minutes, brush the pork generously with the glaze. Roast for another 10 minutes.
7
Flip the pork strips, brush with more glaze, and roast a further 10 minutes.
8
Switch oven to broil/grill setting on high. Brush on a final thick layer of glaze and broil for 3-4 minutes, watching carefully, until the edges begin to char slightly and the glaze bubbles and caramelises.
9
Rest for 5 minutes before slicing on the diagonal into 1cm pieces.

Pro Tips

💡Fermented red tofu is sold in small jars at Asian supermarkets, labelled 南乳 (nán rǔ). If you can't find it, add 1 tbsp extra hoisin and 1 tsp miso as a rough substitute.
💡Maltose (麦芽糖) makes a stickier, more authentic glaze than honey alone. It's sold at Chinese bakery supply shops or online.
💡The broil/char step at the end is not optional. Without it, you have roast pork. That final high-heat blast is what makes it char siu.

Frequently Asked Questions

Can I cook this on an outdoor BBQ?

Yes, this is the most authentic method. Cook over indirect medium-high heat, basting frequently with glaze, for about 25-30 minutes. Finish with a few minutes over direct high heat for the char.

Why is restaurant char siu brighter red than mine?

Restaurants typically add red food colouring to the marinade. It's purely cosmetic — add 1/2 tsp red food dye to the marinade if you want that classic neon-red colour.

How long does it keep?

Refrigerate for up to 4 days. It reheats well in a pan with a splash of water, or slice cold and serve over rice with sauce.

Serving Suggestions

Serve over steamed rice (char siu fan), tucked inside steamed bao buns, or as a topping for wonton noodle soup. Leftover char siu makes excellent fried rice the next day.